This vibrant General Tso’s Chicken delivers the perfect balance of sweet, savory, and spicy flavors in every bite. Crispy fried chicken pieces are tossed in a glossy, rich glaze infused with ginger, garlic, and red pepper. The dish features tender deboned chicken legs, ensuring juicy results even after frying. Its an ideal weeknight dinner that feels restaurant-quality yet comes together quickly. Serve over steamed rice for a comforting, satisfying meal that appeals to all ages. The combination of texturescrunchy exterior, tender meat, and silky saucemakes this a standout favorite for family gatherings or casual entertaining.
General Tso’s Chicken (Piment Rouge)
Description
This vibrant General Tso's Chicken delivers the perfect balance of sweet, savory, and spicy flavors in every bite. Crispy fried chicken pieces are tossed in a glossy, rich glaze infused with ginger, garlic, and red pepper. The dish features tender deboned chicken legs, ensuring juicy results even after frying. Its an ideal weeknight dinner that feels restaurant-quality yet comes together quickly. Serve over steamed rice for a comforting, satisfying meal that appeals to all ages. The combination of texturescrunchy exterior, tender meat, and silky saucemakes this a standout favorite for family gatherings or casual entertaining.Ingredients
Directions
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Cut the deboned chicken legs into bite-sized pieces, ensuring they are no larger than 1 inch square.
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In a large bowl, combine egg white, 1 tablespoon cornstarch, and 1 tablespoon soy sauce to create the marinade.
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Add the chicken pieces to the marinade, tossing to coat evenly, and let sit for at least 20 minutes (up to 2 hours).
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In a deep pot or wok, heat soya oil over medium-high heat until it reaches 350F (175C).
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Carefully lower several marinated chicken pieces into the hot oil using a slotted spoon or basket.
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Fry for 1-2 minutes, or until the chicken is golden brown and crisp, then remove and drain on paper towels.
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Repeat the frying process until all chicken pieces are cooked and crispy.
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Remove the wok from heat and discard all but 2 tablespoons of the hot oil.
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Return the wok to high heat and add minced ginger, chopped scallions, minced garlic, and dry chili peppers.
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Stir-fry the aromatics for about 30 seconds, being careful not to burn them.
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Add the fried chicken back into the wok and toss quickly to coat.
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Mix sugar, remaining soy sauce, vinegar, and the remaining cornstarch with chicken stock in a small bowl.
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Pour the sauce mixture into the wok, stirring constantly until the sauce thickens and coats the chicken.
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Remove from heat and stir in sesame oil.
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Serve immediately on a hot platter over steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1739.7kcal
- % Daily Value *
- Total Fat 153.1g236%
- Saturated Fat 27.0g135%
- Cholesterol 235.8mg79%
- Sodium 218.1mg10%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 71.8g144%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best texture, ensure the oil is hot enough before adding the chicken to prevent it from absorbing too much fat.
You can adjust the heat level by varying the amount of dry chili peppers or adding a pinch of red pepper flakes.
If you prefer less oil, you can bake the marinated chicken at 400F (200C) for 15-20 minutes until crispy, though deep-frying yields the traditional texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.
For a richer flavor, use dark soy sauce for the marinade and light soy sauce for the glaze.
