General Tso’s Chicken

Master a classic Chinese restaurant dish at home with this simple and delicious General Tso’s Chicken recipe

(Courtesy of Jennifer Segal)

View print ready version of this recipe.

General Tso’s chicken, that oh-so-delicious Chinese-American favorite, features crispy chicken pieces smothered in a sweet, tangy, spicy sauce. While it’s a popular choice at Chinese restaurants, takeout or delivery never does it justice, as the chicken’s crispy texture is best enjoyed right after it’s cooked. The good news is that you can easily whip up authentic General Tso’s chicken right in your own kitchen. Not only will you enjoy a delicious meal, but you’ll also feel a sense of pride in mastering a classic restaurant dish. To maximize your time in the kitchen, use the 30-minute marinating window to make the sauce and chop the garlic, scallions, and ginger. By the time you’re done prepping, the chicken will be ready for coating and shallow-frying. Don’t be daunted — with this simple recipe, you’ll be dishing out the most amazing General Tso’s chicken in under an hour!

What You’ll Need To Make General Tso’s Chicken

(Courtesy of Jennifer Segal)

Although most restaurants opt for boneless chicken thighs for this dish, white meat, particularly chicken tenderloins, works well, too; I actually prefer it. A blend of flour, cornstarch, and baking soda ensures that the chicken browns evenly and retains its crispiness, even when drenched in that delightful sauce.

Step-By-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, beat the egg with the sugar and soy sauce.

(Courtesy of Jennifer Segal)

Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes.

(Courtesy of Jennifer Segal)

Step 2: Make the Sauce

In a small bowl, mix the hoisin sauce, soy sauce, sugar, rice vinegar, cornstarch, sesame oil, and water together. Set aside.

(Courtesy of Jennifer Segal)

Step 3: Coat the Chicken

In a medium bowl, whisk the cornstarch, flour, and baking soda.

(Courtesy of Jennifer Segal)

Sprinkle over the chicken/marinade mixture.

(Courtesy of Jennifer Segal)

Toss until each piece of meat separates and has a dry, clumpy coating.

(Courtesy of Jennifer Segal)

Step 4: Fry the Chicken

In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F (180°C). You’ll know it’s ready when you drop a piece of chicken in and it sizzles vigorously.

(Courtesy of Jennifer Segal)

Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed.

(Courtesy of Jennifer Segal)

Transfer the chicken to a plate lined with paper towels. Repeat with the remaining chicken.

(Courtesy of Jennifer Segal)

Step 5: Finish the Dish

Carefully drain the oil from the pan and wipe the pan clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, whole dried chilies (if using) or red pepper flakes, garlic, and scallion whites.

(Courtesy of Jennifer Segal)

Cook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce.

(Courtesy of Jennifer Segal)

Bring the sauce to a boil, and let it cook until thickened and glossy, 2 to 3 minutes.

(Courtesy of Jennifer Segal)

Add the crispy chicken.

(Courtesy of Jennifer Segal)

Toss until the sauce fully coats the chicken, 1 to 2 minutes.

(Courtesy of Jennifer Segal)

Sprinkle with the dark green scallions and sesame seeds, if using.

(Courtesy of Jennifer Segal)

Serve over rice.

(Courtesy of Jennifer Segal)

You May Also Like

• Mongolian Beef
• Kung Pao Chicken
• Cashew Chicken
• Sweet & Sour Shrimp with Broccoli

General Tso’s Chicken

By Jennifer Segal Servings: 4 Prep Time: 35 Minutes Cook Time: 20 Minutes Total Time: 55 Minutes

Ingredients

For The Marinade

• 1 large egg
• 1 tablespoon soy sauce
• ½ teaspoon sugar
• 1½ pounds chicken tenderloins or boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

For The Sauce

• ¼ cup hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons sugar
• 3 tablespoons unseasoned rice vinegar
• 1½ tablespoons cornstarch
• 1 teaspoon sesame oil
• 1¼ cups water

For Coating The Chicken

• 1 cup cornstarch
• ⅓ cup all-purpose flour
• Heaping ¼ teaspoon baking soda

For Cooking And Serving

• Vegetable oil
• 1½ tablespoons fresh minced ginger
• ½ teaspoon crushed red pepper flakes
• 3 cloves garlic, minced
• 4 scallions, thinly sliced, white and green parts separated
• Sesame seeds (optional), for serving
• Rice, for serving

Instructions

Marinate the chicken: In a large bowl, beat the egg, soy sauce and sugar. Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes.

Make the sauce: In a small bowl, mix the sauce ingredients together. Set aside.

Coat the chicken: In a medium bowl, whisk the cornstarch, flour, and baking soda. Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating.

Fry the chicken: In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. You'll know it’s ready when you drop a piece of chicken in and it sizzles vigorously. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed. Transfer the chicken to a plate lined with paper towels. Repeat with the remaining chicken.

Finish the dish: Carefully drain the oil from the pan and wipe the pan clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, red pepper flakes, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes. Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and sesame seeds, if using, and serve over rice.

Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil is absorbed into the chicken when frying.

This article was originally published on OnceUponaChef.com. Follow on Instagram.