General Tso’s Chicken
General Tso’s Chicken is a popular Chinese-American dish featuring crispy chicken pieces in a sweet, tangy, and slightly spicy sauce. It’s a delightful mix of flavors that is sure to impress.
Nutrition
Calories: 450cal
Carbohydrate: 45g
Protein: 35g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
25 min Cook
45 min Total
4 Servings
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 cups vegetable oil, for frying
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 3 tablespoons sugar
- 1/2 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon red pepper flakes
- 4 green onions, sliced
- Steamed white rice, for serving
Instructions
- In a large bowl, combine cornstarch, flour, salt, and white pepper. Mix well.
- Dredge the chicken pieces in the cornstarch mixture, making sure they are fully coated. Shake off any excess.
- Heat 2 cups of vegetable oil in a deep-fryer or large skillet to 350°F (175°C).
- Carefully add chicken pieces to the hot oil in batches. Fry for about 5-7 minutes until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Set aside.
- In a bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, chicken broth, and the cornstarch slurry. Set aside.
- Heat 3 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add garlic, ginger, and red pepper flakes, and stir-fry for about 30 seconds until fragrant.
- Pour the sauce mixture into the wok and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Add the fried chicken pieces to the sauce and toss until well coated. Let it simmer for another 2 minutes.
- Stir in the green onions for added freshness. Serve hot over steamed white rice.
