Description
Experience the legendary flavors of General Tso’s Chicken with this homemade recipe that balances crispy chicken with a sweet and spicy sauce. Perfect for a gourmet meal at home, this dish will impress your taste buds and satisfy your cravings.
Ingredients
- boneless, skinless chicken thighs or breasts
- cornstarch
- soy sauce
- rice vinegar
- granulated sugar
- freshly minced ginger
- freshly minced garlic
- dried red chilies
- hoisin sauce
- oyster sauce (optional)
- toasted sesame oil
- vegetable oil (or another neutral oil with a high smoke point)
- chicken broth (or water)
Instructions
- Cut your boneless, skinless chicken (thighs or breast) into bite-sized 1-inch pieces and pat them dry with paper towels.
- In a medium bowl, season the chicken with a pinch of salt and black pepper, then toss with about 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until coated.
- In a separate bowl, add about ½ cup of cornstarch and dredge each piece of marinated chicken through it, shaking off any excess. Set aside.
- Heat about 3-4 cups of vegetable oil in a large wok or deep pot to about 350-375°F (175-190°C).
- Carefully add the coated chicken pieces to the hot oil in batches, frying for about 3-4 minutes until golden and cooked through.
- Remove the chicken with a slotted spoon and place it on a wire rack to drain excess oil.
- For extra crispiness, increase the oil temperature to 375-400°F (190-205°C) and return the chicken for a second fry for about 1-2 minutes until deeply golden brown.
- While the chicken drains, whisk together soy sauce, rice vinegar, sugar, hoisin sauce, oyster sauce (if using), and ½ cup of chicken broth in a medium bowl.
- Create a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl.
- Pour out most of the frying oil from the wok, leaving about 1-2 tablespoons, and reduce the heat to medium.
- Add minced ginger, garlic, and dried red chilies to the hot oil and sauté for about 30 seconds to 1 minute until fragrant.
- Pour in the whisked sauce mixture and bring it to a gentle simmer, stirring constantly.
- Slowly pour the cornstarch slurry into the simmering sauce while stirring continuously until it thickens to a glossy consistency.
- Remove the wok from heat and add the crispy fried chicken pieces to the sauce, tossing gently to coat.
- Transfer the General Tso's Chicken to a serving platter, garnish with sesame seeds and sliced green onions, and serve immediately over rice with steamed broccoli.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For the best results, don't skip the double fry for extra crispiness. Adjust the amount of dried red chilies based on your spice preference, and serve immediately for the best texture.