Authentic General Tso’s Chicken
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr
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Servings
2 servings
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Calories
757 kcal
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Course
Main Course
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Cuisine
Chinese
Authentic General Tso’s Chicken
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Made with wok-seared crispy chunks of boneless chicken thighs and a sweet and spicy sauce, General Tso's chicken is an enduring Chinese takeout favorite. This version is so much better.
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Ingredients
For the crispy chicken
- 10 dried red chiles such as tien tsin
- hot water
- 10 1/2 ounces boneless, skinless chicken thighs cut into 1-inch (2-cm) dice
- 1 3/4 cups cornstarch seasoned with 1/4 teaspoon salt and 1/4 teaspoon pepper
- 1/2 thumb-sized piece of fresh ginger peeled and finely sliced
- 2 cloves garlic finely sliced
- 2 scallions finely sliced
- Mild vegetable oil
For the General Tso sauce
- 2 tablespoons granulated sugar
- 1 teaspoon Sriracha sauce
- 1 tablespoon Sweet chili sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon black rice vinegar
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/4 cup water
For the marinade
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1 tablespoon light soy sauce
- 1 large egg lightly beaten
To serve
- Sliced red chile sliced scallions, steamed rice, and flash-fried green vegetables (optional)
Instructions
Soak the chiles
- Soak the dried red chiles in hot water until slightly softened, 10 to 20 minutes. Drain in a colander or fine mesh sieve.
Make the General Tso sauce
- Mix the sauce ingredients together in a small bowl.
Marinate the chicken
- Whisk the marinade ingredients together in a medium bowl. Add the chicken to the bowl and massage the marinade ingredients into the meat. Let the chicken marinate while the peppers finish soaking.
- Sprinkle the seasoned cornstarch over the chicken and massage until each piece of meat separates and has a dry dusty white coating.
Fry the chicken
- In a wok over medium-high heat, heat 2 inches (5 cm) of oil to 350°F (180°C). Working in batches, if necessary, deep-fry the coated chicken until light golden brown, 4 to 5 minutes. Transfer the chicken to a plate lined with paper towels.
- Carefully pour out the oil from your wok into a heatproof bowl to cool and give your wok a quick wipe with a paper towel. Place the wok back on the stove and bring 1 tablespoon of vegetable oil to a high heat. Add in your ginger, garlic, and scallions and stir-fry until fragrant, about 30 seconds.
- Stir in the soaked chiles, followed immediately by the sauce mixture. Bring the sauce to a vigorous boil until syrupy, 2 to 3 minutes. Add the deep-fried meat, tossing the wok a few times so that the sauce fully coats the chicken.
Serve
- Sprinkle with the sliced red chile and scallions, if desired, and serve immediately with steamed rice and flash-fried green vegetables.
Nutrition Information
Show Details
Serving
1portion
Calories
757kcal
(38%)
Carbohydrates
82g
(27%)
Protein
35g
(70%)
Fat
31g
(48%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
234mg
(78%)
Sodium
1224mg
(51%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 757 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 757kcal | 38% |
| Carbohydrates | 82g | 27% |
| Protein | 35g | 70% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 234mg | 78% |
| Sodium | 1224mg | 51% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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