General Tso's Chicken
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6
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Calories
365 kcal
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Course
Main Course
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Cuisine
Asian
General Tso's Chicken
Description
The recipe begins by cutting boneless, skinless chicken thighs into bite-sized pieces, then seasoning and dipping them in egg wash before coating with a flour and cornstarch mixture for extra crispiness. The chicken is fried in batches in hot vegetable oil maintained at 350°F until golden and cooked through. Meanwhile, a sauce simmers made from garlic, red pepper flakes, chicken broth, hoisin sauce, brown sugar, soy sauce, and thickened with cornstarch.
Once the chicken is fried, it is combined with the sauce ensuring each piece is coated evenly. Sprinkling sesame seeds and green onions on top adds final texture and flavor notes. The contrast between the crispy chicken and the glossy, flavorful sauce characterizes this dish. It's best served immediately to retain the crispy texture.
The recipe advises careful temperature control of the frying oil to avoid greasy or burnt chicken and recommends frying in moderate batches to prevent clumping. Drain fried chicken on paper towels to remove excess oil before saucing.
Ingredients
For the chicken:
- 1 1/2 lbs chicken thigh cut into 1 inch pieces, boneless, skinless
- 2 egg lightly beaten
- salt to taste
- black pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup corn starch
- vegetable oil for frying
- 2 teaspoons sesame seeds
- 2 tablespoons green onions sliced
For the sauce:
- 2 teaspoons vegetable oil
- 2 teaspoons garlic minced, fresh
- 1/2 teaspoon red pepper flakes or more to taste, crushed
- 3/4 cup chicken broth low sodium
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1/4 cup soy sauce low sodium
- 1 tablespoon corn starch
Instructions
- Place the eggs in a bowl; add salt and pepper to taste.
- Mix together the flour and corn starch and place in a shallow bowl or on a plate.
- Heat 3 inches of oil in a deep pot to 350 degrees F.
- Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Repeat the process for all of the chicken pieces.
- Fry 8-9 pieces of chicken at a time for 5 minutes or until browned. Repeat with all the remaining chicken.
- While the chicken is cooking, make the sauce.
- Heat the 2 teaspoons of vegetable oil in a saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook for 30 seconds.
- Whisk together the chicken broth, hoisin sauce, brown sugar, soy sauce and corn starch.
- Add the liquid mixture to the pan and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.
- Add the chicken pieces to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions and serve.
Notes
- Serve the chicken immediately to preserve its crispy coating.
- Maintain the oil temperature at 350°F for even cooking and avoid greasy results.
- Drain fried chicken on paper towels to remove excess oil.
- Fry in batches of 6-9 pieces to prevent sticking or clumping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 162mg | 54% |
| Sodium | 672mg | 28% |
| Potassium | 442mg | 9% |
| Sugar | 21g | 42% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 53mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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