General Tso First Wok Copycat
Recreate the bold, tangy, and irresistibly crispy flavors of your favorite takeout with this General Tso First Wok Copycat recipe. Made with tender, marinated chicken thighs fried to golden perfection, this dish is coated in a rich, glossy sauce that balances sweet, savory, and spicy notes with ingredients like soy sauce, hoisin, and dried red chilies. Fresh garlic and ginger add a fragrant touch, while a sprinkle of sesame seeds and green onions provide the perfect finishing touch. Ready in just 40 minutes, this homemade rendition is the ultimate crowd-pleaser, perfect for weeknight dinners or satisfying your takeout cravings. Serve it piping hot over steamed rice for a restaurant-quality meal right in your own kitchen. Keywords: General Tso chicken, Chinese takeout recipes, crispy fried chicken, homemade General Tso, sweet and spicy stir-fry.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 0.5 cup cornstarch
- 2 cups vegetable oil
- 2 large garlic cloves
- 1 teaspoon fresh ginger
- 4 whole dried red chili peppers
- 3 tablespoons hoisin sauce
- 3 tablespoons sugar
- 1 cup water
- 1 teaspoon cornstarch
- 2 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Cut the chicken thighs into 1-inch cubes and place them in a bowl.
Marinate the chicken with 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar. Mix well and let sit for 10 minutes.
While the chicken marinates, mince the garlic and ginger, and set aside. Slice the green onions into 1-inch pieces and set aside as well.
In a separate bowl, make the sauce by combining hoisin sauce, sugar, 1 cup water, and 1 teaspoon cornstarch. Whisk until smooth and set aside.
After marinating, drain any excess liquid from the chicken. Toss the chicken pieces in 1/2 cup of cornstarch, ensuring each piece is evenly coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and set on a paper-towel-lined plate to drain.
In a clean wok or skillet, add 1 tablespoon of vegetable oil (optional, from the frying oil). Add the minced garlic, ginger, and dried red chili peppers, and stir-fry for 30 seconds or until fragrant.
Pour the prepared sauce into the wok and bring it to a simmer, stirring frequently until it thickens, about 2-3 minutes.
Add the fried chicken pieces to the sauce and toss until evenly coated.
Garnish with green onions and sesame seeds before serving. Serve hot over steamed rice.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 13.0 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 374 mg | 8% | |
*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.
