General Tso's Chicken
Coat the chicken in a crispy and flavorful hoisin sauce marinade before frying to golden perfection in this delicious and satisfying recipe. The dish is then tossed in a rich and savory hoisin sauce, creating a delightful balance of flavors with a hint of heat from red pepper flakes. Serve this mouthwatering dish alongside jasmine rice and steamed broccoli for a complete and satisfying meal that will delight your taste buds.
— Constant Cookbook
Ingredients
- :
- ½ cup hoisin sauce
- ¼ cup white vinegar
- 3 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 1½ cups water
- 4 boneless, skinless chicken breasts (about 1½ pounds), cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 4 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- ½ teaspoon crushed red pepper flakes
- :
- 3 egg whites
- 1½ cups cornstarch
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- 4 cups vegetable oil
- 1-2 green onions, thinly sliced (optional, garnish)
Instructions
- Make the Marinade: Whisk the hoisin sauce, vinegar, soy sauce, sugar, cornstarch, and water in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.
- Make the Sauce: While the chicken is chilling in the marinade, heat the 1 tablespoon of vegetable oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and red pepper flakes until fragrant. Add 2 cups of the hoisin marinade to the skillet and simmer, whisking constantly, until the mixture is dark brown and thickened. Remove from heat and cover to keep the sauce warm.
- Prepare the Coatings: Whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining hoisin marinade in a second shallow dish; mix until it resembles coarse meal.
- Prepare the Chicken: Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.
- Cook the Chicken: Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel lined plate to drain. Return the oil to 350 degrees before frying again. Repeat with the remaining chicken.
- Finish: Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve with sliced green onions to garnish, as well. White jasmine rice and steamed broccoli are favorite sides here!
Cook Time
10M
Prep Time
PT1H15M
Yield
4 servings
Nutrition
- Calories: 621 kcal
- Carbohydrate Content: 86 g
- Protein Content: 43 g
- Fat Content: 9 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 109 mg
- Sodium Content: 1696 mg
- Fiber Content: 2 g
- Sugar Content: 18 g
- Serving Size: 1 serving
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