General Tso’s Chicken Recipe
General Tso’s Chicken is a beloved dish known for its bold flavors and satisfying textures. The combination of crispy chicken pieces coated in a sweet and spicy sauce creates a symphony of taste that is both comforting and exciting. This recipe is perfect for a quick and delightful meal that can be prepared with ease, making it an ideal choice for busy weeknights or a cozy dinner at home. The harmonious blend of soy sauce, hoisin, and sesame oil, paired with the heat of chilli paste and red pepper flakes, ensures every bite is packed with flavor.
Ingredients
The ingredients for this recipe are divided into several components: the Sauce/Chicken Marinade, the Chicken preparation, the Stir Fry Sauce, and the suggested garnishes. For the Sauce/Chicken Marinade, you will need 3 tablespoons of light or all-purpose soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of rice vinegar (or white wine vinegar as a substitute), 2 teaspoons of any chilli paste (Sambal Oelak is highly recommended), 1 teaspoon of toasted sesame oil, 3 tablespoons of brown sugar, 1 tablespoon of cornflour/cornstarch, and 3/4 cup of low sodium chicken stock/broth.
For the Chicken preparation, gather 600 grams (1.4 lbs) of boneless, skinless chicken thighs cut into 2.5 cm (1 inch) pieces. Additionally, you will need 1 teaspoon each of finely grated ginger and garlic, 1 cup of cornflour/cornstarch, and 1 to 4 cups of oil for frying (peanut, vegetable, or canola oil).
To make the Stir Fry Sauce, prepare 2 tablespoons of oil (peanut, vegetable, or canola), 2 teaspoons of finely chopped ginger, 2 cloves of finely chopped garlic, and 1/2 teaspoon of red chilli flakes. For garnishes, you can choose from finely sliced green onions and sesame seeds to add a fresh and appealing touch to the dish.
Step-by-Step Instructions
To start, combine the soy sauce, hoisin sauce, rice vinegar, chilli paste, and sesame oil in a bowl to create the Sauce-Marinade. This mixture forms the foundation of the dish’s rich and savory flavor profile.
Next, take 2 tablespoons of the Sauce-Marinade and mix it with the chicken pieces. Add the finely grated ginger and garlic, ensuring they are evenly distributed. Allow the chicken to marinate for at least 30 minutes to absorb the flavors deeply. This step is crucial for infusing the chicken with a robust taste.
After marinating, coat the chicken pieces with cornflour, ensuring each piece is thoroughly covered. Separate the pieces to avoid clumping and ensure an even coating. To remove any excess flour, place the coated chicken in a colander and shake gently. Alternatively, you can use your hands to shake off the excess cornflour through your fingers.
In the meantime, complete the Sauce by adding brown sugar and cornflour to the remaining Sauce-Marinade. Mix well until the ingredients are fully integrated, then add the chicken stock and stir until smooth and combined.
Heat about 2 cm (4/5 inch) of oil in a deep skillet or large pot to 200°C (390°F). Carefully fry the chicken pieces for approximately 3 minutes, turning them halfway through the process to ensure they are evenly cooked. Once the chicken is golden and crispy, drain it on a plate lined with paper towels to remove any excess oil.
For the final steps, discard the used oil, wipe the skillet clean, and return it to the heat. Alternatively, you can use a new skillet. Heat the oil over medium heat and sauté the finely chopped garlic, ginger, and red chilli flakes for about 30 seconds until the garlic is light golden.
Add the prepared sauce to the skillet, bringing it to a simmer and cooking until it thickens enough to draw a path across the pan base. Quickly add the fried chicken to the sauce, tossing to coat thoroughly. Immediately transfer the coated chicken to a serving plate. Garnish with your choice of finely sliced green onions or sesame seeds and serve with your preferred rice.
Recipe Tips & Frequently Asked Questions
- For crispy chicken, ensure the oil is hot enough before frying. Use a thermometer to maintain the correct temperature.
- Substitute ingredients like white wine vinegar if rice vinegar is unavailable. Adjust spiciness by increasing or decreasing the chilli paste.
- For a gluten-free version, use gluten-free soy sauce and hoisin sauce.
- Store leftovers in an airtight container and reheat in a skillet to maintain crispiness.
