Easy General Tso’s Chicken Recipe
Reading Time: 2 minutes
A quick and tasty version of the classic Chinese takeout dish, perfect for making at home!
Ingredients:
- 1½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large egg
- 1 tsp granulated sugar
- 1 cup cornstarch
- Pinch of white pepper
- 2 tbsp olive oil
- 2 tsp minced garlic
- Strip of orange peel
- 3 dried red chili peppers
- ⅓ cup chopped green onion
- ¼ cup soy sauce
- ¼ cup chicken broth
- ½ cup granulated sugar
- 2 tsp ginger paste
- 1 tbsp rice wine vinegar
- 2 tsp cornstarch dissolved in water
- Oil for frying
Instructions:
- Prepare Chicken:
- Combine chicken, egg, white pepper, and 1 tsp sugar in a mixing bowl. Toss to coat.
- Gradually add cornstarch until chicken is well coated.
- Fry Chicken:
- Heat oil in a deep-sided skillet or wok over medium-high heat.
- Fry coated chicken in batches until golden brown and cooked through. Drain on a paper towel-lined rack.
- Make Sauce:
- Mix soy sauce, chicken broth, ½ cup sugar, ginger paste, and rice wine vinegar in a bowl.
- In a skillet, heat olive oil over medium heat. Add chili peppers, green onion, orange peel, and garlic. Sauté for 1-2 minutes.
- Combine:
- Add sauce to the skillet and stir. Pour in dissolved cornstarch and cook until sauce thickens.
- Toss the fried chicken in the sauce until well-coated.
- Serve:
- Serve warm over rice or with a side of veggies or noodles.
Storage:
- Refrigeration: Store in an airtight container in the fridge for up to 3 days. Keep chicken and sauce separate if not serving immediately to maintain crispiness.
- Freezing: Can be frozen for up to a month.
- Reheating: Reheat in the oven or on the stovetop, stirring continuously to avoid burning.
