Description
General Tso’s Chicken is a popular Chinese-American dish known for its perfect balance of sweet, savory, spicy, and tangy flavors combined with crispy fried chicken pieces. Marinated and coated in a light batter, the chicken is deep-fried until golden and then quickly stir-fried in a flavorful sauce made from soy, hoisin, vinegar, and chili paste. Served with garnishes of green onion and sesame seeds, this dish is a delicious and satisfying meal perfect for sharing.
Ingredients
Scale
Sauce & Marinade
- 3 tbsp soy sauce (light or all-purpose)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar (substitute: white wine vinegar)
- 2 tsp chili paste (Sambal Oelak recommended)
- 1 tsp toasted sesame oil
- 3 tbsp brown sugar
- 1 tbsp cornflour/cornstarch
- 3/4 cup chicken stock/broth (low sodium)
Chicken
- 600g / 1.4 lb boneless, skinless chicken thighs, cut into 2.5cm (1″) pieces (breast or tenderloin can be used)
- 1 tsp ginger, finely grated
- 1 tsp garlic, finely grated
- 1 cup cornflour/cornstarch (for coating)
Frying & Stir Fry
- 1 – 4 cups oil for frying (peanut, vegetable, or canola oil)
- 2 tbsp oil (peanut, vegetable, or canola) for stir-frying
- 2 tsp ginger, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red chili flakes (red pepper flakes)
- Finely sliced green onion (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare Sauce-Marinade: In a bowl, combine soy sauce, hoisin sauce, rice vinegar, chili paste, and toasted sesame oil, mixing well to create the sauce base.
- Marinate Chicken: Remove 2 tablespoons of the sauce-marinade and mix with the chicken pieces. Add the finely grated ginger and garlic to the chicken, thoroughly combining, then let it marinate for 30 minutes to infuse flavors.
- Coat Chicken with Cornflour: Add 1 cup of cornflour into the marinated chicken and toss to coat each piece evenly, separating pieces for full coverage.
- Remove Excess Cornflour: Transfer the coated chicken into a colander and gently shake to remove any loose cornflour for a better fry texture.
- Finish Sauce: To the remaining sauce-marinade, add brown sugar and 1 tablespoon cornflour, stirring well. Pour in chicken stock and mix until smooth.
- Heat Oil for Frying: In a deep skillet or large pot, heat enough oil (about 2 cm or 4/5″ depth) to 200°C / 390°F for frying. Use peanut, vegetable, or canola oil for best results.
- Fry Chicken: Fry chicken pieces in the hot oil for approximately 3 minutes, turning halfway through, until golden and crispy. Remove and drain on a paper towel-lined plate.
- Prepare for Stir Fry: Discard the frying oil, wipe the skillet clean and return to heat, or use a clean large skillet for the sauce stir fry.
- Stir Fry Sauce: Heat 2 tablespoons oil in the skillet over medium heat. Add finely chopped garlic, ginger, and red chili flakes, sauteing for about 30 seconds until the garlic turns light golden.
- Simmer Sauce: Pour in the prepared sauce mixture and bring to a simmer, stirring occasionally until thickened enough to coat the pan and create a glossy sauce.
- Toss Chicken in Sauce: Quickly add the fried chicken pieces to the skillet and toss to coat evenly in the sauce. The process should be quick to maintain the chicken’s crispiness.
- Serve: Transfer the coated chicken to a serving plate. Garnish with finely sliced green onions and sesame seeds. Serve immediately with your choice of rice.
Notes
- This recipe includes a video demonstration for visual guidance on preparation and cooking.
- The dish combines sweet, savory, spicy, and tangy flavors with a crispy texture, making it a favorite Chinese takeout-style recipe.
- Light soy sauce is recommended instead of dark soy sauce to maintain the authentic flavor profile.
- To reduce the amount of oil used for frying, shallow frying can be adjusted as explained in the original notes.
- Use peanut, vegetable, or canola oil for frying to achieve the best crispiness and flavor.
- Toasted sesame oil adds a rich, nutty aroma important for the authentic flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 10 g
- Sodium: 974 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 143 mg
