DinnerMain Course

General Tso's Chicken

Name: General Tso's Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 680 g chicken thigh boneless, skinless, cut into 1-inch pieces; 1 tbsp soy sauce; 1 tsp rice vinegar; 0.5 tsp sesame oil; 1 pcs egg beaten; 0.5 cup cornstarch; 0.25 cup all-purpose flour; 3 cup vegetable oil for frying; 2 clove garlic minced; 1 tbsp ginger grated; 3 pcs dried red chili whole; 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp hoisin sauce; 2 tbsp brown sugar packed; 0.25 cup water; 1 tsp cornstarch; 1 tbsp water; 1 tsp sesame seeds toasted (optional); 2 pcs green onion sliced (optional)

This recipe delivers a classic take on General Tso's chicken, featuring crispy fried chicken pieces tossed in a sweet, savory, and slightly spicy sauce. It’s a satisfying and flavorful dish that’s perfect for a weeknight dinner.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 691 kcal

Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

chicken

680 gchicken thigh, boneless, skinless, cut into 1-inch pieces

chicken marinade

1 tbspsoy sauce
1 tsprice vinegar
0.5 tspsesame oil

chicken coating

1 pcsegg, beaten
0.5 cupcornstarch
0.25 cupall-purpose flour

frying

3 cupvegetable oil, for frying

sauce aromatics

2 clovegarlic, minced
1 tbspginger, grated
3 pcsdried red chili, whole

sauce

2 tbspsoy sauce
2 tbsprice vinegar
1 tbsphoisin sauce
2 tbspbrown sugar, packed
0.25 cupwater

sauce slurry

1 tspcornstarch
1 tbspwater

garnish

1 tspsesame seeds, toasted(optional)
2 pcsgreen onion, sliced(optional)

Equipment

slotted spoon · large deep skillet · paper towels · shallow dish · large bowl · wire rack · dutch oven · whisk · small bowl

The method

Step by step

1
In a medium bowl, combine the chicken pieces with the soy sauce, rice vinegar, and sesame oil for the chicken marinade. Stir to coat and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
About 15 min
2
While the chicken marinates, prepare the sauce by whisking together the soy sauce, rice vinegar, hoisin sauce, brown sugar, and water in a small bowl. Set aside.
About 2 min
3
In a shallow dish, combine the cornstarch and all-purpose flour for the chicken coating. In another shallow dish, beat the egg.
About 2 min
4
Dip each marinated chicken piece first into the beaten egg, allowing excess to drip off, then dredge thoroughly in the cornstarch and flour mixture, ensuring it's fully coated. Place coated chicken on a plate.
About 5 min
Cook’s note: Ensure each piece is well-coated for maximum crispiness.
5
Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure accurate oil temperature for best frying results.
6
Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
About 8 min
Cook’s note: Frying in batches helps maintain the oil temperature and ensures crispy chicken.
7
Drain all but a small amount of the frying oil from the skillet, leaving about one tablespoon. Return the skillet to medium heat.
About 1 min
8
Add the minced garlic, grated ginger, and dried red chilies to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
About 1 min
9
Pour the prepared sauce mixture into the skillet. Bring to a simmer, stirring constantly.
About 1 min
10
In a small bowl, whisk together the cornstarch and water for the sauce slurry. Pour the slurry into the simmering sauce, whisking continuously until the sauce thickens to your desired consistency.
About 1 min
11
Add the fried chicken pieces back into the skillet with the thickened sauce. Toss gently to coat all the chicken evenly.
About 1 min
12
Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired. This dish pairs well with steamed rice.

Per serving

Nutrition

70%Score

Calories: 691.4kcal
Protein: 47.9g
Carbs: 30.1g
Fat: 41g
Fibre: 0.9g
Sugar: 7.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover General Tso's chicken in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop over medium heat until warmed through, though the chicken may lose some crispness.