Prep Time: 25 mins | Cook Time: 25 mins | Total Time: 50 mins | Servings: 4
This pan-fried crispy chicken in a sweet, sticky sauce will blow you away! A delicious and the perfect recipe for our favourite General Tso’s Chicken. A homemade, healthier alternative, family-friendly, and way better than taking out!
Ingredients
1 1/2 lbs boneless skinless chicken breasts cut into small pieces
1/2 c. cornstarch
1/2 c. all-purpose flour
salt and freshly ground black pepper
2 large Egg whites
1/2 c. oil (vegetable or canola oil)
Sauce:
2/3 c. hoisin sauce
1/3 c. rice vinegar
1/3 c. low-sodium soy sauce
1/4 c. light brown sugar, packed
3 cloves garlic, minced
1 tsp ground ginger, or 1 tbsp fresh minced ginger
1/2 tsp crushed red pepper flakes or more, to taste
1 1/2 tsp cornstarch
How to make General Tso’s Chicken
Step 1: To a bowl, combine the sauce ingredients and set them aside.
Step 2: Into a large ziplock bag, add the cornstarch, flour, and salt, and pepper. Shake well to combine. Then, in another bowl, whisk the egg whites.
Step 3: To the egg whites, add the pieces of chicken and toss to coat. Into the ziplock bag, spoon the coated pieces of chicken. Let the excess egg drip back into the bowl. Now, shake the bag to coat the chicken evenly.
Step 4: On medium-high, heat a large skillet, then add the oil. Cook the chicken once the oil is hot in 2 to 3 batches until golden brown and the chicken is cooked through. This takes about 2 to 3 minutes per side. Transfer the cooked chicken to a plate and keep warm until done cooking the rest of the chicken pieces.
Step 5: To the pan, pour in the sauce and let it simmer until warm and thickened. Just before serving, toss the chicken in the sauce. When done, garnish with some chopped green onions and serve with hot cooked white or brown rice. Enjoy!
Notes:
Easily make this vegetarian by replacing chicken with extra-firm tofu. Make sure to press the excess moisture from the tofu. Place them between paper towels, put something heavy on top such as a cast-iron skillet and leave it for a couple of minutes, then continue with the recipe as is.
Want to try making this in an Air-Fryer? Be my guest! This is a great Air-Fryer recipe. Simple preheat the fryer to 400 degrees, then evenly add the coated chicken pieces inside, spray with oil, and cook for about 15 minutes.
To make this in a Slow Cooker: Combine the sauce ingredients, ready the chicken as stated in the above recipe but cook them for only a minute per side over very high heat until the coating is brown. Using a nonstick cooking spray, grease the slow cooker, then add the chicken, pour in half of the sauce, and coo for 2 to 3 hours on low. After the cooking time, stir in the rest of the sauce. Before serving, garnish with some chopped green onions and serve.
Nutrition Facts:
Calories: 556kcal | Carbohydrates: 61g | Protein: 44g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 110mg | Sodium: 2480mg | Potassium: 809mg | Fiber: 2g | Sugar: 24g | Vitamin A: 125IU | Vitamin C: 2.9mg | Calcium: 44mg | Iron: 2.8mg
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts cut into small pieces
- 1/2 c. cornstarch
- 1/2 c. all-purpose flour
- salt and freshly ground black pepper
- 2 large Egg whites
- 1/2 c. oil (vegetable or canola oil)
- Sauce:
- 2/3 c. hoisin sauce
- 1/3 c. rice vinegar
- 1/3 c. low-sodium soy sauce
- 1/4 c. light brown sugar, packed
- 3 cloves garlic, minced
- 1 tsp ground ginger, or 1 tbsp fresh minced ginger
- 1/2 tsp crushed red pepper flakes or more, to taste
- 1 1/2 tsp cornstarch
Instructions
Step 1: To a bowl, combine the sauce ingredients and set them aside.
Step 2: Into a large ziplock bag, add the cornstarch, flour, and salt, and pepper. Shake well to combine. Then, in another bowl, whisk the egg whites.
Step 3: To the egg whites, add the pieces of chicken and toss to coat. Into the ziplock bag, spoon the coated pieces of chicken. Let the excess egg drip back into the bowl. Now, shake the bag to coat the chicken evenly.
Step 4: On medium-high, heat a large skillet, then add the oil. Cook the chicken once the oil is hot in 2 to 3 batches until golden brown and the chicken is cooked through. This takes about 2 to 3 minutes per side. Transfer the cooked chicken to a plate and keep warm until done cooking the rest of the chicken pieces.
Step 5: To the pan, pour in the sauce and let it simmer until warm and thickened. Just before serving, toss the chicken in the sauce. When done, garnish with some chopped green onions and serve with hot cooked white or brown rice. Enjoy!
Notes
Easily make this vegetarian by replacing chicken with extra-firm tofu. Make sure to press the excess moisture from the tofu. Place them between paper towels, put something heavy on top such as a cast-iron skillet and leave it for a couple of minutes, then continue with the recipe as is. Want to try making this in an Air-Fryer? Be my guest! This is a great Air-Fryer recipe. Simple preheat the fryer to 400 degrees, then evenly add the coated chicken pieces inside, spray with oil, and cook for about 15 minutes. To make this in a Slow Cooker: Combine the sauce ingredients, ready the chicken as stated in the above recipe but cook them for only a minute per side over very high heat until the coating is brown. Using a nonstick cooking spray, grease the slow cooker, then add the chicken, pour in half of the sauce, and coo for 2 to 3 hours on low. After the cooking time, stir in the rest of the sauce. Before serving, garnish with some chopped green onions and serve.
