General Tso’s Chicken is a beloved Chinese-American dish known for its perfect balance of sweet, tangy, and spicy flavors. This dish features crispy fried chicken pieces coated in a rich, flavorful sauce, making it a favorite for takeout lovers and home cooks alike.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil, for frying
For the Sauce:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 cup chicken broth
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 4-5 dried red chilies (optional)
- 2 tablespoons sesame oil
For Garnish:
- 2 green onions, chopped
- Sesame seeds
Steps
1. Preparing the Chicken:
Start by seasoning the chicken pieces with salt and pepper. Dip each piece into the beaten eggs, ensuring they are fully coated. Then, dredge them in cornstarch, shaking off any excess. This double-coating technique ensures a crispy exterior. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until they are golden brown and crispy. Remove them from the oil and drain on a paper towel-lined plate.
2. Making the Sauce:
While the chicken is frying, prepare the sauce. In a medium bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth. In a small bowl, dissolve the cornstarch in a bit of water to make a slurry. Heat sesame oil in a separate pan over medium heat. Add minced garlic, ginger, and dried red chilies (if using) and sauté for about 30 seconds until fragrant. Pour in the sauce mixture and bring it to a boil. Add the cornstarch slurry and stir continuously until the sauce thickens.
3. Combining and Serving:
Once the sauce has thickened, add the fried chicken pieces to the pan, tossing them to ensure they are evenly coated with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld. Transfer the chicken to a serving platter and garnish with chopped green onions and sesame seeds. Serve immediately with steamed rice or your favorite side dishes.
Tips for Variation
- Healthier Option: For a lighter version, bake the chicken pieces at 400°F for 20-25 minutes instead of frying.
- Vegetarian Twist: Replace chicken with tofu or cauliflower florets for a vegetarian-friendly dish.
- Spice Level: Adjust the number of dried red chilies according to your preferred spice level. For a milder version, omit the chilies altogether.
- Additional Veggies: Add bell peppers, broccoli, or snap peas to the dish for extra flavor and nutrition.
- Different Protein: Try using shrimp or beef instead of chicken for a different protein experience.
Macros (per serving)
- Calories: 450
- Protein: 25g
- Carbohydrates: 40g
- Fat: 20g
- Fiber: 2g
Frequently Asked Questions for Tso’s Chicken
- Can I make General Tso’s Chicken ahead of time?
- Yes, you can prepare the chicken and sauce separately ahead of time. Reheat the chicken in the oven and the sauce on the stovetop before combining them.
- What can I use instead of hoisin sauce?
- If you don’t have hoisin sauce, you can use a mixture of soy sauce and a bit of molasses or honey as a substitute.
- Is General Tso’s Chicken gluten-free?
- To make this dish gluten-free, use tamari or a gluten-free soy sauce, and ensure the hoisin sauce you use is gluten-free as well.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop for best results.
Crispy and Flavorful General Tso’s Chicken: A Classic Chinese-American Delight
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 2 eggs beaten
- Salt and pepper to taste
- Vegetable oil for frying
For the Sauce:
- ½ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup hoisin sauce
- ¼ cup sugar
- 2 tablespoons cornstarch
- ½ cup chicken broth
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 4-5 dried red chilies optional
- 2 tablespoons sesame oil
For Garnish:
- 2 green onions chopped
- Sesame seeds
Instructions
- Start by seasoning the chicken pieces with salt and pepper. Dip each piece into the beaten eggs, ensuring they are fully coated. Then, dredge them in cornstarch, shaking off any excess. This double-coating technique ensures a crispy exterior. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until they are golden brown and crispy. Remove them from the oil and drain on a paper towel-lined plate.
- While the chicken is frying, prepare the sauce. In a medium bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth. In a small bowl, dissolve the cornstarch in a bit of water to make a slurry. Heat sesame oil in a separate pan over medium heat. Add minced garlic, ginger, and dried red chilies (if using) and sauté for about 30 seconds until fragrant. Pour in the sauce mixture and bring it to a boil. Add the cornstarch slurry and stir continuously until the sauce thickens.
- Once the sauce has thickened, add the fried chicken pieces to the pan, tossing them to ensure they are evenly coated with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld. Transfer the chicken to a serving platter and garnish with chopped green onions and sesame seeds. Serve immediately with steamed rice or your favorite side dishes.