Description
Authentic General Tso’s Chicken is a beloved dish from Chinese-American cuisine, featuring crispy chicken pieces coated in a sweet, savory, and slightly spicy sauce. While the dish is often associated with Chinese cuisine, its origins are actually tied to the U.S. The rich sauce, with a balance of flavors from soy sauce, rice vinegar, sugar, and a hint of heat, pairs perfectly with the tender chicken. This dish is sure to be a hit whether you’re preparing a family dinner, hosting a dinner party, or craving something deliciously comforting.
Ingredients
Scale
- For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 1 large egg, beaten
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup vegetable oil (for frying)
- For the Sauce:
- 3 tablespoons soy sauce (preferably light soy sauce)
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 teaspoons cornstarch (for thickening)
- 2 teaspoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1–2 teaspoons chili paste or Sriracha (adjust for heat preference)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ cup water or chicken broth
- For Garnish:
- 2–3 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional)
Ingredient Highlights
- Chicken Breast or Thighs: Using boneless, skinless chicken provides a tender and juicy bite, with the thighs adding a bit more flavor.
- Cornstarch & Flour Coating: The cornstarch and flour combination creates a light, crispy texture for the fried chicken pieces.
- Soy Sauce and Hoisin Sauce: These two sauces give the dish its umami depth, with soy sauce providing saltiness and hoisin sauce adding sweetness and complexity.
- Rice Vinegar: This adds the necessary tang to balance out the richness of the sauce and sweetness.
- Chili Paste or Sriracha: For the spicy kick that makes General Tso’s Chicken distinctive. Adjust based on your spice tolerance.
- Sesame Oil: Adds a nutty aroma and flavor to the sauce, making it more authentic.
Instructions
Prepare the Chicken:
- Prepare the Chicken Pieces: Cut the chicken breasts or thighs into bite-sized pieces. Season the pieces with salt and pepper.
- Coat the Chicken: In a large bowl, whisk together cornstarch, flour, salt, and pepper. Dip each chicken piece first into the beaten egg, then coat it evenly in the cornstarch mixture.
- Fry the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, fry the chicken pieces in batches, making sure not to overcrowd the pan. Fry until golden and crispy, about 4-5 minutes per batch. Remove the chicken from the oil and drain on paper towels.
Prepare the Sauce:
- Make the Sauce: In a separate bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, hoisin sauce, sesame oil, oyster sauce, and chili paste or Sriracha. Add water or chicken broth and stir until the cornstarch is dissolved.
- Cook the Sauce: In a large pan or wok, heat a tablespoon of oil over medium heat. Add the garlic and ginger and sauté until fragrant, about 30 seconds. Add the sauce mixture to the pan and bring it to a simmer. Cook for 2-3 minutes until the sauce thickens.
- Combine Chicken and Sauce: Add the fried chicken pieces into the sauce, tossing to coat the chicken evenly with the sauce. Let it cook for an additional 1-2 minutes to absorb the flavors.
Garnish and Serve:
- Garnish: Sprinkle the sliced green onions and sesame seeds (optional) over the chicken before serving.
- Serve: Serve the General Tso’s Chicken with steamed rice or vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 400-500 kcal
- Fat: 20g
- Carbohydrates: 30g
- Protein: 30g