General Tso's Chicken
General Tso’s Chicken is a Chinese-American favorite! Lightly battered crispy chicken covered in a sweet, tangy and spicy sauce. Skip the takeout and make it at home tonight!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 head broccoli (cut into small florets)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (finely julienned)
- 1 cup dried red chili
- 1 lb chicken thighs (cut into bite-sized pieces)
- 1 tablespoon cornstarch (plus 1 1/2 cups for dredging)
- 1 teaspoon salt
- 1 dash pepper
- 1 egg white
- cooking oil (for deep frying)
- 1/2 cup water
- 3 tablespoons ketchup
- 1 1/2 tablespoons apple cider vinegar
- 3 teaspoons hoisin sauce
- 3 teaspoons soy sauce
- 3 teaspoons brown sugar
- 2 teaspoons cornstarch
Instructions
- 1
Blanch the broccoli florets in boiling water for 1 minute. Remove from water and set aside until the rest of the dish is ready. (Put tin foil over the bowl to keep the broccoli warm).
- 2
Marinate the chicken in 1 tablespoon cornstarch, salt, pepper and egg white for 15 minutes at room temperature.
- 3
Prepare the sauce by combining water, ketchup, apple cider vinegar, hoisin sauce, soy sauce, brown sugar, and cornstarch. Stir well.
- 4
Heat up cooking oil for deep frying in a wok or pot over medium-high heat.
- 5
Dredge the chicken in the remaining cornstarch, then deep fry in small batches.
- 6
Pour all of the oil from the wok into a heat-proof bowl. Wipe the wok clean.
- 7
Pour about 2 tablespoons of oil back into the wok. Add garlic, ginger and dried red chili. Fry until aromatic; about 30 seconds.
- 8
Give the sauce a good stir, then pour it into the wok. Stir until slightly thickened.
- 9
Add the chicken to the wok. Toss until all of the chicken is evenly coated in the sauce.
- 10
Serve immediately with broccoli and steamed white rice.