General Tso's Chicken Recipe
Pan-fried, egg-coated chicken in a ginger-garlic soy glaze, finished with green onions.
Ingredients
Chicken Preparation
- 1 lb boneless, skinless chicken breast cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs beaten
- 3 tablespoons vegetable oil divided
Sauce Ingredients
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1/4 cup sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes adjust to taste
Garnish
- green onions for garnish
Instructions
Cook and Serve
- Cut the chicken into even bite-sized pieces. Coat lightly in the cornstarch, shake off excess, dip in the beaten eggs, and let excess egg drip off.
- Reserve 1 teaspoon of the 3 tablespoons vegetable oil. Divide the remaining oil between two batches; pan-fry each batch over medium heat for about 6–8 minutes, turning until golden and the thickest pieces reach 165°F. Transfer to a plate.
- Reduce the heat to medium-low and add the reserved teaspoon of vegetable oil, ginger, and garlic; stir for about 30 seconds until fragrant. Add soy sauce, broth, sugar, rice vinegar, sesame oil, and red pepper flakes; simmer for 2–3 minutes until lightly reduced.
- Turn off the heat and toss the cooked chicken in the sauce. Garnish with green onions and serve immediately.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F on the stove or in the microwave.