why make this recipe
General Tso’s Chicken is a popular dish that combines crispy chicken with a sweet and spicy sauce. It is well-loved by many for its rich flavor and satisfying crunch. Making this dish at home allows you to enjoy it fresh and customize it to your taste. Plus, it’s easier than you might think!
how to make General Tso’s Chicken
Ingredients:
- 2 lb chicken thighs (trimmed and cut into 1-inch pieces)
- 1/2 cup corn starch
- 1/4 cup extra light olive oil (for frying)
- 2 tbsp minced ginger
- 3 cloves garlic
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar
- 4 tbsp granulated sugar
- 1/2 tsp red pepper flakes (or added to taste)
- 1 tsp sesame seeds (optional for garnish)
Directions:
- Coat chicken pieces in cornstarch and set aside on a platter.
- In a mixing bowl, whisk together ginger, garlic, soy sauce, rice vinegar, sugar, and red pepper flakes to make the sauce.
- Heat oil in a non-stick skillet over medium heat. Fry chicken in batches until golden brown and cooked through; set aside.
- In the same skillet, sauté garlic and ginger until fragrant. Add the sauce mixture and let simmer briefly.
- Toss fried chicken back into the skillet to coat with the sauce and serve garnished with sesame seeds if desired.
how to serve General Tso’s Chicken
General Tso’s Chicken pairs well with steamed rice or fried rice. You can also serve it alongside sautéed vegetables for a complete meal. Make sure to drizzle some extra sauce over the chicken to enhance the flavor!
how to store General Tso’s Chicken
To store leftovers, place the chicken in an airtight container and keep it in the refrigerator. It will last for about 3-4 days. You can reheat it in the microwave or on the stove until warmed throughout.
tips to make General Tso’s Chicken
- Make sure the oil is hot enough before frying to get that crispy texture.
- Don’t overcrowd the pan when frying chicken. Fry in batches for better results.
- Adjust the amount of red pepper flakes to control the spiciness of the dish.
variation (if any)
You can make a healthier version by using chicken breast instead of thighs. Additionally, you may add broccoli or bell peppers to the dish for more flavor and nutrition.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but keep in mind that thighs are usually juicier and more flavorful.
What if I don’t have rice vinegar?
You can substitute rice vinegar with apple cider vinegar or white vinegar, although it may slightly alter the flavor.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and fry the chicken ahead of time. Store them separately and combine them when you’re ready to serve.
General Tso’s Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A crispy chicken dish with a sweet and spicy sauce, perfect for a satisfying homemade meal.
Ingredients
- 2 lb chicken thighs (trimmed and cut into 1-inch pieces)
- 1/2 cup corn starch
- 1/4 cup extra light olive oil (for frying)
- 2 tbsp minced ginger
- 3 cloves garlic
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar
- 4 tbsp granulated sugar
- 1/2 tsp red pepper flakes (or added to taste)
- 1 tsp sesame seeds (optional for garnish)
Instructions
- Coat chicken pieces in cornstarch and set aside on a platter.
- In a mixing bowl, whisk together ginger, garlic, soy sauce, rice vinegar, sugar, and red pepper flakes to make the sauce.
- Heat oil in a non-stick skillet over medium heat. Fry chicken in batches until golden brown and cooked through; set aside.
- In the same skillet, sauté garlic and ginger until fragrant. Add the sauce mixture and let simmer briefly.
- Toss fried chicken back into the skillet to coat with the sauce and serve garnished with sesame seeds if desired.
Notes
Ensure the oil is hot enough for frying to achieve the crispy texture. Adjust red pepper flakes for desired spiciness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
