This classic Chinese-American dish features tender chicken pieces coated in a light cornstarch crust and deep-fried until golden. The crispy chicken is then tossed in a vibrant sauce made with soy sauce, rice vinegar, sugar, and dried chiles for a perfect balance of sweet, sour, and spicy flavors. It’s a crowd-pleaser that pairs perfectly with steamed jasmine rice. Ideal for weeknight dinners or entertaining, this recipe delivers restaurant-quality results at home with bold aromas and satisfying textures.
General Tso’S Chicken # 2
Description
This classic Chinese-American dish features tender chicken pieces coated in a light cornstarch crust and deep-fried until golden. The crispy chicken is then tossed in a vibrant sauce made with soy sauce, rice vinegar, sugar, and dried chiles for a perfect balance of sweet, sour, and spicy flavors. It&# 226;ÂÂs a crowd-pleaser that pairs perfectly with steamed jasmine rice. Ideal for weeknight dinners or entertaining, this recipe delivers restaurant-quality results at home with bold aromas and satisfying textures.Ingredients
Directions
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Whisk together the egg and 1 tablespoon of cornstarch until smooth.
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Add the chicken pieces to the egg mixture, turning to coat evenly.
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In a wok or deep-fat fryer, heat 2 inches of oil to 350ðF (175ðC).
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Fry chicken pieces in batches until lightly browned and just cooked through, about 3-4 minutes.
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Remove chicken and drain on paper towels.
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In a small bowl, combine 4 teaspoons cornstarch, chicken broth, sugar, water, rice vinegar, sherry, and soy sauce. Mix well and set aside.
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Remove all but 1 tablespoon of oil from the wok and heat over high heat until hot.
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Add dried chiles and cook until slightly blackened and fragrant, about 15 seconds.
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Add green onions and stir-fry for about 1 minute.
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Add minced garlic and grated ginger, cooking briefly (about 10 seconds) without browning.
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Remove the aromatics from the wok and set aside.
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Return the remaining deep-frying oil to the wok and heat to 400ðF (200ðC).
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Return the chicken to the wok and fry until crisp and golden brown, about 2-3 minutes.
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Remove chicken and drain on paper towels.
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Remove the hot oil from the wok and discard.
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Return the green onions, chiles, garlic, and ginger to the wok.
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Pour the sauce mixture into the wok. Cook, stirring constantly, until the sauce thickens and becomes bubbly.
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Add the fried chicken back into the wok and toss quickly to coat evenly and heat through.
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Serve immediately over steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 32.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.7mg1%
- Total Carbohydrate 6.8g3%
- Dietary Fiber 1.1g5%
- Sugars 0.1g
- Protein 1.1g3%
* 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 a milder version, remove seeds from the dried chiles or reduce the quantity.
Chicken thighs provide more flavor and moisture than breasts, but boneless, skinless breasts can be used.
Ensure the oil is at the correct temperature to achieve a crispy exterior without absorbing too much oil.
Do not overcook the garlic and ginger to avoid bitterness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.
