Okay, let’s talk about General Tso’s Chicken! You know, that glorious, sticky, sweet, tangy, and just a little bit spicy chicken dish that’s a total superstar at Chinese takeout places? Yeah, *that* General Tso’s Chicken. I’m Anna, and I absolutely *adore* figuring out how to bring those amazing restaurant flavors right into my own kitchen. Honestly, my kitchen is my happy place, and if I can whip up something fantastic like this General Tso’s Chicken that makes everyday meals feel like a special occasion, well, that’s pure joy for me! It’s all about making simple, flavorful chicken recipes that just make life a little bit tastier and a whole lot easier.
For me, this General Tso’s Chicken recipe is a bit of a triumph. I remember trying to get it *just right* for ages, wanting that perfect balance of crispy chicken and that irresistible sauce. It’s one of those dishes that just tastes like pure comfort and celebration, and I’m so excited to share my perfected version with you!
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Essential Ingredients for Authentic General Tso’s Chicken
Alright, let’s get down to business with what you’ll need to make this General Tso’s Chicken sing! It might look like a lot, but trust me, it all works together beautifully to create that magic takeout flavor at home. We’re talking about getting that perfectly crispy chicken and that sticky, sweet, tangy sauce that just coats everything.
Sauce Ingredients for General Tso’s Chicken
The heart and soul of this dish is that incredible sauce! It’s what makes General Tso’s Chicken so darn irresistible. We’ve got hoisin sauce for a sweet and savory depth, rice vinegar to give it that essential tang, and low-sodium soy sauce for that umami kick without going overboard on the salt. Brown sugar adds a lovely caramel note, and chicken broth forms the base. Then, a couple of tablespoons of cornstarch will thicken it all up into that perfect sticky glaze. Oh, and for a little heat? Red pepper flakes are key!
Chicken and Breading Ingredients
For the chicken itself, boneless, skinless chicken breasts are perfect – just dice them up into bite-sized pieces. Now, for the coating to get that amazing crunch: we’ll use a mix of flour and cornstarch, plus some baking soda for extra crispiness. And don’t forget the egg whites! They act like glue to help that coating stick like a dream. A little salt and pepper in the mix doesn’t hurt either!
Aromatics and Frying Medium
To build those amazing flavor layers in the sauce, we need some aromatics: fresh garlic, finely grated ginger (this stuff is a game-changer!), and the white parts of green onions. And of course, we need plenty of vegetable oil for that essential deep-frying step. It’s what gives us that signature crispy exterior!
Step-by-Step Guide to Making General Tso’s Chicken
Alright, ready to bring this deliciousness to life? Making General Tso’s Chicken at home is totally doable, and honestly, so rewarding! It all comes down to a few key steps that make sure you get that crispy chicken and that perfect sauce. Let’s get cooking!
Marinating the Chicken for General Tso’s Chicken
First things first, let’s get that chicken ready to soak up all those yummy flavors. In a good-sized bowl, whisk together your hoisin, soy sauce, rice vinegar, brown sugar, the 2 tablespoons of cornstarch, and that chicken broth. Pour about 6 tablespoons of this gorgeous mixture over your diced chicken in a big Ziploc bag. Seal it up tight, give it a good shake, and let it chill in the fridge for at least 30 minutes. This is where the magic starts!
Crafting the General Tso’s Sauce Base
While the chicken is marinating, let’s build that killer sauce. Grab a large skillet and heat up 1 tablespoon of vegetable oil over medium heat. Toss in the whites of those green onions (save the green tops for later!), your minced garlic, grated ginger, and those red pepper flakes. Sauté for just a minute until everything smells amazing. Then, pour in about 2 cups of the hoisin mixture you reserved (you’ll only need a little bit of the rest!), season with salt and white pepper, and stir constantly. Let it bubble and thicken up into a beautiful, glossy sauce. Once it’s thick, take it off the heat and cover it up so it stays warm.
