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General Tso's Chicken (lunch) Recipe

Name: Sakeba Asian Pub & Grills General Tso's Chicken (Lunch) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs; 1 tsp kosher salt; 0.5 tsp black pepper; 1 unit egg; 0.75 cup cornstarch; 0.25 cup all-purpose flour; 1 cup vegetable oil (for frying); 0.5 cup low-sodium chicken broth; 2 tbsp soy sauce; 1 tsp dark soy sauce (or additional regular soy); 2 tbsp rice vinegar; 1 tbsp hoisin sauce; 3 tbsp granulated sugar; 0.5 tsp sesame oil; 1 tsp cornstarch (for slurry); 1 tbsp cold water (for slurry); 3 cloves garlic cloves, minced; 1 tbs fresh ginger, peeled and minced; 1 tsp dried red chile flakes (or 2–3 dried whole chiles); 3 stalks scallions (green onions), white and green separated, sliced; 1 tsp toasted sesame seeds; 3 cups cooked white rice (for serving)

Inspired by Sakeba Asian Pub & Grill

Time45m

Serves3

Make General Tso's Chicken (lunch) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the chicken

1 lb boneless skinless chicken thighs

1 tsp kosher salt

1/2 tsp black pepper

1 unit Egg

3/4 cup Cornstarch

1/4 cup 00 bread flour

1 cup vegetable oil (for frying)

For the sauce

1/2 cup low-sodium chicken broth

2 tbsp Aged soy sauce

1 tsp dark soy sauce (or additional regular soy)

2 tbsp Rice vinegar

1 tbsp hoisin sauce

3 tbsp granulated sugar

1/2 tsp Toasted sesame oil

1 tsp cornstarch (for slurry)

1 tbsp cold water (for slurry)

Aromatics & veggies

3 cloves Garlic cloves, minced

1 tbs fresh ginger, peeled and minced

1 tsp dried red chile flakes (or 2–3 dried whole chiles)

3 stalks scallions (green onions), white and green separated, sliced

To finish

1 tsp toasted sesame seeds

3 cups cooked white rice (for serving)

Method

For the chicken

Prep and cut

Trim excess fat from chicken thighs and cut into 1 to 1 1/2-inch bite-size pieces. Pat pieces dry with paper towels.

Season the pieces evenly with 1 tsp kosher salt and 1/2 tsp black pepper.

In a medium bowl, beat 1 egg lightly. Add chicken and toss to coat.

In a separate shallow bowl, whisk together 3/4 cup cornstarch and 1/4 cup all-purpose flour. Dredge each egg-coated piece in the dry mixture, shaking off any excess. Place dredged pieces on a rack while you heat oil.

In a deep skillet or heavy-bottomed pot, heat 1 cup vegetable oil over medium-high until it reaches 350°F (if you have a thermometer). If you don't have a thermometer, test by dropping a little cornstarch — it should sizzle and float.

Fry chicken in batches (do not overcrowd) for 3–4 minutes per batch, turning as needed, until golden brown and cooked through. Remove with a slotted spoon to a paper towel-lined plate or rack. Keep warm in a low oven if needed.

For the sauce

In a small bowl combine 1/2 cup low-sodium chicken broth, 2 tbsp soy sauce, 1 tsp dark soy sauce, 2 tbsp rice vinegar, 1 tbsp hoisin sauce, 3 tbsp granulated sugar and 1/2 tsp sesame oil. Stir until sugar is mostly dissolved.

In a separate small cup, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry; set aside.

Aromatics & finishing

Wipe out excess oil from the frying pan, leaving about 1–2 teaspoons of oil and any browned bits. Return pan to medium heat.

Add the minced garlic (3 cloves), minced ginger (1 tbsp), 1 tsp dried red chile flakes (or 2–3 broken dried chiles), and the white halves of the scallions to the pan. Stir-fry 30–45 seconds until fragrant but not browned.

Pour the prepared sauce into the pan and bring to a gentle simmer. Stir, scraping up any browned bits from the bottom of the pan.

Stir the cornstarch slurry again (it may have settled) and slowly whisk it into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, clingy consistency. If sauce gets too thick, add 1–2 tbsp water or broth to loosen.

Add the fried chicken pieces back into the pan and toss to coat thoroughly in the sauce. Cook together for 1–2 minutes so chicken is glazed and heated through.

Toss in the green parts of the scallions and remove from heat.

Transfer to a serving platter, sprinkle with 1 tsp toasted sesame seeds, and serve immediately over cooked white rice (about 3 cups cooked to serve 3–4).