General Tso's Chicken
Submitted by kathyh
Crispy wok-fried chicken in sweet-tangy sauce with dried chili heat, garlic, and ginger. Restaurant-style Chinese takeout made at home in under 90 minutes.
YIELD
2 servingsPREP
75 minCOOK
15 minREADY
90 minThis is the General Tso’s that makes you question why you ever bothered with takeout, because once you taste that crispy-coated chicken bathed in sticky, spicy, garlicky sauce, there’s no going back.
The chicken gets a cornstarch-egg white marinade that fries up incredibly crunchy, then takes a quick swim in a sauce spiked with dried chilies, fresh ginger, and plenty of garlic.
It’s sweet, tangy, savory, and hot all at once.
Serve it over rice with sautéed snow peas and red peppers for a complete Chinese feast that’ll have everyone asking for seconds.
Pro Tips
- Adjust the number of dried chilies to your heat tolerance; 3 gives a solid kick without overpowering
- Fry chicken in small batches to maintain oil temperature and get maximum crispiness
- Have the sauce mixed and ready before you start frying so the final stir-fry comes together in minutes
Ingredients
Directions
In a glass bowl, place chicken pieces.
Combine 1 tablespoon soy sauce and 1tablespoon cornstarch.
Blend in beaten egg white.
Pour over chicken and toss to coat well.
Marinate in refrigerator for 1 hour.
In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 teaspoon cornstarch; mix until smooth.
Stir in sugar, sesame oil and salt.
In a wok heat oil.
Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown.
Remove and drain on paper towel.
Pour all but 2 tablespoons oil out of wok.
To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened.
Return chicken pieces to wok.
Mix well and serve immediately.
I like to serve this with rice and Sauteed Snow Peas and Red Peppers.
The chicken is spicy hot with the dried chili peppers, so adjust to your taste.
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