General Tso's Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Servings
4 - 5 people
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Calories
465 kcal
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Course
Main Course
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Cuisine
Chinese, Chinese-American Fussion
General Tso's Chicken
Description
General Tso's Chicken starts with boneless, skinless chicken thighs marinated in a blend of soy sauce, hoisin, rice vinegar, chili paste, sesame oil, ginger, and garlic. After marination, the chicken is evenly coated in cornflour and fried in oil heated to 200°C until crispy and golden. The frying method creates a crunchy crust while preserving tender, juicy meat inside. The reserved sauce mixture is thickened with cornflour and sweetened with brown sugar, then heated separately before combining with the fried chicken.
The result is a dish with a glossy, tangy, and mildly spicy sauce clinging to crisp-coated chicken pieces. The use of light soy sauce, rather than dark, ensures a balanced flavor without overwhelming color. The inclusion of finely grated garlic and ginger in the marinade and stir-fry sauce layers the savory taste. Garnishes like sliced green onions and sesame seeds add freshness and nuttiness.
For best texture, use thigh meat and follow the frying and sauce preparation precisely. The fried chicken can be made with enough oil to shallow or deep fry. Leftover General Tso's Chicken stores well refrigerated for up to five days but loses crispness when reheated.
Ingredients
Sauce/Chicken Marinade:
- 3 tbsp soy sauce NOT dark soy, Note 1, light or all-purpose
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar (sub white wine vinegar)
- 2 tsp chili paste any (Sambal Oelak is great
- 1 tsp sesame oil toasted preferably (Note 6)
- 3 tbsp brown sugar
- 1 tbsp cornflour or cornstarch
- 3/4 cup chicken stock low sodium, or broth
Chicken:
- 600g/ 1.4 lb chicken thighs , boneless skinless, cut into 2.5cm / 1" pieces (breast / tenderloin - Note 2)
- 1 tsp ginger , finely grated
- 1 tsp garlic ,finely grated
- 1 cup cornflour Note 5, or cornstarch
- 1 - 4 cups oil peanut, vegetable or canola; Note 4, for frying
Stir Fry Sauce:
- 2 tbsp neutral cooking oil peanut, vegetable or canola, generic cooking oil
- 2 tsp ginger , finely chopped (Note 3)
- 2 cloves garlic , finely chopped (Note 3)
- 1/2 teaspoon red chili flakes red pepper flakes
Garnishes (at least 1 recommended):
- green onion finely sliced
- sesame seeds
Instructions
- Sauce-Marinade: Mix the soy, hoisin, vinegar, chilli and sesame oil.
- Marinate Chicken: Take out 2 tablespoons of Sauce-Marinade and mix with chicken. Add ginger and garlic to chicken, mix, then marinate 30 minutes.
- Dust chicken: Add cornflour into chicken and toss to coat, ensuring pieces are separated so they get fully coated.
- Shake off excess: Tip into a colander and shake to remove excess cornflour (or grab handfuls, shake so cornflour falls through your fingers).
- Finish Sauce: To the remaining Sauce-Marinade (that you made in Step 1), add sugar and cornflour. Mix, then add chicken stock and mix.
- Heat oil: Heat 2 cm / 4/5" oil in a deep skillet (or large pot - whatever you’re comfortable with) to 200°C/390°F. To use less, see Note 4.
- Fry: Cook chicken 3 minutes, turning halfway, until golden and crispy. Drain on paper towel lined plate.
- New / clean skillet: Discard oil, wipe skillet and return to heat. Or use another large skillet.
- Stir Fry Sauce: Heat oil in a large skillet over medium heat. Add garlic, ginger, chilli flakes, saute 30 seconds until garlic is light golden. Add Sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base.
- Toss! Add chicken, toss to coat quickly - the quicker you are, the crispier the chicken stays! Transfer to serving plate, garnish and serve immediately with your rice of choice.
Notes
- Use light or all-purpose soy sauce; avoid dark soy sauce to prevent overpowering flavor and color.
- Chicken thighs stay juicier when fried; breast can be tenderized with baking soda and marinated longer if preferred.
- Grate garlic and ginger finely for marinade, chop finely for stir fry to prevent burning.
- Fry chicken with enough oil to cover at least half the pieces for even crisping; shallow frying requires turning pieces carefully.
- To reduce oil amount, fry over medium-high heat and turn chicken frequently; crispness may vary.
- Leftovers keep in fridge up to 5 days; reheat with added water to loosen sauce, though chicken won't remain crispy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465cal | 23% |
| Carbohydrates | 22g | 7% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 143mg | 48% |
| Sodium | 974mg | 41% |
| Potassium | 446mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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