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General Tso Chicken Rice Recipe

Name: Szechuan Szechuans General Tso Chicken Rice Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs low-sodium soy sauce (for marinade); 1 tbs Shaoxing wine or dry sherry; 1 each egg; 1 cup cornstarch (for coating); 0.25 cup all-purpose flour; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 cup vegetable oil (for frying); 3 tbs low-sodium soy sauce; 2 tbs rice vinegar; 2 tbs hoisin sauce; 3 tbs granulated sugar; 0.5 cup chicken broth or water; 1 tsp cornstarch (for sauce slurry); 0.5 tsp sesame oil; 0.5 tsp dried red chili flakes (or 2–3 whole dried red chilies, torn); 1 tbs fresh ginger, minced; 1 tsp garlic, minced; 1 each green bell pepper, cut into 1-inch pieces; 2 each scallions (green onions), sliced on bias; 1 tsp toasted sesame seeds (optional); 3 cups steamed white rice (cooked)

Inspired by Szechuan Szechuan

Time45m

Serves3

Crispy chicken stir fried in a tangy spicy sauce tossed with green pepper. Served with steamed rice.

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Ingredients

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For the chicken

1 lb boneless skinless chicken thighs

2 tbs low-sodium soy sauce (for marinade)

1 tbs Shaoxing wine or dry sherry

1 each Egg

1 cup cornstarch (for coating)

1/4 cup 00 bread flour

1/2 tsp kosher salt

1/4 tsp black pepper

1 cup vegetable oil (for frying)

For the sauce

3 tbs low-sodium soy sauce

2 tbs Rice vinegar

2 tbs hoisin sauce

3 tbs granulated sugar

1/2 cup chicken broth or water

1 tsp cornstarch (for sauce slurry)

1/2 tsp Toasted sesame oil

1/2 tsp dried red chili flakes (or 2–3 whole dried red chilies, torn)

1 tbs fresh ginger, minced

1 tsp Garlic, minced

Vegetables & finishing

1 each green bell pepper, cut into 1-inch pieces

2 each scallions (green onions), sliced on bias

1 tsp toasted sesame seeds (optional)

3 cups steamed white rice (cooked)

Method

For the chicken

Prepare and marinate

Trim excess fat from the chicken thighs and cut into 1 to 1½-inch bite-sized pieces. In a bowl combine 2 tbs soy sauce and 1 tbs Shaoxing wine, add the egg and mix. Add the chicken pieces, toss to coat, and let marinate 15–20 minutes at room temperature (or up to 1 hour in the refrigerator).

Coat the chicken

In a shallow dish combine 1 cup cornstarch, 1/4 cup all-purpose flour, 1/2 tsp kosher salt and 1/4 tsp black pepper. Drain excess marinade from the chicken, then dredge each piece thoroughly in the cornstarch mixture, pressing lightly so the coating adheres. Place coated pieces on a rack or plate while you heat the oil.

Fry the chicken

Pour about 1 cup vegetable oil into a large skillet or wok and heat over medium-high until shimmering and a small piece of coating sizzles immediately (about 350°F/175°C if using a thermometer). Fry the chicken in a single layer in batches so pieces don't overcrowd—about 3–4 minutes per batch—until golden brown and cooked through. Remove with a slotted spoon to a paper-towel-lined plate or wire rack. If desired, return all chicken to the oil for a quick 30–45 second re-fry for extra crispness, then drain.

For the sauce

Mix sauce components

While chicken is resting, whisk together 3 tbs soy sauce, 2 tbs rice vinegar, 2 tbs hoisin sauce, 3 tbs sugar and 1/2 cup chicken broth in a bowl until sugar is mostly dissolved. In a small cup, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and set aside.

Aromatics

Heat a clean wok or large skillet over medium heat and add 1 tsp neutral oil. Add the minced ginger (1 tbs) and minced garlic (1 tsp) and the dried chilies or red pepper flakes (about 1/2 tsp). Stir-fry 20–30 seconds until fragrant but not browned.

Cook peppers

Add the cut green bell pepper (1 each) to the wok and stir-fry 1–2 minutes until it begins to soften but remains crisp-tender.

Finish the sauce

Pour the prepared sauce mixture into the wok, stir to combine and bring to a gentle simmer. Stir the cornstarch slurry again and drizzle it into the simmering sauce while stirring. Continue to simmer 1–2 minutes until the sauce thickens and becomes glossy. Stir in 1/2 tsp sesame oil to finish and adjust heat with additional red pepper flakes if needed.

Combine & serve

Add the fried chicken pieces back into the wok with the glossy sauce and peppers. Toss gently but thoroughly for 1–2 minutes, coating each piece with sauce and ensuring chicken is heated through.

Turn off the heat, sprinkle sliced scallions (2 each) and toasted sesame seeds (1 tsp, optional) over the chicken. Serve immediately over 3 cups of steamed white rice, portioned for 3–4 servings.