General Tso's Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
6
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Calories
292 kcal
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Course
Main Course
General Tso's Chicken Recipe
Description
The recipe for General Tso's Chicken starts by coating chicken pieces in cornstarch with black pepper and salt, then frying them in hot vegetable oil until golden and crispy on all sides. The chicken is removed to retain its crust while preparing the sauce and aromatics.
In the same pan, chopped hot peppers, minced garlic, ginger, and scallions are stir-fried briefly to release their fragrances. Then a pre-mixed sauce of light soy sauce, honey, rice vinegar, chili sauce, chicken broth, and cornstarch is added and brought to a simmer. The crispy chicken is returned to the pan and coated thoroughly as the sauce thickens.
Finished with garnish of sesame seeds, scallions, and extra chilis, this dish delivers a balance of sweet, tangy, spicy, and savory flavors. The combination of a crispy crust with a glossy, sticky sauce makes it ideal to serve alongside steamed rice to soak up the sauce and balance the heat.
Ingredients
FOR THE GENERAL TSO'S CHICKEN SAUCE
- 3 tablespoons soy sauce (light soy sauce)
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon chili sauce
- 1/2 cup chicken broth
- 2 teaspoons cornstarch
FOR THE GENERAL TSO'S CHICKEN
- 2 pounds chicken cut into bite-sized pieces, boneless
- salt to taste
- black pepper to taste
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 2 hot peppers chopped (Use Chinese peppers, Thai peppers or others that are available to you)
- 3 cloves garlic minced
- 2 teaspoons ginger fresh, minced
- 6 scallions chopped
- scallions fresh chopped, spicy; for garnish; extra sliced peppers
- sesame seeds
- chili flakes
- peppers
Instructions
MAKE THE GENERAL TSO'S CHICKEN SAUCE
- Whisk together the soy sauce, honey, rice vinegar, chili sauce, chicken broth, and cornstarch in a medium sized bowl. Set aside until ready to use.
FOR THE GENERAL TSO'S CHICKEN
- Toss the chicken pieces in a bowl with the cornstarch and salt and pepper to taste. Be sure to evenly coat each piece.
- Heat the vegetable oil in a large wok or pan to high heat and swirl to coat. Add the chicken and cook for 4-5 minutes, stirring often, until the each side of the chicken forms a crispy brown crust. Don't let it stick to the bottom of the pan.
- When the chicken is nearly cooked through, remove it from the pan and set it aside.
- Reduce the heat to medium and add the hot peppers, garlic, ginger, and scallions. Stir fry for 30 seconds.
- Add the reserved sauce and reserved chicken to the wok and bring to a simmer. Toss to combine. Cook another 2 minutes, or until the chicken is cooked through.
- Garnish and serve! It is best with rice!
Notes
- Calorie estimate does not include rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 722mg | 30% |
| Potassium | 701mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 27mg | 30% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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