General Tso's Chicken

Ingredients

• 588 g Boneless, skinless chicken thighs (Cut into small, bite-sized pieces)
• 2 Garlic (Cloves, finely minced)
• 1 tsp Ginger (Minced or grated)
• 0.5 tbsp Soy sauce (For seasoning the chicken)
• Salt (To taste)
• Black pepper (To taste)
• 0.5 cup Cornstarch (For coating the chicken)
• Vegetable oil (For shallow-frying; it should barely cover the bottom of the skillet)
• 20 g Garlic (Approximately 4 large cloves, finely minced; for the sauce)
• 2 Green onions (Separate the white and green parts and chop them)
• 1 tbsp Ginger (Minced or grated; for the sauce)
• 0.5 cup Chicken broth (Preferably low-sodium)
• 2 tbsp Sugar (For the sauce)
• 2 tbsp Soy sauce (For the sauce)
• Sesame seeds (For garnish)

Steps

1. 1

   Place the chicken in a large bowl. Add the 2 minced garlic cloves, 1 teaspoon of ginger, ½ tablespoon of soy sauce, salt, and pepper to taste. Mix until the chicken is well seasoned.

2. 2

   Add the cornstarch and stir until each piece of chicken is evenly coated, with no wet areas exposed.

3. 3

   Heat a shallow layer of oil in a large skillet over medium-high heat. The oil should barely cover the bottom.

4. 4

   Add the coated chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Fry until golden brown and crisp on the outside and fully cooked inside, approximately 4–6 minutes per side; the center should reach 74 °C.

5. 5

   Remove the chicken and place it on a wire rack or paper towels. Carefully discard most of the oil, leaving a small amount in the skillet to prepare the sauce.

6. 6

   Add the white parts of the green onions, the 20 g of minced garlic, and 1 tablespoon of ginger to the skillet. Sauté until fragrant, approximately 30–60 seconds, taking care not to burn the garlic.

7. 7

   Pour in the chicken broth, add the sugar and the 2 tablespoons of soy sauce. Stir and bring the mixture to a simmer.

8. 8

   Add a small splash of water to the bowl where you seasoned the chicken. Stir to loosen the remaining cornstarch and form a slightly thick mixture.

9. 9

   Gradually pour that mixture into the sauce while stirring continuously. Cook until the sauce thickens and becomes glossy, approximately 1–2 minutes.

10. 10

    Return the crispy chicken to the skillet. Stir and toss until all the pieces are completely coated in the sauce.

11. 11

    Finish with sesame seeds and the green parts of the green onions. Serve hot.

Notes

This recipe uses the remaining cornstarch from the chicken bowl to thicken the sauce. Fry the chicken in batches if the skillet is small to preserve its crisp texture.

Nutrition per serving

• main course
• Chinese cuisine
• meal for two
• fried
• quick
• dinner
• chicken
• sweet and sour