General Tso's Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
430 kcal
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Course
Main Course
General Tso's Chicken
Description
Chicken breast is cubed, seasoned, dipped in beaten egg, and coated with cornstarch before frying until golden and crisp. The sauce combines chicken broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, red pepper flakes, and sesame oil, simmered with garlic, ginger, and the white parts of green onions. A cornstarch slurry is added to thicken the sauce before tossing with the cooked chicken.
The final dish offers a balance of savory, sweet, and mildly spicy flavors with a crispy exterior and tender interior. Green onion tops add freshness as a garnish. This dish is typically served hot as a main course alongside rice.
Leftovers can be stored in an airtight container in the refrigerator for up to four days and reheated thoroughly before serving.
Ingredients
- 1 ½ pounds chicken breast boneless skinless
- salt to taste
- black pepper to taste
- 2 egg beaten
- ½ cup cornstarch + 2 tablespoons, divided
- 3 tablespoons vegetable oil or as needed, divided
- 2 green onions thinly sliced, white and green divided
- 2 cloves garlic minced
- 1 teaspoon ginger fresh, minced
Sauce
- ½ cup chicken broth reduced sodium
- ¼ cup soy sauce low sodium
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 red pepper flakes whole, or 1/2 teaspoon red chili flakes
- ½ teaspoon sesame oil
Instructions
- Cut chicken breasts into 1" cubes. Season with salt & pepper and toss with egg. Remove chicken from egg and toss with ½ cup cornstarch.
- Heat 2 tablespoons oil in a pan over medium-high heat. Add half of the chicken and cook until crisp and cooked through, about 5-6 minutes. Repeat with remaining chicken, adding more oil if needed. Remove from the pan and set aside.
- For the sauce, combine all ingredients in a small bowl and whisk.
- Heat 1 tablespoon oil in a small pan over medium heat. Add the whites of the green onion, garlic, and ginger and cook until fragrant, about 1 minute. Stir in sauce ingredients and simmer 2-3 minutes or until thickened.
- Combine remaining 2 tablespoons cornstarch with 2 tablespoons water. Slowly drizzle cornstarch into the sauce while whisking until it is slightly thickened. Toss sauce with cooked chicken and garnish with remaining green onion.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430 | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 42g | 84% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 1180mg | 49% |
| Potassium | 742mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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