General Tso's Chicken
A flour coating and reduced sugar-vinegar sauce distinguish this breast-meat skillet version; chile flakes are optional.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts cut into 1-inch cubes
- 1 cup all-purpose flour or cornstarch
- 1 tsp paprika
- 2 tsp garlic salt
- 3/4 cup neutral frying oil
Sauce
- 1 1/4 cup sugar
- 1 cup water
- 1 cup white distilled vinegar
- 1 tsp salt
- 6 Tbsp soy sauce
- 1 tsp red chili pepper flakes optional
Instructions
- Cube all four chicken breasts to about 1 inch. Toss with flour, paprika and garlic salt, shaking off loose coating. In a broad saucepan mix the sugar and water with white vinegar, soy sauce, salt and optional chile flakes.
- Heat 3/4 cup neutral oil in a 12-inch skillet to about 350°F over medium heat. Fry an uncrowded layer, turning regularly, about 5–7 minutes or as needed to reach 165°F in the biggest pieces. Transfer to a draining tray and repeat; large breasts may require additional batches.
- While frying, bring the separate sauce pan to a boil. Reduce to an uncovered simmer for around 12 minutes, stirring until lightly coating a spoon; allow longer if still watery.
- Reduce sauce heat to low and toss in the hot cooked chicken briefly to coat. Serve immediately; rice or vegetables can be prepared separately.
Notes
- Refrigerate promptly at 40°F or colder and use within three to four days.
- Heat leftovers to 165°F before serving.