General Tso's Chicken
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Servings
5 people
-
Calories
568 kcal
-
Course
Main Course
-
Cuisine
Chinese
General Tso's Chicken
Description
This home-cooked version of General Tso's Chicken uses tender chicken thigh or breast pieces coated in an egg wash mixed with some sauce, then dredged in a flour and cornstarch mixture before deep frying at 365°F until crisp and golden. The sauce combines chicken broth, soy sauce, vinegar, sugar, garlic, hoisin sauce, chili paste, and sesame oil with an optional pinch of red pepper flakes, balancing sweet, savory, tangy, and spicy flavors.
After frying, some peanut oil from the fryer is reserved to sauté the broccoli florets briefly, ensuring they retain crunch and bright green color. The crispy chicken is then coated with the thickened sauce, incorporating ingredients like Sambal Oelek for chili paste. The dish is garnished with sliced green onions and optional sesame seeds for added aroma and texture.
This recipe is suitable for serving freshly cooked and can be stored refrigerated for 3-4 days. When reheating, it’s best to add a splash of broth or water to loosen the sauce and maintain flavor, though the chicken exterior may lose crispness.
Ingredients
- 1 quart peanut oil can sub vegetable oil
- 2 cups broccoli florets
- 2 lbs. chicken thigh can sub breasts, boneless, skinless
Chicken Dredge
- ½ cup flour
- ½ cup cornstarch
- 2 egg + 2 Tbsp. sauce mix
Sauce
- 1/4 cup cornstarch
- 2 Tablespoons water cold
- 1 cup chicken broth
- 1/3 cup sugar
- 1/4 cup soy sauce
- 1 teaspoon garlic minced
- 2 Tablespoons white vinegar can sub rice vinegar
- 2 teaspoons chili paste see notes
- 1 Tablespoon hoisin sauce
- ½ teaspoon sesame oil
- Pinch red pepper flakes optional
Garnishes
- green onions
- sesame seeds optional
Instructions
- For the Sauce: Combine the corn starch and water in a medium bowl (or, I Iike to use a container that I can cover and shake). Add remaining sauce ingredients and stir or shake to combine. Set aside.
- For the Chicken Dredge: In a medium bowl, combine the flour and cornstarch. In another bowl, whisk 2 eggs and 2 Tablespoons of the sauce mixture.
- Dice the chicken into cubes and pat dry. Sprinkle lightly with salt and pepper. Dredge the chicken in the egg mixture, and then into the flour mixture.
- Add 1 quart of oil to a 3 ½ or 4 quart dutch oven, or use a deep fryer. Heat over medium-high heat until the temperature reaches 365 degrees. Fry the chicken in batches, until golden brown. Use a slotted spoon to carefully remove the chicken and place on wire cooling racks so that the bottom stays crispy. Place wax or parchment paper underneath the racks to catch excess grease.
- Take 2 Tablespoons of peanut oil from the dutch oven or deep fryer and place it in a large skillet. Sauté the broccoli for about 5 minutes or until it’s reached your desired level of doneness. Remove and set aside.
- Add the sauce mixture to the skillet and bring it to a gentle boil. It will thicken quickly so watch it carefully. Once it’s almost reached your desired level of thickness, reduce the heat to low, add the chicken and stir to coat. Add the broccoli, stir to combine, and remove from heat. Garnish with green onions and a sprinkle of sesame seeds and serve!
Notes
- Use Sambal Oelek brand chili paste for balanced heat and flavor, though the recipe works without hoisin sauce or chili paste.
- Regular soy sauce is recommended; dark soy sauce is stronger and not ideal for this recipe.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat gently in a skillet or microwave, adding a splash of chicken broth or water if sauce thickens too much.
- Note that reheated chicken will be less crispy but maintains good flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 42g | 14% |
| Protein | 28g | 56% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 199mg | 66% |
| Sodium | 1016mg | 42% |
| Potassium | 502mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 36mg | 40% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
