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General Tso's Chicken

A homemade recipe for one of the most popular Chinese takeout dishes. Not as difficult as you would think and SO delicious!

Prep Time
45 mins
Cook Time
45 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 621 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the Marinade & Sauce:
  • ½ cup hoisin sauce
  • ¼ cup white vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1½ cups water
  • 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 4 garlic cloves minced
  • 2 tablespoons grated fresh ginger
  • ½ teaspoon crushed red pepper flakes
For Coating & Frying:
  • 3 egg whites
  • 1½ cups cornstarch
  • ½ cup  all-purpose flour
  • ½ teaspoon baking soda
  • 4 cups vegetable oil
  • 1-2 green onions thinly sliced (optional, garnish)

Instructions

    Cup of Yum
  1. Make the Marinade: Whisk the hoisin sauce, vinegar, soy sauce, sugar, cornstarch, and water in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.
  2. Make the Sauce: While the chicken is chilling in the marinade, heat the 1 tablespoon of vegetable oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and red pepper flakes until fragrant. Add 2 cups of the hoisin marinade to the skillet and simmer, whisking constantly, until the mixture is dark brown and thickened. Remove from heat and cover to keep the sauce warm.
  3. Prepare the Coatings: Whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining hoisin marinade in a second shallow dish; mix until it resembles coarse meal.
  4. Prepare the Chicken: Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.
  5. Cook the Chicken: Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel lined plate to drain. Return the oil to 350 degrees before frying again. Repeat with the remaining chicken.
  6. Finish: Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve with sliced green onions to garnish, as well. White jasmine rice and steamed broccoli are favorite sides here!

Notes

  • Nutritional values are based on one serving

Nutrition Information

Calories 621kcal (31%) Carbohydrates 86g (29%) Protein 43g (86%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 109mg (36%) Sodium 1696mg (71%) Potassium 778mg (22%) Fiber 2g (8%) Sugar 18g (36%) Vitamin A 155IU (3%) Vitamin C 3.5mg (4%) Calcium 30mg (3%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 621

% Daily Value*

Calories 621kcal 31%
Carbohydrates 86g 29%
Protein 43g 86%
Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 109mg 36%
Sodium 1696mg 71%
Potassium 778mg 17%
Fiber 2g 8%
Sugar 18g 36%
Vitamin A 155IU 3%
Vitamin C 3.5mg 4%
Calcium 30mg 3%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.