general tsos chicken

Everyone’s tried General Tso’s Chicken—deep-fried chicken pieces in a sweet, subtly spicy sauce with crunchy broccoli. We’ve perfected our recipe after many years in Chinese restaurant kitchens. 

General Tso's Chicken

chicken

Shaoxing wine

water

salt

white pepper

sesame oil

sesame seeds

all purpose flour

cornstarch

chicken stock

soy sauce

brown sugar

rice wine vinegar

broccoli florets ((about 8 ounces 225 grams))

peanut oil

red chili peppers

garlic ((minced))

Marinate the chicken pieces in a bowl with the Shaoxing wine, water, salt, white pepper, and sesame oil. Mix until the chicken absorbs all the liquid. Next, add the toasted sesame seeds, all-purpose flour and cornstarch. Stir to coat, and set aside.

Make the sauce mixture by combining the low-sodium chicken stock, dark soy sauce, regular soy sauce, brown sugar and rice wine vinegar in a bowl or measuring cup. Set aside.

In a wok or pot, boil 6 cups water, and blanch the broccoli for 30 seconds to a minute, depending on whether you like your broccoli soft or crunchy.  Drain in a colander and set aside. To keep it super green, you can also transfer them to an ice bath, and then drain and set aside.

Heat the frying oil in a small but deep pot to 335 degrees F/170 degrees C. Carefully drop the chicken pieces into the oil in small batches. Make sure the batter/sesame seeds have really coated all sides of the chicken before frying. The chicken should float at the top of the oil. Fry until light golden brown (about 5 minutes) and transfer to a wire rack or plate lined with paper towels to drain.  

Be sure to manage the oil temperature using a thermometer, as it will drop every time you add raw chicken. Continue frying in batches. Once all of the chicken has been fried once, fry the chicken a second time for 3 to 5 minutes until super crispy. Be careful not to burn it! 

Heat a clean wok over medium heat. Add 1 tablespoon of oil along with the dried chilies. Cook the chili peppers for about 5 seconds. Add the minced garlic and Shaoxing wine.

Next, add the General Tso’s Chicken sauce you prepared earlier. Bring the sauce to a simmer, and stir in the cornstarch slurry until it thickens to a glossy sauce. Add the chicken and broccoli, and toss until everything is coated in the sauce. Plate and serve immediately with steamed rice!

General Tso’s Chicken is a Chinese takeout go-to. Make it all in one dish in the comfort of your home for a sweet and spicy treat!

General Tso’s Chicken Recipe

lb chicken thighs

corn starch

oil (for frying)

tbsp minced ginger

tsp red chili flakes

garlic

tbsp rice vinegar

hoisin sauce

tbsp sugar

Cut chicken into 1-inch cubes. Toss each piece with cornstarch. Set aside.

In a separate dish, combine all the ingredients for your sauce together.

Preheat a non-stick skillet with oil. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan. Leave about 1 tbsp of oil in the pan for cooking.

Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds.

Add the sauce and chicken back into the skillet. Toss to coat. Serve right away!

General Tso&#x27;s chicken - the BEST and easiest General Tso&#x27;s Chicken recipe ever. It&#x27;s so delicious and much better and healthier than Chinese takeouts!

General Tso'S Chicken Recipe

chicken meat, (thigh

ginger, (finely minced)

garlic, (finely minced)

red chiles,

scallion, (white-part only,

Chinese rice vinegar

Hoisin sauce

sugar

Shaoxing Wine

General Tso's Chicken Recipe

Marinate the chicken meat with the Shaoxing wine...

Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl. Set aside.

Coat the chicken generously with the 1/3 cup...

Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying the chicken on a dish lined with paper towels.

Heat up a wok with 1 1/2 tablespoons...

Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion and stir a few times, dish out and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/w4nzr7s3zxwgcxnu3mey.mp4

General Tso's chicken - BEST and easiest General Tso's Chicken ever. SO delicious and much better and healthier than Chinese takeout | rasamalaysia.com

Recipe video above. That perfect combination of sweet, savoury, spicy and tangy with crispy Chinese chicken bites. This is a Chinese takeout favourite that pushes all the right buttons!

General Tso'S Chicken

tsp chilli paste (, any (Sambal Oelak is great))

tsp sesame oil (toasted preferably (Note 6))

tbsp cornflour/cornstarch

chicken stock/broth (, low sodium)

tsp ginger (, finely grated)

tsp garlic (,finely grated)

cornflour/cornstarch ((Note 5))

tsp ginger (, finely chopped (Note 3))

garlic (, finely chopped (Note 3))

red chilli flakes ((red pepper flakes))

green onion

Sesame seeds

Sauce-Marinade: Mix the soy, hoisin, vinegar, chilli and sesame oil.

