Chinese Cuisine

General Tso’s Chicken Recipe – Chinese Special

181 Views

General Tso’s Chicken Recipe – Chinese Special

Delight in the harmonious blend of sweet and spicy flavors with our General Tso’s Chicken recipe. Prepare this beloved Chinese-American dish at home and savor its zesty, rich sauce that’s sure to tantalize your taste buds.

  • Prep Time25 min
  • Cook Time25 min
  • Total Time50 min

General Tso’s Chicken Ingredients :

  • CHICKEN
  • 8 cups vegetable oil (2 liters), for frying
  • 1 cup rice wine (240 mL)
  • 1/4 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
  • 1/2 cup dried chili pods (45 g)
  • 1/4 cup rice wine (60 mL)
  • 1/4 cup soy sauce (60 mL)
  • 1/4 cup rice wine vinegar (60 mL), can substitute with white wine vinegar
  • 1/4 cup sugar (50 g)
  • CORNSTARCH SLURRY
  • 1/2 tablespoon cornstarch
  • 1/2 tablespoon water
  • GARNISH
  • 1/4 cup green onions (35 g), chopped
  • White rice

How To Make General Tso’s Chicken

1

In a large bowl, combine 1 cup of rice wine (240 ml) and ¼ cup of soy sauce (60 ml) with the cubed chicken thighs. Stir well and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour.

2

Remove the chicken from the marinade and coat each piece thoroughly in the flour mixture.

3

Fill a Dutch oven or large pot with vegetable oil, ensuring it’s at least 2 inches (5 cm) deep. Heat the oil to 365°F (185°C). Carefully place the chicken pieces into the hot oil, stirring occasionally. Fry until golden brown, approximately 4-5 minutes. Remove the chicken from the oil and drain on paper towels or a wire rack.

4

In a large skillet over medium-high heat, add one tablespoon of vegetable oil. Sauté the garlic and ginger, stirring frequently for about one minute.

5

Stir in the dried chili pods and continue stirring for 30 seconds. Add rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until the mixture begins to bubble.

6

Add the cornstarch slurry, stirring constantly. The sauce should thicken in about a minute.

7

Add the fried chicken pieces to the skillet, stirring to coat them evenly with the sauce.

8

Remove the skillet from the heat and garnish with chopped green onions. Serve with rice.

You may also like