General Tso's Chicken Restaurant Quality

Bring the bold, mouthwatering flavors of your favorite Chinese takeout straight to your kitchen with this restaurant-quality General Tso's Chicken recipe! Perfectly crispy chicken thighs are double-coated in a light, golden breading, then fried to crunchy perfection. The star of the dish is the irresistibly tangy and savory sauce, made with garlic, ginger, hoisin, soy sauce, and a hint of sweetness from brown sugar. A kick of dried red chili peppers gives this classic its signature heat, while a final sprinkle of sesame seeds and green onions adds freshness and flair. Ready in just 45 minutes, this dish is perfect for a quick yet impressive dinner. Serve it over steamed white rice or fried rice for the ultimate Asian-inspired feast! Ideal for fans of homemade takeout, this dish delivers all the flavor and texture you crave, without leaving the comfort of your home.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 0.5 cup Cornstarch
• 0.25 cup All-purpose flour
• 2 large Eggs
• 2 tablespoons Soy sauce
• 4 cups Vegetable oil (for frying)
• 4 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 4 whole Dried red chili peppers
• 0.25 cup Brown sugar
• 3 tablespoons Rice vinegar
• 2 tablespoons Hoisin sauce
• 3 tablespoons Soy sauce (for sauce)
• 0.5 cup Chicken broth
• 2 teaspoons Cornstarch (for sauce slurry)
• 2 teaspoons Water
• 2 stalks Green onions, sliced
• 1 teaspoon Sesame seeds

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large bowl, combine the cornstarch, all-purpose flour, and a pinch of salt. In a separate bowl, whisk eggs with 2 tablespoons of soy sauce.

Step 3

Dredge the chicken pieces in the flour mixture, then dip them into the egg mixture, and return them back to the flour mixture, coating evenly.

Step 4

Heat the vegetable oil in a deep skillet or wok over medium-high heat to about 350°F (175°C). Fry the chicken pieces in batches until golden brown and cooked through, about 5-6 minutes per batch. Remove and drain on paper towels.

Step 5

In a small bowl, mix the brown sugar, rice vinegar, hoisin sauce, soy sauce, and chicken broth to create the General Tso’s sauce. In another small bowl, mix 2 teaspoons of cornstarch with 2 teaspoons of water to make a slurry. Set aside.

Step 6

In a clean large pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant.

Step 7

Pour the prepared sauce mixture into the pan and bring it to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.

Step 8

Add the fried chicken pieces to the pan and toss to coat evenly in the sauce.

Step 9

Garnish with sliced green onions and sesame seeds before serving.

Step 10

Serve hot with steamed white rice or your favorite fried rice.

Nutrition Facts

Serving size	(1941.9g)

Amount per serving	% Daily Value*
Calories	9784.9

Total Fat 1009.0g	0%
Saturated Fat 152.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 940.0mg	0%
Sodium 5328.6mg	0%
Total Carbohydrate 124.8g	0%
Dietary Fiber 5.7g	0%
Total Sugars 46.4g
Protein 148.0g	0%

Vitamin D 113.8IU	0%
Calcium 236.1mg	0%
Iron 11.2mg	0%
Potassium 2104.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 89.3%

Protein: 5.8%

Carbs: 4.9%