Chinese · Dinner
General Tso's Chicken
Bite-sized chunks of chicken thigh coated in a cornstarch crust, deep-fried until crisp, then tossed in a glossy sauce of soy, rice vinegar, garlic, ginger and dried chili for sweet-heat balance. Served over steamed rice with scallion, this dish delivers crunchy exterior against tender meat beneath.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
642Calories
42.1gProtein
29.8gFat
54.3gCarbs
15.4gSugar
2.1gFiber
1380mgSodium
257mgChol
5.9gSat Fat
620mgPotassium
55mgCalcium
3.1mgIron
0.6mcgVitamin B12
4.5mgVitamin C
gluten-free-adaptable
protein-rich
sweet-heat
all-time-classics
Instructions
1
Prep
Pat chicken thigh chunks dry, toss with salt, then dredge in cornstarch followed by beaten egg until fully coated.
2
Fry
Heat vegetable oil in a wok to 350°F over medium-high heat for 4–5 minutes, frying chicken in batches until deep golden and firm.
3
Bloom
Add 1 tablespoon frying oil to a clean skillet over medium heat, stir in garlic, ginger, and dried chilies for 30 seconds until fragrant.
4
Simmer
Pour soy sauce, rice vinegar, sugar, and chicken stock into the skillet, simmer over medium heat for 2 minutes until sugar dissolves.
5
Toss
Stir cornstarch slurry into sauce, cook 1 minute until thickened, then add fried chicken and toss for 1 minute until glazed.
6
Plate
Spoon glazed chicken over steamed white rice and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into 1-inch chunks
- 2/3 cup80g cornstarch, for dredging
- 22 eggs, beaten
- 4 cups960ml vegetable oil, for deep-frying (about 15% absorbed)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4-6 dried chilies
- 4 tbsp60ml soy sauce
- 2 tbsp30ml rice vinegar
- 2 tbsp30g sugar-white
- 2 tbsp30ml chicken stock
- 2 tsp2 tsp cornstarch, mixed with 1 tbsp water for slurry
- 22 scallion, for garnish
- 1 cup200g white rice, cooked, to serve
