General Tso'S Chicken(Makes 6 Servings)
General Tso's Chicken features crispy chicken pieces coated in a savory, spicy, and slightly sweet sauce, perfect for those who enjoy bold Chinese flavors and a satisfying meal.
Ingredients
- 1 lb. boneless chicken ⓘ
- 2 Tbsp. cornstarch ⓘ
- 1 qt. plus 4 Tbsp. oil ⓘ
- 1 egg, beaten ⓘ
- pepper ⓘ
- 2 Tbsp. chopped green onions ⓘ
- 10 whole dry hot red peppers ⓘ
- 1 tsp. grated ginger root
- 1 tsp. chopped garlic
- 2 Tbsp. black soy sauce ⓘ
- 3 Tbsp. regular soy sauce ⓘ
- 2 Tbsp. sugar ⓘ
- 3 Tbsp. white vinegar ⓘ
- 1 Tbsp. white wine ⓘ
- 1/4 c. water ⓘ
- 1 Tbsp. sesame oil ⓘ
Instructions
- Cut the chicken into 2-inch pieces.
- In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 tablespoon oil, beaten egg, and pepper to taste. Toss well to coat the chicken.
- Refrigerate the coated chicken for at least 20 minutes.
- Heat 1 quart plus 4 tablespoons of oil in a deep pan or wok.
- Add the coated chicken to the hot oil and fry until golden brown and cooked through. Remove and drain on paper towels.
- In a separate pan, heat 1 tablespoon sesame oil.
- Add chopped green onions, dry hot red peppers, grated ginger, and chopped garlic. Sauté briefly.
- Add black soy sauce, regular soy sauce, sugar, white vinegar, white wine, and water. Bring to a boil.
- Return the fried chicken to the sauce. Toss to coat evenly and cook for a few minutes until the sauce thickens.
- Serve hot, garnished with additional green onions if desired.
Tips & Substitutions
For optimal texture, ensure the oil is hot enough before frying the chicken; this prevents it from becoming greasy. If you prefer a healthier option, you can substitute half of the oil with vegetable broth. Also, consider adding vegetables like bell peppers or broccoli for extra nutrition. This dish pairs well with white rice or fried rice, making it a fantastic choice for any Chinese recipes night.
Serving Suggestions
General Tso's Chicken is best served hot, garnished with additional chopped green onions for a fresh touch. It pairs beautifully with steamed jasmine rice or fried rice, and a side of stir-fried vegetables adds color and nutrition. For a complete meal, consider serving it alongside Sweet And Sour Chicken for a delightful contrast of flavors.
Storage & Reheating
To store leftovers, place the chicken in an airtight container and refrigerate for up to 3 days. When reheating, use a skillet over medium heat to maintain crispiness. You can also add a splash of water to the pan to create steam, which helps warm the chicken without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of General Tso'S Chicken(Makes 6 Servings) contains roughly 1439 calories, with 15g protein, 148g carbohydrates, and 90g fat. It is an excellent source of vitamin C (159% of the Daily Value), calcium (31% of the Daily Value), and protein (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 552mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, chicken thighs can be used for a juicier result. Just ensure they are boneless and cut into similar-sized pieces for even cooking. The extra fat in thighs can add flavor, though it may require slightly longer cooking time.
What can I use instead of black soy sauce?
If you don't have black soy sauce, you can substitute it with a mix of regular soy sauce and a small amount of dark molasses. This will mimic the rich flavor and color of black soy sauce, although it may be slightly sweeter.
Is it possible to make this dish gluten-free?
Absolutely! To make General Tso's Chicken gluten-free, use gluten-free soy sauce and ensure that your cornstarch is pure. This way, you can enjoy the same great taste without gluten, making it suitable for those with dietary restrictions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).