General Tso's Chicken

Name: General Tso's Chicken
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lb Chicken Thighs; ½ cup All-Purpose Flour; ½ cup Cornstarch; 1 tsp Salt; ½ tsp Black Pepper; 3 cups Vegetable Oil; ½ cup Soy Sauce; ¼ cup Rice Vinegar; ¼ cup Hoisin Sauce; ¼ cup Sugar; 2 tbsp Ketchup; 1 tsp Sesame Oil; 3 cloves Garlic; 1 tbsp Ginger; ½ tsp Red Pepper Flakes; 1 tbsp Cornstarch; ¼ cup Water; 2 pieces Scallions; 1 tbsp Sesame Seeds

CHINESE·NON-VEGSource

A better-than-takeout General Tso's Chicken recipe with crispy chicken and a savory-sweet sauce.

1h 50m4Servings

Nutrition

674kcal

38gProtein

54gCarbs

34gFat

Ingredients

CRISPY CHICKEN

Chicken Thighs

1.5 lb

All-Purpose Flour

½ cup

Cornstarch

½ cup

Salt

1 tsp

Black Pepper

½ tsp

Vegetable Oil

3 cups

GENERAL TSO'S SAUCE

Soy Sauce

½ cup

Rice Vinegar

¼ cup

Hoisin Sauce

¼ cup

Sugar

¼ cup

Ketchup

2 tbsp

Sesame Oil

1 tsp

Garlic

3 cloves

Ginger

minced

1 tbsp

Red Pepper Flakes

½ tsp

Cornstarch

1 tbsp

Water

¼ cup

FOR GARNISH

Scallions

sliced

2 pieces

Sesame Seeds

1 tbsp

Equipment

Deep Fryer

Instructions

1Prepare the Chicken

15m

Cut Chicken

Cut the boneless, skinless chicken thighs into 1-inch pieces.

Coat Chicken

In a bowl, combine the flour, cornstarch, salt, and pepper. Add the chicken pieces and toss to coat evenly.

2Fry the Chicken

15m

Heat Oil

Heat the vegetable oil in a wok or deep fryer to 350°F (175°C).

Fry in Batches

Carefully add the coated chicken to the hot oil in batches, ensuring not to overcrowd the wok. Fry for 4-6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

3Make the Sauce

10m

Combine Sauce Ingredients

In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, ketchup, and sesame oil.

Prepare Cornstarch Slurry

In a separate small bowl, whisk together the cornstarch and water until smooth.

Sauté Aromatics

In the same wok (with most of the oil removed, leaving about 1 tbsp), sauté the minced garlic, grated ginger, and red pepper flakes over medium heat until fragrant, about 30 seconds.

Thicken Sauce

Pour the soy sauce mixture into the wok. Bring to a simmer, then gradually whisk in the cornstarch slurry until the sauce thickens. Cook for 1-2 minutes.

4Combine and Serve

Toss Chicken with Sauce

Add the fried chicken pieces to the wok with the sauce. Toss to coat evenly.

Garnish and Serve

Transfer the General Tso's Chicken to a serving platter. Garnish with sliced scallions and sesame seeds. Serve immediately.

Tips

Ensure the oil is at the correct temperature before frying the chicken for maximum crispiness.

Do not overcrowd the wok when frying; cook in batches to maintain oil temperature and achieve even cooking.

Adjust the amount of red pepper flakes to control the spice level.

For a healthier option, you can bake the chicken instead of frying, though it will not be as crispy.

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