General Tso’s Chicken
General Tso’s Chicken is a beloved dish that brings a taste of Chinese cuisine to your dinner table. This savory and slightly sweet dish features crispy chicken pieces enveloped in a luscious sauce, making it a favorite among many. Whether you enjoy it with a side of steamed rice or stir-fried vegetables, this recipe will surely impress your family and friends. Let’s dive into how to create this delightful meal right in your kitchen.
Why It Works Every Time
The secret to a perfect General Tso’s Chicken lies in the combination of flavors, textures, and the cooking technique. Using boneless skinless chicken thighs ensures that the meat remains tender and juicy, while the crispy coating adds a wonderful crunch. The balance of sweet and savory in the sauce is achieved with ingredients like brown sugar, soy sauce, and rice vinegar, creating an irresistible glaze. Plus, frying the chicken in vegetable oil allows for a golden, crispy exterior that enhances the overall experience of this dish.
Ingredients at a Glance
- 1 and 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 2 large eggs
- 1 and 1/2 cup vegetable oil
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1/2 cup chicken stock
- 1/2 cup low-sodium soy sauce
- 4 tablespoons packed brown sugar
- 4 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
Prep & Cook Tools
- Large mixing bowl – for combining the chicken and coating ingredients.
- Whisk – to mix the eggs and other wet ingredients.
- Frying pan or wok – for frying the chicken to crispy perfection.
- Saucepan – to prepare the General Tso’s sauce.
- Slotted spoon – to remove the chicken from the oil without excess grease.
General Tso’s Chicken in Steps
Step 1: Prepare the Chicken
Begin by cutting the boneless skinless chicken thighs into bite-size pieces. This size is ideal for ensuring that the chicken cooks evenly and absorbs the sauce perfectly.
Step 2: Create the Coating
In a large mixing bowl, combine the all-purpose flour, cornstarch, and salt. In a separate bowl, whisk together the eggs. Dip each piece of chicken first in the egg mixture, then dredge it in the flour mixture, ensuring a nice even coating.
Step 3: Heat the Oil
In a frying pan or wok, heat the vegetable oil over medium-high heat. You want enough oil to submerge the chicken pieces for frying. If you have a thermometer, aim for a temperature of about 350°F (175°C).
Step 4: Fry the Chicken
Once the oil is hot, carefully add the coated chicken pieces in batches. Fry them until golden brown and cooked through, about 4-5 minutes. Use a slotted spoon to remove the chicken and place it on a plate lined with paper towels to absorb excess oil.
Step 5: Make the Sauce
In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then, add the chicken stock, low-sodium soy sauce, brown sugar, rice vinegar, and hoisin sauce. Stir well to combine.
Step 6: Thicken the Sauce
In a small bowl, mix the cornstarch with a bit of water to create a slurry. Gradually add this to the sauce, stirring continuously until it thickens, about 2-3 minutes.
Step 7: Combine Everything
Once the sauce has thickened, add the crispy chicken pieces to the pan. Toss the chicken in the sauce until well-coated, ensuring every piece is deliciously glazed.
Step 8: Serve
Serve your General Tso’s Chicken hot, garnished with sliced green onions or sesame seeds if desired. Pair it with steamed rice or stir-fried vegetables for a complete meal.
Quick Replacement Ideas
- For a gluten-free option, use gluten-free flour instead of all-purpose flour.
- Replace chicken thighs with chicken breasts for a leaner meal.
- If you don’t have hoisin sauce, a mix of soy sauce and a bit of honey can work as a substitute.
- Use vegetable broth instead of chicken stock for a vegetarian version.
Pro Perspective
If you want to elevate your General Tso’s Chicken, consider marinating the chicken pieces in a mixture of soy sauce, garlic, and ginger for about 30 minutes before coating and frying. This extra step infuses even more flavor into the chicken. Additionally, for a touch of heat, add some red pepper flakes to the sauce to spice things up, or serve with a side of sweet chili sauce for dipping.
Refrigerate, Freeze, Reheat
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To freeze, place the cooled chicken in a freezer-safe container for up to three months. When ready to reheat, thaw in the refrigerator overnight and reheat in a skillet over medium heat until warmed through. The chicken may lose some crispiness, but a quick broil in the oven can help restore it.
Common Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used instead of thighs for a leaner option. However, thighs tend to be juicier and more flavorful, which is why they are commonly used in this dish.
What can I serve with General Tso’s Chicken?
General Tso’s Chicken pairs beautifully with steamed white rice, fried rice, or stir-fried vegetables. You can also serve it alongside dumplings or spring rolls for a complete meal.
How can I make this dish spicier?
To add heat, incorporate red pepper flakes or chili paste into the sauce. You can also serve the chicken with a side of spicy Szechuan sauce for an extra kick.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. However, for the best texture, it’s recommended to fry the chicken just before serving to maintain its crispiness.
More Recipes You’ll Love
- Sticky Ginger Soy Chicken Bites 20 Minutes
- Sticky Hoisin Ginger Chicken With Snap Peas
- Honey Garlic Chicken Thighs One Pan
Time to Try It
Now that you have the recipe for General Tso’s Chicken, it’s time to roll up your sleeves and get cooking. This dish is not only a delight to eat but also a joy to prepare. Enjoy the process, and savor the delicious results!
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General Tso's Chicken
Ingredients
Equipment
Method
- Begin by cutting the boneless skinless chicken thighs into bite-size pieces. This size is ideal for ensuring that the chicken cooks evenly and absorbs the sauce perfectly.
- In a large mixing bowl, combine the all-purpose flour, cornstarch, and salt. In a separate bowl, whisk together the eggs. Dip each piece of chicken first in the egg mixture, then dredge it in the flour mixture, ensuring a nice even coating.
- In a frying pan or wok, heat the vegetable oil over medium-high heat. You want enough oil to submerge the chicken pieces for frying. If you have a thermometer, aim for a temperature of about 350°F (175°C).
- Once the oil is hot, carefully add the coated chicken pieces in batches. Fry them until golden brown and cooked through, about 4-5 minutes. Use a slotted spoon to remove the chicken and place it on a plate lined with paper towels to absorb excess oil.
- In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then, add the chicken stock, low-sodium soy sauce, brown sugar, rice vinegar, and hoisin sauce. Stir well to combine.
- In a small bowl, mix the cornstarch with a bit of water to create a slurry. Gradually add this to the sauce, stirring continuously until it thickens, about 2-3 minutes.
- Once the sauce has thickened, add the crispy chicken pieces to the pan. Toss the chicken in the sauce until well-coated, ensuring every piece is deliciously glazed.
- Serve your General Tso's Chicken hot, garnished with sliced green onions or sesame seeds if desired. Pair it with steamed rice or stir-fried vegetables for a complete meal.
Notes
- For a gluten-free option, use gluten-free flour instead of all-purpose flour.
- Replace chicken thighs with chicken breasts for a leaner meal.
- If you don’t have hoisin sauce, a mix of soy sauce and a bit of honey can work as a substitute.
- Use vegetable broth instead of chicken stock for a vegetarian version.