Preparing the Chicken for Frying
Now for the part that makes it crispy! Get two shallow dishes ready. In one, vigorously whisk those egg whites until they’re nice and foamy – this is our binder. In the other dish, mix up your cornstarch, flour, and baking soda. Add the *remaining* bit of your hoisin sauce mixture to this dry stuff and stir it until it looks like coarse, crumbly meal. This coating is going to give us that amazing crunch!
Frying the General Tso’s Chicken to Perfection
Time to get frying! Heat about 4 cups of vegetable oil in a Dutch oven or deep pan over medium heat until it reaches 350°F (175°C). This temperature is super important – too cool and the chicken gets greasy, too hot and it burns before it’s cooked. Carefully take your marinated chicken out of the bag, letting any excess marinade drip off. Pat the chicken pieces really dry with paper towels; this helps the coating stick better and prevents oil splatters. Fry the chicken in batches, don’t crowd the pan! You want them to be golden brown and cooked through, which usually takes about 3-4 minutes per batch. Use a slotted spoon to lift them out and drain them on a paper towel-lined plate.
Combining and Serving Your General Tso’s Chicken
Almost there! While your chicken is draining, gently warm up that sauce you made earlier over low heat. Once it’s nice and warm, put all that beautiful, crispy fried chicken into a big bowl. Pour the warm sauce all over the chicken and toss gently until every piece is coated in that glorious glaze. Serve it up right away, topped with those reserved green onion tops. Ta-da! Homemade General Tso’s Chicken, ready to wow!
Tips for Achieving Restaurant-Quality General Tso’s Chicken
Okay, so you’ve made it this far, and your General Tso’s Chicken is looking and smelling amazing! But if you want to really nail that restaurant-quality vibe, here are a few little tricks I’ve picked up along the way. These small things make a big difference!
Achieving the Perfect Crispy Texture
The absolute key to that shatteringly crisp chicken is your oil temperature. Make sure it’s steady at 350°F (175°C) before you even think about adding chicken. Don’t overcrowd the pot either! Frying in batches means the oil temperature stays up, and your chicken gets super crispy instead of soggy.
Balancing the Sweet and Spicy Flavors
This is where you can really make it your own! If you love a bit more heat, just add a pinch more red pepper flakes to the sauce. If it tastes a *little* too sweet for your liking, a tiny splash more rice vinegar can balance it out beautifully. Taste as you go!
Ingredient Quality Matters for General Tso’s Chicken
Seriously, using fresh ginger and garlic makes such a difference in the flavor of that sauce. And don’t skimp on the cornstarch for coating; it’s what gives you that wonderful crispiness. Fresh ingredients are your best friend here!
Frequently Asked Questions About General Tso’s Chicken
Got questions about whipping up this incredible General Tso’s Chicken? I get it! It’s a dish that has so many fans, and sometimes you just need a little reassurance or a quick tip. Here are some things people often ask me:
What makes General Tso’s Chicken so popular?
Oh gosh, where do I even start? I think it’s that irresistible combo of perfectly crispy fried chicken pieces coated in a sauce that hits all the right notes: sweet, tangy, savory, and just a little bit spicy. It’s pure comfort food that feels special!
Can I make the sauce for General Tso’s Chicken ahead of time?
You totally can! The sauce base itself can be made a day or two in advance and stored in the fridge. Just give it a good whisk and warm it up gently on the stove before you toss in your freshly fried chicken. So handy for busy nights!
How do I ensure my General Tso’s Chicken is not soggy?
The biggest secrets are properly hot oil and not overcrowding the pan! Make sure your oil is at 350°F (175°C) before frying. Fry the chicken in batches so the oil temperature stays up, and drain it well on paper towels afterward. That crispy coating is key!
Are there healthier substitutions for General Tso’s Chicken?
You can definitely make some tweaks! For a lighter take, you could try air-frying the chicken pieces after coating them, or you could use less oil for pan-frying. You might also experiment with reducing the sugar slightly in the sauce, though it does change the classic flavor a bit.
