Description
General Tso’s Chicken is a popular Chinese-American dish featuring crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy sauce, served alongside tender broccoli florets. This recipe combines deep-fried chicken with a flavorful sauce made from soy sauce, sugar, garlic, chili paste, and hoisin, offering a balanced and satisfying meal perfect for serving with steamed or fried rice.
Ingredients
Scale
For the Chicken and Frying
- 1 quart peanut oil (can substitute vegetable oil)
- 2 lbs. boneless skinless chicken thighs (can substitute chicken breasts)
- ½ cup flour
- ½ cup cornstarch
- 2 eggs
For the Sauce
- ¼ cup cornstarch
- 2 Tablespoons cold water
- 1 cup chicken broth
- â…“ cup sugar
- ¼ cup soy sauce
- 1 teaspoon garlic, minced
- 2 Tablespoons white vinegar (can substitute rice vinegar)
- 2 teaspoons chili paste
- 1 Tablespoon hoisin sauce
- ½ teaspoon sesame oil
- Pinch of red pepper flakes (optional)
For the Vegetables and Garnish
- 2 cups broccoli florets
- Green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Sauce: In a medium bowl or container with a lid, combine ¼ cup cornstarch and 2 tablespoons cold water. Add chicken broth, sugar, soy sauce, minced garlic, white vinegar, chili paste, hoisin sauce, sesame oil, and a pinch of red pepper flakes if using. Stir or shake well until fully combined. Set this sauce mixture aside.
- Make the Chicken Dredge: In a medium bowl, mix ½ cup flour and ½ cup cornstarch. In another bowl, whisk together 2 eggs and 2 tablespoons of the prepared sauce mixture to create the egg wash.
- Prepare the Chicken: Dice the chicken thighs into bite-sized cubes and pat them dry with paper towels. Lightly season with salt and pepper. Dip each piece into the egg mixture, then dredge thoroughly in the flour and cornstarch mixture, coating evenly.
- Fry the Chicken: Heat 1 quart of peanut oil in a 3½- or 4-quart Dutch oven or deep fryer over medium-high heat until it reaches 365°F (185°C). Working in batches to avoid crowding, fry the chicken pieces until they are golden brown and crispy, approximately 4–5 minutes per batch. Use a slotted spoon to remove the chicken and place it on wire cooling racks set over parchment or wax paper to drain excess oil and keep the chicken crispy.
- Sauté the Broccoli: Remove 2 tablespoons of the hot peanut oil from the Dutch oven or fryer and pour it into a large skillet. Heat over medium heat and sauté the broccoli florets for about 5 minutes, or until they reach your preferred level of tenderness. Remove the broccoli from the skillet and set aside.
- Cook the Sauce with Chicken and Broccoli: Pour the prepared sauce mixture into the skillet and bring it to a gentle boil over medium heat. Stir constantly to prevent lumps as it thickens quickly. When the sauce has thickened almost to your desired consistency, reduce the heat to low, add the fried chicken pieces, and stir to coat them evenly with the sauce. Add the sautéed broccoli and stir to combine.
- Garnish and Serve: Remove the skillet from heat. Garnish the General Tso’s Chicken with chopped green onions and a sprinkle of sesame seeds if desired. Serve immediately alongside white rice or vegetable fried rice for a complete meal.
Notes
- Chili paste amount can be adjusted to taste for spiciness.
- Use chicken breasts instead of thighs if preferred, but thighs provide more juiciness.
- Keeping the chicken on a wire rack after frying helps maintain crispiness.
- For a gluten-free version, use gluten-free flour and tamari instead of soy sauce.
- Sesame seeds and green onions are optional but add flavor and presentation appeal.
