General Tso's Chicken is a beloved Chinese-American dish known for its crispy chicken pieces enveloped in a sweet, savory, and slightly spicy sauce. Named after the 19th-century Chinese military leader Zuo Zongtang, the dish was created by Chef Peng Chang-kuei in the 1950s and has since become a staple in Chinese restaurants worldwide. 

Ingredients

For the Chicken:

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 large egg

• 1 cup (120g) cornstarch

• 1 teaspoon salt

• 1 teaspoon white sugar

• 1 pinch white pepper

• 4 cups vegetable oil (for frying)

For the Sauce:

• 2 tablespoons vegetable oil

• 3 tablespoons chopped green onion

• 1 clove garlic, minced

• 6 dried whole red chilies

• 1 strip orange zest

• ½ cup white sugar

• ¼ cup soy sauce

• 3 tablespoons chicken broth

• 2 tablespoons peanut oil

• 1 tablespoon rice vinegar

• 2 teaspoons sesame oil

• ¼ teaspoon ground ginger

• 2 teaspoons cornstarch

• ¼ cup water

Directions

1. Prepare the Chicken:

   • In a large mixing bowl, whisk the egg. Add the chicken pieces, salt, sugar, and white pepper; mix well. Gradually stir in the cornstarch until the chicken is evenly coated.

2. Fry the Chicken:

   • Heat vegetable oil in a deep fryer or large saucepan to 375°F (190°C). Working in batches, carefully drop the chicken pieces into the hot oil. Fry until the chicken turns golden brown and begins to float, about 3 minutes. Remove chicken to a plate and allow to cool as you fry the next batch.

3. Refry the Chicken:

   • Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Fry each batch until chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.

4. Prepare the Sauce:

   • Heat vegetable oil in a wok or large skillet over high heat. Stir in green onion, garlic, whole chiles, and orange zest. Cook and stir until garlic turns golden and chiles brighten, 1 to 2 minutes.

5. Combine Sauce Ingredients:

   • Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger; bring to a boil and cook for 3 minutes.

6. Thicken the Sauce:

   • Whisk 2 teaspoons of cornstarch in water until dissolved. Stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.

7. Combine Chicken and Sauce:

   • Stir the fried chicken into the boiling sauce. Reduce heat to low and cook until chicken is heated through and has absorbed some of the sauce, about 3 minutes.

8. Serve:

   • Serve the General Tso's Chicken hot, garnished with additional chopped green onions if desired.

Nutritional Information (Per Serving)

• Calories: Approximately 364 kcal

• Protein: 27.4 g

• Fat: 24.8 g

• Saturated Fat: 11.1 g

• Cholesterol: 193 mg

• Sodium: 195.2 mg

• Potassium: 439.7 mg

• Carbohydrates: 6.2 g

• Fiber: 1.1 g

• Sugar: 5.1 g

• Vitamin A: 8% DV

• Vitamin C: 4% DV

• Calcium: 3% DV

• Iron: 11% DV