94% would make again
General Tso’s Chicken
featured in 6 Homemade Chinese Dinners
Tasty Team
June 10, 2019
Ingredients
for 4 servings
Chicken
- 8 cups vegetable oil (2 L), for frying
- 1 cup rice wine (240 mL)
- ¼ cup soy sauce (60 mL)
- 1 lb boneless, skinless chicken thighs (455 g), cubed
- 1 cup flour (125 g)
- 1 tablespoon salt
General Tso’s Sauce
- 1 tablespoon vegetable oil
- 2 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ cup dried chili pod (45 g)
- ¼ cup rice wine (60 mL)
- ¼ cup soy sauce (60 mL)
- ¼ cup rice wine vinegar (60 mL), may substitute with white wine vinegar
- ¼ cup sugar (50 g)
Cornstarch Slurry
- ½ tablespoon cornstarch
- ½ tablespoon water
Garnish
- ¼ cup green onion (35 g), chopped
- white rice
Preparation
- In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
- In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
- Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
- Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
- In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
- Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
- Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
- Add cooked chicken pieces, stirring them to coat with the sauce.
- Remove from heat and garnish with green onions and rice.
- Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams
- Enjoy!
Ingredients
for 4 servings
Chicken
- 8 cups vegetable oil (2 L), for frying
- 1 cup rice wine (240 mL)
- ¼ cup soy sauce (60 mL)
- 1 lb boneless, skinless chicken thighs (455 g), cubed
- 1 cup flour (125 g)
- 1 tablespoon salt
General Tso’s Sauce
- 1 tablespoon vegetable oil
- 2 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ cup dried chili pod (45 g)
- ¼ cup rice wine (60 mL)
- ¼ cup soy sauce (60 mL)
- ¼ cup rice wine vinegar (60 mL), may substitute with white wine vinegar
- ¼ cup sugar (50 g)
Cornstarch Slurry
- ½ tablespoon cornstarch
- ½ tablespoon water
Garnish
- ¼ cup green onion (35 g), chopped
- white rice
Preparation
- In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.
- In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt.
- Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated.
- Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack.
- In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute.
- Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
- Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less.
- Add cooked chicken pieces, stirring them to coat with the sauce.
- Remove from heat and garnish with green onions and rice.
- Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams
- Enjoy!
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