General Tso's Chicken
General Tso's Chicken
Ingredients
For the Chicken
- 588 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 garlic, minced
- 1 teaspoon ginger, minced
- 1/2 tablespoon soy sauce
- to taste salt
- to taste pepper
- 1/2 cup cornstarch
- as needed oil, for shallow frying (should just cover the bottom of whatever pan you're using)
For the Sauce
- 20 g garlic, minced (about 4 large cloves)
- 2 green onions, whites & greens separated
- 1 tablespoon ginger, minced
- 1/2 cup chicken stock
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- as needed sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with the minced garlic, minced ginger, 1/2 tablespoon of soy sauce, salt, and pepper. Mix well to ensure the chicken is evenly coated with the seasonings.
⏱️ 5 min
- 2
Add the 1/2 cup of cornstarch to the seasoned chicken and toss until every piece of chicken is evenly coated.
⏱️ 3 min
- 3
Heat a shallow layer of oil in a large pan or wok over medium-high heat. The oil should just cover the bottom of the pan.
⏱️ 2 min
- 4
Once the oil is hot, carefully add the cornstarch-coated chicken in batches, if necessary, to avoid overcrowding the pan. Fry the chicken until it is golden brown, crispy, and cooked through, about 5-7 minutes per batch. Remove the cooked chicken from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 5
Carefully discard most of the oil from the pan, leaving about 1-2 tablespoons in the pan.
⏱️ 1 min
- 6
Add the white parts of the green onions, 20g of minced garlic, and 1 tablespoon of minced ginger to the pan. Sauté over medium heat until fragrant, about 1-2 minutes.
⏱️ 2 min
- 7
Pour in the 1/2 cup of chicken stock, 2 tablespoons of sugar, and 2 tablespoons of soy sauce. Stir well and bring the mixture to a simmer.
⏱️ 3 min
- 8
Add a small splash of water (about 1-2 tablespoons) to the bowl that was used for the chicken (which will have leftover cornstarch residue). Stir the water around to pick up some of the cornstarch. Gradually pour this cornstarch slurry into the simmering sauce, stirring continuously, until the sauce thickens and becomes glossy.
⏱️ 3 min
- 9
Return the crispy cooked chicken to the pan with the thickened sauce. Toss until all the chicken pieces are completely coated in the General Tso's sauce.
⏱️ 1 min
- 10
Garnish with sesame seeds and the green parts of the green onions. Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
General Tso's Chicken
For the Chicken
- 588 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 garlic, minced
- 1 teaspoon ginger, minced
- 1/2 tablespoon soy sauce
- to taste salt
- to taste pepper
- 1/2 cup cornstarch
- as needed oil, for shallow frying (should just cover the bottom of whatever pan you're using)
For the Sauce
- 20 g garlic, minced (about 4 large cloves)
- 2 green onions, whites & greens separated
- 1 tablespoon ginger, minced
- 1/2 cup chicken stock
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- as needed sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with the minced garlic, minced ginger, 1/2 tablespoon of soy sauce, salt, and pepper. Mix well to ensure the chicken is evenly coated with the seasonings.
⏱️ 5 min - 2
Add the 1/2 cup of cornstarch to the seasoned chicken and toss until every piece of chicken is evenly coated.
⏱️ 3 min - 3
Heat a shallow layer of oil in a large pan or wok over medium-high heat. The oil should just cover the bottom of the pan.
⏱️ 2 min - 4
Once the oil is hot, carefully add the cornstarch-coated chicken in batches, if necessary, to avoid overcrowding the pan. Fry the chicken until it is golden brown, crispy, and cooked through, about 5-7 minutes per batch. Remove the cooked chicken from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 5
Carefully discard most of the oil from the pan, leaving about 1-2 tablespoons in the pan.
⏱️ 1 min - 6
Add the white parts of the green onions, 20g of minced garlic, and 1 tablespoon of minced ginger to the pan. Sauté over medium heat until fragrant, about 1-2 minutes.
⏱️ 2 min - 7
Pour in the 1/2 cup of chicken stock, 2 tablespoons of sugar, and 2 tablespoons of soy sauce. Stir well and bring the mixture to a simmer.
⏱️ 3 min - 8
Add a small splash of water (about 1-2 tablespoons) to the bowl that was used for the chicken (which will have leftover cornstarch residue). Stir the water around to pick up some of the cornstarch. Gradually pour this cornstarch slurry into the simmering sauce, stirring continuously, until the sauce thickens and becomes glossy.
⏱️ 3 min - 9
Return the crispy cooked chicken to the pan with the thickened sauce. Toss until all the chicken pieces are completely coated in the General Tso's sauce.
⏱️ 1 min - 10
Garnish with sesame seeds and the green parts of the green onions. Serve hot and enjoy!
⏱️ 1 min