Description
General Tso Chicken is a flavorful and crispy Chinese-American dish featuring marinated chicken pieces fried to perfection and coated in a tangy, sweet, and spicy sauce with garlic, ginger, and peppers. This recipe offers a balanced combination of savory and spicy notes, garnished with sesame seeds and scallions for a satisfying meal perfect for dinner.
Ingredients
Chicken and Marinade
- 1 lb thinly sliced boneless skinless chicken breasts cut into 1” pieces
- ¼ cup chicken or vegetable broth
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 tsp soy sauce
- 1 tsp spicy chile oil
- ½ cup cornstarch
- Salt and pepper to taste
Vegetables and Aromatics
- 2 tsp minced garlic
- 2 tsp minced ginger
- 6 dried Thai chiles
- ½ yellow onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 green bell pepper, roughly chopped
General Tso Sauce
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 1 tbsp spicy chili oil
- 2 tbsp apple juice or grape juice
- 1 tsp rice vinegar
- 2 tsp minced garlic
- 2 tsp minced ginger
- 2 tsp cornstarch
- 1 tsp water
Garnish
- Sesame seeds
- Scallions, sliced
- 2 cups oil for frying (vegetable or peanut oil recommended)
Instructions
- Preheat Oil: Pour 2 cups of oil into a wok and heat until it reaches 350°F (175°C), suitable for frying the chicken to a crisp texture.
- Marinate Chicken: In a mixing bowl, combine chicken pieces with chicken or vegetable broth, rice vinegar, sugar, soy sauce, spicy chili oil, and a pinch of salt and pepper. Allow to marinate while preparing the sauce to infuse flavor throughout the meat.
- Prepare General Tso Sauce: In a medium saucepan over medium heat, add minced garlic, minced ginger, soy sauce, hoisin sauce, spicy chili oil, sesame oil, and the mixture of apple or grape juice with rice vinegar. Bring the mixture to a low boil, then stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce. Remove from heat once thickened.
- Coat and Fry Chicken: Toss the marinated chicken with cornstarch until evenly coated. Working in batches to avoid overcrowding, deep fry the chicken in the hot oil for about 3 minutes or until golden and crispy. Drain on paper towels to remove excess oil.
- Sauté Aromatics and Veggies: Remove all but 1 tablespoon of oil from the wok. Add minced garlic, minced ginger, dried Thai chiles, yellow onion, and chopped red and green bell peppers. Cook for 2 minutes until vegetables begin to soften and become fragrant.
- Combine Sauce and Vegetables: Pour the prepared General Tso sauce into the wok with the sautéed vegetables. Stir and cook for about 4 minutes until the sauce thickens and coats the vegetables well.
- Toss Chicken in Sauce: Add the fried chicken pieces back into the wok with the sauce and vegetables. Toss thoroughly to coat the chicken evenly with the thickened sauce.
- Garnish and Serve: Transfer the coated chicken to serving plates. Garnish generously with sliced scallions and sesame seeds. Serve immediately and enjoy your flavorful General Tso Chicken.
Notes
- Maintain oil temperature at 350°F for perfect frying and crispy chicken.
- Do not overcrowd the wok when frying chicken to preserve oil temperature and ensure even cooking.
- If you prefer less heat, reduce or omit the dried Thai chiles and spicy chili oils.
- Use a neutral oil with a high smoke point like vegetable or peanut oil for frying.
- For a gluten-free version, substitute soy sauce and hoisin sauce with gluten-free alternatives.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 2 days but is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
