general tso chicken recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian (variation mentioned)
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1 egg, beaten
- Vegetable oil for frying
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (or dried whole chiles)
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
- Green onions and sesame seeds for garnish
Instructions
- In a large bowl, whisk the egg. Add the chicken pieces and toss to coat thoroughly. In a separate shallow bowl, place the cornstarch. Dredge each piece of egg-coated chicken in the cornstarch until fully covered. Shake off any excess powder.
- Heat about an inch of oil in a heavy skillet or wok over medium-high heat. Once the oil is hot, fry the chicken in batches for 3 to 5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, chicken broth, and sesame oil. Set this mixture aside for later use.
- Drain most of the oil from the pan, leaving about one tablespoon. Add the minced ginger, garlic, and red pepper flakes. Sauté for about 30 seconds until the mixture becomes fragrant, being careful not to burn the garlic.
- Pour the sauce mixture into the pan with the aromatics. Bring it to a simmer. Once the sauce begins to thicken and bubble, add the fried chicken back into the pan. Toss quickly to coat every piece of chicken in the glossy glaze.
Find it online: https://www.yucolor.com/dinner/general-tso-chicken-recipe/