Imperial Tso's Chicken

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 4
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Imperial Tso's Chicken is a flavor-packed dish that brings together crispy chicken and a savory sauce with a hint of sweetness and spice. This recipe is perfect for those who want to enjoy a takeout classic at home with fresh ingredients and bold flavors.

Ingredients for Imperial Tso's Chicken

Chicken thighs are the star of this dish, offering a juicy and flavorful base for the crispy coating. The combination of flour and cornstarch ensures a light, crispy texture, while eggs help the coating stick to the chicken. The sauce brings everything together with a mix of soy sauce, rice vinegar, and hoisin sauce for a balanced, umami-rich flavor. Garlic and ginger add depth and warmth, and a sprinkle of green onions and sesame seeds gives a fresh, nutty finish.

Tips & Tricks

  • For extra crunch, double fry the chicken: fry once until light golden, drain, then refry until deep golden brown.
  • Adjust the sauce thickness by adding more water if it becomes too thick — do this gradually.
  • Use a thermometer to ensure your oil is at the right temperature (around 350°F) for perfectly crispy chicken.

Serving Suggestions

This dish pairs wonderfully with steamed jasmine rice or fried rice to soak up the delicious sauce. For a complete meal, serve alongside stir-fried vegetables like broccoli or snap peas for a fresh, crunchy contrast.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but keep in mind it might be a bit drier than thighs. Monitor cooking time closely to avoid overcooking.
Is there a gluten-free option?
You can substitute the all-purpose flour with a gluten-free flour blend and ensure your soy sauce is gluten-free as well.
How spicy is this dish?
This recipe is more sweet and tangy than spicy. If you like a kick, consider adding some chili flakes or sriracha to the sauce.

Imperial Tso's Chicken Recipe Walkthrough

Start by preparing your coating station. In a large bowl, mix the flour and cornstarch together. This will be your coating mixture. Take your chicken pieces and roll them in the mixture, making sure to shake off any excess — we want them lightly coated. Once that's done, dip each piece into the beaten eggs, then give them another roll in the flour mixture to ensure a good, crispy coating. Set these aside for a moment.

Now, heat up some vegetable oil in a large pan or wok over medium-high heat. You’ll need enough oil to shallow fry the chicken. Working in batches, fry the chicken pieces until they're golden brown and cooked through, which should take about 4-5 minutes per batch. Once done, let them drain on paper towels to keep them nice and crispy.

For the sauce, grab a small bowl and combine soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water. Mix these together until smooth. In the pan you used earlier, pour out most of the oil, leaving about a tablespoon. Sauté the garlic and ginger until fragrant, which should only take about 30 seconds. Pour in your sauce mixture, stirring constantly until it thickens up — around 1-2 minutes.

Once the sauce is ready, return your crispy chicken to the pan, making sure to toss it thoroughly so every piece is coated in that glorious sauce. Let it cook for another minute or two so the flavors meld together beautifully. To finish, sprinkle with green onions and sesame seeds before serving.

Why You'll Love This Recipe

  • Quick and easy to make, perfect for busy weeknights.
  • Crispy chicken with a deliciously sticky, sweet, and tangy sauce.
  • A great alternative to takeout that you can customize to your taste.
  • Uses simple ingredients you probably already have in your pantry.

Ingredients

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup all-purpose flour
1 cup cornstarch
2 large eggs, beaten
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp hoisin sauce
1/4 cup granulated sugar
1 tbsp cornstarch
1/4 cup water
2 cloves garlic, minced
1 inch ginger, grated
1/4 cup green onions, sliced
1 tsp sesame seeds
Vegetable oil, for frying

Step-by-step Instructions

1. In a large bowl, combine flour and cornstarch. Dredge chicken pieces in the flour mixture, shaking off excess.
2. Dip each chicken piece in beaten eggs, then coat again in the flour mixture. Set aside.
3. Heat vegetable oil in a large pan or wok over medium-high heat. Fry chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
4. In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water. Set aside.
5. In the same pan, remove excess oil, leaving about 1 tablespoon. Add garlic and ginger, sauté until fragrant, about 30 seconds.
6. Pour the sauce mixture into the pan, stirring constantly until it thickens, about 1-2 minutes.
7. Return fried chicken to the pan, tossing to coat evenly with the sauce. Cook for another 1-2 minutes.
8. Garnish with green onions and sesame seeds before serving.

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