General Tso's Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
296 kcal
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Course
Main Course
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Cuisine
American
General Tso's Chicken
Description
This version of General Tso's Chicken uses boneless, skinless chicken thighs coated first in an egg white and soy mixture, then dredged in a blend of flour and cornstarch for a crisp exterior. The chicken cooks in a skillet with vegetable oil until browned and fully cooked. Broccoli florets are stirred in and softened before incorporating a sauce made from sugar, sweet chili sauce, and rice vinegar. The ingredients combine to make a glossy, sweet, and mildly tangy coating that brightens the dish.
The combination of tender chicken with crispy coating and crisp-tender broccoli provides pleasing contrast. Serving the dish over white rice or cooked noodles makes a complete meal with a mix of textures and flavors. The cooking method avoids deep-frying, relying on pan-frying to keep the chicken crispy with less oil.
For storage and reheating, leftovers keep well refrigerated for 3-4 days and freeze for up to 3 months. Reheating in a sauté pan helps maintain crispness better than microwaving. Adjust the spiciness by altering chili sauce amounts or adding red pepper flakes. Using cold eggs assists in separating whites, and bringing egg whites to room temperature before mixing improves coating adhesion.
Ingredients
- 2 tablespoons sugar
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- ½ cup all-purpose flour
- 4 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 egg white
- 3 chicken thigh cut into bite-sized pieces, boneless, skinless
- 2 tablespoons vegetable oil
- 1 bunch broccoli cut into bit-sized pieces (about 3 cups, florets
- 2 cups white rice or cooked noodles, cooked
Instructions
- Mix sugar, chili sauce, and vinegar in a small bowl. Set aside.
- In another bowl, mix flour and cornstarch. In a third bowl, beat soy sauce and egg white. Add chicken to the egg white mixture and toss to coat, then transfer the coated chicken to the flour bowl and toss around.
- Heat oil in a skillet over medium heat. Add floured chicken and cook, stirring occasionally, for 7–8 minutes, or until the chicken is cooked and crispy.
- Add the broccoli to the skillet and cook, stirring often, until broccoli is softened, then add the chili sauce mixture to the skillet and cook for 2-3 more minutes, making sure to coat the broccoli and chicken.
- Serve over rice or noodles.
Notes
- Leftovers keep in airtight containers for 3-4 days refrigerated or freeze for up to 3 months.
- Reheat best in a sauté pan to preserve crispiness; microwave if short on time.
- Partially freezing chicken before cutting helps create even bite-sized pieces.
- Adjust chili sauce to control spiciness; add red pepper flakes for extra heat.
- Use cold eggs for easier separation, then let egg whites reach room temperature before mixing with soy sauce.
- Pan-frying uses less oil and avoids deep-frying for a lighter dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 296kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 21g | 42% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 81mg | 27% |
| Sodium | 427mg | 18% |
| Potassium | 274mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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