General Tso’s Chicken Recipe
This classic dish, named after the famous Chinese historical figure General Tso, is one of the favorite takeout foods for Americans. Ignoring the debatable question about its origins, this recipe explains the procedure to make your own takeout meal, right in the comfort of your own kitchen. Cooking at home offers you great satisfaction and total control over the ingredients. But for this recipe, finding the ingredients might take longer than cooking them. Apart from the other things, what makes this dish really stand out is the sauce with all the balanced flavors. It brings glamour and sauciness to the chicken with a nice Asian kick.
For the Chicken
1 pound boneless, skinless chicken thighs
1 large egg white
1 tablespoon dark soy sauce
½ teaspoon salt
½ cup cornstarch
¼ cup all-purpose flour
½ teaspoon baking powder
For the Sauce
½ cup low-sodium chicken stock
2 teaspoons sesame oil
2 tablespoons rice vinegar or distilled white vinegar
2 tablespoons soy sauce
2 tablespoons sugar
1 teaspoons cornstarch
4 thinly sliced scallions
2 large minced garlic cloves
2 teaspoons minced ginger
6 small dried red chilies
1 tablespoon vegetable or peanut oil
1 quarts vegetable or peanut oil for deep frying
Sesame seeds for garnishing
Wash the chicken thoroughly and pat it to dry. Cut the chicken thighs into ½ inch chunks and put in a mixing bowl.
Mix 1 large egg white and 1 tablespoon soy sauce in a bowl. Pour this mix all over the chicken. With the help of your fingers or tongs distribute the liquid evenly to all the pieces.
Take a wide shallow bowl, combine ¼ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon baking powder and ½ cup cornstarch in it. Mix it well.
Take the marinated chicken piece by piece and dredge it in the mixture. Shake off the excess and put it aside. Do this with all the pieces.
Put all the sauce ingredients in another bowl stir the liquid well until sugar and starch dissolved completely. Also make sure to remove all the lumps remained in the sauce. Set aside.
Now heat the oil to 375 degrees. Use a thermometer to test it. Working in batches deep fry the pieces for 4-6 minutes until the chicken turns golden brown and completely cooked. Place the fried chicken pieces on the paper towel to drain the oil completely.
Heat 1 tablespoon of oil in a large frying pan, fry minced garlic cloves, minced ginger and red chilies on a medium flame for 20 seconds. Once you finish frying it, adjust the flame to low, add the sauce and stir slowly until it starts thickening.
Now add the fried chicken pieces to the sauce, use a spatula to toss the chicken to let it thoroughly coated. Let it stay in the shimmering sauce for about 30 seconds. Transfer it to a serving bowl, garnish with sesame seeds and thinly sliced scallions. Serve it hot with steamed broccoli and rice or others vegetables of your like.
You can replace the chicken thighs with chicken breasts. Adjust the frying time according to the thickness. It might not take 4-6 minutes to fry the breasts.
If you don’t have cornstarch, use rice flour to get the same result.
Instead of red chilies you can also use chili powder, crushed red pepper or chili paste.
Cook the sauce only in low flame to let the aromas blend perfectly. This tiny change makes a lot of difference to the sauce.