Evergreen's Sticky General Tso's Chicken Delight
Savor the irresistible flavors of our Evergreen's Sticky General Tso's Chicken Delight, a mouthwatering fusion of tender, bite-sized chicken pieces coated in a rich and slightly spicy sauce. Inspired by the famous dish from the Evergreen restaurant, this homemade version promises a delectable sticky consistency that's perfect for drizzling over steamed rice. Ideal for satisfying those cravings when you can't make it to your favorite Chinese spot, this recipe captures the essence of authentic Tso's Chicken. Whether you're hosting a casual dinner or looking for a comforting weeknight meal, this dish will surely impress friends and family alike. Experience the vibrant taste of this cherished culinary classic made better at home!
6
Servings
333
Calories
15
Ingredients
Ingredients
boneless chicken
1 1/2 lbs (cut into bite-sized pieces)
good-quality soy sauce
3 tablespoons (for marinade)
pepper
1/2 teaspoon (to taste)
egg
1 (beaten)
cornstarch
1/2 cup (for coating chicken)
oil
as needed (for frying)
cornstarch
1/4 cup (for sauce mixture)
water
3 tablespoons (for sauce mixture)
garlic powder
1/8 teaspoon (for sauce mixture)
ginger
1/4 teaspoon (for sauce mixture)
chicken stock
1/2 cup (for sauce mixture)
sugar
1/2 cup (for sauce mixture)
good-quality soy sauce
1/4 cup (for sauce mixture)
white vinegar
3 tablespoons (for sauce mixture)
red chilies
4 (dried or fresh, adjust to spice preference)
Instructions
1
In a zip-top bag, combine the chicken pieces, soy sauce, and pepper. Seal the bag and refrigerate for at least 30 minutes to allow the flavors to meld. This marinating step is crucial for ensuring tender, flavorful chicken.
2
While the chicken is marinating, gather and prepare the remaining ingredients. In a mixing bowl, combine the 1/4 cup cornstarch with the water, garlic powder, ginger, chicken stock, sugar, additional 1/4 cup soy sauce, and white vinegar. Mix thoroughly until the cornstarch is fully dissolved.
3
Heat a generous amount of oil in a deep skillet or wok over medium-high heat. Once hot, take the marinated chicken out of the refrigerator. Remove the chicken from the marinade, allowing excess liquid to drip off, and toss in the remaining cornstarch until well-coated.
4
Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Use a slotted spoon to remove the fried chicken and drain on paper towels. Keep the chicken warm in a low-heat oven.
5
In the same skillet, drain any excess oil, leaving just enough to toast the chilies. Add the red chilies to the pan and toast them in a small amount of oil for about 1 minute, stirring constantly to prevent burning.
6
Pour the sauce mixture into the skillet with the toasted chilies. Increase the heat to bring the sauce to a boil, then reduce the heat and simmer until the sauce thickens, about 2-3 minutes.
7
Return the fried chicken to the skillet, tossing it gently in the thickened sauce to ensure every piece is glazed. Heat through for an additional 2 minutes to combine the flavors.
8
Serve immediately over a bed of steamed rice, allowing the sticky sauce to soak in. Enjoy your homemade Sticky General Tso's Chicken delight!
Nutrition Information
12g
Fat
33g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Evergreen's Sticky General Tso's Chicken Delight?
It is a homemade version of the famous Chinese dish featuring tender chicken pieces coated in a rich, spicy, and sticky sauce, inspired by the Evergreen restaurant.
What type of chicken is best for this recipe?
The recipe recommends using 1 1/2 lbs of boneless chicken cut into bite-sized pieces for the best results.
How long should the chicken marinate?
The chicken should be refrigerated in the soy sauce and pepper marinade for at least 30 minutes to ensure it is tender and flavorful.
What are the ingredients for the marinade?
The marinade consists of 3 tablespoons of good-quality soy sauce and 1/2 teaspoon of pepper.
How do I coat the chicken before frying?
After marinating, remove the chicken from the liquid and toss it in 1/2 cup of cornstarch until every piece is well-coated.
What is in the General Tso's sauce mixture?
The sauce is a blend of 1/4 cup cornstarch, 3 tablespoons water, 1/8 teaspoon garlic powder, 1/4 teaspoon ginger, 1/2 cup chicken stock, 1/2 cup sugar, 1/4 cup soy sauce, and 3 tablespoons white vinegar.
How do I ensure the sauce is not clumpy?
Mix the sauce ingredients thoroughly until the cornstarch is fully dissolved before adding it to the skillet.
What kind of oil should I use for frying?
You should use a generous amount of frying oil in a deep skillet or wok heated to medium-high.
How long does it take to fry the chicken?
Fry the chicken in batches for approximately 5-7 minutes per batch until it is golden brown and crispy.
How should I drain the fried chicken?
Use a slotted spoon to remove the chicken from the oil and drain the pieces on paper towels.
How can I keep the chicken warm while frying batches?
Place the finished fried chicken in a low-heat oven to maintain its temperature while you finish the remaining batches.
How do I prepare the red chilies?
Toast 4 red chilies (dried or fresh) in a small amount of oil for about 1 minute, stirring constantly to prevent burning.
How do I thicken the General Tso's sauce?
Bring the sauce mixture to a boil in the skillet with the chilies, then reduce the heat and simmer for 2-3 minutes.
When do I combine the chicken and the sauce?
Once the sauce has thickened, return the fried chicken to the skillet and toss gently to glaze every piece.
How long do I cook the chicken once it is glazed?
Heat the glazed chicken for an additional 2 minutes to allow the flavors to fully combine.
What is the recommended serving suggestion?
Serve the chicken immediately over a bed of steamed rice so the rice can soak up the sticky sauce.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
What is the calorie count per serving?
Each serving contains approximately 333 calories.
How much protein is in one serving?
There are 27 grams of protein per serving.
What is the fat content of this dish?
This dish contains 12 grams of fat per serving.
How many carbohydrates are in a serving?
There are 33 grams of carbohydrates per serving.
Can I adjust the spiciness?
Yes, you can adjust the number of red chilies used to suit your personal spice preference.
What type of vinegar is used?
The recipe calls specifically for 3 tablespoons of white vinegar.
How much sugar is in the sauce?
The sauce requires 1/2 cup of sugar to achieve its signature sweet and sticky consistency.
Is there ginger in this recipe?
Yes, the sauce mixture includes 1/4 teaspoon of ginger.
What role does cornstarch play?
Cornstarch is used twice: once to coat the chicken for crispiness and once to thicken the sauce.
Does this recipe use garlic?
Yes, 1/8 teaspoon of garlic powder is added to the sauce mixture.
How much chicken stock is needed?
The recipe uses 1/2 cup of chicken stock for the sauce.
What is the total number of ingredients?
There are 15 ingredients used in this recipe.
Is an egg required for the coating?
Yes, the ingredient list includes one beaten egg which helps the coating adhere to the chicken.