General Tso's Chicken
(not deep-fried - video)
General Tso's chicken is a very popular Chinese take out. It's sweet, spicy, sticky, and finger-licking delicious. Serve it over steamed rice or noodles for a complete meal that's ready in just 30 minutes.
I am a huge fan of Chinese food and back when I lived in Singapore, I ate it almost every day. So, when I left, of course, I missed some of my favorite dishes. I was introduced to General Tso's chicken in the US and friends were crazy over it. Sweet and spicy together is always a wonderful combination, isn't it? I knew I had to learn how to make it.
Now, you don't need to order take out because this is better than any take out you will buy. When the kids were young, I always made it sweeter than spicy. But now, that they can handle a little heat - oh yes!
About this General Tso's chicken
The process is fairly simple and easy. In fact, this one is even simpler. Unlike the Chinese take out, where the chicken is deep-fried, I pan-fry the chicken. But, this chicken still has a wonderful crisp coating that gets soaked in the sauces.
The secret to getting a nice crisp coating, is to make sure you use rice flour or all cornstarch (not regular flour). Both cornstarch and rice flour will give a much better crisp coating when combined with the egg. The regular wheat flour combines with the egg to make softer coating, which becomes very doughy when soaked in the sauce. I hope that makes sense.
Useful tips and tools
- We don't need much to cook this quick dish.
- A cutting board and knife to cut the chicken and veggies. For the purpose of hygiene, I always use separate knives and cutting boards for meat and veggies.
- You will also need a bowl to marinate the chicken and a smaller one for the sauce. Never use metal, such an aluminum, to marinate meats and fish, especially when you have ingredients like vinegar. The metal oxidizes and gets into the food.
- A Chinese stir-fry is best done in a wok but I love using my cast-iron pan as it heats things evenly.
- And, use a flat metal spatula, preferably with a long handle, when making stir-fry. The high-heat cooking produces hot steam.
Ingredients and substitutes
- Chicken - I love to use chicken thighs, but chicken breast works just as well for this dish.
- Flour - Rice flour gives the chicken a nice crisp coating. While cornstarch does that too, you will find that rice flour works better. But again, you can use cornstarch as well.
- Ginger and garlic - Use fresh, not powders. It makes a huge difference in flavor.
- Chilly flakes - It looks like it's not a lot but that's what works for our family. Use more if you want it spicier or less as per your taste.
- Hoisin sauce - Can be found in most supermarkets these days. Look in the Asian cooking section. If not, look for an Asian store near you.
- Soy sauce - I use the low sodium as these are less salty. If you use the regular soy sauce, reduce or omit salt in the recipe as required.
- Sesame oil - Adds the heat and smell of Asian cooking you get in Chinese restaurants.
How to make the best general Tso's chicken (save/pin)
Marinate chicken
- Cut chicken into bite-size pieces.
- Season the chicken with salt and pepper.
- Add the egg, flour, cornstarch, salt, and pepper. Combine well.
- If possible, marinate to 15 to 30 minutes.
Sauce
- Combine all sauce ingredients in a bowl.
- Combine well and set aside.
Stir-fry
- In a wok or cast-iron skillet on medium-high heat.
- Add 2 tbs cooking oil (do not use olive oil).
- Add chicken pieces, one at a time, making sure they are apart. Do this in batches so you don't crowd the pan.
- Cook on one side for a minute until lightly golden. Then, turn over and cook the other side.
- Don't make haste, keep the heat on medium-high. The high heat will give a nice color and crispy coating as well.
- Remove the chicken and keep warm.
- To the same pan, add remaining oil.
- Saute the ginger, garlic, and chilly flakes.
- Lower the heat to a minimum.
- Add the sauce - cook for 30 seconds.
- Then, add the chicken pieces and coat the chicken with the sauce.
- Add a few tablespoons of water if necessary to loosen things up.
- Taste and adjust seasoning.
- Sprinkle with chopped fresh cilantro.
