Mean Guy's General Tso's Chicken
Get ready to ignite your taste buds with "Mean Guy's General Tso's Chicken," a bold, homemade twist on the takeout classic that’s as indulgent as it is flavorful. This irresistible dish features tender, bite-sized pieces of marinated chicken thighs, deep-fried to golden perfection and coated in a glossy, sweet-and-savory sauce with a fiery kick from dried red chilies. The sauce, a blend of soy sauce, hoisin, sesame oil, and rice vinegar, balances tangy, sweet, and umami notes, while minced garlic and ginger add an aromatic depth. Garnished with crunchy sesame seeds and fresh green onions, this dish is perfect paired with steamed rice or noodles for a mouthwatering meal that will have everyone reaching for seconds. Ideal for weeknight dinners or special occasions, this recipe delivers restaurant-quality flavor with every bite. Keywords: General Tso's Chicken recipe, homemade takeout, crispy chicken, spicy-sweet sauce, easy dinner ideas.
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Ingredients
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 1.5 cups cornstarch
- 0.5 cup all-purpose flour
- 2 eggs
- 4 cups vegetable oil (for frying)
- 1 teaspoon ginger (finely minced)
- 2 cloves garlic (minced)
- 6 dried red chilies
- 0.5 cup chicken broth
- 3 tablespoons sugar
- 2 tablespoons rice vinegar
- 1.5 tablespoons hoisin sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 2 green onions (sliced thinly)
- 1 tablespoon sesame seeds (optional, for garnish)
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add 2 tablespoons of soy sauce and mix well. Let the chicken marinate for 15 minutes while preparing the other ingredients.
Step 2
In a shallow bowl, combine 1 cup of cornstarch and 0.5 cup of all-purpose flour. In another bowl, whisk 2 eggs. Coat each piece of marinated chicken in the flour mixture, then dip in the egg, and coat again in the flour mixture. Set aside on a plate.
Step 3
Heat 4 cups of vegetable oil in a large, deep skillet or wok over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches, making sure not to overcrowd the pan, until golden brown and crispy, about 4-5 minutes per batch. Drain the fried chicken on a plate lined with paper towels.
Step 4
In a small bowl, whisk together 0.5 cup of chicken broth, 3 tablespoons of sugar, 2 tablespoons of rice vinegar, 1.5 tablespoons of hoisin sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sesame oil, and the remaining 1 tablespoon of soy sauce. Set the sauce mixture aside.
Step 5
Heat a tablespoon of oil in a clean wok or large skillet over medium heat. Add 1 teaspoon of minced ginger, 2 cloves of minced garlic, and 6 dried red chilies. Stir-fry for 30 seconds until fragrant.
Step 6
Pour the prepared sauce mixture into the wok and bring it to a boil. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Gradually whisk the slurry into the sauce until it thickens slightly.
Step 7
Add the fried chicken to the wok and toss to coat the pieces evenly in the sauce. Cook for 1-2 minutes until the chicken is heated through and fully coated.
Step 8
Garnish with sliced green onions and sesame seeds (if using). Serve immediately with steamed rice or noodles.
Nutrition Facts
| Serving size | (2053.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10417.9 |
| Total Fat 1028.6g | 0% |
| Saturated Fat 155.3g | 0% |
| Polyunsaturated Fat 6.3g | |
| Cholesterol 939.7mg | 0% |
| Sodium 4061.5mg | 0% |
| Total Carbohydrate 235.1g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 49.3g | |
| Protein 156.5g | 0% |
| Vitamin D 113.8IU | 0% |
| Calcium 325.4mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 2730.6mg | 0% |
Source of Calories