Marinate Chicken: Take out 2 tablespoons of Sauce-Marinade and mix with chicken. Add ginger and garlic to chicken, mix, then marinate 30 minutes.

Dust chicken: Add cornflour into chicken and toss to coat, ensuring pieces are separated so they get fully coated.

Shake off excess: Tip into a colander and shake to remove excess cornflour (or grab handfuls, shake so cornflour falls through your fingers).

Finish Sauce: To the remaining Sauce-Marinade (that you made in Step 1), add sugar and cornflour. Mix, then add chicken stock and mix.

Heat oil: Heat 2 cm / 4/5&quot; oil in a deep skillet (or large pot - whatever you’re comfortable with) to 200°C/390°F. To use less, see Note 4.

Fry: Cook chicken 3 minutes, turning halfway, until golden and crispy. Drain on paper towel lined plate.

New / clean skillet: Discard oil, wipe skillet and return to heat. Or use another large skillet.

Stir Fry Sauce: Heat oil in a large skillet over medium heat. Add garlic, ginger, chilli flakes, saute 30 seconds until garlic is light golden. Add Sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base.

Toss! Add chicken, toss to coat quickly - the quicker you are, the crispier the chicken stays! Transfer to serving plate, garnish and serve immediately with your rice of choice.

This Air Fryer General Tso&#x27;s Chicken is a healthier take on the classic Chinese takeout and it&#x27;s delicious! Succulent chicken, slathered in a tangy sauce, served with a side of fluffy rice, pure heaven on a plate!

Air Fryer General Tso'S Chicken Recipe

black pepper

ketchup

dark brown sugar

ginger paste

½ tsp red pepper flakes

Air Fryer General Tso's Chicken Recipe

Preheat

Preheat air fryer to 400°F for 5 minutes

Toss

In a small bowl toss the chicken with the cornstarch, salt and pepper to coat evenly

Prep

Spray the air fryer basket with non-stick cooking spray

Put the chicken in the air fryer, separate the pieces so they will cook all the way around

Air fry for 10 mins, toss the basket once at 5 minutes to flip the chicken over

For the Chicken

Combine

Add all the sauce ingredients to a small, heavy bottomed saucepan or medium heat

Whisk

Boil

Simmer

Reduce to simmer, simmer about 5 minutes until sauce has thickened

Coat

Pour the sauce over the air fried chicken to coat evenly

Serve

For the Sauce

https://content.jwplatform.com/videos/HRBkJdcA.mp4

This Air Fryer General Tso’s Chicken is a healthier take on the classic Chinese takeout and it’s delicious! Succulent chicken, slathered in a tangy sauce, served with a side of fluffy rice, pure heaven on a plate!

Air Fryer General Tso's Chicken

This General Tso's chicken is better than takeout, and also better for you! Crispy, oven-baked chicken is tossed in a sweet, spicy, garlicky sauce.

Crispy General Tso'S Chicken (Oven + Air Fryer Method!)

soy sauce (use tamari

apple cider vinegar

½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

white rice flour

coarse sea salt

Avocado oil spray, avocado oil

avocado oil

garlic, finely minced

honey

soy sauce (or tamari

chili garlic sauce (reduce

chicken broth

white sesame seeds,

Crispy General Tso's Chicken (Oven + Air Fryer Method!)

Preheat the oven to 425 F and line a rimmed baking sheet with parchment paper, then lightly spray it with the avocado oil spray, or brush it with half of the avocado oil.

In a large bowl, whisk together the egg white, corn starch, soy sauce, apple cider vinegar, and salt. Add the chicken to the marinade and toss to coat.

In a small bowl, whisk together the corn starch, white rice flour, and sea salt.

Remove the chicken from the marinade then dredge in the flour mixture, then shake off the excess flour and lay the chicken on the baking sheet. Lightly spray the chicken with avocado oil, or brush it with the remaining oil, then bake for 15 minutes. After 15 minutes, flip the chicken then bake for an additional 15 minutes, until browned and crisp.

While the chicken is baking, heat 2 teaspoons avocado oil in a small pot over medium heat, then add the garlic and stir for 30 seconds, until fragrant. Add the honey, vinegar, soy sauce, chili garlic sauce, and sesame oil, and stir. Let cook for 1-2 minutes, until bubbling, then, in a small bowl, whisk together the broth and cornstarch and stir into the sauce. Let it cook for another 1-2 minutes until it begins to thicken, then remove from heat.