Storing and Reheating Leftover General Tso’s Chicken
Even though this General Tso’s Chicken is *so* good you’ll want to eat it all at once, sometimes you end up with leftovers! To keep it tasting its best, proper storage is key. Make sure everything has cooled down a bit before you put it away.
The trick to reheating is to try and bring back some of that crispy texture. Microwaving can make the chicken a bit soggy, so I always opt for the stovetop or oven if I can.
| Storage Method | Reheating Method |
|---|---|
| Storage: Store cooled chicken and sauce in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate from the chicken if possible to prevent sogginess. | Reheating (Stovetop): Reheat the sauce in a skillet over medium-low heat. Add the chicken and toss gently until heated through. This helps maintain crispiness. |
| Reheating (Oven): Spread chicken on a baking sheet and reheat in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. You can warm the sauce separately on the stove. |
Understanding the Nutrition of General Tso’s Chicken
Just a little heads-up before you dive into this delicious General Tso’s Chicken! The nutritional information you might see for recipes like this is always an estimate. Things like exact ingredient amounts, how much oil you use for frying, and portion sizes can really change the numbers. So, think of this as a general guide rather than a precise breakdown!
For more delicious chicken recipes, check out these chicken recipes. You might also find inspiration on our Pinterest page.
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Bold General Tso’s Chicken: 3 Secrets Revealed
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
General Tso’s Chicken is a popular Chinese-American dish known for its crispy fried chicken coated in a sweet, tangy, and slightly spicy sticky sauce. This recipe offers a delicious homemade version of the takeout favorite.
Ingredients
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 3 Tbsp low-sodium soy sauce
- 3 Tbsp packed light-brown sugar
- 2 Tbsp cornstarch
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
- 1 Tbsp vegetable oil
- 2 green onions, sliced, greens and whites divided
- 4 cloves garlic, minced
- 2 Tbsp finely grated fresh ginger
- 1/2 tsp red pepper flakes, or to taste
- 3 egg whites
- 1 1/2 cups cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- Salt and white or black pepper, as desired
- 4 cups vegetable oil, for frying
Instructions
- In a mixing bowl, whisk together hoisin sauce, rice vinegar, soy sauce, brown sugar, 2 Tbsp cornstarch and the chicken broth. Place chicken in a large Ziploc bag and pour 6 Tbsp of the hoisin mixture over chicken, seal bag and allow to marinate in refrigerator 30 minutes.
- Meanwhile, in a large skillet, heat 1 Tbsp vegetable oil over medium heat. Once hot, add chopped whites of green onions, garlic, ginger and red pepper flakes and saute 1 minute. Add 2 cups of hoisin sauce mixture (reserve remaining little bit) to skillet, season with salt and white pepper to taste and cook, stirring constantly until mixture has thickened. Remove from heat, cover with lid.
- In a shallow dish, vigorously whisk egg whites until foamy, set aside. In a separate shallow dish, whisk together cornstarch, flour and baking soda, then add remaining hoisin sauce mixture and stir until mixture resembles coarse meal.
- Heat 4 cups oil in a dutch oven over medium heat to 350 degrees F.
- Meanwhile, remove chicken from refrigerator and remove chicken from marinade, shaking off excess marinade, and transfer to a large plate lined with several paper towels. Cover with more paper towels and pat dry.
- Place half of the chicken into the egg whites and toss to coat, then lift and allow excess to run off and immediately transfer to cornstarch mixture. Toss in cornstarch mixture to evenly coat then transfer to a plate and repeat coating process with remaining chicken.
- Fry coated chicken in batches in hot oil until chicken is golden brown and has cooked through, about 3 – 4 minutes, turning chicken once during frying. Transfer to a paper towel lined plate to drain and repeat frying process with remaining chicken.
- Warm sauce over medium-low heat until heated through. Place chicken in a large bowl and toss with warm sauce to evenly coat. Serve warm topped with sliced green onions.
Notes
- Check the temperature of the oil before deep frying the chicken. If the oil isn’t hot enough, the chicken will soak up lots of oil rather than fry in it.
- Optional: serve topped with sesame seeds.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 30g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 10g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
