General Tso's Chicken Recipe
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 people
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Calories
398 kcal
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Course
Main Course
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Cuisine
Chinese
General Tso's Chicken Recipe
Description
The recipe starts by marinating boneless, skinless chicken pieces with Shaoxing wine and salt for flavor. The chicken is then generously coated in cornstarch to create a crisp coating when deep-fried in neutral oil until lightly browned.
In a wok, aromatics including minced ginger, garlic, and dried chilies are stir-fried to release their fragrance. A prepared sauce combining soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, and Shaoxing wine is then poured into the wok and heated until thickened.
The fried chicken pieces are added to the thickened sauce and stirred to coat thoroughly. Finally, white parts of scallions are tossed in briefly before serving the dish immediately while hot, providing a satisfying mix of crispiness and sticky, flavorful coating.
Ingredients
- 10 oz (280g) chicken thigh or breast, cut into bite-sized pieces, boneless skinless meat
- 1/2 tablespoon Shaoxing wine
- 1 pinch salt
- 1/3 cup cornstarch
- neutral cooking oil for deep frying, generic cooking oil
- 1 1/2 tablespoons neutral cooking oil generic cooking oil
- 3 lices ginger peeled, finely minced
- 1 clove garlic finely minced
- 4-5 dried red chili rinsed and seeded
- 2 talks scallion white-part only, cut into 1-inch (2.5cm) lengths
Sauce:
- 2 1/2 - 3 tablespoons rice vinegar Chinese
- 2 1/2 tablespoons soy sauce
- 1/2 tablespoon dark soy sauce
- 1 teaspoon hoisin sauce
- 1/4 cup water
- 2 1/2 tablespoons sugar
- 1/2 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
Instructions
- Marinate the chicken with Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the sauce in a small bowl and set aside.
- Coat the chicken generously with 1/3 cup cornstarch. Heat the oil for deep-frying. Fry the chicken until it turns light brown. Remove with a strainer, and drain the excess oil by placing the chicken on a dish lined with paper towels.
- Heat a wok with 1 1/2 tablespoons of oil. Add the minced ginger, garlic, and dried chilies, and stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok.
- When the sauce boils and thickens, add the chicken and stir to combine well with the sauce. Add the scallions and stir a few times. Dish out and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 398kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 34g | 68% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 91mg | 30% |
| Sodium | 899mg | 37% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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