Authentic General Tso's Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 people
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Calories
648 kcal
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Course
Main Course
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Cuisine
Chinese
Authentic General Tso's Chicken
Description
This recipe uses boneless skinless chicken thighs cut into chunks and marinated with light and dark soy sauces, Shaoxing rice wine, egg yolks, and corn starch, which creates a distinctive coating that crisps during frying. The chicken is deep-fried in batches at 375°F until golden and fully cooked. The sauce combines chicken stock, corn starch, rice vinegar, tomato paste, soy sauces, and brown sugar, whisked to dissolve starch before cooking.
After frying, the sauce is stir-fried with dried red chiles, fresh ginger, garlic, and sesame oil, adding aroma and subtle heat. Then the chicken is returned to the wok and coated with this glossy sauce. The dish is garnished with sliced scallions and sesame seeds and served hot with steamed white rice, making it a rich, well-balanced entree.
The recipe's notes emphasize the importance of properly working the corn starch into the marinade for the right texture and recommend fry batches carefully to avoid crowding. The use of a wok with a wok ring is suggested for safety and heat control but a heavy pan works as well. The peppers add mild heat, but they can be omitted for a milder dish. Leftovers keep best when freshly cooked but can be reheated.
Ingredients
FOR THE CHICKEN
- 2¼ lbs chicken thighs boneless, skinless, cut into 1 to 2-inch chunks
- 1 teaspoon soy sauce light
- 1 teaspoon dark soy sauce
- 1 teaspoon Shaoxing rice wine
- 2 egg yolk
- ⅔ cup corn starch
- 3½ cups peanut oil for frying, plus an extra tablespoon for the marinade mixture.
FOR THE SAUCE
- ¾ cup chicken stock unsalted
- 2 tablespoon corn starch
- 2 tablespoon rice vinegar can use Shaoxing wine
- 2 tablespoon tomato paste
- 4 tablespoon soy sauce light
- 2 tablespoon dark soy sauce
- ¼ cup brown sugar we like dark
FOR STIR FRYING
- 6 dried red chiles arbul or Thai red peppers work well, ends snipped and slightly cut down the middle, small
- 6 tablespoon peanut oil for frying (about ½ cup)
- 2 teaspoon ginger fresh, finely chopped
- 2 teaspoon garlic minced
- 2 teaspoon sesame oil
FOR SERVING
- 1 tablespoon scallions green onions, thinly sliced, for garnish
- 1 tablespoon sesame seeds for garnish
- 2 cups white rice steamed
Instructions
- Place all the sauce ingredients in a bowl and whisk until the corn starch has dissolved and is fully combined. Set aside.
- Place the chicken pieces in a large bowl. Add the soy sauces, 1 teaspoon peanut oil, and egg yolks. Mix with two large wooden spoons. Add the corn starch and continue mixing until the chicken pieces are coated with the marinade mixture.
- Heat the oil (3½ cups) over high heat in your wok (on a wok ring), or heavy 12-inch saucepan. Working in batches, carefully add the coated chicken pieces into the oil, once it has reached 375°F. Cook until golden brown and cooked through, about 4 to 6 minutes. Transfer to a platter lined with paper towels. Set aside.
- Let the oil cool somewhat, and then very carefully discard. Wipe the wok clean with paper towels and place back on wok ring on the stove. Heat the 6 tablespoon of oil over medium-high heat until shimmering and smoking very slightly.
- Carefully add the peppers, garlic, and ginger and stir-fry for 30 seconds.
- Add the sauce to the wok and stir constantly with a wooden spoon. Continue cooking and stirring until the sauce has thickened, about 3 to 5 minutes.
- Carefully add the cooked chicken to the sauce in the wok and stir to fully coat. Simmer for about 2 minutes, enough time to heat the chicken pieces.
- Turn the heat off and stir in the sesame oil.
- Transfer the chicken with sauce to a serving platter. Garnish with sesame seeds and chopped green onions/scallions. Serve immediately with steamed white rice.
Notes
- Boneless skinless chicken thighs provide better texture but breasts can be used as a substitute.
- Mixing corn starch into the marinade takes a few minutes and results in a somewhat sticky coating, which crisps well on frying.
- Fry chicken in batches to avoid sticking; stir frequently with metal tongs for even cooking.
- Snip dried red chiles before frying to release a mild heat; omit if no heat is desired.
- Use a wok with a wok ring for safety and better heat control, but a heavy 12-inch skillet or saucepan works as well.
- Best served fresh but leftovers can be reheated carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 29g | 10% |
| Protein | 31g | 62% |
| Fat | 38g | 58% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 233mg | 78% |
| Sodium | 950mg | 40% |
| Potassium | 485mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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