General Tso's Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
561 kcal
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Course
Main Course
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Cuisine
Chinese
General Tso's Chicken
Description
This recipe uses boneless, skinless chicken thighs cut into pieces and coated thoroughly with a mixture of cornstarch, salt, ginger, garlic powder, and black pepper. The chicken is fried in batches in hot oil until the exterior is crispy and the interior is fully cooked, providing a crunchy texture that contrasts with the sauce.
The sauce combines savory soy sauce with the acidity of rice vinegar and the sweetness of both brown and granulated sugars, thickened by cornstarch. Hoisin sauce adds depth, while minced garlic, fresh ginger paste, sesame oil, red pepper flakes, and onion powder bring aromatics and mild heat. The fried chicken is then coated evenly with this sauce, delivering a balance of sweet, tangy, and spicy flavors.
This dish is typically served hot to maintain the crisp texture of the chicken and is well paired with steamed rice or stir-fried vegetables for a full meal experience.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. The recipe suggests caution with the vinegar strength and options to substitute water with unsalted chicken broth for added flavor.
Ingredients
For the chicken:
- 2 to 2 1/2 pounds chicken thigh trimmed and cut in bite size pieces, boneless
- 3/4 cup cornstarch
- 1 teaspoon salt
- ½ teaspoon ginger
- ½ teaspoon garlic powder
- ½ teaspoon black pepper ground
- cooking oil sesame oil or vegetable oil, for frying
For the sauce:
- ¼ cup soy sauce low sodium
- 2 tablespoons rice vinegar
- 3/4 cup water
- ¼ cup brown sugar
- 1 tablespoon granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 1 teaspoon garlic minced
- 1 teaspoon red pepper flakes (or more for extra spice)
- ½ teaspoon ginger fresh paste
- ¼ teaspoon onion powder
Instructions
- Place the chicken pieces in a medium bowl. 2 to 2 1/2 pounds boneless chicken thighs
- Mix the cornstarch, salt, ginger, garlic powder and pepper in a small bowl. Then add this to the chicken and mix well to combine, completely covering the chicken. Allow the chicken to rest for at least 5 minutes while the oil heats. 3/4 cup cornstarch, 1 teaspoon salt, ½ teaspoon ginger, ½ teaspoon garlic powder, ½ teaspoon ground black pepper
- Add a 1/2 inch of oil to a frying pan and warm it over medium high heat. oil for frying
- When the oil is hot, in 2 batches, shake the excess flour off of the chicken and fry chicken until the outside is golden brown and the chicken is cooked through (165ºF). Remove the chicken from the frying pan and place on a wire rack (with paper towels underneath) so that it stays crisp. Repeat with the second batch of chicken.
- Wipe out the pan you fried the chicken in and allow it to cool off slightly.
- In a large bowl, whisk together sauce ingredients. ¼ cup low sodium soy sauce, 2 tablespoons rice vinegar*, 3/4 cup water**, ¼ cup brown sugar, 1 tablespoon granulated sugar, 2 tablespoons cornstarch, 2 tablespoon hoisin sauce, 2 teaspoons sesame oil, "2" uid="15"], 1 teaspoon minced garlic, 1 teaspoon red pepper flakes, ½ teaspoon fresh ginger paste, ¼ teaspoon onion powder
- Pour the sauce into the frying pan and place over medium-high heat. Cook and stir until the sauce is thickened, about 5 minutes. Watch it closely so it doesn't burn. Once it starts to thicken it will thicken quickly.
- Add in the chicken. Toss to coat and heat through. Serve over rice and garnish with green onions and sesame seeds if desired.
Notes
- Different vinegar strengths exist; use one diluted to 4.1% acidity for consistent flavor.
- Chicken broth can replace water in the sauce for enhanced taste; unsalted broth is recommended.
- Boneless skinless chicken breasts or thighs can be used; thighs provide more moisture.
- Store leftovers in an airtight container refrigerated up to 3 days.
- Calorie counts are approximate; seek nutritionist advice for accuracy if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 32g | 11% |
| Protein | 32g | 64% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 185mg | 62% |
| Sodium | 985mg | 41% |
| Potassium | 441mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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