General Tso’s Chicken | Simple And Easy Chicken Stir Fry Recipe

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

Mince four cloves of garlic.

Cut one shallot into thin slices.

Chop one green onion into small pieces.

Prepare some dry chili pepper, using whole for mild spiciness.

Mix chicken broth and corn starch together until dissolved.

Cut skinless chicken breast or chicken thigh into thick slices.

Marinate chicken with salt, soy sauce, corn starch, baking soda, and water for 30 minutes.

Right before cooking, mix chicken with more corn starch to create a crust when pan frying.

Add oil to a hot pan over medium high heat.

Add the chicken to the hot oil and spread it out evenly in the pan.

Pan fry the chicken for about 3 to 3.5 minutes until golden crust forms.

Turn the chicken over and pan fry until the other side is also golden.

Remove the chicken from the pan once both sides are golden.

Using the remaining oil, briefly sauté the shallot.

Add the dry chili pepper and continue to sauté until the shallot starts to brown slightly.

Add minced garlic and sauté until fragrant.

Add the chicken back to the pan and toss to infuse flavors.

Remove everything from the pan again.

Turn the heat down to low and add soy sauce, dark soy sauce, and sugar to the pan.

Mix until the sugar has dissolved.

Add the chicken broth and corn starch mixture to the pan, stirring before adding to avoid settling.

Gently stir the liquid as it comes to a boil to form a sauce.

Once boiling, add black rice vinegar and sesame, then turn off the heat.

Add the chicken and chopped green onion back to the pan and toss until evenly coated with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens