Authentic General Tso's Chicken
Indulge in the delightful flavors of Authentic General Tso's Chicken, a beloved dish that perfectly balances savory, sweet, and spicy elements. Originating from Chinese-American cuisine, this recipe features tender, crispy chicken coated in a rich sauce, accompanied by vibrant green onions and fiery dried chilies. Serve it over steamed rice for a satisfying meal that is sure to impress family and friends. Perfect for lunch or as a delightful snack, this recipe brings a taste of China's culinary influence right to your kitchen.
4
Servings
300
Calories
17
Ingredients
Ingredients
large egg
1 (beaten)
salt
1/4 teaspoon
black pepper
1 pinch
cornstarch
2 tablespoons
boneless skinless chicken thighs
1 lb (cut into 1 inch cubes)
dark soy sauce
2 1/2 tablespoons
minced garlic
1 teaspoon
minced fresh ginger
1 tablespoon
hoisin sauce
2 tablespoons
sugar
3 teaspoons
Chinese rice wine vinegar
3 teaspoons
dry sherry
1 1/2 teaspoons
peanut oil
as needed (for frying)
cornstarch
1 tablespoon (for dusting)
small dried hot chili peppers
8
finely sliced green onion
1/4 cup
broccoli florets
4 cups (steamed)
Instructions
1
In a mixing bowl, whisk together the beaten egg, salt, black pepper, and cornstarch until well combined.
2
Add the cubed chicken thighs to the mixture and toss to fully coat. Allow the chicken to marinate for at least 15 minutes, ensuring the flavors penetrate the meat.
3
In a separate bowl, blend the dark soy sauce, minced garlic, minced ginger, hoisin sauce, sugar, rice wine vinegar, and dry sherry to create your sauce. Set this aside.
4
Heat your wok over high heat for about one minute. Add approximately 3 1/2 to 4 cups of peanut oil, heating it to a temperature of 350°F (175°C).
5
Using tongs, remove each chicken cube from the marinade, dust it lightly with one tablespoon of cornstarch, and shake off any excess before carefully placing it into the hot oil.
6
Deep-fry the chicken pieces in batches for 1 1/2 to 2 minutes or until they are golden brown and crispy. Monitor the heat carefully to maintain the oil temperature.
7
Once fried, turn off the heat, and remove the chicken using a wire strainer, allowing it to drain over a bowl.
8
Carefully pour off all but 1 1/2 tablespoons of the oil from the wok. Heat the remaining oil over high heat for 20-30 seconds.
9
Add the dried chilies to the wok and stir-fry for 15-20 seconds, releasing their essential oils. Next, incorporate the sliced green onions and continue cooking for an additional 30 seconds to soften them slightly.
10
Immediately add the fried chicken back to the wok, stirring vigorously for about one minute to combine the flavors.
11
Pour the prepared sauce into the wok, stirring well until it thickens into a glossy glaze, around 1-2 minutes.
12
Return the chicken, chilies, and onions to the wok, tossing gently until everything is evenly coated in the sauce, approximately 1 1/2 to 2 minutes.
13
Transfer the coated chicken to a serving platter, garnishing with the steamed broccoli florets. Serve hot over a bed of rice for a complete meal.
Nutrition Information
17.5g
Fat
20g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is General Tso's Chicken?
It is a popular Chinese-American dish featuring crispy fried chicken tossed in a sweet, savory, and spicy glaze.
How many calories are in this recipe?
There are approximately 300 calories per serving.
What type of chicken should I use?
The recipe calls for 1 lb of boneless skinless chicken thighs cut into 1-inch cubes.
How much protein is in each serving?
Each serving contains 20g of protein.
What is the fat content of this dish?
This recipe contains 17.5g of fat per serving.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
How do I make the chicken crispy?
The chicken is coated in a cornstarch and egg marinade, then lightly dusted with more cornstarch before deep-frying.
How long should the chicken marinate?
Allow the chicken to marinate for at least 15 minutes to let the flavors penetrate the meat.
What ingredients are in the marinade?
The marinade consists of a beaten egg, salt, black pepper, and 2 tablespoons of cornstarch.
What is in the General Tso sauce?
The sauce is a blend of dark soy sauce, minced garlic, ginger, hoisin sauce, sugar, rice wine vinegar, and dry sherry.
What temperature should the oil be for frying?
The peanut oil should be heated to 350 degrees Fahrenheit (175 degrees Celsius).
Which oil is best for this recipe?
Peanut oil is recommended for its high smoke point and neutral flavor during deep-frying.
How long do I fry the chicken pieces?
Deep-fry the chicken in batches for 1.5 to 2 minutes or until golden brown and crispy.
How many servings does this recipe provide?
This recipe yields 4 servings.
What vegetables are included in the recipe?
The dish includes dried hot chili peppers, green onions, and is served with steamed broccoli florets.
How do I prepare the dried chilies?
Stir-fry the dried chilies in a small amount of oil for 15-20 seconds to release their essential oils.
How long does it take for the sauce to thicken?
The sauce typically thickens into a glossy glaze within 1 to 2 minutes of stirring in the wok.
What is the final assembly step?
Return the chicken, chilies, and onions to the wok and toss for 1.5 to 2 minutes until evenly coated in sauce.
How should I serve General Tso's Chicken?
Serve it hot over a bed of steamed rice, garnished with steamed broccoli florets.
Is this recipe spicy?
Yes, it uses 8 small dried hot chili peppers to provide a signature spicy kick.
What kind of vinegar is required?
The recipe specifies Chinese rice wine vinegar for an authentic flavor profile.
Why use dark soy sauce?
Dark soy sauce provides a rich, dark color and a deeper savory flavor compared to light soy sauce.
Should I use fresh ginger?
Yes, 1 tablespoon of minced fresh ginger is essential for the authentic taste of the sauce.
How many total ingredients are used?
There are 17 total ingredients listed in this recipe.
Is this dish suitable for lunch?
Yes, it is described as a satisfying meal perfect for lunch or as a snack.
What is the role of hoisin sauce?
Hoisin sauce adds a sweet, salty, and complex depth to the chicken's glaze.
What equipment is needed?
A wok is the primary tool used for deep-frying and stir-frying the ingredients.
How much broccoli is used?
The recipe calls for 4 cups of steamed broccoli florets as a side garnish.
Is there sugar in the recipe?
Yes, 3 teaspoons of sugar are added to the sauce to balance the spicy and savory elements.
Can I use dry sherry?
Yes, 1.5 teaspoons of dry sherry are used in the sauce to provide a nutty, aromatic quality.