General Tso's Chicken (左宗棠鸡)

General Tso's Chicken is a popular American Chinese dish known for its sweet, tangy, and slightly spicy flavor. This recipe will guide you through creating this delicious dish at home.

General Tso's Chicken (左宗棠鸡)

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup chicken broth
  • Vegetable oil, for frying

Instructions

  1. In a large bowl, toss the chicken pieces with cornstarch until evenly coated.
  2. Heat vegetable oil in a large skillet over medium-high heat. Fry the coated chicken pieces in batches until golden and crispy. Remove and drain on paper towels.
  3. In the same skillet, sauté the green onions, garlic, and ginger until fragrant.
  4. Stir in soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, red pepper flakes, and chicken broth. Bring to a simmer.
  5. Add the fried chicken pieces back to the skillet and toss to coat in the sauce. Cook for a few more minutes until the sauce thickens and coats the chicken.
  6. Serve the General Tso's Chicken hot, garnished with additional chopped green onions if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
18g

Supplies

Large skillet Large bowl Tongs Paper towels

Tools

Cutting board Knife Measuring cups and spoons

Serving suggestions

Serve General Tso's Chicken with steamed white rice or fried rice, and a side of steamed vegetables for a complete meal.

Tips & tricks

For an extra crispy texture, double fry the chicken pieces by frying them once, letting them cool, and then frying them again before tossing in the sauce.

Cost

$15