General Tso Chicken
Crispy, savory, and irresistibly saucy, General Tso Chicken is the ultimate takeout-inspired dish you can master at home. Made with tender, bite-sized pieces of chicken thighs coated in a perfectly seasoned cornstarch-flour mixture, this classic Chinese-American recipe is fried to golden perfection and then tossed in a rich, flavorful sauce. The sauce, a harmonious blend of soy sauce, hoisin, rice vinegar, garlic, ginger, and dried red chilies, strikes the perfect balance of tangy, sweet, and spicy. A hint of sesame and scallions adds the finishing touch for a restaurant-quality meal. With just 25 minutes of prep time and straightforward steps, General Tso Chicken is as satisfying to cook as it is to devour. Serve this crowd-pleasing favorite with steamed white rice for a hearty, flavorful dinner the whole family will love.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 large Eggs
- 1 cup Cornstarch
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 3 tablespoons Hoisin sauce
- 2 tablespoons Sugar
- 3 cloves Garlic
- 1 tablespoon Ginger
- 6 pieces Dried red chilies
- 0.5 cup Chicken stock
- 1.5 teaspoons Cornstarch (for sauce)
- 1.5 teaspoons Water (for slurry)
- 2 stalks Scallions (optional for garnish)
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium bowl, whisk the eggs, and in a separate bowl, combine the cornstarch, flour, salt, and pepper.
Dip each piece of chicken into the egg mixture, then dredge it in the cornstarch-flour mixture. Repeat until all chicken pieces are coated.
Heat the vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C).
Fry the chicken pieces in batches until golden brown and cooked through, about 5 minutes per batch. Remove and drain on a paper towel-lined plate.
In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, sugar, and chicken stock. Set aside.
In a separate small bowl, mix the cornstarch and water to form a slurry. Set aside.
In a clean skillet or wok, heat 1 tablespoon of oil over medium heat. Add the minced garlic, grated ginger, and dried red chilies. Stir-fry for 1-2 minutes until aromatic.
Pour the soy sauce mixture into the skillet and bring it to a simmer.
Add the cornstarch slurry to the sauce, stirring continuously, until the sauce thickens to your desired consistency.
Toss the fried chicken pieces in the sauce until evenly coated.
Garnish with chopped scallions and sesame seeds, if desired, and serve immediately with steamed white rice.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 10.5 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
