General Tso's Chicken Sandwich
- Matthew Hussey
- 1 day ago
- 4 min read
Crispy griddle-fried chicken thighs, sticky-sweet General Tso's sauce, tangy marinated cucumbers, and creamy sriracha mayo on toasted brioche.
PREP 25 minutes COOK 25 minutes TOTAL 50 minutes SERVES 6 sandwiches
Why this sandwich works: The cornstarch-heavy breading gets craggy and crisp on the Blackstone, while the sticky sauce softens just the edges. Cool, sharp cucumbers cut through the richness, and that toasted brioche holds the whole glorious mess together.
Ingredients
Chicken and Marinade
5–6 boneless, skinless chicken thighs, about 2 lb (900 g)
1 1/2 cups (360 ml) full-fat buttermilk
2 tablespoons (18 g) Hussey's Chicken Dust, divided, plus more to taste
1 1/2 cups (180 g) all-purpose flour
3/4 cup (90 g) cornstarch
1 teaspoon (2 g) paprika, optional
1–1 1/2 cups (240–360 ml) avocado oil or other high-heat oil, for shallow-frying
General Tso's Sauce
1/3 cup (80 ml) low-sodium soy sauce
1/3 cup packed (70 g) light brown sugar
2 tablespoons (34 g) chili garlic sauce, or to taste
2 tablespoons (30 ml) rice vinegar
2 tablespoons (42 g) honey
1 tablespoon (15 g) ginger paste or finely grated fresh ginger
1 tablespoon (9 g) sesame seeds
Optional slurry: 1 teaspoon (3 g) cornstarch mixed with 1 tablespoon (15 ml) cold water
Marinated Cucumbers
1 English cucumber, very thinly sliced (about 300 g)
1 teaspoon (3 g) Hussey's Chicken Dust
1 tablespoon (12 g) granulated sugar
1/4 cup (60 ml) rice vinegar
1 tablespoon (18 g) hoisin sauce
1 teaspoon (3 g) sesame seeds, optional
Sriracha Mayo and Assembly
1/2 cup (115 g) Kewpie mayonnaise or Duke's mayonnaise
1 tablespoon (17 g) sriracha, or to taste
1 teaspoon (7 g) honey
1 teaspoon (5 ml) rice vinegar, plus more as needed
6 brioche buns
Instructions
1. Marinate the chicken. Place the chicken thighs in a bowl or zip-top bag. Add the buttermilk and 1 tablespoon (9 g) Chicken Dust. Stir in 2 tablespoons of the flour-cornstarch mixture to help the coating cling. Refrigerate for at least 20 minutes, or up to 8 hours.
2. Make the cucumbers. Toss the thinly sliced cucumber with Chicken Dust and sugar. Let stand 10 minutes so the seasoning draws out moisture. Stir in the rice vinegar, hoisin, and optional sesame seeds. Set aside while you cook.
3. Mix the sauce. Combine soy sauce, brown sugar, chili garlic sauce, rice vinegar, honey, ginger, and sesame seeds in a small saucepan or griddle-safe pan. Simmer over medium-low heat for 8–12 minutes, stirring occasionally, until glossy and slightly thickened. If needed, whisk in the optional slurry and simmer for 1 minute. Keep warm.
4. Make the sriracha mayo. Stir together the mayonnaise, sriracha, honey, and rice vinegar. Add another splash of vinegar if you want a looser sauce. Refrigerate until assembly.
5. Prepare the breading. In a shallow dish, combine the remaining flour, cornstarch, remaining Chicken Dust, and optional paprika. The seasoning should be plainly visible in the flour—if you can't see it, it probably ain't seasoned.
6. Heat the griddle. Preheat the Blackstone griddle to about 350°F (175°C). Choose a section where the oil naturally pools, then add enough oil to create a shallow layer. Keep the burners low and adjust as needed to hold the cooking surface near 350°F (175°C).
7. Bread the chicken. Lift each thigh from the buttermilk, allow the excess to drip off, and press it firmly into the breading. For extra craggy crunch, return it briefly to the buttermilk and bread it a second time. Let the coated chicken rest in the flour for 5 minutes.
8. Shallow-fry. Place the chicken into the hot oil without crowding. Spoon or guide a little pooled oil around each piece so the underside fries evenly. Cook, flipping as needed, until deeply golden and the thickest part reaches at least 185°F (85°C), about 12–18 minutes total depending on thickness. Chicken thighs stay juicy even closer to 195°F (91°C). Transfer to a wire rack.
9. Toast the buns. Place the brioche buns cut-side down on the griddle. Rotate them as they toast for even browning, then warm the outside briefly. Remove once golden.
10. Sauce and assemble. Warm the General Tso's sauce, then dip or toss each fried thigh until coated. Spread sriracha mayo on the bottom bun, add the sauced chicken, pile on drained marinated cucumbers, add more mayo, and cap with the top bun. Serve immediately.
Hussey's Tips
Use a thermometer. Color tells you the crust is ready; temperature tells you the chicken is ready.
A wire rack keeps the bottom crust from steaming and turning soggy.
Control the oil, not just the burner knob. Move the chicken to a cooler zone if the breading browns before the thighs are done.
Sauce only what you're serving. Store extra fried chicken and sauce separately so leftovers stay crisp.
No Blackstone? Shallow-fry the chicken in a heavy skillet over medium heat using the same 350°F (175°C) target.
Storage and Reheating
Refrigerate the fried chicken, sauce, cucumbers, and mayo in separate airtight containers for up to 3 days. Reheat the chicken in an air fryer at 375°F (190°C) for 5–8 minutes or in a 400°F (205°C) oven for 10–15 minutes. Warm the sauce separately, then assemble. The microwave works in a pinch, but it will soften that hard-earned crust.
Frequently Asked Questions
Can I use chicken breasts?
Yes. Slice or pound them to an even 1/2-inch (1.3 cm) thickness and cook to at least 165°F (74°C). Thighs are more forgiving and stay juicier.
Is this General Tso's chicken sandwich very spicy?
It has a gentle warmth. Reduce the chili garlic sauce and sriracha for a milder sandwich, or add more if you like some attitude.
Why mix cornstarch with the flour?
Cornstarch limits gluten development and helps create a lighter, crispier coating that holds up under the sticky sauce.
Can I make any part ahead?
Yes. Mix the General Tso's sauce, cucumber marinade, and sriracha mayo up to 2 days ahead. Marinate the chicken for up to 8 hours, but bread it just before cooking.
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