General Tso's Chicken
Master the art of homemade General Tso's Chicken
Equipment
- Mixing bowls
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken thighs (or chicken breasts)
- 1 cup cornstarch
- 2 large eggs
- 1 tsp salt
- ½ tsp white pepper
For the Sauce:
- ½ cup soy sauce low-sodium preferred
- ⅓ cup rice vinegar
- ¼ cup hoisin sauce
- ¼ cup brown sugar
- 2 tbsp sesame oil
Aromatics and Garnish:
- 4 garlic cloves minced
- 2 inches fresh ginger grated
- 3-4 dried red chilies optional
- Green onions sliced
- Sesame seeds
Instructions
Prepare the Chicken:
- Cut chicken into uniform 1-inch pieces.
- Set up a three-stage breading station: seasoned cornstarch, beaten eggs, and a resting plate.
- Dredge chicken pieces in cornstarch, dip in eggs, and ensure even coating.
- Let coated chicken rest for 10 minutes for better adhesion.
Fry to Perfection:
- Heat oil to 375°F in a large pan.
- Fry chicken in batches until golden brown and crispy.
- Drain on a wire rack for maximum crunch. Internal temperature should reach 165°F.
Make the Sauce:
- In a pan, combine all sauce ingredients.
- Whisk until smooth and simmer until slightly thickened.
- Add the fried chicken to the sauce and toss until fully coated.
Garnish and Serve:
- Top with sliced green onions and sesame seeds.
- Serve immediately over rice or steamed vegetables.
Notes
- For extra spice, add more dried chilies or sriracha to the sauce.
- Want a lighter version? Air fry or bake the chicken instead of frying.
- Try tofu or cauliflower for a vegetarian twist.
- For a gluten-free version, use tamari instead of soy sauce and check all sauce ingredients.
- For a citrusy twist, add orange zest and juice to the sauce.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 50gProtein: 35gFat: 20gSodium: 1100mgSugar: 18g
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