Showsthe Chewrecipesholidays Clinton Kelly General Tsos Chicken

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EASY GENERAL TSO'S CHICKEN



Easy General Tso's Chicken image

Toss the menus and whip up a takeout favorite at home with a quick and easy recipe for sweet and spicy General Tso's Chicken.

Provided by Kelly Senyei

Time 30m

Number Of Ingredients 16

1/3 cup cornstarch
1/3 cup all-purpose flour
2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Vegetable oil, for frying
1 Tablespoon cornstarch
1/4 cup soy sauce
2 Tablespoons vegetable oil
1/4 cup dried whole chilies
1 Tablespoon minced garlic
1 Tablespoon minced ginger
1/4 cup rice wine vinegar
1/4 cup hoisin sauce
1/4 cup packed light brown sugar
1 cup chicken stock
1 Tablespoon sesame oil
Sliced scallions, for garnishing

Steps:

  • In a medium bowl, whisk together the cornstarch and flour with 1 teaspoon kosher salt and 1/8 teaspoon pepper. Add the chicken pieces to the bowl, tossing to coat.
  • Add 2 to 3 inches of vegetable oil to a large heavy-bottomed stockpot set over medium-high heat. Line a plate with paper towels.
  • Once the oil is hot, shake off any excess flour mixture from the chicken pieces and add them to the oil in batches. (See Note.)
  • Cook the chicken pieces in batches, turning as needed, until golden brown and cooked through. Using a slotted spoon, transfer the cooked chicken to the paper towel-lined plate then make the sauce.
  • In a small bowl, whisk together the cornstarch and soy sauce to make a slurry. Set the slurry aside.
  • Add the vegetable oil to a large saucepan set over medium heat. Once the oil is hot, add the chilies, garlic and ginger and cook, stirring constantly, until the garlic is golden brown, about 1 minute.
  • Stir in the rice wine vinegar, hoisin, brown sugar, chicken stock and sesame oil.
  • Stir in the slurry, bring the sauce to a simmer and cook it until it thickens to the consistency of syrup, about 1 minute.
  • Return the chicken to the pan and toss to coat.
  • Serve the chicken topped with scallions.
  • You can test if the oil is hot enough by adding one piece of the chicken to the pan. If it bubbles and floats, the oil is the correct temperature.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 642 kcal, Carbohydrate 44 g, Protein 59 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 271 mg, Sodium 1431 mg, Sugar 19 g, ServingSize 1 serving

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