General Tso's Chicken
User Reviews
4.7
General Tso's Chicken
Description
The chicken is first coated in a mixture of soy sauce, cornstarch, and egg white, which helps create a crispy exterior when cooked in a hot skillet or wok. The sauce preparation starts by sautéing minced ginger, garlic, and scallion whites in toasted sesame oil, building an aromatic base. This is followed by combining chicken broth, hoisin sauce, Sriracha, remaining soy sauce, and whisking in cornstarch to thicken the sauce as it heats.
Chicken pieces are cooked in batches in a skillet to brown the edges evenly. The sauce is held warm and thickened separately, then combined with the cooked chicken to coat it evenly. Scallion greens and sesame seeds garnish the final dish, providing fresh herbal notes and a toasted crunch. The recipe notes checking labels for gluten-free ingredients.
The outcome is a balanced mix of sweet, salty, and spicy flavors with a tender interior chicken and a crisp-coated outer texture. The method ensures each piece is fully cooked with a velvety sauce that clings well.
Ingredients
- 1 pound boneless (skinless chicken breast, cut into bite-size pieces)
- ¼ cup soy sauce divided, reduced sodium
- ¼ cup cornstarch (divided)
- 1 egg large, white
- 1 fresh ginger peeled, 1-inch piece
- 2 cloves garlic
- 2 scallion whites and greens separated, medium
- 1 cup chicken broth reduced sodium
- 1 teaspoon Sriracha sauce (plus more for serving)
- 3 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil plus 1 teaspoon
- sesame seeds (for garnish)
Instructions
- In a medium bowl, combine the chicken, 2 tablespoons soy sauce, 3 tablespoons cornstarch and egg white. Toss to combine and set aside while you chop the vegetables.
- Mince the garlic and ginger and chop the scallions. Separate the scallion whites from the greens and set aside greens for garnish.
- Heat a small sauce pot over medium heat. Add 1 teaspoon of sesame oil, ginger, garlic and scallion whites. Sauté for 1 minute. Add the chicken broth, remaining 2 tablespoons soy sauce, sriracha, and hoisin and whisk to combine. Add the remaining 1 tablespoon cornstarch and whisk sauce until starting to thicken, about 2 minutes. Once thickened, turn heat to low and keep warm while you make the chicken.
- Heat a large wok or non-stick skillet over medium-high heat. In two batches to prevent sticking, add 1/2 tablespoon of sesame oil then half of the chicken pieces. Cook chicken for 3-4 minutes, or until browned on the edges. Flip chicken and cook an additional 2-3 minutes, or until cooked through. Set aside on a plate and add the remaining oil and chicken as directed.
- Return the chicken back to the skillet or wok, add the sauce to the skillet and toss to coat. Sprinkle with scallion greens and sesame seeds. Serve immediately with extra sriracha, if desired.
Notes
- Verify that all sauces and ingredients used are labeled gluten-free if required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 3/4 cup | |
| Calories | 252kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 73mg | 24% |
| Sodium | 1038mg | 43% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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