Toss the chicken with the General Tso&#8217;s sauce then garnish with white sesame seeds. Serve over white rice or cauliflower rice and enjoy!

Oven Method:

Remove the chicken from the marinade then dredge in the flour mixture, then shake off the excess flour and place the chicken in your air fryer basket in an even layer. To do this, you may have to cook the chicken in two batches.

Lightly spray the chicken with avocado oil, or brush it with the remaining oil, then air fry for 15 minutes, flipping halfway through.

Air Fryer Method:

This was AMAZING!!! So delicious and so easy to make. Also served it with broccoli, perfect combo. Thanks, certainly going to become a favorite!

I saw the step by step instructions in your Instagram stories and realized I had everything on hand to make it myself. It was such a treat! It was like having a Chinese take-out but without the nasty side effects on my stomach! I made it in the oven and it was crunchy and delicious, thanks for sharing.

My husband commented “this is one of the best things you’ve ever made.” ❤️ (I’ve been cooking for him for 20 years.)  This recipe was super tasty and crispy and the sauce.....WoW!  We will be having it again soon!

Amazing! One of my favorite recipes. Served it with brown rice and broccoli. I could eat this every day.

We really love this and the orange chicken recipe on your site!  I can leave some without sauce for picky kids and everyone is happy!!!  Healthier chicken nuggets, and pretty easy :)

So delicious! The came out better than any takeout I have ever had, and it sat lighter in my belly after. This is definitely going into the menu rotation and I can't wait!

INCREDIBLE! As a gluten-allergic person I have missed the strong flavor of carry-out Chinese food and this was so much better than anything I could have ordered. It has made our list of top-five meals and I will probably make it once a month. Thank you for another great recipe!

This is AH-MAZING!! 100% recommend. It was a little time consuming breading the chicken, but the flavor is out of this world! Definitely give this a try.

Oh my goodness! This recipe was so amazing and delicious. Even my “picky” husband liked it and our grown son. They ate all of it and there was none left afterwards.

This General Tso’s Chicken is a delicious bite-sized fried chicken tossed in a zesty chile sauce and served with sesame seeds and green onions.

General Tso’S Chicken Recipe

chicken breasts

Lee Kum Kee Pure Sesame oil

all-purpose flour

Sea salt and pepper

¼ thinly sliced yellow onion

½ ” piece thinly sliced peeled fresh ginger

rice vinegar

Lee Kum Kee Panda Brand Oyster Flavored Sauce

Thai chiles

water corn starch

For the chicken in a large bowl toss the chicken with the soy sauce, sugar, sesame oil, egg, salt, and pepper until combined and place in the refrigerator while prepping up everything else.

For the sauce whisk together the vinegar, water, soy sauce, sugar, honey, oyster sauce, and Thai chiles until combined and set aside.

Next, take the chicken out of the fridge and mix it with corn starch and flour until completely combined and then add 1 piece of chicken at a time until half of it is in a deep fryer or a large pot or wok with cooking oil at 350°.  Cook the chicken in 2 batches so that it does not stick together.

Set the chicken aside on a plate or sheet tray lined with paper towels to drain off any excess oil.

For the sauce, drain off all of the frying oil and add 2 tablespoons of sesame oil and stir fry the onions, garlic, and ginger over medium-high heat for 1 to 2 minutes.

Next, add the pre-mixed sauce into the wok and bring to a boil.  Immediately pour in the water mixed with corn starch and mix to thicken the sauce.

Once thick, add in the cooked fried chicken and toss until coated in the sauce.

Serve with sesame seeds and green onions.

This General Tso’s Chicken is a delicious bite-sized fried chicken tossed in a zesty chile sauce and served with sesame seeds and green onions. Subscribe ► https://bit.ly/2zBklap

This is a sponsored conversation written by me on behalf of Lee Kum Kee. The opinions and text are all mine.

Learn more about Lee Kum Kee Products at:

Oyster Sauce: https://usa.lkk.com/en/products/panda-brand-oyster-flavored-sauce
Sesame Oil: https://usa.lkk.com/en/products/pure-sesame-oil


Ingredients for this recipe:

For the Chicken:

• 2 7-9 ounce chicken breasts cut into ½” pieces
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 3 tablespoons Lee Kum Kee Pure Sesame oil
• 1 large egg
• ½ cup corn starch
• ½ cup all-purpose flour
• Sea salt and pepper to taste
• Oil for frying

For the Sauce:

