General Tso’s Chicken
I’m quite a big fan of Chinese chicken dishes. Orange chicken, sticky sesame chicken, chicken and broccoli, and some other are served at our dinner. In this post, I’m happy to share my experience with General Tso’s Chicken that I’ve tasted recently. My picky kids actually go crazy for this chicken after trying them for the first time. Let’s scroll down to know why!
General Tso’s Chicken is chicken marinated with rice wine and soy sauce for an hour in fridge, then coated with flour, then fried until crispy and golden brown. The chicken is finally tossed in authentic General Tso’s sauce of oil, garlic, ginger, dried chili pods, rice wine, soy sauce, rice wine vinegar and sugar. Coming out sticky and eye-catching, it surely keeps you satisfied. My family is an example.
If you are finding something different to make with chicken, just give this Chinese chicken a try. Serve it with bowls of white rice, noodles or steamed vegetables, you have a delicious meal. My kids and I prefer eating it with white rice while my husband love eating it with steamed or boiled veggies. The reason is that he is trying reducing the carbs at dinner.
General Tso’s Chicken
Course: MainCuisine: AmericanDifficulty: Easy4
servingsGeneral Tso’s Chicken is chicken marinated with rice wine and soy sauce for an hour in fridge, then coated with flour, then fried until crispy and golden brown. The chicken is finally tossed in authentic General Tso’s sauce of oil, garlic, ginger, dried chili pods, rice wine, soy sauce, rice wine vinegar and sugar.
Ingredients
- For Chicken
1 lb. boneless, skinless chicken thighs, cubed
1 cup flour
1 cup rice wine
¼ cup soy sauce
1 tablespoon salt
8 cups vegetable oil, for frying
- For General Tso’s sauce
1 tablespoon vegetable oil
¼ cup rice wine
¼ cup soy sauce
¼ cup rice wine vinegar, may substitute with white wine vinegar
2 cloves fresh garlic, minced
1 teaspoon fresh ginger, grated
½ cup dried chili pod
¼ cup sugar
- For Cornstarch Slurry
½ tablespoon cornstarch
½ tablespoon water
- For Garnish
¼ cup green onion, chopped
white rice
Directions
- Add 1 cup rice wine, ¼ cup of soy sauce, and cubed chicken thighs to a bowl. Stir to combine. Cover with plastic wrap and refrigerate for at least 30 minutes or up to an hour.
- Whisk together 1 cup of and 1 tablespoon of salt to a small bowl.
- Remove chicken from marinade and place in flour mixture. Mix thoroughly, until completely coated.
- Fill a Dutch oven or large pot at least 2-inch deep with vegetable oil. Heat oil to 365˚F (185˚C).
- Carefully drop chicken, stirring occasionally. Fry until golden brown, roughly 4-5 minutes. Remove chicken from oil and transfer to a plate lined with paper towels or a wire rack to drain.
- Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, stirring frequently for 1 minute.
- Add dried chili pods and stir for 30 seconds. Add rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling.
- Add cornstarch slurry, stirring frequently, cook until sauce begins to thicken, about 1 minute or less.
- Add cooked chicken pieces, stirring them to coat evenly with sauce.
- Remove from heat and garnish with green onions and rice. Serve immediately!
Nutrition Facts
4 servings per container
- Amount Per ServingCalories4192
- % Daily Value *
- Total Fat
432g
665%
- Total Carbohydrate
45g
15%
- Sugars 18g
- Protein 33g 66%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
