General Tso’s Chicken is a beloved Chinese-American dish known for its crispy chicken pieces coated in a flavorful, sweet, and slightly spicy sauce. Named after the Qing Dynasty military leader Zuo Zongtang, this dish has become a staple in Chinese restaurants across the United States. Its origins are debated, but it's widely recognized for its bold flavors and satisfying texture.
For the Chicken:
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 egg, lightly beaten
1/2 cup cornstarch
Salt and pepper, to taste
Vegetable oil, for frying
For the Sauce:
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes (optional, for heat)
For Garnish:
Sliced green onions
Toasted sesame seeds
Prepare the Chicken: In a bowl, combine the chicken pieces with the beaten egg, ensuring each piece is well-coated. In a separate bowl, mix the cornstarch with a pinch of salt and pepper. Dredge the egg-coated chicken pieces in the cornstarch mixture, shaking off any excess.
Fry the Chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat. Once the oil is hot, carefully add the chicken pieces in batches, frying until golden brown and cooked through, about 4-5 minutes per batch. Remove the chicken and drain on paper towels.
Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and cornstarch until the sugar and cornstarch are dissolved.
Cook the Aromatics: In the same skillet used for frying, add a small amount of oil if needed. Add the minced garlic, grated ginger, and crushed red pepper flakes. Stir-fry for about 30 seconds until fragrant.
Combine and Coat: Pour the prepared sauce into the skillet with the aromatics. Bring to a simmer and cook until the sauce thickens, about 2 minutes. Add the fried chicken pieces to the skillet, tossing to coat evenly with the sauce.
Garnish and Serve: Transfer the coated chicken to a serving dish. Garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed rice or sautéed vegetables.
Calories: Approximately 450 kcal
Protein: 30g
Fat: 20g
Carbohydrates: 35g
Sodium: 800mg
Cholesterol: 90mg