General Tso's Chicken

General Tso's Chicken

from onceuponachef.com
55 min

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

Ingredients

  • 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
  • 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
  • 1 cup cornstarch
  • ⅓ cup all-purpose flour
  • Heaping ¼ teaspoon baking soda
  • Vegetable oil
  • 1½ tablespoons fresh minced ginger (see note)
  • 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

Directions

  1. 1

    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.

  2. 2

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

  3. 3

    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.

  4. 4

    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.

  5. 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, 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.

  6. 6

    Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

  7. 7

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