This authentic-style General Tso’s Chicken delivers the perfect balance of sweet, savory, and spicy flavors. Tender chicken breast pieces are lightly battered, deep-fried until golden and crispy, then tossed in a rich, glossy sauce made with soy sauce, vinegar, and brown sugar. The dish is finished with aromatic ginger, garlic, and dried red chilies for a kick that wakes up the palate. It’s a comforting yet exciting meal that brings restaurant-quality flavor to your home kitchen. Ideal for weeknight dinners or meal prep, this recipe uses simple pantry staples to create a dish that feels indulgent yet straightforward to prepare.
General Tso’S Chicken 2
Description
This authentic-style General Tso's Chicken delivers the perfect balance of sweet, savory, and spicy flavors. Tender chicken breast pieces are lightly battered, deep-fried until golden and crispy, then tossed in a rich, glossy sauce made with soy sauce, vinegar, and brown sugar. The dish is finished with aromatic ginger, garlic, and dried red chilies for a kick that wakes up the palate. It&# 226;ÂÂs a comforting yet exciting meal that brings restaurant-quality flavor to your home kitchen. Ideal for weeknight dinners or meal prep, this recipe uses simple pantry staples to create a dish that feels indulgent yet straightforward to prepare.Ingredients
Directions
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Cut the chicken breasts into bite-sized pieces.
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In a large bowl, combine 1 tablespoon soy sauce, 1 tablespoon cornstarch, and the beaten egg white.
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Add the chicken pieces to the bowl and toss until evenly coated. Cover and marinate in the refrigerator for 1 hour.
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In a small bowl, whisk together the remaining 2 tablespoons soy sauce, white wine vinegar, white wine, 1 teaspoon cornstarch, brown sugar, sesame oil, and salt until smooth.
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Heat vegetable oil in a wok or large skillet over medium-high heat.
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Deep-fry the chicken pieces in batches for about 1 minute, or until golden brown and cooked through.
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Remove chicken with a slotted spoon and drain on paper towels.
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Pour out all but 2 tablespoons of oil from the wok.
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Add the dried chili peppers, chopped garlic, and sliced ginger to the wok. Stir-fry for 1 minute until fragrant.
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Pour the sauce mixture into the wok. Cook, stirring constantly, for about 1 minute until the sauce thickens and bubbles.
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Return the fried chicken to the wok. Toss gently to coat the chicken evenly in the sauce.
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Serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 2001.3kcal
- % Daily Value *
- Total Fat 133.7g206%
- Saturated Fat 21.3g107%
- Cholesterol 192.9mg65%
- Sodium 1483.4mg62%
- Total Carbohydrate 136.9g46%
- Dietary Fiber 39.8g160%
- Sugars 5.2g
- Protein 99.6g200%
* 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 extra crispiness, ensure the oil is hot enough before adding the chicken. If the oil is not hot, the chicken will absorb too much oil and become greasy.
You can adjust the heat level by adding more or fewer dried chili peppers. Remove seeds from the chilies for less heat.
For a healthier version, you can bake the marinated chicken pieces in the oven at 400ðF (200ðC) for 15-20 minutes, turning halfway, instead of deep-frying.
Serve over steamed rice or with stir-fried vegetables for a complete meal.
