General Tso Chicken

Name: General Tso Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Yield: 6 serving
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 tablespoon Shaoxing wine; 1 tablespoon soy sauce; 1 teaspoon garlic; ½ teaspoon ground ginger; ½ cup (62.5g) all-purpose flour; ½ cup (64g) cornstarch; ½ teaspoon kosher salt; Canola oil; 1 cup (240g) chicken broth; ⅓ cup (85g) soy sauce; ⅓ cup (67g) granulated sugar; 2 tablespoons Shaoxing wine; 1 tablespoon garlic; 2 teaspoons ground ginger; 1 teaspoon red pepper flakes; 2 tablespoons corn starch; 2 tablespoons rice wine vinegar; green onion; Sesame seeds

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Marinating Time
1 hr
Total Time
1 hr 45 mins
Servings
6
Calories
440 kcal
Course
Main Course, Dinner

General Tso Chicken

Iris Hanson

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General Tso Chicken is marinated pieces of chicken thighs that are deep-fried and coated in a sweet and spicy sauce.

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Ingredients

Servings

Chicken

2 pounds boneless, skinless chicken thighs, cut into bite sized pieces
1 tablespoon Shaoxing wine
1 tablespoon soy sauce
1 teaspoon garlic, minced
½ teaspoon ground ginger
½ cup (62.5g) all-purpose flour
½ cup (64g) cornstarch
½ teaspoon kosher salt
Canola oil, for frying

Sauce

1 cup (240g) chicken broth
⅓ cup (85g) soy sauce
⅓ cup (67g) granulated sugar
2 tablespoons Shaoxing wine
1 tablespoon garlic, minced
2 teaspoons ground ginger
1 teaspoon red pepper flakes
2 tablespoons corn starch
2 tablespoons rice wine vinegar
green onion, diced, for garnish
Sesame seeds, for garnish

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Instructions

Chicken

To a large, zipped bag, add the chicken.
In a small bowl, whisk together Shaoxing wine, soy sauce, garlic, and ginger. Pour over the chicken. Seal the bag and shake to coat the chicken.
Place the chicken in the refrigerator to marinate for an hour.
In a medium bowl, combine flour, cornstarch, and salt.
When ready, add about 2 inches of oil into a large pot. Heat the oil to 375°F.
Add chicken to the flour mixture and toss to coat. Shake off excess flour and, working in batches (about 10-15 chicken pieces at a time), carefully lower the chicken pieces into the hot oil. Do not overcrowd the pot with chicken (this will cause the oil temperature to decrease and the chicken to stick together). Cook in the oil for about 3-5 minutes, or until golden brown. Remove the chicken from the oil and place the pieces onto a towel-lined baking sheet. Before frying the next batch, be sure to check that the oil temperature is at 375°F. Tent the chicken to keep warm as you make the sauce.

Sauce

In a large skillet over medium heat add broth, soy sauce, sugar, wine, garlic, ginger, and crushed red pepper. Stir to combine and bring to a boil.
In a small bowl combine corn starch and rice wine vinegar. Mix well and slowly pour into the boiling mixture, whisking as you pour. Continue cooking until the sauce has thickened slightly (about a minute). Remove from heat. Add chicken and toss to combine.
Serve with rice and garnish with green onion and sesame seeds.