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The origins of General Tso's Chicken are as intriguing as its flavor profile. Named after General Tso Tsung-t'ang, a 19th-century Chinese military leader, the dish’s connection to the general is somewhat tenuous. It is believed that the recipe was first introduced in the United States in the 1970s by Chef Peng Chang-kuei, a Hunan native who aimed to share the distinct flavors of his homeland. However, the dish we know and love today is a far cry from its original form, having undergone numerous adaptations to cater to American palates.

General Tso Chicken

Discover the irresistible flavors of General Tso's Chicken, a beloved dish that combines crispy chicken with a rich, savory sauce for a delightful culinary experience. This recipe guide will walk you through creating your very own General Tso's Chicken at home, with tips on perfecting the marinade, frying techniques, and customizing for dietary preferences. Click through to explore delicious recipes that will impress your family and friends!
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces

¼ cup cornstarch

2 eggs, beaten

½ cup all-purpose flour

Oil for frying (vegetable or canola)

1 tablespoon sesame oil

3 cloves garlic, minced

1 inch fresh ginger, grated

3-4 dried red chilies (adjust for heat preference)

¼ cup soy sauce (low sodium)

2 tablespoons rice vinegar

2 tablespoons sugar (preferably brown sugar)

1 tablespoon hoisin sauce

1 teaspoon sesame seeds

3 green onions, sliced for garnish

Instructions
 

In a bowl, mix the diced chicken with a pinch of salt and pepper. Let marinate for about 15 minutes.

    Prepare your dredging station: place cornstarch in one bowl, beaten eggs in another, and flour in a third.

      Heat oil in a wok or large skillet over medium-high heat.

        Dredge each piece of chicken in cornstarch, dip into the beaten eggs, and then coat with flour. Shake off excess flour.

          Fry the chicken in batches until golden brown and cooked through, about 5-6 minutes. Remove and place on a paper towel to drain excess oil.

            In the same pan, drain excess oil, leaving about 1 tablespoon. Add sesame oil, minced garlic, and grated ginger. Sauté for 30 seconds until fragrant.

              Add dried red chilies and stir-fry briefly before adding soy sauce, rice vinegar, sugar, and hoisin sauce.

                Allow the sauce to simmer for a minute until slightly thickened.

                  Toss the fried chicken pieces in the sauce until well coated. Cook for an additional 2 minutes, ensuring chicken is hot.

                    Serve hot, garnished with sesame seeds and sliced green onions on top.

                      Prep Time: 20 min | Total Time: 40 min | Servings: 4