General Tso's Chicken
This recipe delivers a classic take on General Tso's chicken, featuring crispy fried chicken pieces tossed in a sweet, savory, and slightly spicy sauce. It’s a satisfying and flavorful dish that’s perfect for a weeknight dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 691 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
chicken
- 680 gchicken thigh, boneless, skinless, cut into 1-inch (2.5 cm) pieces
chicken marinade
- 1 tbspsoy sauce
- 1 tsprice vinegar
- 0.5 tspsesame oil
chicken coating
- 1 pcsegg, beaten
- 0.5 cupcornstarch
- 0.25 cupall-purpose flour
frying
- 3 cupvegetable oil, for frying
sauce aromatics
- 2 clovegarlic, minced
- 1 tbspginger, grated
- 3 pcsdried red chili, whole
sauce
- 2 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tbsphoisin sauce
- 2 tbspbrown sugar, packed
- 0.25 cupwater
sauce slurry
- 1 tspcornstarch
- 1 tbspwater
garnish
- 1 tspsesame seeds, toasted(optional)
- 2 pcsgreen onion, sliced(optional)
Equipment
slotted spoon · large deep skillet · paper towels · shallow dish · large bowl · wire rack · dutch oven · whisk · small bowl
The method
Step by step
- 1
In a medium bowl, combine the chicken pieces with the soy sauce, rice vinegar, and sesame oil for the chicken marinade. Stir to coat and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
About 15 min
- 2
While the chicken marinates, prepare the sauce by whisking together the soy sauce, rice vinegar, hoisin sauce, brown sugar, and water in a small bowl. Set aside.
About 2 min
- 3
In a shallow dish, combine the cornstarch and all-purpose flour for the chicken coating. In another shallow dish, beat the egg.
About 2 min
- 4
Dip each marinated chicken piece first into the beaten egg, allowing excess to drip off, then dredge thoroughly in the cornstarch and flour mixture, ensuring it's fully coated. Place coated chicken on a plate.
About 5 min
Cook’s note: Ensure each piece is well-coated for maximum crispiness.
- 5
Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure accurate oil temperature for best frying results.
- 6
Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
About 8 min
Cook’s note: Frying in batches helps maintain the oil temperature and ensures crispy chicken.
- 7
Drain all but a small amount of the frying oil from the skillet, leaving about one tablespoon. Return the skillet to medium heat.
About 1 min
- 8
Add the minced garlic, grated ginger, and dried red chilies to the skillet. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
About 1 min
- 9
Pour the prepared sauce mixture into the skillet. Bring to a simmer, stirring constantly.
About 1 min
- 10
In a small bowl, whisk together the cornstarch and water for the sauce slurry. Pour the slurry into the simmering sauce, whisking continuously until the sauce thickens to your desired consistency.
About 1 min
- 11
Add the fried chicken pieces back into the skillet with the thickened sauce. Toss gently to coat all the chicken evenly.
About 1 min
- 12
Serve immediately, garnished with toasted sesame seeds and sliced green onions, if desired. This dish pairs well with steamed rice.
Per serving
Nutrition
- Calories
- 691.4kcal
- Protein
- 47.9g
- Carbs
- 30.1g
- Fat
- 41g
- Fibre
- 0.9g
- Sugar
- 7.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover General Tso's chicken in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop over medium heat until warmed through, though the chicken may lose some crispness.
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