General Tso's Chicken
General Tso's Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, cut into bite-sized pieces
- 1 pinch salt
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg
- 3 cups vegetable oil, for frying, or as needed
For the General Tso's Sauce
- 1/4 cup water
- 1/4 cup soy sauce
- 2 tablespoons ketchup, or hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
For Serving
- 1 cup jasmine rice
- 1 cup water, for cooking rice
- 2 green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the chicken: In a medium bowl, season the bite-sized chicken thighs with 1 pinch of salt. Add 1/2 cup all-purpose flour and 1/2 cup cornstarch, mixing well to ensure all chicken pieces are coated.
⏱️ 5 min
- 2
Add the egg to the chicken mixture and mix again until the chicken is fully covered with the batter.
⏱️ 2 min
- 3
Prepare the sauce: In a separate bowl, whisk together 1/4 cup water, 1/4 cup soy sauce, 2 tablespoons ketchup (or hoisin sauce), 1 teaspoon sesame oil, 2 tablespoons brown sugar, and 2 tablespoons cornstarch until smooth.
⏱️ 3 min
- 4
Cook the rice: Combine 1 cup jasmine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender.
⏱️ 18 min
- 5
First fry the chicken: Heat about 3 cups of vegetable oil in a deep pan or pot over medium-high heat to 350°F (175°C). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for about 6 minutes until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain.
⏱️ 8 min•🌡️ 350
- 6
Second fry the chicken: Increase the oil temperature to 375°F (190°C). Return the fried chicken to the hot oil for a second fry for 2 more minutes to achieve extra crispiness. Remove and drain again.
⏱️ 4 min•🌡️ 375
- 7
Finish the sauce: In a clean large skillet or wok, melt 1 tablespoon butter over medium heat. Pour the prepared sauce mixture into the pan and bring to a simmer, stirring constantly, until it thickens to your desired consistency.
⏱️ 5 min
- 8
Combine chicken and sauce: Add the double-fried chicken to the thickened sauce and toss until all pieces are evenly coated.
⏱️ 3 min
- 9
Serve the General Tso's Chicken hot over the cooked jasmine rice. Garnish with chopped green onions and sesame seeds before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 1 1/2 pounds chicken thighs, cut into bite-sized pieces
- 1 pinch salt
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg
- 3 cups vegetable oil, for frying, or as needed
For the General Tso's Sauce
- 1/4 cup water
- 1/4 cup soy sauce
- 2 tablespoons ketchup, or hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
For Serving
- 1 cup jasmine rice
- 1 cup water, for cooking rice
- 2 green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the chicken: In a medium bowl, season the bite-sized chicken thighs with 1 pinch of salt. Add 1/2 cup all-purpose flour and 1/2 cup cornstarch, mixing well to ensure all chicken pieces are coated.
⏱️ 5 min - 2
Add the egg to the chicken mixture and mix again until the chicken is fully covered with the batter.
⏱️ 2 min - 3
Prepare the sauce: In a separate bowl, whisk together 1/4 cup water, 1/4 cup soy sauce, 2 tablespoons ketchup (or hoisin sauce), 1 teaspoon sesame oil, 2 tablespoons brown sugar, and 2 tablespoons cornstarch until smooth.
⏱️ 3 min - 4
Cook the rice: Combine 1 cup jasmine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender.
⏱️ 18 min - 5
First fry the chicken: Heat about 3 cups of vegetable oil in a deep pan or pot over medium-high heat to 350°F (175°C). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for about 6 minutes until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain.
⏱️ 8 min•🌡️ 350 - 6
Second fry the chicken: Increase the oil temperature to 375°F (190°C). Return the fried chicken to the hot oil for a second fry for 2 more minutes to achieve extra crispiness. Remove and drain again.
⏱️ 4 min•🌡️ 375 - 7
Finish the sauce: In a clean large skillet or wok, melt 1 tablespoon butter over medium heat. Pour the prepared sauce mixture into the pan and bring to a simmer, stirring constantly, until it thickens to your desired consistency.
⏱️ 5 min - 8
Combine chicken and sauce: Add the double-fried chicken to the thickened sauce and toss until all pieces are evenly coated.
⏱️ 3 min - 9
Serve the General Tso's Chicken hot over the cooked jasmine rice. Garnish with chopped green onions and sesame seeds before serving.
⏱️ 2 min