General Tso Chicken Recipe
This General Tso Chicken recipe is a perfect blend of sweet, savory, and spicy flavors, making it a beloved favorite in Chinese-American cuisine. Tender pieces of chicken are marinated in a flavorful mixture, coated in cornstarch for a crispy exterior, and then tossed in a rich sauce made with soy sauce, hoisin sauce, and aromatic spices. Garnished with chopped green onions and sesame seeds, this dish pairs perfectly with steamed rice for a deliciously satisfying meal.
Equipment
- Large Skillet or Wok A large skillet or wok is essential for cooking the chicken and sauce. The wide surface area allows for even heating and ample space to toss the ingredients.
- Chef's Knife and Cutting Board A sharp chef's knife and a sturdy cutting board are necessary for prepping the ingredients, such as cutting the chicken into bite-sized pieces and chopping vegetables.
- Mixing Bowls You'll need mixing bowls for marinating the chicken, preparing the batter, and mixing the sauce. Opt for bowls of various sizes to accommodate different ingredients.
- Whisk A whisk is handy for mixing the batter and ensuring it's smooth and free of lumps.
- Tongs or Slotted Spoon Tongs or a slotted spoon are useful for flipping the chicken pieces while frying and for transferring them to a plate lined with paper towels to drain excess oil.
- Measuring Spoons and Cups Accurate measurement is crucial for achieving the perfect balance of flavors in the sauce and batter. Keep measuring spoons and cups handy for precise ingredient quantities.
- Thermometer (Optional) While not essential, a kitchen thermometer can be helpful for monitoring the temperature of the oil when frying the chicken. This ensures that the chicken cooks evenly and achieves the desired crispiness without burning.
- Plate or Platter You'll need a plate or platter for serving the finished General Tso Chicken. Choose a dish that's large enough to accommodate all the chicken pieces and garnishes.
- Paper Towels Keep paper towels nearby to absorb excess oil from the fried chicken and to line the serving plate or platter.
- Serving Utensils Don't forget serving utensils like forks or chopsticks for enjoying your General Tso Chicken once it's ready to be served.
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- 1 cup (125g) cornstarch
- 3 tablespoons vegetable oil
- 3 green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
- Cooked rice, for serving
For the Marinade
- 2 tablespoons 2 tablespoons soy sauce
- 1 tablespoons rice vinegar
- 1 tablespoons hoisin sauce
- 1 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Sauce
- ¼ cup soy sauce
- ¼ cup (60ml) chicken broth
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon chili flakes (adjust to taste)
Instructions
Step 1: Marinate the Chicken
- In a mixing bowl, combine the soy sauce, rice vinegar, hoisin sauce, sesame oil, minced garlic, and grated ginger to make the marinade.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.
Step 2: Prepare the Sauce
- In another bowl, whisk together the soy sauce, chicken broth, hoisin sauce, rice vinegar, brown sugar, cornstarch, sesame oil, minced garlic, grated ginger, and chili flakes until well combined. Set the sauce aside.
Step 3: Coat the Chicken
- Remove the marinated chicken from the refrigerator.
- Place the cornstarch in a shallow dish.
- Dredge each piece of marinated chicken in the cornstarch, ensuring they are evenly coated on all sides. Shake off any excess cornstarch.
Step 4: Fry the Chicken
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Once the oil is hot, carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan.
- Fry the chicken for 3-4 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked chicken to a plate lined with paper towels to drain excess oil. Repeat the process with the remaining chicken pieces, adding more oil to the pan if needed.
Step 5: Make the Sauce
- After frying all the chicken, discard any excess oil from the skillet, leaving about a tablespoon behind.
- Place the skillet back on the stove over medium heat.
- Pour the prepared sauce into the skillet and cook, stirring constantly, until the sauce thickens and becomes glossy, about 2-3 minutes.
Step 6: Combine Chicken and Sauce
- Return the cooked chicken to the skillet with the thickened sauce.
- Toss the chicken in the sauce until evenly coated and heated through, about 1-2 minutes.
Step 7: Serve
- Transfer the General Tso Chicken to a serving plate or platter.
- Garnish with chopped green onions and sesame seeds, if desired.
- Serve hot with cooked rice on the side.
Notes
- You can use either boneless, skinless chicken thighs or breast for this recipe, depending on your preference.
- Adjust the amount of chili flakes according to your desired level of spiciness.
- For a healthier option, you can bake the coated chicken in the oven instead of frying it.
- Leftovers can be stored in the refrigerator for up to 3-4 days and reheated before serving.