- Garnish with more chilly flakes (or sesame seeds).
Description
Ingredients
- 1 lb (500 g) Chicken cut into cubes
- 1 tsp Garlic grated
- 1 tsp Ginger grated
- 2 tsp Chilly flakes hot
- 3 tbsp Cooking oil canola, sunflower, grapeseed
Marinade
- 2 tbsp Cornstarch
- 2 tbsp Rice flour (or more cornstarch)
- 1 Egg
- 1/4 tsp Salt
- 1/2 tsp Pepper
Sauce
- 3 tbsp Rice wine vinegar
- 3 tbsp Soy sauce
- 2 tbsp Hoisin sauce
- 1/4 cup (60 ml) Chicken broth
- 3 tbsp Sugar
- 1/2 tsp Pepper
- 1 tsp Cornstarch
- 1/2 tsp Sesame oil
Instructions
Marinate chicken
- Cut chicken into bite-size pieces.
- Season the chicken with salt and pepper.
- Add the egg, flour, cornstarch, salt, and pepper. Combine well.
- If possible, marinate to 15 to 30 minutes.
Sauce
- Combine all sauce ingredients in a bowl.
- Combine well and set aside.
Stir-fry
- In a wok or cast-iron skillet on medium-high heat.
- Add 2 tbs cooking oil (do not use olive oil).
- Add chicken pieces, one at a time, making sure they are apart. Do this in batches so you don't crowd the pan.
- Cook on one side for a minute until lightly golden. Then, turn over and cook the other side.
- Don't make haste, keep the heat on medium-high. The high heat will give a nice color and crispy coating as well.
- Remove the chicken and keep warm.
- To the same pan, add remaining oil.
- Saute the ginger, garlic, and chilly flakes.
- Lower the heat to a minimum.
- Add the sauce - cook for 30 seconds.
- Then, add the chicken pieces and coat the chicken with the sauce.
- Add a few tablespoons of water if necessary to loosen things up.
- Taste and adjust seasoning.
- Sprinkle with chopped fresh cilantro.
- Garnish with more chilly flakes (or sesame seeds).
Recipe Notes
Tips for making this General Tso's chicken
- Measure all the ingredients correctly so you have a balanced sauce
- Add less salt to the dish as some of the sauces are already salty. But, remember to taste and adjust seasoning at the end.
- Do not add too many pieces of chicken in the pan to prevent them from sticking to each other.
- Cook the chicken on high heat but cook the sauce of low simmer to prevent the sugar burning.
- Stir the sauce well before adding it to the pan as cornstarch tends to settle at the bottom
- You can add more chilly flakes to make it spicy. You can even add whole red dry chilies
- If you don't have rice wine vinegar - apple cider vinegar is a better choice than lemon juice.
- This chicken can be served over steamed rice or noodles. You can even add boiled, drained noodles directly to the wok to make General Tso's chicken with noodles.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Frequently asked questions
This chicken will keep in the fridge for 3 to 4 days. You can even freeze it for up to a month.
Traditionally, chicken thighs are used because thighs work best for deep frying. But, since we are not deep frying you can definitely use chicken breast.
Absolutely, you can deep-fry the chicken instead of pan-frying like me. Heat the oil to about 325 F and cook until lightly golden.
Traditionally, this dish has only chicken with fresh herbs for garnish but you can definitely throw in some veggies. I suggest using veggies that will cook quickly such as thinly sliced carrot sticks, small diced green beans, peas. Cook the veggies before you add the chicken so you don't make the chicken too soggy. You can even throw in some spinach at the end.
Any leftover can be easily used in sandwiches or wraps along with a side salad.
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Lillie
Cannot wait to try this! The step of what to do with the flour isn't included. Do we dip chicken in after marinating with egg or do we use it in the marinade itself?
Veena Azmanov
You add the egg, rice flour, cornstarch, salt, and pepper. Combine well.
The marinade is well coated with the egg so it gets used up when you pan fry the chicken