Print

General Tso’s Chicken

General Tso's Chicken
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

General Tso’s Chicken is a popular deep-fried chicken dish coated in a sweet, slightly spicy, and savory sauce. It is often served with rice and broccoli.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 large egg, beaten
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Oil for deep frying
  • 1/4 cup soy sauce (low sodium)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (or more to taste)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup chicken broth
  • 1 tablespoon cornstarch (for sauce)
  • 1 tablespoon water (for cornstarch slurry)
  • Cooked white rice, for serving
  • Steamed broccoli, for serving
  • Sesame seeds, for garnish (optional)
  • Sliced green onions, for garnish (optional)

Instructions

  1. In a medium bowl, whisk together the egg, cornstarch, flour, salt, and pepper until a smooth batter forms. Add the chicken pieces and toss to coat evenly.
  2. Heat oil in a large pot or Dutch oven to 350°F (175°C).
  3. Carefully add coated chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 4-6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
  4. In a separate bowl, whisk together the soy sauce, rice vinegar, sugar, brown sugar, hoisin sauce, sesame oil, and red pepper flakes.
  5. In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add minced garlic and grated ginger and sauté for 30 seconds until fragrant.
  6. Pour in the sauce mixture and chicken broth. Bring to a simmer.
  7. In a small bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly until the sauce thickens.
  8. Add the fried chicken to the thickened sauce and toss to coat evenly.
  9. Serve immediately over cooked white rice with steamed broccoli. Garnish with sesame seeds and sliced green onions, if desired.

Notes

  • For crispier chicken, you can double fry the chicken. Fry once until pale golden, then remove and let cool slightly before frying again until deep golden brown.
  • Adjust the amount of red pepper flakes to your preferred spice level.
  • You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days.
  • If you prefer a less sweet sauce, reduce the amount of sugar.

Nutrition

Find it online: https://kitchenpivot.com/general-tsos-chicken/