Homemade General Tso's Chicken Recipe
General Tso's chicken is a popular Chinese takeout pick, and for good reason. But you can actually make it at home with this budget-friendly and speedy recipe.
Ingredients
- 1 pound skinless chicken thighs, cut into bite-sized pieces
- 1 egg white
- 2 tablespoons dark soy sauce, divided
- 1 tablespoon Shaoxing wine (or mirin)
- ¼ cup light soy sauce
- 1 tablespoon brown sugar
- 1 cup cornstarch, divided
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- ¼ cup rice wine vinegar
- 1 teaspoon sesame oil
- 1 cup water
- 2 cups vegetable oil, for frying
- 3 cloves garlic, minced
- 2 tablespoons grated ginger
- 1 teaspoon red chili flakes
- 1 green onion, finely sliced, for garnish
- 1 teaspoon sesame seeds for garnish
Directions
- 1
In a large bowl, add the chicken, egg white, 1 tablespoon of dark soy sauce, and Shaoxing wine. Combine well so the chicken is coated.
- 2
In another bowl, mix together the remaining dark soy sauce, light soy sauce, brown sugar, 1 tablespoon of cornstarch, hoisin sauce, oyster sauce, rice wine vinegar, sesame oil, and water. Set aside.
- 3
Put the remaining cornstarch into a shallow dish. Toss the chicken into it, making sure each piece is well coated.
- 4
Preheat a wok or deep non-stick skillet with the oil. Heat oil to 350 F (or when a piece of chicken sizzles in the oil). Cook the chicken pieces for 2 to 3 minutes, until they're golden brown and crispy. Do not overcrowd the wok; cook in 2 batches if needed. Drain pieces on paper towels and set aside.
- 5
Discard most of the oil, leaving around 1 tablespoon in the wok. Then add the garlic, ginger, and chili flakes, and stir-fry for around 30 seconds. Then add the reserved sauce. Turn up the heat and bring it to a rapid simmer, and let the sauce thicken. Once you're happy with the consistency, add the chicken and toss through the sauce and make sure the chicken is well coated.
- 6
Sprinkle green onions and sesame seeds over the top of the chicken before serving with rice.