30-Min General Tso’s Chicken Recipe—BETTER Than Takeout!

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are often cheaper than breasts.

Slice the white part of the scallions.

Mince the garlic and set aside.

Cut the chicken into about 1-inch cubes.

In a mixing bowl, add the chicken and salt, and mix until the chicken absorbs the salt.

Add the white pepper and rice wine to the chicken and mix well.

Make the batter by combining corn starch, baking soda, baking powder, egg, oil, and water.

Coat the chicken in the batter.

To make the sauce, add soy sauce, hoisin sauce, rice vinegar, ketchup, brown sugar, chili oil, and chicken stock in a bowl and whisk.

In a pot over high heat, add oil and heat it to 350°F.

Carefully place the chicken in the pot and fry for about 5 minutes until golden.

Remove the chicken and drain.

Increase the oil temperature to 375°F.

Return the chicken to the pot and fry for another 1 minute until super crispy.

Drain the chicken and set aside.

In a wok over medium heat, add 1 tablespoon of cooking oil.

Stir fry the scallions, dried chilies, and garlic for about 10 seconds.

Pour in the sauce and bring it to a simmer.

Add in the cornstarch slurry made from 1 tablespoon of cornstarch and 3 tablespoons of water, and whisk until the sauce thickens.

Return the fried chicken to the wok and toss to coat evenly in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens