Description
General Tso’s Chicken
Ingredients
For the Chicken:
1 lb chicken breast, cut into bite-sized pieces
1/2 cup cornstarch
1/2 tsp salt
1/2 tsp black pepper
Vegetable oil (for frying)
For the Sauce:
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup hoisin sauce
2 tbsp sugar
1 tbsp cornstarch
1/4 cup water
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 tsp red pepper flakes (optional, for heat)
For Garnish:
Sliced green onions
Directions
Prepare the chicken: Season chicken pieces with salt and pepper, then coat evenly in cornstarch.
Heat vegetable oil in a skillet or deep pan over medium-high heat. Fry chicken in batches until golden brown and crispy. Drain on paper towels and set aside.
Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water until smooth.
Cook the sauce: In a clean skillet, heat 1 tbsp oil over medium heat. Add garlic, ginger, and red pepper flakes (if using), and sauté for 30 seconds. Pour in the sauce mixture and cook, stirring frequently, until thickened.
Combine: Add the fried chicken to the sauce and toss until evenly coated.
Serve over steamed rice and garnish with sliced green onions.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 400 kcal per serving
#GeneralTsosChicken #ChineseTakeout #EasyDinner #HomemadeMeals #ComfortFood #AsianFlavors
Step-by-Step Guide
1. Prep the Chicken: Pat the chicken pieces completely dry with paper towels. This is crucial for the cornstarch to adhere and create a crisp coating. Toss the chicken with salt, pepper, and cornstarch until each piece is thoroughly and evenly coated. Let it sit for 5 minutes to allow the coating to hydrate.
2. Fry to Perfection: Heat 1 inch of vegetable oil in a heavy-bottomed skillet or wok to 350°F (175°C). Fry the chicken in small, uncrowded batches for 3-4 minutes per batch, until deeply golden and crispy. Overcrowding will steam the chicken. Drain on a wire rack over a baking sheet, not just paper towels, to keep it crisp.
3. Master the Sauce: While the chicken fries, whisk all sauce ingredients except the garlic and ginger in a bowl until the cornstarch is fully dissolved with no lumps. This prevents a grainy sauce.
4. Thicken the Sauce: In a clean wok or large pan, heat 1 tbsp oil. Sauté the garlic, ginger, and pepper flakes for just 30 seconds until fragrant but not burnt. Give the sauce mixture another quick stir (cornstarch settles) and pour it in. Cook over medium heat, stirring constantly, until the sauce bubbles and thickens to a glossy, syrupy consistency.
5. Final Toss: Reduce the heat to low. Add all the crispy chicken back to the pan with the sauce. Gently toss and fold for 30-60 seconds until every piece is beautifully glazed. Serve immediately.
Serving Suggestions
Serve your General Tso’s Chicken over a bed of steamed jasmine or white rice to soak up the extra sauce. For a complete takeout-style meal, add simple sides like steamed broccoli, sautéed snap peas, or cucumber salad. For a lighter option, serve it over a bed of crisp lettuce for a “lettuce wrap” style. Garnish generously with sliced green onions and toasted sesame seeds for added color and texture.
How-to Summary
Cut and dry chicken, then coat in seasoned cornstarch. Fry in hot oil in batches until crispy. Whisk sauce ingredients. Sauté aromatics, then cook the sauce until thickened. Toss crispy chicken in the glaze and serve hot with rice and garnishes.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes, for a lighter version. Coat the chicken as directed, place on a parchment-lined baking sheet, spray generously with oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway, until crispy. Toss with the sauce after.
How do I store and reheat leftovers? Store chicken and sauce separately if possible. Reheat in a skillet over medium heat to help retain crispness. Microwave reheating will make the coating soggy.
What can I substitute for hoisin sauce? Mix 2 tbsp soy sauce, 1 tbsp peanut butter or molasses, 1 tsp rice vinegar, and a pinch of five-spice powder as a quick substitute.
How can I make it less sweet? Reduce the sugar to 1 tablespoon or omit it entirely. The hoisin sauce already adds sweetness.
Is this recipe gluten-free? To make it gluten-free, use tamari or a certified gluten-free soy sauce, and ensure your hoisin sauce is a gluten-free brand.
Common Mistakes to Avoid
Avoid overcrowding the pan when frying, as it lowers the oil temperature and leads to soggy, greasy chicken. Do not skip letting the cornstarch-coated chicken sit before frying; this step is key for a durable crust. Ensure your sauce mixture is smooth with no cornstarch lumps before cooking. Do not overcook the garlic and ginger, as burnt aromatics will make the sauce bitter. Finally, only toss the crispy chicken in the sauce right before serving to maintain its texture.
Conclusion
Mastering General Tso’s Chicken at home is deeply rewarding, allowing you to control the ingredients and achieve a perfect balance of sweet, savory, and crispy. This recipe breaks down the classic takeout favorite into simple, foolproof steps. With the detailed guide, tips, and common pitfalls covered, you’re equipped to create a restaurant-quality dish that will become a regular in your dinner rotation. Enjoy the process and the delicious results!