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 🙂
- 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
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 egg whites
- ¼ cup chicken broth
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 ½ teaspoons cornstarch dissolved in 1 tablespoon water
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.
Recipe adapted from Martin Yan