General Tso's Chicken

Course: Main Course

Cuisine: Chinese, North American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 310kcal

Author: Lord Byron's Kitchen

General Tso's Chicken is a North American Chinese food favourite! Fried, crispy, battered chicken is tossed in a sweet and spicy garlic and ginger sauce. Serve with extra sesame seeds and lots of rice for a great take out dinner made at home!

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Ingredients

For the Chicken:

2 large boneless skinless chicken breasts, cut into one inch pieces
1 large egg, beaten
1/2 cup all purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
vegetable oil for frying

For the Sauce:

1 tablespoon vegetable oil
2 tablespoons garlic, minced
1 tablespoon ginger, minced
1 teaspoon dried red chili flakes
1 cup water
2 tablespoons hoisin sauce
2 tablespoons brown sugar, lightly packed
3 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon cornstarch
3 tablespoons water

Finishing:

1 tablespoon toasted sesame seeds
green onions, thinly sliced for garnish

Instructions

For the Chicken:

Place the prepared chicken in a large bowl. Pour over the beaten egg and stir until the chicken is well coated.
In another bowl, whisk together the flour, cornstarch, salt, and pepper. Add to the chicken and toss to coat. Set aside.
In a large pot, add enough vegetable oil so that there is at least 3 inches of oil. Over medium-high heat, bring the oil to optimum frying temperature which is 350°F.
Fry the chicken in batches. Don't overcrowd the pot. Fry until golden brown. Remove from oil and place on a wire cooling rack to drain.
When the chicken is done, set in a pre-heated 250°F oven to stay warm.

For the Sauce:

In a large skillet, prepare the sauce by adding the vegetable oil, garlic, and ginger. Over medium heat, fry the garlic and ginger for 2-3 minutes.
Add in the dried red chili flakes, water, hoisin sauce, brown sugar, and both soy sauces. Whisk to combine and bring to a low boil.
Whisk together the cornstarch and the 3 tablespoons of water to make a slurry.
Pour the cornstarch mixture into the sauce and whisk until thick. Remove from heat.
Add the cooked chicken and toasted sesame seeds to the skillet and toss to coat in the sauce.
Plate and garnish with green onions.

Notes

Nutritional information does not account for the frying oil.

Nutrition