Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 6 Servings
I’ve always been a fan of this legendary recipe. As years went by, I was able to kind of perfected it! This recipe is all you need for the best General Tso’s Chicken! I promise you that it is worth all your efforts!
Ingredients:
FOR THE CHICKEN:
⅔ c corn starch
1 teaspoon dark soy sauce
3½ c peanut oil for frying, plus an extra tbsp for the marinade mixture.
2 Egg yolks
2¼ pounds of chicken thighs, boneless, skinless, cut into 1 to 2-inch chunks
1 teaspoon light soy sauce
1 teaspoon Shaoxing rice wine
FOR THE SAUCE:
¼ c brown sugar we like dark
2 tablespoons tomato paste
2 tablespoons rice vinegar can use Shaoxing wine
4 tablespoons light soy sauce
¾ c chicken stock, unsalted
2 tablespoons corn starch
2 tablespoons dark soy sauce
FOR STIR-FRYING
2 teaspoons ginger, fresh, finely chopped
2 teaspoons sesame oil
2 teaspoons garlic, minced
6 tablespoons peanut oil for frying (about 1/2 c)
6 small dried red chiles arbul or Thai red peppers work well, ends snipped and slightly cut down the middle
FOR SERVING:
1 tablespoon sesame seeds for garnish
2 c steamed white rice
1 tablespoon scallions of green onions, thinly sliced, for garnish
Directions:
In a mixing bowl, add all the ingredients to the sauce and whisk until completely melted. Make sure to dissolve the cornstarch.
In another bowl, add the chicken, 1 teaspoon of peanut oil, soy sauce, and egg yolks. Stir everything until well blended.
Add cornstarch, then toss until the chicken thighs are completely coated.
Place a wok on the stove and turn the heat to high. Add 3 1/2 cups of oil and allow it to become hot.
Add some of the chicken into the hot wok, then cook for about 6 minutes or until they turn golden brown. Transfer them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the chicken thighs.
Remove oil from the wok and wipe it clean. Add 6 tablespoons of oil and turn the heat to medium-high.
Add peppers, ginger, and garlic. Sauté for about 30 seconds or until soft and aromatic.
Add the sauce, then stir until well blended. Simmer the mixture for about 5 minutes or until the sauce becomes thick.
Stir in the chicken until completely coated with the sauce.
Remove the wok from the heat, then drizzle sesame oil and stir until well incorporated. Sprinkle scallions and sesame seeds on top to garnish.
Serve right away with rice. Enjoy!
Nutrition Facts:
Calories: 648 kcal | Carbohydrates: 29g | Protein: 31g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 233mg | Sodium: 950mg | Potassium: 485mg | Fiber: 1g | Sugar: 10g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
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