PREP TIME: 25 MINS | COOK TIME: 25 MINS | TOTAL TIME: 50 MINS | SERVINGS: 4
This homemade General Tso’s Chicken is one of the most popular recipes on the web for good reasons. Crispy pan-fried chicken smothered in a sweet, sticky sauce made with ginger, garlic, soy sauce, dried red chillies, and rice wine vinegar. Serve this stick to the bone chicken dish with hot cooked white or brown rice for an easy, quick, and restaurant-quality meal any time at home!
Ingredients
1/2 c. oil (vegetable or canola oil)
1 1/2 lbs boneless skinless chicken breasts cut into small pieces
1/2 c. all-purpose flour
1/2 c. cornstarch
2 large egg whites
salt and freshly ground black pepper
Sauce:
3 cloves garlic, minced
2/3 c. hoisin sauce
1 1/2 tsp cornstarch
1/3 c. low-sodium soy sauce
1/3 c. rice vinegar
1/4 c. light brown sugar, packed
1/2 tsp crushed red pepper flakes or more, to taste
1 tsp ground ginger, or 1 tbsp fresh minced ginger
How to make General Tso’s Chicken
Step 1: To a bowl, whisk the sauce ingredients until well blended and set aside.
Step 2: To a large Ziplock bag, add the cornstarch, flour, salt, and pepper. Seal the bag and shake to combine everything.
Step 3: In a separate bowl, beat the egg whites.
Step 4: To the egg whites, add the pieces of chicken and toss to coat. Into the Ziplock bag, spoon the coated chicken pieces, letting the excess egg drip back into the bowl. Seal the bag and shake to evenly coat the chicken in the cornstarch mixture.
Step 5: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches (about 2 to 3 batches) and cook them for about 2 to 3 minutes per side until the golden brown and the chicken is completely cooked.
Step 6: To a plate, transfer the chicken, then cook the rest of the chicken.
Step 7: To the pan, add the sauce and let it simmer until warm and thickened. Add the chicken and toss them in the sauce.
Step 8: Serve the chicken with hot cooked white or brown rice garnished with some chopped green onions. Enjoy!
Nutrition Facts:
Calories: 556kcal, Carbohydrates: 61g, Protein: 44g, Fat: 13g, Saturated Fat: 1g, Cholesterol: 110mg, Sodium: 2480mg, Potassium: 809mg, Fiber: 2g, Sugar: 24g, Vitamin A: 125IU, Vitamin C: 2.9mg, Calcium: 44mg, Iron: 2.8mg
Ingredients
- 1/2 c. oil (vegetable or canola oil)
- 1 1/2 lbs boneless skinless chicken breasts cut into small pieces
- 1/2 c. all-purpose flour
- 1/2 c. cornstarch
- 2 large egg whites
- salt and freshly ground black pepper
- Sauce:
- 3 cloves garlic, minced
- 2/3 c. hoisin sauce
- 1 1/2 tsp cornstarch
- 1/3 c. low-sodium soy sauce
- 1/3 c. rice vinegar
- 1/4 c. light brown sugar, packed
- 1/2 tsp crushed red pepper flakes or more, to taste
- 1 tsp ground ginger, or 1 tbsp fresh minced ginger
Instructions
Step 1: To a bowl, whisk the sauce ingredients until well blended and set aside.
Step 2: To a large Ziplock bag, add the cornstarch, flour, salt, and pepper. Seal the bag and shake to combine everything.
Step 3: In a separate bowl, beat the egg whites.
Step 4: To the egg whites, add the pieces of chicken and toss to coat. Into the Ziplock bag, spoon the coated chicken pieces, letting the excess egg drip back into the bowl. Seal the bag and shake to evenly coat the chicken in the cornstarch mixture.
Step 5: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in batches (about 2 to 3 batches) and cook them for about 2 to 3 minutes per side until the golden brown and the chicken is completely cooked.
Step 6: To a plate, transfer the chicken, then cook the rest of the chicken.
Step 7: To the pan, add the sauce and let it simmer until warm and thickened. Add the chicken and toss them in the sauce.
Step 8: Serve the chicken with hot cooked white or brown rice garnished with some chopped green onions. Enjoy!
Notes
Nutrition Facts: Calories: 556kcal, Carbohydrates: 61g, Protein: 44g, Fat: 13g, Saturated Fat: 1g, Cholesterol: 110mg, Sodium: 2480mg, Potassium: 809mg, Fiber: 2g, Sugar: 24g, Vitamin A: 125IU, Vitamin C: 2.9mg, Calcium: 44mg, Iron: 2.8mg
