Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 6 people
If you have not had an authentic General Tso’s Chicken before, this recipe is a must! It’s super easy and quick to make. Savory, sticky, and best paired with rice for a filling meal any time!
Ingredients
CHICKEN:
2 egg yolks
2¼ pounds chicken thighs, boneless, skinless, cut into 1 to 2-inch chunks
1 teaspoon Shaoxing rice wine
⅔ c. corn starch
3½ c. peanut oil for frying, plus an extra tbsp for the marinade mixture
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
SAUCE:
2 tablespoons cornstarch
2 tablespoons rice vinegar or Shaoxing wine
¾ c. chicken stock, unsalted
2 tablespoons tomato paste
¼ c. brown sugar we like dark
4 tablespoons light soy sauce
2 tablespoons dark soy sauce
STIR-FRYING:
6 tablespoons peanut oil for frying (about 1/2 c.)
6 small dried red chiles Arbul or Thai red peppers work well, ends snipped and slightly cut down the middle
2 teaspoons sesame oil
2 teaspoons ginger, fresh, finely chopped
2 teaspoons garlic, minced
FOR SERVING:
1 tablespoon sesame seeds for garnish
2 c. steamed white rice
1 tablespoon scallions, green onions, thinly sliced, for garnish
How to make Authentic General Tso’s Chicken
Step 1: In a bowl, place the sauce ingredients. Whisk well until the cornstarch has dissolved and everything is blended. Set aside.
Step 2: In a large bowl, place the chicken pieces. Then, add the soy sauce along with 1 teaspoon of peanut oil and egg yolks. Using two large wooden spoons, mix everything. Next, add the cornstarch and mix until the pieces of chicken are evenly coated.
Step 3: In a wok (on a wok ring), heat 3 1/2 c. of oil. You can also use a heavy 12-inch saucepan. Add the coated chicken pieces in batches once the oil reaches 375 degrees F. Sear the pieces of chicken for about 4 to 6 minutes or until golden brown and completely cooked. To a platter lined with paper towels, transfer the cooked chicken pieces and set aside.
Step 4: Discard the oil and wipe the wok clean using paper towels. On the stove, return the wok ring. Add 6 tbsp oil over medium-high heat. Once the oil is shimmering and slightly smoking, add the peppers, garlic, and ginger. Stir fry for about 30 seconds.
Step 5: To the wok, add the sauce. Stir well using a wooden spoon and cook for another 3 to 5 minutes or until the sauce has thickened, stirring constantly.
Step 6: Return the chicken to the wok and toss to coat. Let it simmer for about 2 minutes until the chicken is warmed through.
Step 7: Turn off the heat and whisk in the sesame oil.
Step 8: To a serving platter, transfer the chicken with sauce. Before serving, garnish with some sesame seeds and chopped green onions/scallions. Enjoy right away with steamed white rice!
Notes:
We use boneless, skinless chicken thighs. Feel free to use boneless, skinless chicken breasts if desired.
Fry the chicken in a few batches. To circulate the chicken, to the hot oil using metal tongs or large utensils. This will also prevent them from sticking to each other.
Before adding the peppers to the oil, make sure to slit them if you prefer a little heat. Or simply omit them if desired.
You can use a sturdy 12-inch skillet or saucepan if work is not available. To prevent any spillage when using a wok, I suggest using a wok ring.
Nutrition Facts:
Calories: 648 kcal | Carbohydrates: 29g | Protein: 31g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 233mg | Sodium: 950mg | Potassium: 485mg | Fiber: 1g | Sugar: 10g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
Authentic General Tso's Chicken
Ingredients
- CHICKEN:
- 2 egg yolks
- 2¼ pounds chicken thighs boneless, skinless, cut into 1 to 2-inch chunks
- 1 teaspoon Shaoxing rice wine
- ⅔ c. corn starch
- 3½ c. peanut oil for frying plus an extra tbsp for the marinade mixture
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- SAUCE:
- 2 tablespoons cornstarch
- 2 tablespoons rice vinegar or Shaoxing wine
- ¾ c. chicken stock unsalted
- 2 tablespoons tomato paste
- ¼ c. brown sugar we like dark
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- STIR-FRYING:
- 6 tablespoons peanut oil for frying about 1/2 c.
- 6 small dried red chiles Arbul or Thai red peppers work well ends snipped and slightly cut down the middle
- 2 teaspoons sesame oil
- 2 teaspoons ginger fresh, finely chopped
- 2 teaspoons garlic minced
- FOR SERVING:
- 1 tablespoon sesame seeds for garnish
- 2 c. steamed white rice
- 1 tablespoon scallions green onions, thinly sliced, for garnish
Instructions
- In a bowl, place the sauce ingredients. Whisk well until the cornstarch has dissolved and everything is blended. Set aside.
- In a large bowl, place the chicken pieces. Then, add the soy sauce along with 1 teaspoon of peanut oil and egg yolks. Using two large wooden spoons, mix everything. Next, add the cornstarch and mix until the pieces of chicken are evenly coated.
- In a wok (on a wok ring), heat 3 1/2 c. of oil. You can also use a heavy 12-inch saucepan. Add the coated chicken pieces in batches once the oil reaches 375 degrees F. Sear the pieces of chicken for about 4 to 6 minutes or until golden brown and completely cooked. To a platter lined with paper towels, transfer the cooked chicken pieces and set aside.
- Discard the oil and wipe the wok clean using paper towels. On the stove, return the wok ring. Add 6 tbsp oil over medium-high heat. Once the oil is shimmering and slightly smoking, add the peppers, garlic, and ginger. Stir fry for about 30 seconds.
- To the wok, add the sauce. Stir well using a wooden spoon and cook for another 3 to 5 minutes or until the sauce has thickened, stirring constantly.
- Return the chicken to the wok and toss to coat. Let it simmer for about 2 minutes until the chicken is warmed through.
- Turn off the heat and whisk in the sesame oil.
- To a serving platter, transfer the chicken with sauce. Before serving, garnish with some sesame seeds and chopped green onions/scallions. Enjoy right away with steamed white rice!
