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general tso’s chicken

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This General Tso's Chicken recipe is quite quick and easy to prepare making it a delicious weeknight meal everyone will enjoy.

yield 4 servings
prep time 10 Min
cook time 20 Min
method Deep Fry

Ingredients For general tso’s chicken

  • SAUCE
  • 3 Tbsp
    orange juice
  • 2 Tbsp
    low-sodium soy sauce
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    hoisin sauce
  • 1 Tbsp
    rice vinegar
  • 1/2 Tbsp
    sesame oil
  • 1/2 tsp
    chili oil
  • 3 Tbsp
    canola oil
  • 2 lg
    green onions (green parts for garnish), chopped
  • 3
    whole dried red chilies
  • 1/2 Tbsp
    minced ginger
  • 1/2 Tbsp
    pressed garlic
  • 1/3 c
    low-sodium chicken broth
  • 1 Tbsp
    cornstarch
  • CHICKEN
  • 1 lb
    boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 1/2 tsp
    ground himalayan sea salt
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/2 c
    cornstarch, or as needed
  • 5 c
    canola oil for frying, or as needed
  • sesame seeds, for garnish

How To Make general tso’s chicken

  • 1
    In a bowl, add orange juice, soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil and chili oil; whisk well.
  • 2
    Place chicken pieces in a bowl and add 2 tbsp. sauce. Stir well before seasoning with sea salt and freshly ground black pepper; stir again. Marinate the meat for 30 minutes.
  • 3
    Half an hour later, dredge the chicken pieces with cornstarch until well coated and set aside.
  • 4
    In a Dutch oven over medium high heat, add oil and when the temperature reaches 385ºF/196ºC, working in batches, carefully add the chicken pieces. Fry them for 5 minutes or until golden brown. Using a spider strainer, transfer the fried pieces to a plate lined with paper towels to absorb any excess oil.
  • 5
    To finish the sauce; in a large saucepan or wok over medium heat, add oil and when it gets hot, add green onions (white parts) and dried red chilies; sauté for only 1 minute.
  • 6
    Add ginger and garlic and sauté for 30 seconds. Pour in the sauce and stir well before adding the chicken broth mixed with 1 tbsp. cornstarch. Stir until the sauce thickens, about 45 seconds.
  • 7
    Add fried chicken pieces and stir to coat, heating them through quickly - don't leave them too long otherwise they'll lose their crispiness.
  • 8
    Serve over white rice and garnish with green onions (green parts) and sesame seeds.
  • 9
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/O8dudWSsSQM
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