Description
This General Tso’s Chicken recipe features crispy fried chicken pieces tossed in a flavorful, tangy, and slightly spicy sauce made from soy sauce, brown sugar, garlic, ginger, and chili paste. Perfectly golden and full of bold flavors, this classic Chinese-American dish is quick and easy to prepare in about 30 minutes, making it an excellent choice for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 large eggs, beaten
- 1 cup all-purpose flour, seasoned with salt and pepper to taste
- 2 cups vegetable oil, for frying
Sauce
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- Chili paste, to taste (adjust based on preferred spice level)
Instructions
- Prepare the chicken: Cut the boneless skinless chicken breasts into bite-sized pieces for even cooking and easy eating.
- Set up coating stations: In one bowl, beat the eggs thoroughly. In a separate bowl, mix the all-purpose flour with salt and pepper to season it.
- Coat the chicken: Dip each chicken piece first into the beaten egg, then dredge fully in the seasoned flour to ensure a crispy exterior once fried.
- Fry the chicken: Heat 2 cups of vegetable oil in a deep pan or skillet until shimmering and hot. Fry the chicken pieces in batches to avoid overcrowding, cooking each batch for about 5 minutes or until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Make the sauce: In a separate pan over medium heat, combine low-sodium soy sauce, brown sugar, minced garlic, minced fresh ginger, and chili paste. Stir continuously until the sauce thickens slightly and becomes glossy.
- Toss chicken in the sauce: Add the fried chicken pieces into the pan with the sauce, tossing them gently but thoroughly to coat each piece evenly with the flavorful sauce.
- Serve and enjoy: Once coated, serve the General Tso’s Chicken hot, perfect alongside steamed rice or your favorite vegetables.
Notes
- Adjust chili paste amount according to your heat preference to make the dish milder or spicier.
- Ensure the oil is hot enough before frying to prevent the chicken from absorbing too much oil and becoming greasy.
- Frying in batches is crucial to maintain oil temperature and ensure even, crispy chicken.
- For a gluten-free option, replace all-purpose flour with gluten-free flour and use gluten-free soy sauce.
- Leftovers can be stored in an airtight container and reheated in a skillet or oven to maintain crispiness.
