General Tso’s Chicken Recipe

This General Tso’s Chicken recipe offers a flavorful combination of crispy chicken, a tangy-sweet sauce, and sautéed broccoli. Perfect for family dinners or special occasions, it features simple ingredients like chicken thighs, soy sauce, hoisin, and chili paste for a balanced taste with customizable spice levels. Pair it with rice or noodles for a satisfying meal that rivals takeout. With easy-to-follow instructions and options for gluten-free or vegetarian variations, this recipe is a versatile favorite for home cooking.

Ingredients

Main Ingredients:

• 1 quart peanut oil (or substitute with vegetable oil)
• 2 cups broccoli florets
• 2 lbs. boneless, skinless chicken thighs (or substitute with chicken breasts)

Chicken Dredge:

• ½ cup flour
• ½ cup cornstarch
• 2 eggs
• 2 tablespoons of sauce mixture (from sauce preparation)

Sauce:

• ¼ cup cornstarch
• 2 tablespoons cold water
• 1 cup chicken broth
• ⅓ cup sugar
• ¼ cup soy sauce
• 1 teaspoon minced garlic
• 2 tablespoons white vinegar (or substitute with rice vinegar)
• 2 teaspoons chili paste (see notes)
• 1 tablespoon hoisin sauce
• ½ teaspoon sesame oil
• Pinch of red pepper flakes (optional)

Garnishes:

• Green onions
• Sesame seeds (optional)

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Instructions

1. Prepare the Sauce:
   • In a medium bowl or container with a lid, mix the cornstarch and cold water until smooth.
   • Add the chicken broth, sugar, soy sauce, garlic, vinegar, chili paste, hoisin sauce, sesame oil, and red pepper flakes. Stir or shake well to combine. Set aside.
2. Prepare the Chicken Dredge:
   • In one bowl, combine the flour and cornstarch.
   • In another bowl, whisk the eggs with 2 tablespoons of the prepared sauce mixture.
3. Coat the Chicken:
   • Dice the chicken into bite-sized cubes and pat dry with paper towels. Lightly season with salt and pepper.
   • Dip the chicken pieces into the egg mixture, then coat them in the flour mixture.
4. Fry the Chicken:
   • Heat 1 quart of oil in a 3 ½ or 4-quart Dutch oven or deep fryer to 365°F.
   • Fry the chicken in small batches until golden brown. Remove with a slotted spoon and place on a wire cooling rack lined with parchment or wax paper underneath to catch excess oil.
5. Cook the Broccoli:
   • In a large skillet, heat 2 tablespoons of the oil used for frying. Add the broccoli and sauté for about 5 minutes, or until tender but still crisp. Remove and set aside.
6. Cook the Sauce:
   • Pour the prepared sauce into the same skillet and bring to a gentle boil, stirring frequently. It will thicken quickly, so monitor closely.
   • Once the sauce reaches your desired consistency, reduce the heat to low. Add the fried chicken and toss to coat evenly. Stir in the broccoli and combine.
7. Serve:
   • Remove from heat. Garnish with green onions and sesame seeds. Serve immediately with steamed rice or noodles.

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Why You’ll Love This Recipe

• Restaurant-Quality at Home: Perfectly crispy chicken coated in a flavorful sauce.
• Customizable: Adjust the spice level and ingredients to your taste.
• Versatile: Great for dinner parties, meal prep, or a weeknight treat.
• Balanced Meal: Includes protein, vegetables, and a savory sauce.

Tips

• Use chicken thighs for a juicier texture, but breasts work well for a leaner option.
• Maintain the oil temperature at 365°F for even frying.
• Don’t overcrowd the fryer to ensure the chicken stays crispy.
• Stir the sauce frequently while cooking to avoid lumps.

Variations and Substitutions

• Vegetarian Option: Replace chicken with tofu or cauliflower florets.
• Spicy Upgrade: Add extra chili paste or fresh chili slices for more heat.
• Lower Carb: Use almond flour instead of regular flour and serve with cauliflower rice.
• Gluten-Free: Substitute soy sauce with tamari or coconut aminos and use gluten-free flour.

FAQs

Q: Can I make this recipe ahead of time?
A: Yes! Fry the chicken and prepare the sauce separately. Combine them just before serving to keep the chicken crispy.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet to maintain crispiness.

Q: What can I use instead of chili paste?
A: Sriracha or crushed red pepper flakes are great substitutes.

Serving

Serve this dish hot over steamed jasmine rice, fried rice, or noodles. Pair with a side of spring rolls, egg drop soup, or a fresh cucumber salad.

Suggestions

• Use leftovers to make General Tso’s chicken wraps or tacos.
• Add more vegetables like bell peppers, carrots, or snap peas for variety.
• Pair with a light dessert like fruit salad or green tea ice cream to balance the meal.