General Tso’S Chicken #7

Crispy, sweet, and spicy chicken bites tossed in a glossy savory glaze, this classic dish offers the perfect balance of textures. Tender chicken pieces are lightly battered and deep-fried until golden, then coated in a tangy sauce made with soy sauce, vinegar, and sugar. The heat from dried chilies and fresh ginger provides a subtle kick that complements the sweetness. It is a comforting, restaurant-quality meal that brings excitement to weeknight dinners or casual gatherings. Serve over steamed rice to soak up every drop of the delicious sauce.

Cooking Method: Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 187.3

Description

Crispy, sweet, and spicy chicken bites tossed in a glossy savory glaze, this classic dish offers the perfect balance of textures. Tender chicken pieces are lightly battered and deep-fried until golden, then coated in a tangy sauce made with soy sauce, vinegar, and sugar. The heat from dried chilies and fresh ginger provides a subtle kick that complements the sweetness. It is a comforting, restaurant-quality meal that brings excitement to weeknight dinners or casual gatherings. Serve over steamed rice to soak up every drop of the delicious sauce.

Ingredients

1 pound Chicken breasts

Directions

1
Cut the boneless, skinless chicken breasts into 1-inch cubes.
2
In a glass bowl, combine 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 beaten egg white.
3
Add the chicken pieces to the bowl and toss thoroughly to coat evenly.
4
Cover and marinate in the refrigerator for 1 hour.
5
In a small bowl, whisk together the remaining soy sauce, white wine vinegar, white wine, 1 teaspoon cornstarch, brown sugar, sesame oil, and salt until smooth.
6
Heat vegetable oil in a wok over medium-high heat.
7
Deep-fry the chicken pieces in batches for about 1 minute, or until golden brown and cooked through.
8
Remove chicken with a slotted spoon and drain on paper towels.
9
Pour out all but 2 tablespoons of oil from the wok.
10
Add dried hot chili peppers, chopped garlic, and chopped ginger to the wok and stir-fry for 1 minute.
11
Pour the sauce mixture into the wok and cook, stirring constantly, for about 1 minute until thickened.
12
Return the fried chicken to the wok and toss to coat well with the sauce.
13
Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 187.3kcal

% Daily Value *
Total Fat 4.1g7%
Saturated Fat 1.1g6%
Cholesterol 96.5mg33%
Sodium 84.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 35.2g71%

* 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.

Dried hot chili peppers can be adjusted to taste; remove seeds for less heat.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.

Garnish with sliced green onions or sesame seeds if desired.

Keywords: general tso, chicken, chinese cuisine, crispy chicken, sweet and spicy, stir fry, deep fried, soy sauce, ginger, garlic, weeknight dinner, asian inspired, glazed chicken, home cooking, comfort food, rice accompaniment, tangy sauce, dried chilies, sesame oil, cornstarch batter

Read it online: https://www.chefs-mate.com/recipe/general-tsos-chicken-7/