This modified General Tso’s Chicken delivers the authentic takeout experience with a homemade twist. Crispy, golden-brown chicken pieces are bathed in a rich, glossy sauce that balances sweet, tangy, and spicy notes perfectly. The addition of water chestnut flour ensures an extra-crispy coating that stays crunchy even after saucing. Aromatic ginger, garlic, and scallions infuse the dish with deep flavor, while a hint of citrus peel brightens the profile. Ideal for weeknight dinners or meal prep, this dish pairs beautifully with steamed rice to soak up every drop of the delicious sauce. It’s a crowd-pleasing classic that brings restaurant-quality flavor straight to your table.
Modified General Tso’S Chicken
Description
This modified General Tso's Chicken delivers the authentic takeout experience with a homemade twist. Crispy, golden-brown chicken pieces are bathed in a rich, glossy sauce that balances sweet, tangy, and spicy notes perfectly. The addition of water chestnut flour ensures an extra-crispy coating that stays crunchy even after saucing. Aromatic ginger, garlic, and scallions infuse the dish with deep flavor, while a hint of citrus peel brightens the profile. Ideal for weeknight dinners or meal prep, this dish pairs beautifully with steamed rice to soak up every drop of the delicious sauce. It&# 226;ÂÂs a crowd-pleasing classic that brings restaurant-quality flavor straight to your table.Ingredients
Directions
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Cut the chicken into pieces no larger than 1 inch square.
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Prepare the marinade by combining 1 egg white, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a large bowl.
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Add the chicken pieces to the marinade and mix well to coat. Set aside for two hours.
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In a deep pot, heat soybean oil until it reaches 350 degrees Fahrenheit (177ðC).
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Dredge the marinated chicken pieces in water chestnut flour to coat evenly.
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Using a slotted spoon or fryer basket, lower several marinated chicken pieces into the hot oil.
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Fry for about one or two minutes, or until the chicken becomes crisp and golden. Test for doneness before completing the batch.
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Continue frying until all pieces have been cooked. Remove from oil and set aside on paper towels.
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Reserve two tablespoons of the cooking oil and set the rest aside.
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In a wok, heat the reserved oil over high heat.
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Add minced ginger, chopped scallions, minced garlic, crushed Thai finger peppers, and minced orange or lemon peel. Stir to prevent burning.
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Add the fried chicken pieces to the wok and stir quickly to coat.
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Mix sugar, soy sauce, vinegar, cornstarch, and chicken stock in a separate bowl until smooth.
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Pour the sauce mixture into the wok and stir to combine with the chicken.
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Remove from heat and stir in sesame oil.
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Spoon the mixture onto a hot platter and serve immediately with steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 597.5kcal
- % Daily Value *
- Total Fat 30.0g47%
- Saturated Fat 8.2g41%
- Cholesterol 222.5mg75%
- Sodium 205.0mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 67.5g135%
* 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
This recipe is a combination of the best parts of many other General Tso's Chicken recipes.
You can use de-boned chicken thighs with good success instead of legs or breasts.
Try using small Vidalia onion in place of scallions for a milder flavor.
Be careful when using water chestnut flour; it doesn't brown as much as regular flour, so avoid overcooking.
The sauce will make the dish darker, which is normal.
Deep fryers may not work well for this recipe as the chicken can stick to the basket. A wok or deep pot works better for frying small batches.
Adjust the amount of Thai finger peppers to suit your spice preference.
