General Tso’s Chicken

General Tso’s Chicken
General Tso’s Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound boneless, skinless chicken thighs, sliced into 1-inch cubes

  • 1 1/2

    cups cornstarch

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 3

    peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying

  • 8

    dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes

  • 2

    cloves garlic, minced

  • 1

    teaspoon white sesame seeds, for garnish

  • Scallions, green parts thinly sliced, for garnish

  • Marinade:

  • 1

    tablespoons soy sauce

  • 1

    tablespoon Chinese rice wine or dry sherry

  • 2

    egg whites

  • Sauce:

  • 1/4

    cup chicken stock, or substitute water

  • 1 1/2

    tablespoons tomato paste

  • 1

    tablespoon soy sauce

  • 1

    tablespoon rice vinegar

  • 1

    teaspoon hoisin sauce

  • 1

    teaspoon chili paste

  • 1

    teaspoons sesame oil

  • 1

    tablespoon sugar

  • 1

    teaspoon cornstarch

Directions

1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes. 2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside. 3. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying. 4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken. 5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash. 6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes. 7. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

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