PREP TIME: 25 MINS | COOK TIME: 25 MINS | TOTAL TIME: 50 MINS | SERVINGS: 4
Now I can easily make my favorite Chinese takeout at home with this simple recipe. General Tso’s Chicken features pan-fried chicken pieces tossed in a sweet, sticky sauce made with ginger, garlic, soy sauce, dried red chilies, and rice wine vinegar. Enjoy this kid-friendly and healthier takeout alternative any time with this easy recipe.
Ingredients
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2 large egg whites
1 1/2 lbs. boneless, skinless chicken breasts, cut into small pieces
1/2 c. all-purpose flour
1/2 c. oil (vegetable or canola oil)
1/2 c. cornstarch
salt and freshly ground black pepper
Sauce:
3 cloves garlic, minced
2/3 c. hoisin sauce
1/3 c. low-sodium soy sauce
1/3 c. rice vinegar
1/4 c. light brown sugar, packed
1 tsp ground ginger, or 1 tbsp fresh minced ginger
1 1/2 tsp cornstarch
1/2 tsp crushed red pepper flakes or more, to taste
How to make General Tso’s Chicken
Step 1: To a bowl, add the sauce ingredients and mix well until combined. Set aside.
Step 2: To a large ziplock bag, add the cornstarch, flour, salt, and pepper. Seal the bag and shake until blended. In another bowl, beat 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. Seal the bag again and shake to evenly coat the chicken pieces in the cornstarch mixture.
Step 4: Into a hot large skillet over medium-high heat, add the oil. Once the oil is shimmering, add some of the chicken pieces and sear for about 2 to 3 minutes per side until the coating turned golden brown and the chicken is completely cooked. Sear the chicken pieces in 2 to 3 batches to avoid overcrowding the pan. To a plate, transfer the cooked chicken and set it aside.
Step 5: To the same pan, add the sauce and let it simmer until warm and thickened. Just before serving, toss the chicken in the sauce. Serve immediately with hot cooked white/brown rice and garnish with some chopped green onions. Enjoy!
Notes:
To make this vegetarian, swap chicken with extra-firm tofu. Place the tofu in between paper towels and press out the excess moisture by putting something heavy on top, such as a cast-iron skillet. Leave this for a couple of minutes. Then, proceed as with the chicken.
To make this in an Air fryer: Evenly spread the chicken after coating in a preheated air fryer. Spray with olive oil and set to cook for 15 minutes at 400 degrees.
To make this in a slow cooker. Start by whisking the sauce ingredients until well combined. Prep the chicken as instructed and cook for about 1 minute per side over very high heat until the coating is browned but not cooked through. Using a nonstick spray, spray your slow cooker. Place the chicken on the bottom and pour half of the sauce over it. Set to cook for 2 to 3 hours on low. Then, stir in the rest of the sauce. Before serving, garnish with some chopped onions.
Nutrition Facts:
Calories: 556 kcal, 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
- 2 large egg whites
- 1 1/2 lbs. boneless, skinless chicken breasts, cut into small pieces
- 1/2 c. all-purpose flour
- 1/2 c. oil (vegetable or canola oil)
- 1/2 c. cornstarch
- salt and freshly ground black pepper
- Sauce:
- 3 cloves garlic, minced
- 2/3 c. hoisin sauce
- 1/3 c. low-sodium soy sauce
- 1/3 c. rice vinegar
- 1/4 c. light brown sugar, packed
- 1 tsp ground ginger, or 1 tbsp fresh minced ginger
- 1 1/2 tsp cornstarch
- 1/2 tsp crushed red pepper flakes or more, to taste
Instructions
Step 1: To a bowl, add the sauce ingredients and mix well until combined. Set aside.
Step 2: To a large ziplock bag, add the cornstarch, flour, salt, and pepper. Seal the bag and shake until blended. In another bowl, beat 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. Seal the bag again and shake to evenly coat the chicken pieces in the cornstarch mixture.
Step 4: Into a hot large skillet over medium-high heat, add the oil. Once the oil is shimmering, add some of the chicken pieces and sear for about 2 to 3 minutes per side until the coating turned golden brown and the chicken is completely cooked. Sear the chicken pieces in 2 to 3 batches to avoid overcrowding the pan. To a plate, transfer the cooked chicken and set it aside.
Step 5: To the same pan, add the sauce and let it simmer until warm and thickened. Just before serving, toss the chicken in the sauce. Serve immediately with hot cooked white/brown rice and garnish with some chopped green onions. Enjoy!
Notes
To make this vegetarian, swap chicken with extra-firm tofu. Place the tofu in between paper towels and press out the excess moisture by putting something heavy on top, such as a cast-iron skillet. Leave this for a couple of minutes. Then, proceed as with the chicken. To make this in an Air fryer: Evenly spread the chicken after coating in a preheated air fryer. Spray with olive oil and set to cook for 15 minutes at 400 degrees. To make this in a slow cooker. Start by whisking the sauce ingredients until well combined. Prep the chicken as instructed and cook for about 1 minute per side over very high heat until the coating is browned but not cooked through. Using a nonstick spray, spray your slow cooker. Place the chicken on the bottom and pour half of the sauce over it. Set to cook for 2 to 3 hours on low. Then, stir in the rest of the sauce. Before serving, garnish with some chopped onions.