- Can this recipe be made ahead? Yes, you can prepare the chicken and sauce separately, then combine and heat when ready to serve.
What to Serve with This Recipe
Pair this delectable General Tso’s Chicken with steamed jasmine or basmati rice to soak up the delicious sauce. For a complete meal, consider adding a side of stir-fried vegetables such as broccoli, bell peppers, or snap peas. Noodles like lo mein or rice noodles also complement the dish well, providing a hearty and satisfying accompaniment. For a refreshing contrast, a simple cucumber salad or a crisp Asian slaw with a light dressing can balance the meal perfectly.
Variations and Customizations
Feel free to experiment with different vegetables to enhance the nutritional value and add variety. Bell peppers, snow peas, and carrots make excellent additions to the stir fry. For a vegetarian twist, substitute the chicken with tofu or tempeh, ensuring to marinate and coat them similarly. Vary the flavor by trying different sauces like a tangy orange sauce or a spicy Szechuan sauce to suit your taste preferences.
General Tso’s Chicken is a dish that stands out for its irresistible combination of sweet, spicy, and savory flavors. The crispy chicken, coated in a rich and flavorful sauce, makes it a favorite among many. Whether you’re cooking for a family dinner or a special occasion, this recipe is sure to impress. Try it out, enjoy the delightful experience, and feel free to explore other recipes on our blog for more culinary inspiration.
Ingredients
SAUCE/CHICKEN MARINADE:
- 3 tbsp soy sauce – light or all-purpose (NOT dark soy, Note 1)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar (sub white wine vinegar)
- 2 tsp chilli paste , any (Sambal Oelak is great)
- 1 tsp sesame oil toasted preferably (Note 6)
- 3 tbsp brown sugar
- 1 tbsp cornflour/cornstarch
- 3/4 cup chicken stock/broth , low sodium
CHICKEN:
- 600g/ 1.4 lb chicken thighs , boneless skinless, cut into 2.5cm / 1″ pieces (breast / tenderloin – Note 2)
- 1 tsp ginger , finely grated
- 1 tsp garlic ,finely grated
- 1 cup cornflour/cornstarch (Note 5)
- 1 – 4 cups oil, for frying (peanut, vegetable or canola; Note 4)
STIR FRY SAUCE:
- 2 tbsp oil (peanut, vegetable or canola)
- 2 tsp ginger , finely chopped (Note 3)
- 2 cloves garlic , finely chopped (Note 3)
- 1/2 teaspoon red chilli flakes (red pepper flakes)
GARNISHES (AT LEAST 1 RECOMMENDED):
- Finely sliced green onion
- Sesame seeds
Instructions
Sauce-Marinade: Combine the soy sauce, hoisin sauce, rice vinegar, chilli paste, and sesame oil in a bowl.
Marinate Chicken: Reserve 2 tablespoons of the Sauce-Marinade and mix with the chicken pieces. Add the finely grated ginger and garlic to the chicken, stir well, and let it marinate for 30 minutes.
Dust Chicken: Coat the marinated chicken pieces with cornflour, ensuring each piece is thoroughly covered. Separate the pieces to ensure they are fully coated.
Shake off Excess: Place the coated chicken in a colander and shake off any excess cornflour. Alternatively, you can grab handfuls of the chicken and shake off the excess cornflour through your fingers.
Finish Sauce: Add the brown sugar and cornflour to the remaining Sauce-Marinade, mix well, then add the chicken stock and stir until combined.
Heat Oil: Heat about 2 cm (4/5″) of oil in a deep skillet or large pot to 200°C/390°F. Refer to Note 4 for tips on using less oil.
Fry: Fry the chicken pieces for about 3 minutes, turning them halfway through, until they are golden and crispy. Drain the fried chicken on a plate lined with paper towels.
New/Clean Skillet: Discard the used oil, wipe the skillet clean, and return it to the heat. Alternatively, use a new large skillet.
Stir Fry Sauce: Heat the oil in a large skillet over medium heat. Sauté the finely chopped garlic, ginger, and red chilli flakes for about 30 seconds until the garlic turns light golden.
Toss: Add the prepared sauce to the skillet, bring it to a simmer, and cook until it thickens enough to draw a path across the pan base. Quickly add the fried chicken to the sauce, toss to coat thoroughly, and immediately transfer to a serving plate. Garnish with your choice of finely sliced green onions or sesame seeds and serve with your preferred rice.
