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General Tso's Chicken

A nostalgic favorite, this General Tso's Chicken recipe combines crispy chicken with a sweet and tangy sauce, perfect for any family dinner or celebration.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless chicken thighs or breast, cut into bite-sized pieces Thighs offer juiciness, while breasts are leaner.
  • 1/4 cup soy sauce For deep umami flavors.
  • 2 tablespoons hoisin sauce Adds sweetness and richness.
  • 1 tablespoon rice vinegar Balances the flavors with acidity.
  • fresh garlic, minced For aromatic depth.
  • fresh ginger, minced For aromatic depth.
  • dried red peppers Optional, great addition for heat.
  • scallions, sliced For garnish.
  • 1 cup vegetable oil For frying, ensure enough for a deep fry.
  • 1/2 cup cornstarch For coating the chicken.

Method
 

Preparation
  1. In a bowl, mix chicken pieces with 2 tablespoons of soy sauce and let it marinate for about 10 minutes.
  2. Drain the chicken and toss it with cornstarch until fully coated.
  3. In a large pan or wok, heat about 1 cup of vegetable oil over medium-high heat.
Cooking
  1. Carefully add the chicken to the hot oil, frying in batches for about 4-5 minutes per batch until golden brown and crispy.
  2. In a separate bowl, whisk together the remaining soy sauce, hoisin sauce, rice vinegar, minced garlic, and ginger.
  3. Remove the chicken from the oil and drain on paper towels. In the same pan, add the sauce mixture and dried red peppers, bringing it to a simmer.
  4. Return the crispy chicken to the pan and toss it in the sauce until well coated.
  5. Garnish with sliced scallions and serve hot over steamed rice or noodles.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm in a pan over medium heat, adding a splash of water to revive the sauce and prevent drying out.