I spent most of my life living in larger cities, especially in the west coast where there was a lot of authentic Chinese cuisine. As someone who’s a big fan of Chinese food, it was like heaven, but unfortunately it had to come to an end. I moved to a small town in the midwest, and all of a sudden the Chinese restaurants were very few and far between.
I could only subside those cravings for good Chinese food for so long before I decided that instead of making long drives, I’d learn to make my own Chinese food! With that, the first recipe I learned was naturally for the most popular Chinese food here in the United States, and that’s General Tso’s chicken.
After learning the recipe, I was a little overwhelmed by the number of ingredients, but once I got to using the recipe, I found that it was a lot easier than it looks. The end result was also fantastic, and it felt like I was back out west eating some amazing Chinese food. Now, you can too thanks to this recipe!
I like to make my General Tso’s chicken with a side of rice, but we included the recipe for just the chicken this time around so you can get the hang of it. There’s also enough for six servings, which is the perfect amount, I’ve found. The best thing about Chinese food is that the leftovers still taste just as good, so if you have extras, you’re in luck!
We’ll break down how to make General Tso’s chicken step by step in this easy to follow instruction list. Remember that practice makes perfect, so even if it’s not perfection on the first try, you’ll end up getting better! Enjoy this recipe and a taste of Chinese food that you can’t get in most places!
Preparation Time: 45 to 50 Minutes
Serves: 6 People
Nutrition (Per Serving):
Fat: 36 g
Protein: 25 g
Carbohydrates: 55 g
Sodium: 1200 mg
Cholesterol: 100 mg
What You’ll Need:
- 1 ½ Pounds of Boneless, Skinless Chicken Thighs, Cut Into ½ Inch Pieces
- 4 Cups of Vegetable Oil
- 1 Teaspoon of White Sugar
- 1 Teaspoon of Salt
- 1 Egg
- 1 Clove of Minced Garlic
- 1 Cup of Cornstarch
- 2 Additional Tablespoons of Vegetable Oil
- 3 Tablespoons of Chopped Green Onion
- 1 Pinch of White Pepper
- 1 Strip of Orange Zest
- 6 Dried Red Chillies
- ½ Additional Cup of White Sugar
- 2 Additional Teaspoons of Cornstarch
- 2 Tablespoons of Peanut Oil
- 2 Tablespoons of Sesame Oil
- ¼ Teaspoon of Ground Ginger
- 3 Tablespoons of Chicken Broth
- ¼ Cup of Soy Sauce
- 1 Tablespoon of Rice Vinegar
- ¼ Cup of Water
- Using a deep fryer or a large skillet, add in four cups of vegetable oil and allow it to heat up to 375 degrees. While the oil is heating up, take out a large mixing bowl to prepare the chicken.
- Take out your 1 ½ pounds of chicken thighs, cutting them into small ½ chunks. In the mixing bowl, beat one egg and then add in each piece of chicken that you cut up. After all of the chicken is added to the bowl, add in one teaspoon of sugar, one teaspoon of salt and just a pinch of white pepper.
- Mix all of these ingredients together until you have a nice coating on the chicken. When you’ve achieved that, slowly add in one cup of cornstarch while mixing and again the chicken should be completely coated in the mixture.
- We’ll now slowly add the chicken into the hot oil, but don’t do it too quickly or all at once so you can avoid oil splashing. Each batch of chicken should take about three minutes to cook in the oil, and you’ll know they’re finished when they’ve started to float in the oil and have turned a nice golden brown on the outside.
- Allow each batch to cool on the side as you continue, and once you’ve finished all of the chicken, we’re going to repeat the process. Take the first batch and work in reverse, placing them back in the oil for about two more minutes per each batch. This time, the chicken should be a deep golden brown, and place the chicken onto paper towels when they’ve finished.
- Using a wok or another large skillet, place your stovetop onto high heat, and add in two more tablespoons of vegetable oil to this skillet. Add in your six dried red chillies, a strip of orange zest, a clove of minced garlic and three tablespoons of chopped green onions. It should only take about two minutes until the garlic has a golden color.
- Once that’s happened, add in a half cup of white sugar, quarter teaspoon of ground ginger, two tablespoons of peanut oil, two tablespoons of sesame oil, one tablespoon of rice vinegar, quarter cup of soy sauce and three tablespoons of chicken broth. Allow this mixture to come to a boil, cooking it for three minutes.
- Take out a quarter cup of water, and pour in two teaspoons of cornstarch, allowing it to dissolve. When it has, mix it into the boiling sauce on your wok/skillet and bring the mixture back to a boil. Continue to cook this mixture until the sauce is thickened, which should take about one minute.
- When the sauce is thick, add in the chicken, stirring it so that the chicken is completely coated with this mixture. Then, reduce the heat to low and continue to cook the chicken while also mixing it so that the sauce is absorbed into the chicken.
- Once the chicken is perfectly coated to your liking, you’re ready to serve! You can keep the stovetop on a simmer so that the chicken stays warm, and there should be plenty to go around! It might seem like a daunting recipe, but it should only take about 50 minutes in total from start to finish, and it’s definitely worth it!