• ¼ thinly sliced yellow onion
• 4 finely minced cloves of garlic
• ½” piece thinly sliced peeled fresh ginger
• 3 tablespoons rice vinegar
• 3 tablespoons water
• 3 tablespoons soy sauce
• 1 ½ tablespoons sugar
• 2 tablespoons honey
• 2 tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce
• 10-12 dried mild Thai chiles
• 2 tablespoons Lee Kum Kee Pure Sesame oil
• slurry: 1 tablespoon water mixed with 1 tablespoon corn starch

Serves 6

Prep Time: 20 minutes

Cook Time: 15 minutes

Procedures:

1. For the chicken in a large bowl toss the chicken with the soy sauce, sugar, sesame oil, egg, salt, and pepper until combined and place in the refrigerator while prepping up everything else.
2. For the sauce whisk together the vinegar, water, soy sauce, sugar, honey, oyster sauce, and Thai chiles until combined and set aside. 
3. Next, take the chicken out of the fridge and mix it with corn starch and flour until completely combined and then add 1 piece of chicken at a time until half of it is in a deep fryer or a large pot or wok with cooking oil at 350°.  Cook the chicken in 2 batches so that it does not stick together.
4. Set the chicken aside on a plate or sheet tray lined with paper towels to drain off any excess oil.
5. For the sauce, drain off all of the frying oil and add 2 tablespoons of sesame oil and stir fry the onions, garlic, and ginger over medium-high heat for 1 to 2 minutes.
6. Next, add the pre-mixed sauce into the wok and bring to a boil.  Immediately pour in the water mixed with corn starch and mix to thicken the sauce.
7. Once thick, add in the cooked fried chicken and toss until coated in the sauce.
8. Serve with sesame seeds and green onions. 

Chef Notes:

Make-Ahead: You can make this recipe up to 1 hour ahead of time but keep the chicken separate from the sauce.  Keep both of them warm before tossing and serving.

How to Reheat: Add some sesame oil to a large wok over medium heat and add your desired amount of general Tso’s chicken to the wok and stir fry for 2 to 3 minutes or until hot.  You can also cook in a microwave-safe bowl until hot.

How to Store: Cover and place in the refrigerator for up to 3 days.  This will not freeze well. 

You can absolutely use a combination of white meat or dark meat or just one or the other.  Be sure to remove the bone and skins before cutting into bite-size pieces.

When mixing the flour and corn starch in with the marinated chicken, the batter should resemble a thick tempura-style batter. 

To make a slurry mix together 1 tablespoon of water with 1 tablespoon of corn starch until combined.

This recipe for General Tso&#x27;s chicken is battered crispy chicken pieces tossed in a sweet and spicy sauce. A take-out classic that&#x27;s simple to make at home and even better than what you&#x27;d get in a restaurant!

lbs boneless skinless chicken thighs (cut into 1 inch pieces)

eggs (lightly beaten)

salt and pepper

vegetable oil

onions

red pepper flakes (or more to taste)

Place the eggs in a bowl; add salt and pepper to taste.

Mix together the flour and corn starch and place in a shallow bowl or on a plate.

Heat 3 inches of oil in a deep pot to 350 degrees F.

Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Repeat the process for all of the chicken pieces.

Fry 8-9 pieces of chicken at a time for 5 minutes or until browned. Repeat with all the remaining chicken.

While the chicken is cooking, make the sauce.&nbsp;

Heat the 2 teaspoons of vegetable oil in a saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook for 30 seconds.

Whisk together the chicken broth, hoisin sauce, brown sugar, soy sauce and corn starch.

Add the liquid mixture to the pan and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.

Add the chicken pieces to the pan and toss to coat with the sauce. Sprinkle with sesame seeds and green onions and serve.

This lighter General Tso's Chicken is made with chunks of white meat chicken breast, lightly wok sautéed with an easy, healthier stir-fry sauce, and more than half the calories than if you ordered take-out!

soy sauce (divided*)

cornstarch (divided)

ginger

scallions

sriracha sauce (plus more for serving)

hoisin*

sesame seeds (for garnish)

In a medium bowl, combine the chicken, 2 tablespoons soy sauce, 3 tablespoons cornstarch and egg white. Toss to combine and set aside while you chop the vegetables.

Mince the garlic and ginger and chop the scallions. Separate the scallion whites from the greens and set aside greens for garnish.

Heat a small sauce pot over medium heat. Add 1 teaspoon of sesame oil, ginger, garlic and scallion whites. Sauté for 1 minute. Add the chicken broth, remaining 2 tablespoons soy sauce, sriracha, and hoisin and whisk to combine. Add the remaining 1 tablespoon cornstarch and whisk sauce until starting to thicken, about 2 minutes. Once thickened, turn heat to low and keep warm while you make the chicken.

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