General Tso’s Chicken (Crispy Chicken Without Deep-Frying)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
411 kcal
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Course
Main Course
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Cuisine
Chinese
General Tso’s Chicken (Crispy Chicken Without Deep-Frying)
Description
This recipe begins by preparing a sauce mixing chicken or vegetable stock, Chinkiang vinegar, Shaoxing wine or dry sherry, light and dark soy sauces, sugar, and cornstarch for thickening. Chicken thigh pieces are marinated briefly with oil and salt, then coated unevenly with beaten egg and cornstarch to create a light crust.
The chicken is cooked in a single layer in a hot skillet with peanut or vegetable oil until golden and crisp on both sides, without deep frying. After resting briefly, the pan is used again to stir-fry minced ginger, garlic, and dried Chinese chili peppers, which impart fragrant, slightly smoky notes without overwhelming heat unless seeds are released.
Adding the prepared sauce allows it to thicken and glaze the chicken pieces, giving a balanced combination of sweet, sour, and umami flavors typical of General Tso’s Chicken. This version offers the recognizable crisp texture with less oil absorption.
Including dried Chinese or Korean chili peppers adds aroma rather than significant heat, but cutting them open or adding cayenne pepper can increase spiciness if desired.
Ingredients
- 1 lb chicken thigh cut into 1" (2-cm) pieces, boneless skinless, or chicken breast
- 1 tablespoon peanut oil (or vegetable oil)
- 1 egg , beaten
- 1/2 teaspoon salt
- 1/2 cup cornstarch
Sauce (or pre-made General Tso’s Sauce)
- 1/3 cup chicken stock (or vegetable stock)
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce or soy sauce, light
- 1 tablespoon dark soy sauce (or soy sauce)
- 1/4 cup sugar
- 1 tablespoon cornstarch
Stir fry
- 3 tablespoons peanut oil (or vegetable oil)
- 7 to 8 dried chili pepper Footnote, Chinese variety
- 2 teaspoons ginger minced
- 4 cloves garlic , minced
Instructions
- Mix all the sauce ingredients together in a small bowl and set it aside.
- Combine the chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let it marinate for 10 to 15 minutes.
- Add the beaten egg into the bowl with the chicken. Stir to mix well. Add the cornstarch. Stir to coat the chicken until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat the stir-fry oil in a heavy-duty skillet until hot, until it just starts to smoke. Add the chicken all at once and spread it out into a single layer in the skillet. Separate the chicken pieces with a pair of tongs or chopsticks.
- Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer the chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. Add the dried chili pepper, garlic, and ginger. Cook and stir a few times until it releases its fragrance.
- Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately.
- Add back the chicken pieces. Stir to coat the chicken with sauce, 30 seconds. Transfer everything to a plate immediately. Serve hot as a main dish.
Notes
- Use dried Chinese or Korean chili peppers to add aroma without much heat.
- To increase spiciness, halve the dried peppers to release seeds or add cayenne pepper to the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 411kcal | 21% |
| Carbohydrates | 29.5g | 10% |
| Protein | 25.2g | 50% |
| Fat | 20.6g | 32% |
| Saturated Fat | 4.3g | 22% |
| Cholesterol | 112mg | 37% |
| Sodium | 891mg | 37% |
| Potassium | 251mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 12.8g | 26% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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