Description
Ditch the takeout and make the best General Tso's Chicken at home! Crispy chicken pieces tossed in a perfectly balanced sweet, savory, and spicy sauce, guaranteed to be a family favorite.
Ingredients
1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
1/2 cup cornstarch, plus 2 tbsp for slurry
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 large eggs, beaten
4 cups vegetable oil, for frying
4 cloves garlic, minced
1 tbsp fresh ginger, grated
6-8 dried red chilies, whole (adjust to taste)
1/4 cup low-sodium soy sauce
1/4 cup Shaoxing wine (or dry sherry)
1/4 cup rice vinegar
1/4 cup granulated sugar
1 tbsp hoisin sauce
1 tsp sesame oil
1/2 cup chicken broth
2 tbsp cornstarch, mixed with 2 tbsp water (cornstarch slurry)
Green onions, chopped, for garnish
Sesame seeds, for garnish
Instructions
Step 1: In a large bowl, whisk together 1/2 cup cornstarch, flour, salt, and pepper. In another bowl, beat the eggs.
Step 2: Dip each piece of chicken first into the beaten egg, then dredge thoroughly in the cornstarch-flour mixture, ensuring it's fully coated. Set aside on a plate.
Step 3: Heat the vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350-375°F (175-190°C).
Step 4: Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 3-5 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack set over paper towels to drain. Repeat with remaining chicken.
Step 5: Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat.
Step 6: Add the minced garlic, grated ginger, and dried red chilies to the wok. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Step 7: In a small bowl, whisk together soy sauce, Shaoxing wine, rice vinegar, sugar, hoisin sauce, sesame oil, and chicken broth. Pour the sauce mixture into the wok.
Step 8: Bring the sauce to a simmer. Once simmering, whisk the cornstarch slurry again and slowly pour it into the sauce while stirring constantly. Cook for 1-2 minutes, until the sauce thickens and becomes glossy.
Step 9: Add the fried chicken back into the wok. Toss gently to coat all the chicken pieces evenly with the sauce.
Step 10: Remove from heat immediately. Serve hot, garnished with chopped green onions and sesame seeds. Enjoy your delicious homemade general tsos chicken recipe!
Notes
For best results, do not overcrowd the pan when frying the chicken; work in batches. Adjust the amount of dried chilies to your preferred spice level. This dish is best served immediately after preparing to maintain the crispy texture of the chicken. Leftovers can be stored in an airtight container for up to 3 days and reheated gently.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Chinese American
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 25 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 105 mg
