Description
General Tso’s Chicken is a popular Chinese-American dish that combines crispy chicken pieces with a flavorful, tangy, and slightly sweet sauce. The chicken is coated in a light batter, fried until golden and crispy, then tossed in a rich sauce made with soy sauce, rice vinegar, ginger, garlic, and a touch of sweetness from sugar or honey. It’s a crowd-pleaser that can be enjoyed on its own or served with steamed rice or vegetables. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil, for frying
For the General Tso’s Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar or honey
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon crushed red pepper flakes (optional, for spice)
- 1 tablespoon water (to thin the sauce)
For Garnish (optional):
- 2 tablespoons sesame seeds
- 2 green onions, sliced
Ingredient Highlights
- Chicken: Boneless, skinless chicken breasts or thighs are used for their tenderness and ability to absorb flavor. Thighs are juicier, while breasts offer a leaner option.
- Soy Sauce: Soy sauce provides a salty, umami base for the sauce, contributing to its rich flavor.
- Rice Vinegar: The vinegar adds acidity, helping to balance out the sweetness in the sauce.
- Hoisin Sauce: This sweet and savory sauce is a key ingredient in many Chinese dishes, adding complexity to the overall flavor.
- Cornstarch: Used to coat the chicken before frying, cornstarch ensures a crisp and crunchy exterior.
Instructions
Prepare the Chicken:
- Cut the Chicken: Cut the chicken breasts or thighs into bite-sized pieces. Pat them dry with paper towels to ensure they cook evenly and get crispy.
- Coat the Chicken: In a bowl, whisk the egg. In another bowl, combine the cornstarch, flour, salt, and pepper. Dip each piece of chicken first in the egg, then coat it thoroughly with the cornstarch mixture.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated chicken pieces in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy. Remove the chicken from the skillet and drain on a paper towel-lined plate.
Make the General Tso’s Sauce:
- Combine Sauce Ingredients: In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, sugar or honey, sesame oil, and water. In another small bowl, combine the cornstarch with water to make a slurry, then set it aside.
- Cook the Garlic and Ginger: In the same skillet (without cleaning it), add a small amount of oil if necessary and sauté the minced garlic and grated ginger over medium heat for 1-2 minutes, until fragrant.
- Add the Sauce: Pour the sauce mixture into the skillet with the garlic and ginger. Stir to combine and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- Thicken the Sauce: Stir in the cornstarch slurry and continue to cook for another 1-2 minutes, until the sauce thickens to your desired consistency. If the sauce gets too thick, add a tablespoon of water to thin it out.
Toss the Chicken in the Sauce:
- Combine the Chicken and Sauce: Return the crispy chicken to the skillet and toss it in the sauce until each piece is evenly coated. If you like a bit of spice, sprinkle the crushed red pepper flakes over the chicken at this point.
- Garnish and Serve: Transfer the General Tso’s Chicken to a serving plate. Garnish with sesame seeds and sliced green onions for a touch of color and flavor. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 28g