General Tso’s Chicken
From luisascatering 11 years ago
- 30 min to make
- Serves 2-3
Three words…better than takeout!!! General Tso’s Chicken is one of the most popular Chinese restaurant dishes here in the United States. It’s really not that hard to make it at home and the best part is you are able to control the quality and balance of flavors. Read more Enjoy! :-) See less
Ingredients
- 1 pound organic boneless, skinless chicken thighs, sliced into 1-inch cubes shopping list
- 1 cup cornstarch shopping list
- 1/2 teaspoon sea salt shopping list
- peanut or canola oil for frying, plus 1 tablespoon for stir-frying shopping list
- 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes shopping list
- ~ shopping list
- Marinade: shopping list
- 1 tablespoons soy sauce shopping list
- 1 tablespoon chinese rice wine or mirin shopping list
- 2 egg whites shopping list
- ~ shopping list
- Sauce: shopping list
- 1/4 cup water shopping list
- 2 cloves garlic, minced shopping list
- 1/2 inch piece of fresh ginger, crushed and minced shopping list
- 2 tablespoons organic ketchup shopping list
- 1 tablespoon soy sauce shopping list
- 1 tablespoon rice vinegar shopping list
- 1 teaspoon hoisin sauce shopping list
- 1 teaspoon chili paste shopping list
- 1 teaspoons sesame oil shopping list
- 1 tablespoon sugar (or to taste) shopping list
- 1 teaspoon cornstarch shopping list
- ~ shopping list
- garnish: shopping list
- white sesame seeds shopping list
- scallions, green parts thinly sliced shopping list
How to make it
- Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
- Prepare the sauce: In a small bowl, combine all the sauce ingredients. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
- In a large bowl or deep plate, coat the marinated chicken in the cornstarch and shake off any excess before frying.
- Heat the frying oil in your wok (or skillet) until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
- Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
- Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
- Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.
The Rating
Reviewed by 2 people-
I will try to make this for my moms birthday!!!!
Weasellord
in loved it
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Tried this last night and we LOVED it. Awesome recipe. Will totally make again and again and again. Thanks as always Luisa!
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chuckieb
in Ottawa loved it
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You got me with the 'better than take-out'....how could I possibly resist? Beautiful post!
chuckieb
in Ottawa loved it
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