General Tso's Chicken
General Tso's Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg
- 1 pinch salt
- 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 teaspoon butter
For Serving
- 1 cup jasmine rice
- 1 cup water
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Begin by cooking the jasmine rice. Combine 1 cup of jasmine rice with 1 cup of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min
- 2
Prepare the chicken. Place the cut chicken thighs into a large mixing bowl. Add the pinch of salt, 1/2 cup all-purpose flour, and 1/2 cup cornstarch. Mix thoroughly with your hands until the chicken pieces are well coated.
⏱️ 3 min
- 3
Add the egg to the chicken mixture and mix again with your hands until everything is combined and the chicken is fully coated with the wet batter.
⏱️ 2 min
- 4
In a separate medium bowl, prepare the General Tso's sauce. Combine 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. Whisk these ingredients together until well combined and smooth.
⏱️ 3 min
- 5
Heat about 3 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Carefully place the coated chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding the pan. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken.
⏱️ 5 min•🌡️ 350
- 6
Fry the chicken for about 6 minutes, turning occasionally, until lightly golden brown and cooked through. Remove the chicken from the hot oil with tongs or a slotted spoon and let it rest on a plate lined with paper towels for a few minutes.
⏱️ 6 min
- 7
Return the chicken to the hot oil and fry for an additional 2 minutes to achieve extra crispiness. Remove and place back on the paper towel-lined plate.
⏱️ 2 min
- 8
In a separate large pan or wok, melt 1 teaspoon of butter over medium heat.
⏱️ 1 min
- 9
Pour the prepared General Tso's sauce mixture into the pan with the melted butter. Bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min
- 10
Add the fried chicken to the pan with the sauce. Toss the chicken in the sauce until it is fully coated and glossy.
⏱️ 2 min
- 11
Serve the General Tso's Chicken immediately over the cooked jasmine rice. Garnish generously with sliced green onions and sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 1 1/2 pounds chicken thighs, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg
- 1 pinch salt
- 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 teaspoon butter
For Serving
- 1 cup jasmine rice
- 1 cup water
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
Begin by cooking the jasmine rice. Combine 1 cup of jasmine rice with 1 cup of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min - 2
Prepare the chicken. Place the cut chicken thighs into a large mixing bowl. Add the pinch of salt, 1/2 cup all-purpose flour, and 1/2 cup cornstarch. Mix thoroughly with your hands until the chicken pieces are well coated.
⏱️ 3 min - 3
Add the egg to the chicken mixture and mix again with your hands until everything is combined and the chicken is fully coated with the wet batter.
⏱️ 2 min - 4
In a separate medium bowl, prepare the General Tso's sauce. Combine 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. Whisk these ingredients together until well combined and smooth.
⏱️ 3 min - 5
Heat about 3 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Carefully place the coated chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding the pan. Do not overcrowd the pan, as this will lower the oil temperature and result in soggy chicken.
⏱️ 5 min•🌡️ 350 - 6
Fry the chicken for about 6 minutes, turning occasionally, until lightly golden brown and cooked through. Remove the chicken from the hot oil with tongs or a slotted spoon and let it rest on a plate lined with paper towels for a few minutes.
⏱️ 6 min - 7
Return the chicken to the hot oil and fry for an additional 2 minutes to achieve extra crispiness. Remove and place back on the paper towel-lined plate.
⏱️ 2 min - 8
In a separate large pan or wok, melt 1 teaspoon of butter over medium heat.
⏱️ 1 min - 9
Pour the prepared General Tso's sauce mixture into the pan with the melted butter. Bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min - 10
Add the fried chicken to the pan with the sauce. Toss the chicken in the sauce until it is fully coated and glossy.
⏱️ 2 min - 11
Serve the General Tso's Chicken immediately over the cooked jasmine rice. Garnish generously with sliced green onions and sesame seeds before serving.
⏱️ 1 min