Description
General Tso’s Chicken is a popular Chinese-American dish featuring crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy sauce. This recipe combines tender chicken coated in a cornstarch batter, fried to golden perfection, and tossed with a flavorful sauce made from soy sauce, rice vinegar, hoisin, garlic, and ginger. Garnished with green onions and sesame seeds, this dish is perfect served over rice or steamed vegetables for a satisfying meal.
Ingredients
Scale
Chicken and Batter
- 2 lbs chicken breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- Vegetable oil, for frying
Sauce
- 1 ½ tablespoons vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- ½ cup low-sodium soy sauce
- ½ cup rice vinegar
- 1 tablespoon hoisin sauce
- ½ cup sugar
- ¼ cup water
- 1 tablespoon cornstarch (for thickening)
- Additional 2 tablespoons water (to make slurry)
Garnish
- Green onions, chopped
- Sesame seeds
Instructions
- Prepare the Chicken: Toss the bite-sized chicken pieces into the beaten eggs, ensuring each piece is well coated. Then, dredge the chicken evenly with cornstarch, creating a light, even coating that will crisp up when fried.
- Fry the Chicken: Heat vegetable oil in a skillet or wok over medium-high heat. Fry the coated chicken pieces in batches for about 5 to 6 minutes each until they turn golden brown and crispy on the outside. Remove the chicken and drain on a paper towel-lined plate to remove excess oil.
- Make the Sauce: In a small saucepan, heat 1 ½ tablespoons of vegetable oil over medium heat. Sauté the minced garlic and ginger for about 30 seconds until fragrant but not browned. Add the soy sauce, rice vinegar, hoisin sauce, sugar, and ¼ cup water. Stir the mixture and bring it to a simmer.
- Thicken the Sauce: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons of water to create a smooth slurry. Gradually pour the slurry into the simmering sauce while stirring continuously. Continue cooking until the sauce thickens to a glossy consistency.
- Coat the Chicken: Add the fried chicken pieces to the thickened sauce and toss well to ensure that every piece is fully coated with the flavorful sauce.
- Garnish and Serve: Transfer the chicken to a serving dish, sprinkle with chopped green onions and sesame seeds for a fresh, crunchy finish. Serve hot over steamed rice or vegetables for a complete meal.
Notes
- For extra crispy chicken, double fry the chicken pieces by frying them twice, allowing them to rest for a few minutes after the first fry.
- You can adjust the sweetness or tanginess of the sauce by varying the amount of sugar and rice vinegar to suit your taste.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Garnish generously with green onions and sesame seeds to enhance both flavor and presentation.
- Leftover chicken can be stored in the refrigerator for up to 2 days and reheated in a skillet to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
