The Secret To Making General Tso's Chicken At Home | Easy General Tso's Chicken Recipe

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

Trim excess fat from boneless skinless chicken thighs, if desired.

Cut chicken thighs into bite-sized pieces, ensuring they are uniform in size.

In a mixing bowl, combine chicken pieces with 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon low sodium soy sauce, rice wine vinegar, and all-purpose seasoning. Mix well and marinate in the refrigerator for at least 30 minutes.

In a separate bowl, mix 1/2 cup all-purpose flour and 1/2 cup cornstarch. Season with salt, pepper, garlic powder, and onion powder. Mix to combine.

In another small bowl, prepare a slurry by mixing 1 tablespoon cornstarch with 1.5 tablespoons cold water. Whisk until combined and set aside.

Heat vegetable oil in a cast iron skillet to 350 degrees Fahrenheit.

Coat marinated chicken pieces in the flour and cornstarch mixture, ensuring they are evenly coated. Let sit for 10 minutes.

Fry the chicken in the hot oil for about 3-5 minutes until golden brown and crispy, ensuring the internal temperature reaches 175 degrees Fahrenheit. Remove and place on a wire rack to drain.

In a wok, heat 1 tablespoon vegetable or avocado oil over medium heat. Add 1-2 tablespoons minced garlic and 1-2 teaspoons ginger paste, stirring to infuse the oil.

Add red chilies and red pepper flakes to the wok, stirring to toast them and release their flavors.

Stir in 5 tablespoons white sugar until dissolved, then add 3 tablespoons low sodium soy sauce, 1.5 tablespoons white vinegar or rice wine vinegar, and chicken stock. Mix well.

Bring the sauce to a boil and let it boil for about a minute to reduce the liquid and enhance flavors.

Add the prepared slurry to the sauce and whisk until thickened and smooth, then remove from heat.

Toss the fried chicken in the sauce until well coated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens