A staple of American cuisine when it comes to takeout. The #1 ordered dish by Americans at Chinese restaurants and I'm here to show you how to make it better at home!
Ingredients
Chicken Marinade
- 3-4 pieces of chicken thighs cubed
- 1 egg
- 4 tbsp water
- 1 tsp of baking soda
- Large pinch of salt
- 4-5 tbsp of corn starch
- 1 tbsp of oil
General Tso’s Sauce
- 1/2 C water
- 1/2 C ketchup
- 1 tbsp of light soy
- 1/2 tbsp dark soy
- 1 tbs of hoisin
- 2.5 tbsp rice vinegar
- 3-5 tbsp of brown sugar (you can use less or more if you want)
- 1 tbsp of cornstarch
Wok Frying:
- 5 pieces of garlic
- ½ inch of ginger peeled
- 1 stick of green onions
- 2-4 dried red chili with seeds inside (less for less spicy more for spicier)
Method
- Marinate the chicken with marinade. Start with salt, water, and baking soda and mix in well. Then add your egg, cornstarch and oil.
- You can fry it immediately or leave it aside while you make the sauce. Does not have to be marinated for a long time.
- Make the sauce by combining all the General Tso’s Sauce ingredients in a bowl and set aside.
- Fry chicken at 375 F (medium heat) for about 4-5 minutes for first fry.
- Crank the heat up to high (~400 F degrees) and double fry for 2-3 minutes and set chicken on a wire rack.
- Cut green onions into thin slices.
- Add garlic, ginger into a mortar and pestle and grind until paste like consistency.
- Add oil to a hot wok and add in garlic and ginger for 1-2 minutes till it starts to golden ever so slightly.
- Add in green onions and red dried chili peppers and sauté for 30 seconds to 1 minute.
- Add in sauce and let simmer for 1-2 minutes or until desired thickness.
- Add in chicken and mix sauce till chicken is completely covered.
- Plate and garnish with green onions.
- Enjoy!