General Tso Chicken

Crispy, savory, and irresistibly saucy, General Tso Chicken is the ultimate takeout-inspired dish you can master at home. Made with tender, bite-sized pieces of chicken thighs coated in a perfectly seasoned cornstarch-flour mixture, this classic Chinese-American recipe is fried to golden perfection and then tossed in a rich, flavorful sauce. The sauce, a harmonious blend of soy sauce, hoisin, rice vinegar, garlic, ginger, and dried red chilies, strikes the perfect balance of tangy, sweet, and spicy. A hint of sesame and scallions adds the finishing touch for a restaurant-quality meal. With just 25 minutes of prep time and straightforward steps, General Tso Chicken is as satisfying to cook as it is to devour. Serve this crowd-pleasing favorite with steamed white rice for a hearty, flavorful dinner the whole family will love.

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 2 large Eggs
• 1 cup Cornstarch
• 0.5 cup All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Vegetable oil
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 3 tablespoons Hoisin sauce
• 2 tablespoons Sugar
• 3 cloves Garlic
• 1 tablespoon Ginger
• 6 pieces Dried red chilies
• 0.5 cup Chicken stock
• 1.5 teaspoons Cornstarch (for sauce)
• 1.5 teaspoons Water (for slurry)
• 2 stalks Scallions (optional for garnish)
• 1 teaspoon Sesame seeds (optional for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a medium bowl, whisk the eggs, and in a separate bowl, combine the cornstarch, flour, salt, and pepper.

Step 3

Dip each piece of chicken into the egg mixture, then dredge it in the cornstarch-flour mixture. Repeat until all chicken pieces are coated.

Step 4

Heat the vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C).

Step 5

Fry the chicken pieces in batches until golden brown and cooked through, about 5 minutes per batch. Remove and drain on a paper towel-lined plate.

Step 6

In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, sugar, and chicken stock. Set aside.

Step 7

In a separate small bowl, mix the cornstarch and water to form a slurry. Set aside.

Step 8

In a clean skillet or wok, heat 1 tablespoon of oil over medium heat. Add the minced garlic, grated ginger, and dried red chilies. Stir-fry for 1-2 minutes until aromatic.

Step 9

Pour the soy sauce mixture into the skillet and bring it to a simmer.

Step 10

Add the cornstarch slurry to the sauce, stirring continuously, until the sauce thickens to your desired consistency.

Step 11

Toss the fried chicken pieces in the sauce until evenly coated.

Step 12

Garnish with chopped scallions and sesame seeds, if desired, and serve immediately with steamed white rice.

Nutrition Facts

Serving size	1532.7 grams (1532.7g)

Amount per serving	% Daily Value*
Calories	5517

Total Fat 484.00g	621%
Saturated Fat 77.20g	386%
Polyunsaturated Fat 269.70g
Cholesterol 951mg	317%
Sodium 5489mg	239%
Total Carbohydrate 173.50g	63%
Dietary Fiber 8.70g	31%
Total Sugars 41.10g
Protein 153.10g	306%

Vitamin D 114IU	569%
Calcium 240mg	18%
Iron 14mg	76%
Potassium 1858mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.9%

Protein: 10.8%

Carbs: 12.3%