General Tso's Chicken Recipe
Skip the takeout and make your own General Tso's chicken from scratch!
Ingredients
For the Sauce
- ⅓ cup water or chicken broth
- 2 tbsp ketchup
- 1 ½ tbsp soy sauce
- 4 tsp rice vinegar
- 1 ½ tsp hoisin sauce
- 1 tsp Asian chili garlic paste, or similar Asian chili paste
- 2 tsp sesame oil
- 1 tbsp brown sugar
- 1 tsp cornstarch
Marinade
- 1 ½ tbsp soy sauce
- 1 tbsp dry sherry
- 2 large egg whites
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Coating
- 1 ½ cups cornstarch
- 1 tsp salt
- ½ tsp ground black pepper
- peanut oil or canola oil, for deep-frying
For the Stir-Fry
- 1 tbsp peanut oil or canola oil
- 3 to 4 small dried red chile peppers, seeds removed, broken up
- 3 cloves garlic, finely minced
- 2 green onions, thinly sliced, for garnish
- Sesame seeds (optional), for garnish
Instructions
Prepare the Sauce
- Combine the water or broth, ketchup, 1 1/2 tablespoons soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, brown sugar, and 1 teaspoon cornstarch in a medium bowl. Set aside.1/3 cup water or chicken broth | 2 tbsp ketchup | 1 1/2 tbsp soy sauce | 4 tsp rice vinegar | 1 1/2 tsp hoisin sauce | 1 tsp Asian chili garlic paste | 2 tsp sesame oil | 1 tbsp brown sugar | 1 tsp cornstarch
Prepare the Marinade
- In a large bowl, combine 1 1/2 tablespoons of soy sauce, sherry, and egg whites; whisk to blend and add the chicken pieces. Stir to coat the chicken and let stand for 15 minutes.1 1/2 tbsp soy sauce | 1 tbsp dry sherry | 2 large egg whites | 1 1/2 pounds boneless, skinless chicken thighs
Coat and Deep Fry the Chicken
- In a bowl or food storage bag, combine the cornstarch, salt, and pepper. Remove the marinated chicken pieces from the marinade and let excess drip off; transfer them to the cornstarch mixture and toss to coat.1 1/2 cups cornstarch | 1 tsp salt | 1/2 tsp ground black pepper
- Add about 1 1/2 to 2 inches of oil to a deep, heavy pot or a deep fryer, and heat to 365°F (185°C). When the oil is hot, add 8 to 10 chicken pieces and fry for 4 to 6 minutes, or until golden brown. Turn them frequently to ensure even browning. With a slotted spoon, remove the chicken to paper towels to drain. Repeat with the remaining chicken pieces.peanut oil or canola oil
Finish the Dish
- Heat 1 tablespoon of oil in a wok or large sauté pan over medium-high heat. Add the chili peppers and garlic and stir-fry for 30 to 45 seconds or until aromatic. Add the sauce mixture from step 1 and cook, stirring, for 30 seconds or until thickened. Add the chicken pieces and stir-fry until well-coated and heated through.1 tbsp peanut oil or canola oil | 3 to 4 small dried red chile peppers | 3 cloves garlic
- Serve the chicken over rice or noodles, garnished with sliced green onions and sesame seeds, if using.2 green onions | Sesame seeds (optional)
Nutrition
Calories: 740kcalCarbohydrates: 52gProtein: 31gFat: 44gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 167mgSodium: 1591mgPotassium: 445mgFiber: 1gSugar: 5gVitamin A: 173IUVitamin C: 1mgCalcium: 29mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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