General Tso's Chicken
Get all the sweet, salty, and spicy flavors of your favorite Asian takeout dish right in your own kitchen.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 -6 servings
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup sugar
- 3 tablespoons tomato paste
- 3 tablespoons hoisin sauce
- 6 tablespoons cornstarch
- 2 tablespoons soy sauce
- 3 tablespoons peanut oil
- 3 egg yolks
- 2 pounds boneless skinless chicken thighs or breasts, cut into 1 1/4-inch cubes
- Peanut oil
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced garlic
- 10-12 chiles de arbol
- 2 tablespoons Asian sesame oil
- sliced green onions for garnish optional
Combine ingredients for sauce in a medium bowl and whisk well. Set aside.
In another medium bowl, whisk together 6 tablespoons cornstarch, 2 tablespoons soy sauce, 3 tablespoons peanut oil, and egg yolks. Stir in chicken and make sure all pieces are fully coated.
Place about 1-inch of peanut oil in a large pan. Heat oil to 375 degrees. Working in batches, fry chicken for about 4 minutes, flipping over halfway through cooking time. Place on paper towel-lined plate.
Either discard oil and wipe pan clean with a paper towel of use a clean pan. The oil will be very hot. Proceed with caution if you need to use the same pan.
Add 1/4 cup of oil to pan. (I use 1/4 cup of the oil used to fry the chicken.) Heat over high heat and add ginger, garlic, and chiles. Stir fry for 30 seconds. Give reserved sauce a stir and pour it into the pan. Cook until thickened, about 5 minutes.
Add chicken and cook 2 minutes, stirring to coat the chicken in sauce.
Drizzle sesame oil over chicken.