General Tso's Chicken
Crispy battered chicken tossed in a sweet, tangy, garlicky sauce — a Chinese-American classic adapted from a much less sweet Hunanese original.
Meat
⚠ Contains: Gluten, Soy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g boneless chicken thighs, cut into bite-size chunks
- 1 egg white
- 3 tbsp cornstarch, plus 1/4 cup more for dredging
- 1 tbsp soy sauce (for marinating the chicken)
- Oil, for deep-frying
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 4-6 dried red chilies
- 3 scallions, sliced, whites and greens separated
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp sugar
- 2 tbsp hoisin sauce
- 1/2 cup chicken stock
- 1 tsp cornstarch + 2 tbsp water (slurry)
Steps
- Toss the chicken with the egg white, 1 tbsp soy sauce, and 3 tbsp cornstarch, then let marinate 15 minutes.
- Just before frying, dredge each piece of chicken in the extra cornstarch, shaking off the excess.
- Heat oil to 350°F (175°C) and deep-fry the chicken in batches until golden and crisp, about 4-5 minutes. Drain on paper towels.
- In a separate small bowl, combine the soy sauce, rice vinegar, sugar, hoisin sauce, and chicken stock for the sauce.
- Heat a little oil in a wok over medium-high heat. Fry the garlic, ginger, dried chilies, and scallion whites until fragrant, about 30 seconds.
- Pour in the sauce mixture and bring to a simmer, then stir in the cornstarch slurry to thicken.
- Toss the fried chicken in the sauce until every piece is well coated. Garnish with scallion greens and serve over rice.