General Tso’s Chicken Recipe
Ingredients
Sauce/chicken marinade:
- 3 tbsp soy sauce – light or all-purpose NOT dark soy, Note 1
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar sub white wine vinegar
- 2 tsp chilli paste any (Sambal Oelak is great)
- 1 tsp sesame oil toasted preferably Note 6
- 3 tbsp brown sugar
- 1 tbsp cornflour/cornstarch
- 3/4 cup chicken stock/broth low sodium
Chicken:
- 600 g/ 1.4 lb chicken thighs boneless skinless, cut into 2.5cm / 1″ pieces (breast / tenderloin – Note 2)
- 1 tsp ginger finely grated
- 1 tsp garlic finely grated
- 1 cup cornflour/cornstarch Note 5
- 1 – 4 cups oil for frying (peanut, vegetable or canola; Note 4)
Stir fry sauce:
- 2 tbsp oil peanut, vegetable or canola
- 2 tsp ginger finely chopped (Note 3)
- 2 cloves garlic finely chopped (Note 3)
- 1/2 teaspoon red chilli flakes red pepper flakes
Garnishes:
- Finely sliced green onion
- Sesame seeds
Instructions
- Sauce-Marinade: Combine the soy sauce, hoisin sauce, rice vinegar, chilli paste, and sesame oil in a bowl.
- Marinate Chicken: Reserve 2 tablespoons of the Sauce-Marinade and mix with the chicken pieces. Add the finely grated ginger and garlic to the chicken, stir well, and let it marinate for 30 minutes.
- Dust Chicken: Coat the marinated chicken pieces with cornflour, ensuring each piece is thoroughly covered. Separate the pieces to ensure they are fully coated.
- Shake off Excess: Place the coated chicken in a colander and shake off any excess cornflour. Alternatively, you can grab handfuls of the chicken and shake off the excess cornflour through your fingers.
- Finish Sauce: Add the brown sugar and cornflour to the remaining Sauce-Marinade, mix well, then add the chicken stock and stir until combined.
- Heat Oil: Heat about 2 cm (4/5″) of oil in a deep skillet or large pot to 200°C/390°F. Refer to Note 4 for tips on using less oil.
- Fry: Fry the chicken pieces for about 3 minutes, turning them halfway through, until they are golden and crispy. Drain the fried chicken on a plate lined with paper towels.
- New/Clean Skillet: Discard the used oil, wipe the skillet clean, and return it to the heat. Alternatively, use a new large skillet.
- Stir Fry Sauce: Heat the oil in a large skillet over medium heat. Sauté the finely chopped garlic, ginger, and red chilli flakes for about 30 seconds until the garlic turns light golden.
- Toss: Add the prepared sauce to the skillet, bring it to a simmer, and cook until it thickens enough to draw a path across the pan base. Quickly add the fried chicken to the sauce, toss to coat thoroughly, and immediately transfer to a serving plate. Garnish with your choice of finely sliced green onions or sesame seeds and serve with your preferred rice.
Notes
- Use all-purpose or light soy sauce, but avoid dark soy sauce as it can overpower the flavor and darken the sauce.
- Chicken thighs are ideal for their juiciness, while breasts can dry out easily, especially when frying. If using breast meat, tenderize it with 1/4 tsp baking soda mixed into the marinade and let it sit for an hour or overnight to help keep it moist.
- For the chicken marinade, finely grate the garlic and ginger using a microplane. For stir-frying, finely chop them with a knife to avoid burning.
- When frying, use enough oil to reach halfway up the chicken pieces for shallow frying or more for deep frying. If using minimal oil, just cover the pan’s base and cook the chicken, turning frequently, for 3-4 minutes.
- Although 1 cup of cornflour may seem excessive for 600g of chicken, it ensures a proper coating. You can reduce it to 3/4 cup if you toss quickly or 1/2 cup if you coat each piece individually.
- Toasted sesame oil, which is brown and more flavorful, is preferred over the yellow, untoasted variety.
- The dish can be stored in the fridge for up to 5 days. Reheat with a bit of water if the sauce thickens, though the chicken won’t be as crispy. Despite this, reheated leftovers are still delicious.