When it comes to Americanized ethnic foods, General Tso’s chicken ranks at the top of my list! Although, finding a decent General Tso’s in rural Pennsylvania is a tall order. As it turns out, however, making this Asian dish at home is both easy and delicious. What we love most about it is that the chicken is fresh organic white meat, unlike the suspect “chicken” that comes in your typical Chinese takeout box.
Step 1: Mix together sesame oil, egg white, soy sauce, and cornstarch. Add chicken and coat. Let sit at room temperature for 20 minutes.
Step 2: Make General Tso’s sauce by whisking together chicken broth, chili-garlic paste, sugar, soy sauce, and cornstarch.
Next, heat ginger and garlic in oil until fragrant.
Then add sauce and cook until thick and glossy.
Step 3: Pan fry marinaded chicken in canola oil until cooked through and crisp.
Drain on a paper towel.
Step 4: Add chicken to the sauce and give it a nice stir.
Serve over rice (we like whole grain brown rice) and steamed broccoli. Enjoy!
What’s your favorite Chinese dish?
General Tso’s Chicken
- 1 1/2 tsp sesame oil
- 1 egg white
- 1 Tbsp soy sauce
- 1/4 cup plus 2 Tbsp cornstarch
- 1 lb skinless boneless chicken, trimmed and cut
In a large mixing bowl, stir together marinade ingredients. Add chicken and coat thoroughly. Let stand at room temperature for 20 minutes.
General Tso’s Sauce
- 1 cup low-sodium chicken broth
- 1 tsp Vietnamese chili-garlic paste (found in the Asian aisle of your grocery store)
- 3 Tbsp sugar
- 1/4 cup soy sauce
- 1 Tbsp cornstarch
In a separate small mixing bowl, whisk together sauce ingredients.
- 2 Tbsp ginger, finely chopped
- 2 cloves garlic, minced
Heat a dash of canola oil in a large saucepan. Add ginger and garlic and cook until fragrant, 1-2 minutes. Stir in General Tso’s sauce and cook until thick and glossy. Keep sauce warm over low heat.
The Main Event
- 4 scallions, thinly sliced
- brown rice and steamed broccoli
In a large, deep skillet, heat 1/2 inch of canola oil until bubbly. Add chicken, one piece at a time (you may have to cook this in 2 batches), and fry over high heat, turning once or twice until brown and crispy, about 4 minutes. Drain chicken on a plate lined with paper towels. Then immediately add chicken to sauce, along with scallions. Cook until just coated, about 30 seconds. Serve with steamed broccoli and rice.
(Adapted from Food and Wine magazine)
19 thoughts on “General Tso’s Chicken”
This looks delicious! Every time I make any Asian inspired dish for my husband (who likes all kinds of Asian food), it gets a lukewarm review but I have a suspicion this would be a hit! Thanks.
Do you guys use Sriracha for the chili garlic paste or is it one of the Sambal Oleks or the regular Chili Garlic Huy Fongs? Or is it something different? Just curious…..I know by boyfriend would LOVE me to make this for him. Thanks!
Kim, we use the Huy Fongs brand. Here’s what it looks like: http://www.thekitchenstore.com/tuottoivichg.html. The recipe calls for 2 teaspoons, but I usually use more (if Emily lets me). Hope you and your boyfriend enjoy it!
Thanks so much! I figured it had to be one of theirs.
Ooh love this. Great picture. I also do not have access to quality Chinese food, so homemade is a favorite in my kitchen.
I’m so impressed — this looks like the real deal!
This looks goooood! I love making asian food because I know what’s going in it and don’t feel so guilty! We have quite a few good Chinese places within blocks of our apartment, but I don’t mind making it myself most of the time.
Amazing! This really looks like the real thing – minus the suspect meat, of course.
omg I’m bookmarking this and making it in the next couple of weeks. And LOL @ Nick cooking with his hand in his pocket!!!! BTW – I ate this almost DAILY at the end of my pregnancy in hopes of going into labor. And no, I did not make it. I bought it. I’m shameless but I was a WHALE! lol
can’t wait to try this!
I saw this recipe on foodgawker and just HAD to try it! Made it tonight and it was delicious!!! Well done guys
Made this tonight, was surprisingly easy and fast, cheaper, and healthier I bet than going out for Chinese. Thanks for sharing!!!
I don’t know I missed this the first time you posted it, but it looks amazing!
I made this last night and it was SO delicious! I followed the recipe exactly. Super easy and you don’t have to deal with any of those suspect chicken pieces you run across in most Chinese takeout boxes. My husband also loved it! Thanks for the great recipe!
hello, on the chicken marinate, did you mean 1/4 cup and 2 tble of cornstarch? thanks
My Mr and I have made this recipe so many times and it’s delish every time!! We have to restrain ourselves from putting it in our meal plan two weeks in a row 🙂
found your web site I had no paste, so i added 1TBS of Sirracha chili sauce and ground pepper. It is awesome
White sesame seeds for end garnish?
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