Why You’ll Love This General Tso Chicken Recipe
If you’re craving a dish that perfectly balances sweet, savory, and spicy flavors, you’ll absolutely love this General Tso Chicken recipe.
It’s not just another chicken dish; it’s a delightful explosion of taste that’ll make your taste buds dance. The crispy chicken, coated in a luscious sauce, is pure comfort food.
I can’t resist the aroma that fills my kitchen while it cooks. Plus, it’s versatile enough to pair with rice or steamed veggies.
Whether you’re cooking for yourself or entertaining friends, this dish is sure to impress and satisfy any craving.
Trust me, you’ll keep coming back for more!
Ingredients of General Tso Chicken
When it comes to whipping up a delicious plate of General Tso Chicken, the secret really lies in the ingredients. You want to make sure you have everything you need before you start cooking, so you’re not running around the kitchen like a chicken with its head cut off (pun intended).
This dish is all about that crispy chicken and flavorful sauce, and having the right ingredients makes all the difference. So, let’s break down what you’ll need for this delightful recipe.
Ingredients for General Tso Chicken:
- 1 boneless skinless chicken breast
- 2 large eggs (yolks removed)
- 2 tablespoons cornstarch
- 1/2 cup panko breadcrumbs
- 1/4 cup unsweetened coconut flakes
- 1 teaspoon cornstarch (for the sauce)
- 1 tablespoon sugar
- 1 tablespoon honey (or molasses)
- 1 tablespoon water
- 1/8 cup chicken broth
- 1/8 cup dry sherry (or other white wine)
- 2 tablespoons rice vinegar (or 1 tablespoon white vinegar)
- 1 tablespoon hoisin sauce
- 1 tablespoon plum sauce
- 1 teaspoon dark soy sauce (or Tamari soy sauce)
- 1 green onion (scallion)
- 3 slices ginger (1/4 inch thick)
- 1 whole garlic clove
- 5 whole dried red chilies (stem and seeds removed)
- 1 tablespoon sesame oil (cold pressed, NOT toasted; hot chili oil can be substituted for sesame oil, and red chiles)
Now, let’s talk a bit about these ingredients. First off, don’t be scared of the coconut flakes; they add a lovely crunch and a hint of sweetness that elevates the dish.
If you’re not a fan of coconut, you can totally skip that part, but I’d say give it a shot. And about those dried red chilies—if you’re like me and prefer a little less heat, just use fewer or leave them out entirely.
Cooking is all about making it your own, right? Also, if you can’t find dry sherry, any other white wine will do just fine; it’s all about balancing those flavors.
Whether you’re a seasoned chef or just starting out, these ingredients are pretty accessible and will help you create a dish that’s not just satisfying but also super impressive.
How to Make General Tso Chicken
Alright, let’s plunge into making this mouth-watering General Tso Chicken. First off, we’ll need to give that chicken breast some love. Grab 1 boneless skinless chicken breast and slice it into about 1/4 inch strips.
Now, toss those strips into a ziplock bag along with 2 tablespoons of cornstarch and the whites from 2 large eggs. Give it a good shake to coat everything, and then let it hang out in the fridge for about an hour. This step is important; it tenderizes the chicken and sets the stage for that crispy texture we’re all after.
While the chicken is chilling, let’s prep the coating. In a casserole dish, mix together 1/2 cup of panko breadcrumbs with 1/4 cup of unsweetened coconut flakes. If you’re feeling adventurous, you could even throw in a few extra spices or herbs here, but I like to keep it simple.
Once the chicken is ready, dredge those strips in the breadcrumb mixture, making sure each piece is nicely coated. Now, here’s a little tip: fold each strip into a U shape and place them on a cooling rack. This not only helps maintain that shape but also allows the sauce to soak in better later.
Pop this rack into the freezer while you whip up the sauce—trust me, it’ll make a difference.
Now, let’s get saucy. In a bowl, whisk together the 1 tablespoon of sugar, 1 tablespoon of honey (or molasses), 1/8 cup of chicken broth, 1/8 cup of dry sherry (or another white wine), 2 tablespoons of rice vinegar, 1 tablespoon of hoisin sauce, 1 tablespoon of plum sauce, and 1 teaspoon of dark soy sauce.
After that, set it aside. Time to heat things up. In a wok set to medium heat, toss in those dried red chilies chopped into 1/4 inch pieces along with 1 tablespoon of cold-pressed sesame oil.
Cook them until the oil starts to sizzle, then add 1 whole smashed garlic clove, 3 slices of ginger, and the chopped green onion from earlier. Stir this mixture for about 1-2 minutes until those green onions start to wilt.
Now, pour in your sauce and stir until it bubbles; then, add a splash of water to keep it smooth.
Once the sauce is ready, it’s time to fry that chicken. Heat up your oil to 350°F and fry the chicken strips for about 5 minutes. Once golden and crispy, let them drain on paper towels—oh, how they’ll be calling your name at this point.
Quickly toss the fried chicken into your wok with the bubbling sauce, stirring until every piece is well coated. Serve this glorious creation over a bed of steamed rice or fresh broccoli, and there you have it—your very own homemade General Tso Chicken.
Enjoy every bite, and remember, it’s perfectly okay to lick the plate clean.
General Tso Chicken Substitutions & Variations
After whipping up that delicious General Tso Chicken, you might start thinking about how to tweak the recipe to suit your tastes or dietary preferences.
If you’re looking for a healthier option, try using air-fried chicken or swapping chicken for tofu or cauliflower.
For a gluten-free version, use Tamari instead of soy sauce and cornstarch instead of flour.
If you want a spicy kick, add more dried red chilies or a splash of hot chili oil.
You can even experiment with different sweeteners like agave syrup or maple syrup for a unique twist.
Enjoy making it your own!
Additional Tips & Notes
Although it’s tempting to dive right into the cooking, taking a moment to prepare can make a big difference in the final dish.
I recommend gathering all your ingredients beforehand, as it streamlines the process and prevents any last-minute scrambling. For the best flavor, let the chicken marinate for longer than an hour if you have the time.
Also, don’t skip the step of freezing the chicken after breading; it helps maintain that perfect U shape and crispy texture.
Finally, adjust the spiciness by adding or reducing the dried chilies to suit your taste. Enjoy your delicious creation!