General Tso's Chicken

Name: General Tso's Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1/2 cup cornstarch (for coating); 2 tbsp cornstarch (for sauce); 2 eggs, beaten; 1 tsp salt; 1/2 tsp black pepper; 1 cup vegetable oil, for frying; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 6-8 dried red chiles, whole; 4 green onions, sliced, white and green parts separated; 1/2 cup chicken broth; 1/4 cup soy sauce; 2 tbsp rice vinegar; 2 tbsp hoisin sauce; 1/4 cup brown sugar; 1 tsp sesame oil; 1 tbsp sesame seeds, for garnish; 4 cups cooked white rice, for serving

45 minMediumServes 4450 cal/serving

Chinese-AmericanDinnerStovetopHigh Protein

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Ingredients

1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup cornstarch (for coating)
2 tbsp cornstarch (for sauce)
2 eggs, beaten
1 tsp salt
1/2 tsp black pepper
1 cup vegetable oil, for frying
4 garlic cloves, minced
1 tbsp fresh ginger, grated
6-8 dried red chiles, whole
4 green onions, sliced, white and green parts separated
1/2 cup chicken broth
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp hoisin sauce
1/4 cup brown sugar
1 tsp sesame oil
1 tbsp sesame seeds, for garnish
4 cups cooked white rice, for serving

Instructions

1

In a large bowl, toss 1 1/2 lbs cut into 1-inch pieces boneless, skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Add 2 beaten eggs and stir to coat.
2

Add 1/2 cup cornstarch (for coating) to the chicken and toss until each piece is well-coated.
3

Heat 1 cup for frying vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F (175°C).
4

Working in batches, fry the chicken until golden brown and crispy, about 4-5 minutes. Ensure the internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain.
5

Pour off all but 2 tablespoons of oil from the wok.
6

Add 6-8 whole dried red chiles, 4 minced garlic cloves, 1 tbsp grated fresh ginger, and white parts of 4 sliced, white and green parts separated green onions to the wok. Stir-fry for 30 seconds until fragrant.
7

In a small bowl, whisk together 1/2 cup chicken broth, 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 1/4 cup brown sugar, and 2 tbsp cornstarch (for sauce) until smooth.
8

Pour the sauce mixture into the wok and bring to a simmer, stirring constantly until it thickens, about 2-3 minutes.
9

Add the fried chicken pieces back to the wok and toss to coat with the sauce.
10

Stir in 1 tsp sesame oil and the green parts of the green onions. Cook for another minute.
11

Serve over 4 cups for serving cooked white rice, garnished with 1 tbsp for garnish sesame seeds and additional green onions if desired.

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Questions

What is General Tso's Chicken?

A popular Chinese-American dish featuring crispy chicken pieces tossed in a sweet, spicy, and tangy sauce. This homemade version delivers all the restaurant flavor with ingredients you can control, making it perfect for a satisfying weeknight dinner. This reference files it under Chinese-American dinner: made on the stovetop, rated medium and about 45 minutes start to finish.

What internal temperature should General Tso's Chicken reach?

For General Tso's Chicken, the target internal temperature is 350 F (about 175 C), given in step 3. A probe thermometer removes the guesswork. The target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Can I skip the searing in General Tso's Chicken?

Step 4 reads: "Working in batches, fry the chicken until golden brown and crispy, about 4-5 minutes." You can, but you give up flavor. The browning in step 4 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for hoisin sauce in General Tso's Chicken?

The entry for General Tso's Chicken calls for 2 tbsp hoisin sauce. In its place: Stir together equal parts soy sauce and smooth peanut butter or miso, with a little honey and a drop of rice vinegar.

Can I use chicken breasts instead of chicken thighs in General Tso's Chicken?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for General Tso's Chicken uses 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces.

How hot is General Tso's Chicken?

Moderately. The heat in General Tso's Chicken comes from 6-8 dried red chiles, whole. For a milder plate, remove the seeds and ribs from the dried chiles, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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