📝 About This Recipe
A legendary staple of Hunan-style American-Chinese cuisine, this dish strikes a perfect balance between sweet, savory, and a hint of spicy heat. Our version focuses on a specialized starch-dredging technique that creates a glass-like, ultra-crispy crust designed to hold up against the glossy, ginger-infused glaze. It is the definitive comfort food that brings the vibrant energy of a high-end bistro right into your home kitchen.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Boneless Skinless Chicken Thighs (cut into 1-inch bite-sized pieces)
- 1 tablespoon Soy Sauce (light or all-purpose)
- 1 tablespoon Shaoxing Wine (can substitute with dry sherry)
- 1 Egg White (beaten until slightly frothy)
The Crispy Coating
- 1/2 cup Cornstarch (for that signature crunch)
- 1/4 cup All-Purpose Flour (adds structure to the breading)
- 1/2 teaspoon Baking Powder (creates tiny air bubbles for lightness)
- 3 cups Neutral Oil (for frying; vegetable, canola, or peanut oil)
The General's Sauce
- 1/2 cup Chicken Broth (low sodium preferred)
- 3 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar (for essential tang)
- 1 tablespoon Hoison Sauce (adds depth and sweetness)
- 1/4 cup Sugar (adjust to taste preference)
- 1 tablespoon Cornstarch (to thicken the glaze)
Aromatics & Garnish
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 6-10 pieces Dried Red Chilies (whole; adjust for heat)
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
In a large bowl, combine the chicken pieces with the soy sauce, Shaoxing wine, and beaten egg white. Toss thoroughly and let marinate for at least 20 minutes.
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2
In a separate shallow dish, whisk together the cornstarch, flour, and baking powder. This 'starch-heavy' blend is the secret to the dish's longevity in the sauce.
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3
Prepare the sauce by whisking the chicken broth, soy sauce, rice vinegar, hoisin, sugar, and 1 tablespoon of cornstarch in a small bowl. Set aside.
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4
Dredge the marinated chicken pieces in the starch mixture, pressing firmly to ensure an even, thick coating. Shake off any excess and place on a wire rack.
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5
Heat 3 cups of oil in a wok or heavy-bottomed pot until it reaches 350°F (175°C). Use a thermometer for accuracy.
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6
Carefully drop the chicken in batches, frying for 3-4 minutes until they are a light golden brown and cooked through. Remove and drain on paper towels.
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7
Increase the oil temperature to 375°F (190°C). Flash-fry the chicken a second time for 1-2 minutes until deeply golden and incredibly crispy. This 'double-fry' method is crucial.
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8
In a clean large wok or skillet, heat 1 tablespoon of oil over medium-high heat. Add the dried chilies, garlic, and ginger, stir-frying for 30 seconds until fragrant but not burnt.
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9
Give the sauce mixture a quick stir to re-incorporate the starch, then pour it into the wok with the aromatics.
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10
Bring the sauce to a simmer, stirring constantly. It will quickly transform from cloudy to a translucent, thick, and glossy glaze.
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11
Immediately add the fried chicken to the wok. Toss rapidly for 30-45 seconds to coat every piece of chicken in the sauce without letting it sit long enough to get soggy.
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12
Plate the chicken immediately, garnishing with sliced green onions and toasted sesame seeds.
💡 Chef's Tips
Use chicken thighs rather than breasts; the higher fat content keeps the meat juicy during the double-fry process. The double-fry technique is non-negotiable for authentic texture—the first fry cooks the meat, the second fry shatters the starch cells for maximum crunch. If you prefer it less spicy, leave the dried chilies whole; for a fiery kick, snap one or two in half to release the seeds into the oil. Always whisk your sauce right before adding it to the pan, as cornstarch settles at the bottom very quickly. Ensure your wok is very hot before adding the sauce to achieve that 'wok hei' or 'breath of the wok' charred aroma.
🍽️ Serving Suggestions
Serve over a steaming bed of jasmine rice or brown rice to soak up the extra glaze. Pair with lightly charred broccoli florets or snap peas for a fresh, crunchy contrast. A crisp, cold Lager or a dry Riesling cuts through the sweetness and fried richness perfectly. For an authentic touch, serve with a side of hot chili oil for those who want extra heat.