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General Tso’S Chicken #1

General Tso's Chicken #1 recipe image
This classic Chinese-American dish features tender chunks of chicken that are battered, deep-fried until golden, and then tossed in a glossy, tangy-sweet sauce. The perfect balance of heat from dried chiles, aromatics from ginger and garlic, and sweetness from sugar creates an addictive flavor profile. Crispy on the outside and juicy on the inside, it pairs perfectly with steamed rice. A crowd-pleaser for weeknight dinners or dinner parties, this recipe delivers restaurant-quality results at home with simple pantry staples.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 33.7
Description
This classic Chinese-American dish features tender chunks of chicken that are battered, deep-fried until golden, and then tossed in a glossy, tangy-sweet sauce. The perfect balance of heat from dried chiles, aromatics from ginger and garlic, and sweetness from sugar creates an addictive flavor profile. Crispy on the outside and juicy on the inside, it pairs perfectly with steamed rice. A crowd-pleaser for weeknight dinners or dinner parties, this recipe delivers restaurant-quality results at home with simple pantry staples.
Ingredients
  • 1 Egg
  • 1 tablespoon Cornstarch
  • 1 pound Boned, Skinned Chicken
  • 4 Green Onions
  • 16 small Dried Chiles
  • 1 Garlic Clove
  • 0.25 teaspoon Grated Fresh Ginger
  • 1 cup Vegetable Oil
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Sugar
  • 1 tablespoon Rice Vinegar
Directions
  1. 1
    Cut chicken into 2-inch chunks.
  2. 2
    Whisk egg, cornstarch, and salt in a bowl until smooth.
  3. 3
    Coat chicken pieces thoroughly in the egg mixture.
  4. 4
    Heat vegetable oil in a wok or large skillet over medium-high heat.
  5. 5
    Fry chicken in batches until golden brown and cooked through, about 3-4 minutes per batch.
  6. 6
    Remove chicken and drain on paper towels.
  7. 7
    Reduce heat to medium; add dried chiles, garlic, and ginger to the remaining oil.
  8. 8
    Stir-fry aromatics for 30 seconds until fragrant.
  9. 9
    Add soy sauce, sugar, and vinegar; stir until sauce bubbles and thickens slightly.
  10. 10
    Return fried chicken to the wok and toss to coat evenly in sauce.
  11. 11
    Garnish with sliced green onions and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 33.7kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.4g2%
Cholesterol 46.6mg16%
Sodium 15.5mg1%
Total Carbohydrate 3.6g2%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 1.6g4%

* 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, double-fry the chicken: fry once at 300&# 194;°F, let rest for 5 minutes, then fry again at 350ðF.

Adjust the number of dried chiles based on your heat preference. Remove seeds for less spiciness.

Substitute chicken thighs for breasts for a juicier result.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness; microwaving may soften the coating.

Keywords: general tso, chicken, chinese, crispy, gluten-free option, deep fried, sweet and spicy, takeout style, dinner party, quick meals, garlic, ginger, dried chiles, cornstarch, soy sauce
Read it online: https://www.chefs-mate.com/recipe/general-tsos-chicken-1-2/