Extra-Saucy General Tso Chicken
By Nay A cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Tara Farrar on SeeMeCook
Crispy battered chicken and broccoli are tossed in a sweet, tangy, spicy General Tso sauce. The sauce is intentionally generous for serving over rice.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 680 g
- 65 g
- 65 g
- 2 g
- 3 g
- 1 g
- 50 g
- 120 g
- 300 g
- 75 g
- 75 g
- 3 g
- 1 g
- 30 g
- 100 g
- 1 g
- 120 g
- 3 g
- 70 g
- 45 g
- 16 g
Weights are estimates. Together, the ingredients weigh about 1.52 kg before cooking, which is about 380 g per serving.
Steps
Prepare the chicken. Cut the chicken breasts in half lengthwise, then cut each piece into bite-size pieces of roughly even size so they cook uniformly.
Make the batter by whisking together the flour, ½ cup cornstarch, baking powder, salt, white pepper, egg, and ½ cup water in a large bowl. Whisk until smooth and no dry pockets remain.
Add the chicken pieces to the batter and mix thoroughly until every piece is fully coated. The batter should cling to the chicken rather than slide off completely.
Heat the deep fryer to 350–375°F (180–190 °C) (175–190°C (350–375 °F)). Work in batches if necessary so the oil temperature does not drop excessively and the chicken has room to fry.
Lower the battered chicken carefully into the hot oil. Because the batter is runny, hold each piece at the surface of the oil for 1–2 seconds before releasing it, which helps prevent it from sticking to the bottom of the fryer.
Fry the chicken for about 5 minutes, or until the coating is golden and the chicken is cooked through. Transfer it to a rack or paper towels and let it rest for a couple of minutes.
Return the rested chicken to the hot oil and fry for about 2 more minutes, until the coating is noticeably crispier. Drain well.
Fry the broccoli separately in the hot oil for about 30 seconds. Watch it closely; over-frying can burn the broccoli and make it too soft. Drain carefully.
Make the sauce by combining the white sugar, brown sugar, garlic powder, crushed red pepper, rice vinegar, soy sauce, minced ginger, water or chicken broth, optional chicken bouillon, and hoisin sauce in a saucepan.
Place the sauce over medium heat and stir until fully combined and the sugars have dissolved. The mixture should be smooth and hot, but it does not need to boil vigorously.
In a small bowl, whisk together 3 tablespoons water and 2 tablespoons cornstarch until the cornstarch has completely dissolved. Stir the slurry again immediately before adding it because the cornstarch settles quickly.
Pour the cornstarch slurry into the hot sauce while stirring. Continue stirring over medium heat until the sauce thickens and becomes glossy.
Immediately add the fried chicken and broccoli to the thickened sauce. Toss quickly and thoroughly until everything is evenly coated in the extra-saucy glaze.
Serve hot, preferably over steamed rice so the extra sauce can be spooned over the rice.
Notes
The creator emphasizes moving quickly once the sauce is thickened so the chicken remains crisp. For food safety, verify that the thickest chicken pieces reach 165°F (74°C). The broccoli quantity was not specified in the source and is estimated here. If using water in the sauce, add the specified chicken bouillon; omit the bouillon when using chicken broth.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 580
- Protein
- 47 g
- Carbs
- 81 g
- Fat
- 7 g
- Fiber
- 3 g
Where the calories come from
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