Indulge in the savory and slightly sweet flavors of “Homemade Takeout: General Tso’s Chinese Chicken.” This popular Chinese-American dish features crispy chicken pieces coated in a tangy, sticky sauce with a hint of heat. Perfect for a cozy night in or impressing guests, this homemade version of a takeout favorite is sure to satisfy your cravings.
Why You’ll Love General Tso’s Chinese Chicken:
- Crispy and Flavorful: Crispy chicken pieces coated in a delicious sauce.
- Easy to Make: Simple ingredients and steps for a quick homemade meal.
- Customizable Heat: Adjust the spice level to suit your taste.
- Better Than Takeout: Fresh, homemade ingredients for a healthier version.
Ingredients Notes For General Tso’s Chinese Chicken:
- Chicken: Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces.
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- Cornstarch: For coating the chicken and thickening the sauce.
- Egg: For the chicken batter.
- Soy Sauce: Adds savory umami flavor.
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- Rice Vinegar: Adds tanginess to the sauce.
- Hoisin Sauce: Adds sweetness and depth of flavor.
- Sugar: Balances the savory and tangy elements.
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- Garlic and Ginger: Freshly minced for an aromatic boost.
- Dried Red Chilies: For heat, adjust to taste.
- Green Onions: Sliced, for garnish.
- Sesame Oil: Adds a nutty, rich flavor.
- Vegetable Oil: For frying the chicken.
Recipe Steps:
- Prepare the Chicken:
- In a large bowl, whisk together 1/2 cup of cornstarch and 1 beaten egg to form a batter. Add 1 pound of chicken pieces and toss to coat evenly.
- Fry the Chicken:
- Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, fry the chicken pieces in batches until golden brown and crispy, about 5-6 minutes per batch. Drain on paper towels and set aside.
- Make the Sauce:
- In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, 2 tablespoons of sugar, and 1/4 cup of water. Set aside.
- In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Set aside.
- Cook the Aromatics:
- In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add 3 minced garlic cloves, 1 tablespoon of minced ginger, and 4-6 dried red chilies (adjust to taste). Sauté for 1-2 minutes until fragrant.
- Combine and Thicken:
- Pour the prepared sauce into the skillet with the aromatics and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
- Add the Chicken:
- Add the fried chicken pieces to the skillet and toss to coat evenly with the sauce. Cook for an additional 2-3 minutes to ensure the chicken is heated through and fully coated with the sauce.
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- Serve:
- Transfer the General Tso’s Chicken to a serving dish. Garnish with sliced green onions and sesame seeds if desired. Serve hot with steamed rice or your favorite stir-fried vegetables.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave before serving.
- Serve:
- Freeze: Freeze the cooked chicken pieces (without sauce) in a single layer on a baking sheet. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the sauce before serving.
Ingredients
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- For the Chicken:
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- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs beaten
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- 1/2 cup flour
- Salt and pepper to taste
- Vegetable oil for frying
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- For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
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- 1/4 cup hoisin sauce
- 1/4 cup sugar
- 2 tablespoons cornstarch
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- 1 cup chicken broth
- 2 cloves garlic minced
- 1 tablespoon ginger minced
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- 1/4 cup water
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes optional, for heat
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- For Garnish:
- 2 green onions chopped
- Sesame seeds
Instructions
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Prepare the Chicken:
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Season the chicken pieces with salt and pepper.
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Place the cornstarch and flour in separate shallow bowls. Beat the eggs in another shallow bowl.
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Dredge the chicken pieces in the flour, then dip in the beaten eggs, and finally coat with cornstarch, ensuring each piece is well coated.
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Fry the Chicken:
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Heat about 2 inches of vegetable oil in a large, deep skillet or wok over medium-high heat until it reaches 350°F (175°C).
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Fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch. Do not overcrowd the skillet.
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Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
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Prepare the Sauce:
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In a medium bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, chicken broth, water, and cornstarch until smooth.
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In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and ginger and sauté for about 1 minute until fragrant.
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Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly until the sauce thickens, about 2-3 minutes.
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Add the crushed red pepper flakes, if using, for some heat.
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Combine and Serve:
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Add the fried chicken pieces to the skillet with the sauce. Toss to coat the chicken evenly with the sauce.
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Cook for an additional 2-3 minutes to heat the chicken through.
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Garnish:
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Sprinkle the chopped green onions and sesame seeds over the top of the chicken.
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Serve:
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Serve General Tso’s Chicken hot over steamed rice or with your favorite Asian-style vegetables.