Description
General Tso Chicken is a classic Chinese-American dish featuring crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy orange-infused sauce. This recipe involves double-frying the chicken for extra crispiness and preparing a flavorful sauce with garlic, ginger, and orange zest to perfectly complement the tender chicken. Ideal served with steamed rice and vegetables for a satisfying meal.
Ingredients
For the Chicken
- 4 cups vegetable oil (for frying)
- 6 chicken thighs, skinless and boneless, cubed into 1 inch pieces
- 1 egg, well beaten
- 1 tsp sugar
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup cornstarch
For the Sauce
- 2 tbsp vegetable oil
- 2 green onions, chopped
- 3 cloves garlic, pressed
- 1 tsp crushed red pepper flakes OR 4 whole dried red chilies
- 1/2 tsp grated ginger OR 1/4 tsp ground ginger
- Zest of 1 orange
- Juice of 1/2 orange
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- 1/2 cup chicken broth
- 1 tbsp rice vinegar
- 1 tbsp cornstarch (for thickening)
- 1/4 cup water (for thickening)
Instructions
- Heat Oil for Frying: In a large heavy-bottom saucepan or high-sided skillet, heat 4 cups of vegetable oil to 375°F (190°C) to prepare for frying the chicken.
- Prepare Chicken Coating: In a medium bowl, mix the beaten egg with salt, black pepper, and sugar. Add the cubed chicken and toss to coat evenly. Gradually shake in the cornstarch while stirring to ensure the chicken pieces are well coated with the egg and cornstarch mixture.
- First Fry: Working in small batches, carefully drop the coated chicken pieces one by one into the hot oil. Fry until the batter is a pale brown and the chicken floats, about 3 minutes. Remove and drain on paper towels. Repeat with remaining chicken.
- Second Fry: After all chicken is fried once, refry the pieces for about 2 minutes until they become a golden brown and extra crispy. Drain again on fresh paper towels and transfer to a large heat-safe bowl lined with paper towels to keep warm and absorb excess oil.
- Make the Sauce: In a small saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add chopped green onions, grated ginger, pressed garlic, red pepper flakes (or dried chilies), and orange zest. Stir for about 1 minute until the garlic becomes fragrant.
- Simmer the Sauce: Add brown sugar, soy sauce, rice vinegar, orange juice, and chicken broth to the saucepan. Stir well and bring the mixture to a boil. Reduce the heat to medium-high and cook for 5 minutes to blend flavors.
- Thicken Sauce: Dissolve 1 tablespoon of cornstarch in 1/4 cup of water, then slowly stir this slurry into the simmering sauce. Continue cooking for 2 more minutes until the sauce thickens to a glossy consistency.
- Coat Chicken with Sauce: Remove paper towels from the bowl with fried chicken, then pour the thickened sauce over the chicken pieces. Toss gently to ensure every piece is well coated with the flavorful sauce.
- Serve: Serve the General Tso Chicken hot, ideally accompanied by steamed rice and vegetables to complete the meal.
Notes
- Double frying the chicken creates an extra crispy exterior that holds up well against the sauce.
- You can adjust the heat level by varying the amount of crushed red pepper flakes or dried chilies.
- Ensure the oil temperature is maintained at 375°F for optimal frying results; if too low, chicken will absorb more oil and become greasy.
- If chicken broth is unavailable, substitute with vegetable broth for a different flavor profile.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
