Spicy General Tso's Chicken from Pei Wei features crispy battered chicken pieces tossed in a bold, tangy sauce infused with ginger, garlic, and chili peppers, garnished with steamed broccoli for a vibrant, flavorful Asian-inspired dish.
Equipments
- Wok
- Deep fryer or large heavy-bottomed pot
- Mixing bowls
- Whisk
- Tongs
- Slotted spoon
- Saucepan
- Measuring cups
- Measuring spoons
- Cutting board
- Chef’s knife
- Plate or tray (for draining fried chicken)
- Paper towels
- Serving plate or bowl
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil (for frying)
- 2 cups broccoli florets (steamed)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons sugar
- 1 tablespoon cornstarch (for sauce)
- 1/4 cup chicken broth or water
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 3-4 dried red chili peppers (or 1-2 teaspoons crushed red pepper flakes)
- 2 teaspoons sesame oil
- 2 green onions (optional, for garnish)
Use boneless, skinless chicken thighs for a tender and juicy texture, ensuring even coating with cornstarch and all-purpose flour for a crispy batter. Fresh minced ginger and garlic are essential to achieve the authentic bold flavor characteristic of General Tso's sauce. Adjust the heat level by controlling the amount of dried red chili peppers or crushed red pepper flakes to suit your taste. Steamed broccoli adds a vibrant, nutritious element that balances the spiciness of the dish. Your Spicy General Tso's Chicken copycat from Pei Wei will closely match the original by following these key ingredient notes and preparation tips.
Instructions
- Cut chicken thighs into bite-sized pieces.
- In a mixing bowl, whisk eggs with 1/4 cup water, salt, and black pepper.
- In another bowl, combine 1 cup cornstarch and 1/2 cup flour.
- Dip chicken pieces into egg mixture, then dredge in flour/cornstarch mixture.
- Heat vegetable oil in deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry chicken pieces in batches until golden and crispy, about 3–4 minutes; drain on paper towels.
- In a saucepan, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth.
- In a small bowl, mix 1 tablespoon cornstarch with a little water to make a slurry; set aside.
- Heat 2 teaspoons sesame oil in a wok over medium-high heat.
- Add minced ginger, garlic, and dried chilies; stir-fry 30 seconds until fragrant.
- Pour in sauce mixture and bring to a simmer.
- Stir in cornstarch slurry; cook until sauce thickens.
- Add fried chicken to the wok; toss to coat in sauce.
- Add steamed broccoli; toss gently to combine.
- Garnish with green onions if desired.
- Serve hot on a plate or bowl.
Substitution
Spicy General Tso's Chicken from Pei Wei copycat recipe delivers crispy chicken coated in a tangy, spicy sauce with ginger and garlic, served alongside steamed broccoli. If you don't have chicken thighs, boneless skinless chicken breasts can be used, though thighs offer more tenderness and flavor. Cornstarch is essential for the crispy coating, but substituting with potato starch or tapioca starch can work in a pinch for similar texture. When frying, maintain oil temperature around 350degF to prevent sogginess and ensure even cooking. You can adjust the chili pepper amount or use chili paste if dried chilies are unavailable to match your preferred spice level.
Tips
Ensure your oil temperature remains steady at 350degF (175degC) while frying to achieve crispy chicken without absorbing excess oil. Avoid overcrowding the frying pot by cooking in batches, which helps maintain oil heat and results in evenly cooked pieces. When making the sauce, whisk the cornstarch slurry thoroughly to prevent lumps and add it slowly while simmering to reach the perfect thickness. Remember to toss the fried chicken gently with the sauce in your wok to evenly coat each piece without breaking them apart before serving your Spicy General Tso's Chicken.
Nutritions
Spicy General Tso's Chicken from Pei Wei contains approximately 470 calories per serving, with protein primarily from the boneless chicken thighs providing essential amino acids for muscle repair. The dish offers a balanced combination of carbohydrates from the sauce's sugar and flour-based coating, while the steamed broccoli adds fiber, vitamins C and K, and antioxidants to support your immune system. Sodium content can be moderate to high due to soy sauce and hoisin sauce, so you should monitor intake if managing dietary salt levels.
Storage
Store leftover Spicy General Tso's Chicken in an airtight container to maintain its crisp texture and bold flavors. Refrigerate promptly and consume within 3 to 4 days for optimal freshness. When reheating, use a microwave-safe dish or reheat in a wok over medium heat to preserve the sauce's richness and the chicken's crispy exterior.
Variation or Alternatives
You can swap chicken thighs for boneless chicken breast for a leaner option that fries up crispier. Instead of deep-frying, try oven-baking the battered chicken at 425degF (220degC) on a wire rack to reduce oil usage while maintaining crunch. For a milder heat, substitute dried red chili peppers with fresh bell peppers or use less crushed red pepper flakes. Incorporating snap peas or bell pepper slices with the broccoli adds extra texture and vibrant color to your dish.
Allergies
Spicy General Tso's Chicken contains common allergens such as soy from soy sauce and sesame from sesame oil, which may trigger reactions in sensitive individuals. The batter includes eggs, which are a known allergen, and the dish is fried in vegetable oil that might contain traces of other allergens depending on preparation. If you have food allergies, carefully check ingredient labels and inform your server to ensure your meal is safe.
Why this recipe?
Spicy General Tso's Chicken from Pei Wei restaurant stands out for its perfect balance of bold, sweet, and spicy flavors paired with crispy, tender chicken pieces. The dish features a signature sauce made with soy, garlic, ginger, and chili, delivering a mouthwatering kick that keeps customers coming back. Pei Wei's version offers a well-crafted combination of heat and savory notes, making it a favorite among spicy food enthusiasts. You should try making the copycat recipe to enjoy the authentic taste at home while customizing the spice level to your preference.