General Tso's Chicken Recipe
Fill your dinner plate with flavor with this easy, saucy, ultra-savory, just a bit tangy and sweet General Tso's chicken recipe, perfect over rice with a bit of green onion and sesame seeds!
Servings: 6
Ingredients
For the chicken:
- 2 pounds boneless skinless chicken breast or thighs cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil or avocado oil for pan frying
- 3 green onions sliced
- Sesame seeds for garnish optional
For the sauce:
- 5 tablespoons hoisin sauce
- 5 tablespoons ketchup
- 5 tablespoons rice vinegar
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3/4 cup brown sugar
- 3/4 cup water
- 2 1/2 tablespoons fresh ginger peeled, minced
- 3 cloves garlic minced
- 1 tablespoon red chili paste OR 1/4-1/2 teaspoon red pepper flakes depending on your heat preference
Instructions
- In a shallow bowl, combine cornstarch, salt, and pepper. Dredge chicken pieces in cornstarch mixture and tap off excess. You can also put the chicken and cornstarch mixture in a large plastic bag or container and shake to coat.
- In a large skillet over medium-high heat, cook chicken pieces in batches, using a few tablespoons of oil to cook each batch. The chicken will no longer be pink in the middle when cooked, about 6 minutes per batch.
- Make sauce by combining all sauce ingredients in a small mixing bowl and mixing well.
- Return chicken to skillet and pour in sauce.
- Stirring occasionally, cook over medium heat until thickened, about 3 minutes. Top with sliced green onions and sesame seeds.
- Serve over rice with your favorite stir fried veggies.
Notes
- Marinate the chicken: In a bowl, mix the marinade ingredients: Shaoxing wine (or dry sherry), soy sauce, egg white, and cornstarch. Then, add the chicken pieces and toss to coat evenly. Let marinate for at least 15-20 minutes.
- Use a wok or a large skillet with high heat to stir-fry quickly and evenly.
- Adjust the amount of sugar, vinegar, and soy sauce to achieve the perfect balance of sweet, savory, and tangy flavors.
- Let the coated chicken rest for 10-15 minutes before frying to allow the coating to adhere well.
Nutrition
Serving: 1 of 6 servings | Calories: 476kcal | Carbohydrates: 48g | Protein: 34g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1575mg | Potassium: 710mg | Fiber: 1g | Sugar: 33g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg
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