General Chicken Recipe
Make General Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Coating
Sauce
Garnish & Finish
Method
Chicken & Marinade
- 1
Prepare and marinate chicken
Trim excess fat from the chicken thighs and cut into 1½–2-inch bite-sized pieces. Place chicken pieces in a bowl. Add egg, 1 tablespoon soy sauce, Shaoxing wine, 1 teaspoon salt, and white pepper. Mix well to coat. Cover and refrigerate for at least 20 minutes (up to 1 hour) to allow flavors to penetrate.
Coating
- 2
Prepare coating
In a shallow wide bowl or container combine 1 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Mix until even.
- 3
Coat chicken
Remove chicken from fridge. Working in batches, dredge pieces in the dry coating until well covered. Shake off excess. For a thicker, crunchier crust, press the coating onto the chicken so it adheres. Let coated pieces rest on a wire rack for 10 minutes to set the coating.
- 4
Heat oil
Pour about 3–4 cups of oil into a heavy pot or Dutch oven to reach 2–3 inches up the side. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.
- 5
Fry chicken
Fry the coated chicken in batches to avoid overcrowding. Fry until golden and cooked through, 4–6 minutes per batch depending on piece size. Maintain oil temperature around 320–350°F (160–175°C) — adjust heat as needed. Remove chicken to a wire rack or paper towel-lined tray to drain. If desired, double-fry: after the first fry, let pieces rest 5 minutes, then return to oil at 375°F (190°C) for 1–2 minutes to crisp further.
Sauce
- 6
Mix sauce base
While chicken is frying, whisk together in a bowl 1/2 cup chicken broth (or water), 3 tablespoons ketchup, 1 tablespoon hoisin, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, and 1 teaspoon dark soy sauce until smooth.
- 7
Cook aromatics
In a large skillet or wok, heat 1 tablespoon vegetable oil over medium heat. Add minced garlic, minced ginger and dried red chilies (if using). Stir-fry for about 30 seconds until fragrant but not browned.
- 8
Combine and thicken
Pour the prepared sauce mixture into the skillet and bring to a simmer. Taste and adjust balance — add a pinch of salt or 1/2 teaspoon more sugar or 1 teaspoon more vinegar if needed. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then slowly whisk the slurry into the simmering sauce. Cook for 1–2 minutes until the sauce thickens to a glossy coating consistency.
- 9
Finish sauce
Stir in 1/2 teaspoon sesame oil for aroma and remove from heat. The sauce should be thick enough to coat the back of a spoon and cling to the chicken.
Assembly & Garnish
- 10
Toss chicken with sauce
Add the fried chicken pieces to the skillet with the sauce (or pour the sauce over the chicken in a large bowl). Toss quickly but gently to coat each piece evenly in the glossy sauce so the coating remains crisp under a thin glaze.
- 11
Serve
Transfer to a serving platter. Sprinkle sliced green onions and sesame seeds on top. Serve immediately with steamed rice or stir-fried vegetables.