General Tso Chicken W/ Rice Recipe
Make General Tso Chicken W/ Rice Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Batter & Frying
Sauce
Aromatics & Vegetables
Rice
Finish & Garnish
Method
Rice
- 1
Marinade & Chicken
- 2
Marinate chicken
In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, egg white, 1 tsp salt and 1 tsp black pepper. Add chicken pieces and toss to coat. Let sit at least 15 minutes (or up to 1 hour in fridge).
- 3
Dredge for frying
After marinating, mix 3 tbs cornstarch and 2 tbs flour in a shallow bowl. Toss marinated chicken in the dry mix until well coated, shaking off excess.
Frying
- 4
- 5
Fry chicken
Working in a single layer (in batches if necessary), add coated chicken pieces and fry until golden brown and cooked through, 5–6 minutes depending on size. Turn pieces as needed. Remove to a paper-towel-lined plate to drain. If frying in batches, keep finished pieces on a warm tray in the oven set to low.
Sauce & Aromatics
- 6
Prepare sauce mixture
While frying, whisk together 3 tbs soy sauce, 1 tbs hoisin, 1 tsp dark soy (optional), 2 tbs rice vinegar, 3 tbs sugar and 1 cup chicken stock (or water) in a bowl. Taste and adjust sweet/sour — it should be noticeably sweet with tang.
- 7
Make slurry
In a small cup, mix 1 tbs cornstarch with 2 tbs cold water until smooth; set aside.
- 8
Sauté aromatics
Wipe out excess oil from the wok leaving about 2 tsp. Heat over medium heat, add minced garlic and ginger and stir 20–30 seconds until fragrant. Add dried red chiles and sliced scallions (and optional vegetables like broccoli or bell pepper). Stir-fry 1–2 minutes until scallions begin to soften and vegetables are bright.
- 9
Add sauce and thicken
Carefully pour the prepared sauce into the wok. Bring to a simmer, stirring to dissolve sugar. Once simmering, slowly stir in the cornstarch slurry. Cook 1–2 minutes until sauce thickens to a glossy coating that can cling to chicken. If sauce gets too thick, add 1–2 tbs water or stock to loosen.
- 10
Finish sauce
Stir in 1/2 tsp toasted sesame oil for aroma. Taste and adjust (add a splash more soy for salt, sugar to sweeten, or vinegar to brighten).
Combine & Serve
- 11
- 12
Plate
Spoon cooked rice onto plates, top with sauced General Tso chicken. Garnish with sesame seeds and sliced scallions or cilantro if using. Serve immediately.