General Tso's Chicken
Crispy battered chicken tossed in a sticky sweet-spicy glaze of soy, rice vinegar, and dried chilli, the most iconic Chinese-American dish.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix soy sauce, rice vinegar, hoisin, sugar, cornstarch slurry, and sesame oil; set aside. Combine cornstarch, flour, salt, and pepper in a shallow bowl. Coat chicken pieces in beaten egg, then toss in dry mix until fully coated. Snip dried chillies into 1cm pieces. Mince garlic and grate ginger.
Fry
Heat 800ml oil to 175°C / 350°F in a large wok or deep skillet. Fry chicken in batches 5–6 minutes per batch, turning occasionally, until golden and crisp. Drain on paper towel. Pour off all but 1 tbsp oil.
Bloom
Add dried chilli, garlic, and ginger to the remaining hot oil over high heat. Stir constantly 30 seconds until fragrant and toasted.
Glaze
Pour in sauce over medium heat, stirring continuously 1–2 minutes until thickened and glossy. Return all fried chicken to the pan and toss to coat evenly.
Plate
Transfer to a serving bowl, scatter scallions and toasted sesame seeds over top, and serve immediately with steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.