Name: The BEST General Tso's Chicken Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 6 Boneless and Skinless Chicken Thighs or 2 Whole Boneless and Skinless Chicken Breasts; 10-15 Dry Hot Szechuan Chili Peppers; 3-5 cloves Garlic, minced; 3 slices Ginger Root; 2 stalks Scallion; 2 cups (500 ml) Peanut Oil (for deep frying); To Make Seasoning Sauce A:; 2 Tbsp (30 ml) Soy Sauce; 3 Tbsp (45 ml) Tapioca Starch; 2 Tbsp (30 ml) Water; 1/2 tsp (2 ml) Baking Soda; 3 Tbsp (45 ml) Cooking Oil; To make Seasoning Sauce B:; 1 Tbsp (15 ml) Soy Sauce; 3 Tbsp (45 ml) Sugar; 1 Tbsp (15 ml) Duck Sauce or Plum Sauce; 1 Tbsp (15 ml) White Rice Wine; 1 Tbsp (15 ml) Sesame Oil; 1/2 tsp (2 ml) Tapioca Starch; 3 Tbsp Ginger Juice (45 ml) (instructions below); pinch salt; 1/2 tsp (2 ml) White Rice Vinegar; pinch pepper

Description

A flavorful and spicy Chinese dish, General Tso’s Chicken is perfect for entertaining, with crispy fried chicken pieces coated in a tangy sauce.

Ingredients

Scale

6 Boneless and Skinless Chicken Thighs or 2 Whole Boneless and Skinless Chicken Breasts
10-15 Dry Hot Szechuan Chili Peppers
3-5 cloves Garlic, minced
3 slices Ginger Root
2 stalks Scallion
2 cups (500 ml) Peanut Oil (for deep frying)
To Make Seasoning Sauce A:
2 Tbsp (30 ml) Soy Sauce
3 Tbsp (45 ml) Tapioca Starch
2 Tbsp (30 ml) Water
1/2 tsp (2 ml) Baking Soda
3 Tbsp (45 ml) Cooking Oil
To make Seasoning Sauce B:
1 Tbsp (15 ml) Soy Sauce
3 Tbsp (45 ml) Sugar
1 Tbsp (15 ml) Duck Sauce or Plum Sauce
1 Tbsp (15 ml) White Rice Wine
1 Tbsp (15 ml) Sesame Oil
1/2 tsp (2 ml) Tapioca Starch
3 Tbsp Ginger Juice (45 ml) (instructions below)
pinch salt
1/2 tsp (2 ml) White Rice Vinegar
pinch pepper

Instructions

Pound the 3 slices of ginger root and the scallions with a mallet. Soak in 1/2 cup water to make the ginger juice. Set aside.
Pound the chicken to make it thinner, then cut into bite-sized pieces. Season with salt and pepper.
In a bowl, mix soy sauce, rice vinegar, sugar, and chicken broth. Stir in cornstarch until dissolved. Set aside.
Heat vegetable oil in a wok over medium-high heat. Add chicken pieces and fry until golden brown, about 5-7 minutes. Remove and drain on paper towels.
In the same wok, add minced garlic, Szechuan chili peppers, and ginger slices. Stir-fry for 1-2 minutes until fragrant.
Add the sauce mixture to the wok and bring to a boil, stirring constantly until the sauce thickens.
Return the fried chicken to the wok and toss to coat with the sauce. Cook for an additional 3 minutes until heated through.
Garnish with scallions and serve immediately.

Notes

You can prepare the chicken and sauce ahead of time, making it easy to assemble when guests arrive. Double the sauce if you prefer more coating. The dish can be made up to an hour in advance and reheated quickly in the wok before serving.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10
Sodium: 800
Fat: 20
Carbohydrates: 35
Fiber: 2
Protein: 30
Cholesterol: 100