General Tso's Chicken
This General Tso’s Chicken is a legendary Chinese takeout classic with extra crispy chicken chunks tossed in a sweet, tangy, and spicy mahogany glaze. My authentic General Tso Sauce uses a balance of rice vinegar and hoisin sauce to achieve that perfect restaurant style flavor in just 20 minutes.
Servings: 2 people
Ingredients
- 10 oz boneless skinless chicken meat thigh or breast, cut into bite-sized pieces
- ½ tablespoon Shaoxing wine or dry sherry
- 1 pinch salt
- ⅓ cup cornstarch
- oil for deep frying
- 1½ tablespoons oil
- 3 slices ginger peeled, finely minced
- 1 clove garlic finely minced
- 4-5 dried red chilies rinsed and seeded
- 2 stalks scallion white-part only, cut into 1-inch (2.5cm) lengths
Sauce:
- 2½ - 3 tablespoons Chinese rice vinegar
- 2½ tablespoons soy sauce
- ½ tablespoon dark soy sauce
- 1 teaspoon Hoisin sauce
- ¼ cup water
- 2½ tablespoons sugar
- ½ tablespoon Shaoxing Wine
- 1 tablespoon cornstarch
Instructions
- Marinate the chicken with Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the sauce in a small bowl and set aside.
- Coat the chicken generously with 1/3 cup cornstarch. Heat the oil for deep-frying. Fry the chicken until it turns light brown. Remove with a strainer, and drain the excess oil by placing the chicken on a dish lined with paper towels.
- Heat a wok with 1 1/2 tablespoons of oil. Add the minced ginger, garlic, and dried chilies, and stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok.
- When the sauce boils and thickens, add the chicken and stir to combine well with the sauce. Add the scallions and stir a few times. Dish out and serve immediately.
Video
Nutrition
Serving: 2people | Calories: 398kcal | Carbohydrates: 44g | Protein: 34g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 899mg | Fiber: 1g | Sugar: 17g