General Tso’s Chicken
Tender bite-sized chicken pieces coated in a sticky sauce that’s got the perfect balance of sweet, savoury, sour and spice.
Servings 4
Calories 295kcal
Ingredients
For the Chicken
- 1½ lbs boneless skinless chicken thighs cut into approximately 1-inch strips
- ¼ cup flour
- ½ tsp salt
- ½ tsp white pepper
- ½ cup peanut oil
- 1 scallion green onion, sliced
For the Sauce
- 1 tbsp fresh ginger finely chopped
- 1 tbsp fresh garlic finely chopped (one large clove)
- 5 tbsp brown sugar
- 3 tbsp soy sauce
- 3 tbsp rice wine vinegar
- ½ cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp sambal red chili paste 2 tbsp for spicy
- 1 tsp paprika
Instructions
- Combine the sauce ingredients (except for the ginger and garlic) in a 2-cup measure or small bowl, mix well and set aside.
- In a bowl or freezer bag, toss the chicken with the salt, white pepper and flour until the pieces are evenly coated.
- Heat the oil in a wok or large frying pan to medium (about 335 F).
- Shake off excess flour then carefully add the chicken pieces to the frying pan.
- Cook on all sides for a total time of 5-8 minutes. Check for doneness by cutting the largest piece in half. The meat should be white throughout and reach a temperature of 165 F.
- When cooked, transfer the chicken to a plate lined with paper towels. Discard the used oil, allow to cool, then wipe the crumbs from the pan with a paper towel.
- Reheat the pan with a little remaining oil then add the garlic and ginger. Cook for about 30 seconds to bring out the flavours. Be careful not to over-cook.
- Add the remaining sauce ingredients to the pan. Cook at medium heat, stirring frequently until thickened. If sauce becomes too thick, thin with a little water.
- Add the chicken and toss to coat with the sauce. Remove and garnish with scallions.
Notes
Serve with rice (I prefer Jasmine) and either steamed broccoli (customary) or stir-fried vegetables. Instead of using sambal oelek, you can substitute a finely chopped Thai (bird's eye) chile pepper. Use two if you like it really spicey. Add the chopped pepper when you add in the garlic and ginger.