General Tso’S Spicy Hot Chicken

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Servings: 6 Difficulty: Intermediate
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Crispy, sweet, and spicy chicken bites in a glossy savory sauce
General Tso's Spicy Hot Chicken recipe image

This classic Chinese-American favorite features tender chicken breast pieces coated in a light cornstarch batter and deep-fried until golden and crispy. The chicken is then tossed in a vibrant, glossy sauce made from soy sauce, rice vinegar, sugar, and dried red chilies. The result is a perfect balance of sweet, savory, and spicy flavors with a satisfying crunch. It’s an ideal dish for weeknight dinners or casual gatherings, pairing beautifully with steamed rice or noodles. While traditionally rich, this recipe highlights the bold aromatics of ginger, garlic, and sesame oil that define the dishâÂÂs authentic taste profile.

General Tso's Spicy Hot Chicken recipe image
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General Tso’S Spicy Hot Chicken

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 71.8

Description

This classic Chinese-American favorite features tender chicken breast pieces coated in a light cornstarch batter and deep-fried until golden and crispy. The chicken is then tossed in a vibrant, glossy sauce made from soy sauce, rice vinegar, sugar, and dried red chilies. The result is a perfect balance of sweet, savory, and spicy flavors with a satisfying crunch. It&# 226;ÂÂs an ideal dish for weeknight dinners or casual gatherings, pairing beautifully with steamed rice or noodles. While traditionally rich, this recipe highlights the bold aromatics of ginger, garlic, and sesame oil that define the dishâÂÂs authentic taste profile.

Ingredients

Directions

  1. Pound chicken slightly with a mallet to tenderize, then cut into 3/4 by 3/4 inch pieces.
  2. Combine marinade ingredients (1 tbsp soy sauce, 1 tsp cornstarch) with chicken in a bowl; set aside.
  3. In a separate bowl, combine sauce ingredients (1 tbsp white vinegar, 1 tbsp soy sauce, 1 tbsp dry sherry, 1/2 tsp sugar, 1/2 tsp salt, 1 tsp cornstarch) thoroughly; set aside.
  4. Set wok over high heat for about 1 minute, then add 2 cups vegetable oil and heat to 350 degrees F (177ðC).
  5. Add chicken pieces to the hot oil and blanch for 3 to 4 minutes until golden brown.
  6. Remove chicken from oil and drain on paper towels, reserving the oil in the wok.
  7. Remove all but 2 tablespoons of oil from the wok; reheat over high heat, swirling to coat sides.
  8. Add 3 dried red chili pods (seeds included) and stir-fry for about 30 seconds until browned and fragrant.
  9. Return chicken to the wok and add seasonings (1 green onion white part, 1/2 tsp minced fresh ginger, 1 minced garlic clove); stir-fry for another 30 seconds.
  10. Pour in the prepared sauce and cook, stirring constantly, until the sauce thickens and coats the chicken.
  11. Remove from heat and stir in 2 tsp sesame oil before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 71.8kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.4g2%
Cholesterol 37.0mg13%
Sodium 32.2mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 13.5g27%

* 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

Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot.

Take care not to burn the chili seeds or let them get too dark, as this will make the dish bitter.

For best results, ensure the oil is at the correct temperature before adding the chicken to achieve a crispy exterior.

Keywords: chicken, general tso, spicy, chinese, stir fry, deep fried, savory, sweet, garlic, ginger, soy sauce, dinner, asian, crispy, chili, sesame, quick, easy, homemade, takeout
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