General Tsos Chicken

By Cookbook Directory

Recipe overview

Timing details are not provided for this recipe.

This recipe is for General Tso's Chicken, a classic Chinese-American dish featuring crispy fried chicken in a sweet and savory sauce. The chicken is deep-fried to perfection and then coated in a rich, flavorful sauce.

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Serves:
Chicken
Chinese
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Ingredients

Units: imperial

null

  • 1.5 nulls - Chicken Breast (null)
  • 0.75 cup - Plain Flour (null)
  • 1 null - Egg (null)
  • 2 tablespoons - Starch (tbs)
  • 1 tablespoon - Baking Powder (tbs)
  • 1 teaspoon - Salt (tsp)
  • 0.5 teaspoon - Onion Salt (tsp)
  • 0.25 teaspoon - Garlic Powder (tsp)
  • 0.75 cup - Water (null)
  • 0.5 cup - Chicken Stock (null)
  • 0.25 cup - Duck Sauce (null)
  • 3 tablespoons - Soy Sauce (tbs)
  • 2 tablespoons - Honey (tbs)
  • 1 tablespoon - Rice Vinegar (tbs)
  • 2 tablespoons - Sesame Seed Oil (tbs)
  • 0.5 tablespoon - Gochujang (tbs)
  • 2 tablespoons - Starch (tbs)
  • 1 clove - Garlic (null)
  • 2 choppeds - Spring Onions (null)
  • 1 teaspoon - Ginger (tsp)

Instructions

STEP 1: PREPARE THE CHICKEN. Cut the 1.5 units of Chicken Breast into 1-inch pieces. In a large bowl, combine 0.75 cup Plain Flour, 2.0 tablespoon of the first Starch, 1.0 tablespoon Baking Powder, 1.0 teaspoon Salt, 0.5 teaspoon Onion Salt, and 0.25 teaspoon Garlic Powder. Mix these dry ingredients well. Crack 1.0 Egg into a separate small bowl and lightly whisk it. Dip each chicken piece into the whisked egg, ensuring it is lightly coated. Then, dredge each egg-coated chicken piece thoroughly in the flour mixture, ensuring it is fully coated. Set aside the coated chicken. STEP 2: PREPARE THE SAUCE. Mince 1.0 clove of Garlic. Grate 1.0 teaspoon of Ginger. In a medium bowl, combine 0.5 cup Chicken Stock, 0.25 cup Duck Sauce, 3.0 tablespoon Soy Sauce, 2.0 tablespoon Honey, 1.0 tablespoon Rice Vinegar, 2.0 tablespoon Sesame Seed Oil, 0.5 tablespoon Gochujang, the minced Garlic, and the grated Ginger. Add 8 tablespoons (0.5 cup) of Water to this mixture. This uses the remaining water from the 0.75 cup total, after reserving 4 tablespoons for the starch slurry. Whisk all sauce ingredients together until they are well combined. Set aside the prepared sauce. STEP 3: FRY THE CHICKEN. Heat cooking oil for deep frying in a deep pot or wok to 350°F (175°C). Ensure there is enough oil to cover the chicken pieces during frying. Carefully add chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Deep fry each batch for 3-4 minutes, or until the chicken is golden brown and cooked through. Use tongs or a slotted spoon to separate any chicken pieces that stick together while frying. Remove the fried chicken with a slotted spoon and place it on a wire rack to drain any excess oil. Keep the fried chicken warm while you prepare the sauce. STEP 4: ASSEMBLE THE DISH. Heat a large wok or skillet over medium-high heat. Pour the prepared sauce mixture into the hot wok. Bring the sauce to a gentle boil. In a small separate bowl, whisk together 2.0 tablespoon of the second Starch with 4 tablespoons of Water (reserved from the 0.75 cup total water) to create a starch slurry. Slowly pour the starch slurry into the boiling sauce, whisking continuously, until the sauce thickens to your desired consistency. You may not need all of the slurry. Add the fried chicken pieces to the thickened sauce. Toss the chicken gently to coat all pieces evenly with the sauce. Chop 2.0 Spring Onions. Serve the General Tso's Chicken immediately, garnished with the chopped Spring Onions.