General Tso's Chicken
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
572 kcal
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Course
Main Course
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Cuisine
Asian
General Tso's Chicken
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It's easy to make restaurant-quality General Tso's Chicken at home! You can have this takeout classic on the table in less than an hour, prep to finish.
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Ingredients
Chicken
- 1 pound chicken thighs cut into 3/4- to 1-inch cubes, boneless, skinless
- 1 large egg white
- 1 tablespoon Shaoxing wine
- 2 teaspoons soy sauce light
- 1 teaspoon dark soy sauce
- pinch ground white pepper
- 3/4 cup cornstarch
- 4 cups vegetable oil or peanut oil
Sauce
- 1/3 cup chicken broth low sodium
- 2 tablespoons Shaoxing wine
- 1 tablespoon Chinkiang vinegar (Chinese black vinegar)**
- 2 tablespoons soy sauce light
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sesame oil toasted
- 3 tablespoons granulated sugar
- 2-1/2 teaspoons cornstarch
- 1 tablespoon vegetable oil or peanut oil
- 6-8 small dried red chiles broken in half and seeds removed, such as Arbol
- 2 teaspoons ginger finely minced or grated
- 2 teaspoons garlic minced
- 1/4 cup scallions thinly sliced
- sesame seeds for garnish (optional, toasted
Instructions
Make the Chicken
- Whisk egg white in a bowl until just frothy. Stir in Shaoxing wine, light and dark soy sauces, and ground white pepper. Add cubed chicken thighs and stir to combine. Let marinate for 20 minutes.
- Coat marinated chicken pieces in cornstarch on all sides.
- Heat oil to 350 degrees F a large wok or a wide, deep, heavy-bottomed pot. Fry chicken in 3 batches until golden, crispy, and centers register 165 degrees F on an instant read thermometer, about 3-4 minutes. Remove chicken from oil with a spider strainer or a slotted spoon and drain on a paper towel-lined plate.
Make the Sauce
- In a bowl, whisk together chicken broth, Shaoxing wine, Chinkiang vinegar, light and dark soy sauces, sesame oil, sugar, and cornstarch. Season to taste with salt and set aside.
- If using the frying vessel to make the sauce, very carefully remove frying oil from the wok or pot. Otherwise, you can use a large skillet for the sauce.
- Heat the clean wok or skillet and add 1 tablespoon of vegetable oil. Sauté dried chiles, ginger, and garlic until fragrant, about 1-2 minutes. Stir the sauce mixture to redistribute any settled cornstarch and pour it into the pan. Bring to a boil and simmer, stirring often, until thickened and glossy, about 2-3 minutes.
- Add fried chicken and scallions to the sauce and toss to coat. Garnish with toasted sesame seeds and serve with jasmine rice and steamed broccoli, if desired.
Notes
- *If using peanut oil, read my allergen notes here. I always like to tell guests when I've used peanut oil.
- **1 tablespoon of vinegar will yield a sauce that's similar to Chinese-American restaurant versions of the dish. If you'd like to try a tangier sauce, a little closer to Chef Peng's original, increase the vinegar to 2 tablespoons.
Nutrition Information
Show Details
Calories
572kcal
(29%)
Carbohydrates
34g
(11%)
Protein
25g
(50%)
Fat
36g
(55%)
Saturated Fat
26g
(130%)
Cholesterol
107mg
(36%)
Sodium
963mg
(40%)
Potassium
358mg
(8%)
Sugar
9g
(18%)
Vitamin A
290IU
(6%)
Vitamin C
1.9mg
(2%)
Calcium
17mg
(2%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 34g | 11% |
| Protein | 25g | 50% |
| Fat | 36g | 55% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 107mg | 36% |
| Sodium | 963mg | 40% |
| Potassium | 358mg | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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