General Tso’s Chicken

My son has been asking me to cook General Tso’s chicken for a long time now. At first, I was not interested because of the presence of dried chilies in the recipe.  I am not a fan of spicy food, but then I realized that I am the cook so I can control how much spice to put into the dish. So after searching online, I found a recipe that has ingredients that are easy to find and procedure that is easy to follow.  After adapting the recipe to my family’s taste, I went to buy the ingredients and started on the task of making General Tso’s Chicken. For this dish, I used chicken thigh because it is more tender and juicy compare to the chicken breast. After marinating the chicken pieces in egg whites, soy sauce and dry sherry, I opted to fry it first before stir-frying with the aromatics and sauce.  I only used 2 dried chilies and the result was delicious chicken nuggets that was not too spicy 🙂

Cooking Tips for Perfect General Tso’s Chicken

To achieve that perfect General Tso’s Chicken texture, ensure your oil is hot enough before frying. A good temperature is around 350°F. This helps to create a crispy exterior while keeping the inside juicy. If you don’t have a thermometer, drop a small piece of chicken into the oil. If it sizzles immediately, you are good to go. For an extra crispy coating, consider double frying the chicken. Fry it once until golden, then let it rest for a few minutes before frying again for a couple of minutes. This technique really enhances the crunchiness. When stir-frying, add the chicken back into the pan just before serving. This way, it stays crisp and doesn’t get soggy from the sauce.

Serving Suggestions and Pairings

General Tso’s Chicken is best served hot and fresh. A bed of steamed white rice is a classic choice, as it balances the flavors and soaks up the sauce beautifully. If you want to add some color, consider serving it with a side of stir-fried vegetables like broccoli, bell peppers, or snap peas. These not only add nutrients but also a nice crunch. For a more complete meal, you could also offer egg rolls or spring rolls as appetizers. If you’re feeling adventurous, try serving it with a drizzle of sesame oil or a sprinkle of sesame seeds on top for added flavor. Pairing it with a light Chinese beer or a refreshing iced tea can elevate the dining experience.

Frequently Asked Questions

What can I substitute for chicken thighs?

If you prefer, you can use boneless, skinless chicken breasts instead. Just keep in mind that breasts may be a bit drier, so marinating longer could help keep them juicy.

How do I make this dish less spicy?

To tone down the heat, simply reduce the number of dried chilies or leave them out entirely. You can also add a bit of sugar to balance flavors.

What’s the best way to store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet to keep the chicken crispy.

Can I make this ahead of time?

You can prep the chicken and marinate it a day in advance, just fry it fresh when you’re ready to serve. This keeps it crispy and delicious.

What should I serve with General Tso’s Chicken?

This dish pairs wonderfully with steamed rice or fried rice. You could also add a side of stir-fried veggies for some extra color and nutrition.

General Tso’s Chicken

Liza A

Crispy, golden-brown chicken coated in a sweet and spicy sauce, General Tso’s Chicken delivers bold flavors and satisfying crunch in every bite. It's easy to whip up and a total crowd-pleaser!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Chinese

Servings 2 -4 servings

Calories 450 kcal

Ingredients

  

1x2x3x

• 1 lb boneless skinless chicken thighs cut into 1-inch pieces
• 1 cup cornstarch
• 2 teaspoons sesame oil
• 2 tablespoons vegetable oil
• 6 small dried chilies or less depending on your personal preference
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger
• 2 inch green onions cut into 1- lengths
• 2 cups vegetable oil for frying

Marinade:

• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 2 egg whites

Sauce:

• ¼ cup chicken broth
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 ½ teaspoons cornstarch dissolved in 1 tablespoon water

Instructions

 

• Combine broth, rice vinegar, soy sauce and sugar in a bowl. Stir until sugar has dissolved. Set aside.
• Combine marinade ingredients in a bowl. Pour mixture over chicken pieces and set aside for 10 minutes.
• Roll each chicken piece in cornstarch and place in a single layer on a plate ready to be fried. Fry in hot oil until golden (around 5 minutes). Drain and set aside.
• Place a wok or skillet over medium high heat. Add vegetable oil and sesame oil, swirling to coat sides. Add the chilies, garlic, ginger and green onions; stir-fry for 1 minute. Add the sauce and cook, stirring for 1 minute. Add cornstarch solution and cook, stirring until sauce thickens.
• Return the chicken to the wok and stir until chicken pieces has been coated with sauce. Serve with steamed rice.
• Enjoy!

Notes

Recipe adapted from Martin Yan

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 4gCholesterol: 100mgSodium: 800mgFiber: 1gSugar: 5g

Keyword Asian cuisine, comfort food, General Tso's Chicken, spicy, stir-fry

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