This vibrant take on General Tso’s Chicken delivers the perfect balance of sweet, spicy, and savory flavors. Tender boneless chicken breast is marinated for maximum flavor, then quickly stir-fried to achieve a delightful contrast between the crisp exterior and juicy interior. The sauce, infused with dark soy, ginger, and dried chiles, clings beautifully to each piece. It’s a quick weeknight dinner that rivals restaurant quality, perfect served over steamed jasmine rice. The heat from the chiles is adjustable, making it accessible for all spice tolerance levels. A reliable favorite for Chinese-inspired home cooking.
General Tso’S Chicken #6
Description
This vibrant take on General Tso's Chicken delivers the perfect balance of sweet, spicy, and savory flavors. Tender boneless chicken breast is marinated for maximum flavor, then quickly stir-fried to achieve a delightful contrast between the crisp exterior and juicy interior. The sauce, infused with dark soy, ginger, and dried chiles, clings beautifully to each piece. It&# 226;ÂÂs a quick weeknight dinner that rivals restaurant quality, perfect served over steamed jasmine rice. The heat from the chiles is adjustable, making it accessible for all spice tolerance levels. A reliable favorite for Chinese-inspired home cooking.Ingredients
Directions
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Cut the boneless chicken breasts into thin slices, approximately 2 inches long, cutting against the grain for tenderness.
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In a bowl, combine the chicken slices with dark soy sauce, rice wine (or sherry), chopped ginger, cornstarch, and 1 teaspoon of sesame oil. Mix well until the chicken is evenly coated.
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Let the chicken marinate for about 20 minutes to absorb the flavors.
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Heat the peanut oil in a wok or large skillet over high heat until it is very hot.
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Remove the chicken from the marinade using a slotted spoon, allowing excess marinade to drip off, and add it to the hot oil.
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Stir-fry the chicken for about 2 minutes, or until it is browned and cooked through.
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Remove the chicken from the pan and drain it in a colander or sieve.
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Pour off most of the oil from the pan, leaving about 2 teaspoons.
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Reheat the pan over high heat and add the dried red chiles. Stir-fry for 10 seconds until fragrant.
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Return the cooked chicken to the pan with the chiles.
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Stir-fry for an additional 4 minutes, tossing continuously to coat the chicken in the flavored oil and ensure even heating.
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Serve the dish immediately while hot and crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 532.1kcal
- % Daily Value *
- Total Fat 24.3g38%
- Saturated Fat 4.1g21%
- Cholesterol 72.4mg25%
- Sodium 204.5mg9%
- Total Carbohydrate 52.0g18%
- Dietary Fiber 0.0g0%
- Sugars 50.0g
- Protein 26.7g54%
* 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
The original directions mentioned orange peel, Sichuan peppercorns, salt, and sugar, but these were not listed in the ingredients. If you wish to replicate a more complex flavor profile, consider adding 1 tablespoon of chopped fresh orange zest, 1/2 teaspoon of finely ground roasted Sichuan peppercorns, 1/4 teaspoon of salt, and 1 teaspoon of sugar to the marinade or sauce.
For a spicier kick, increase the number of dried red chiles or add a pinch of red pepper flakes.
Ensure the oil is sufficiently hot before adding the chicken to prevent it from absorbing too much oil and becoming greasy.
Serve over steamed jasmine rice or noodles to complete the meal.
