General Tso’s Chicken is a beloved Chinese-American dish featuring crispy chicken pieces tossed in a sweet, tangy, and mildly spicy sauce. The dish combines deep-fried chicken with garlic, ginger, and dried chilies, creating a bold and flavorful experience. The sauce’s balance of soy sauce, rice vinegar, and hoisin adds a delightful umami punch. Often served over steamed rice, General Tso’s Chicken is a popular takeout favorite for its satisfying taste and texture.
Ingredients :
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1/2 cup cornstarch
Salt and pepper, to taste
Vegetable oil for frying
3 tablespoons soy sauce
3 tablespoons rice vinegar (or white vinegar)
2 tablespoons hoisin sauce1 tablespoon sugar
1/4 cup chicken broth (or water)1 tablespoon cornstarch
1 tablespoon water (for slurry)
1 tablespoon vegetable oil
2 garlic cloves, minced
1-inch ginger piece, minced
3 green onions, chopped (separate whites and greens)
6-8 dried red chilies (optional, for heat)
Directions :
Start by seasoning the chicken with salt and pepper, then toss with cornstarch until each piece is evenly coated. Heat about 1 inch of vegetable oil in a pan or wok over medium-high heat. Fry the chicken in batches for 4-5 minutes until golden and crispy, then set aside to drain. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth until combined. Separately, mix 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry. In a clean pan, heat 1 tablespoon of oil and add the garlic, ginger, white parts of the green onions, and dried chilies. Stir-fry these for about 30 seconds until aromatic. Pour in the sauce mixture and bring it to a simmer, then add the cornstarch slurry and stir until the sauce thickens. Finally, add the fried chicken to the pan, tossing it in the sauce until each piece is well-coated. Cook for another 1-2 minutes to let the flavors meld. Garnish with the green onion tops and serve hot over steamed rice.
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