From jessicagavin.com

General Tso's Chicken

4 servings · 20 min prep · 20 min cook

Ingredients

For the Chicken

• 1 ½ pounds boneless skinless chicken breasts
• 1 teaspoon soy sauce
• 1 teaspoon Shaoxing wine (optional)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup cornstarch

For Frying

• 2 cups vegetable oil

For the Sauce

• ⅓ cup oyster sauce
• ⅓ cup honey
• ¼ cup Chinese black vinegar
• 2 tablespoons chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon hot chili oil
• 1 tablespoon cornstarch

For the Stir-fry

• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 10 dried red chilis
• ¼ cup green onions (1 ½" long pieces)
• ¼ teaspoon white sesame seeds

Steps

1. Cut the 2 tablespoons chicken breast into about 1-inch pieces.
2. In a medium bowl, combine 2 tablespoons chicken, 1 teaspoon soy sauce, 1 teaspoon Shaoxing wine (if using), ½ teaspoon salt and ¼ teaspoon pepper.
3. Toss the seasoned chicken with ½ cup cornstarch to coat evenly.
4. In a wok or large skillet, heat 2 cups vegetable oil over medium-high heat, until it reaches 350°F (177°C).

   5 min

5. Fry in batches. Shake off any excess ½ cup cornstarch from the 2 tablespoons chicken. Carefully add it to the 2 cups oil, frying until golden brown, about 2 to 4 minutes. Transfer to a paper towel-lined sheet pan to drain any excess oil. Repeat with the remaining pieces. Discard the oil from the wok, and carefully wipe with paper towels to clean. If needed, wash and dry the pan.

   10 min

6. In a medium bowl, whisk together ⅓ cup oyster sauce, ⅓ cup honey, ¼ cup vinegar, 2 tablespoons chicken broth, 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon chili oil, and 1 tablespoon cornstarch. Set aside.
7. Heat a wok over medium-high heat. Add 1 tablespoon vegetable oil. Once the oil is 1 teaspoon hot, add 2 teaspoons garlic, 2 teaspoons ginger, 10 dried chilis, and ¼ cup green onions, and stir-fry for 30 seconds. Add the 1 teaspoon sauce, stir and cook until thickened, 60 to 90 seconds—season with ½ teaspoon salt, ¼ teaspoon pepper, and chili oil to taste. Add the fried 2 tablespoons chicken pieces, and stir to coat evenly.

   2 min

8. Garnish with ¼ teaspoon sesame seeds and serve hot.

Nutrition

Per serving

kcal

502

protein

37 g

carbs

44 g

fat

19 g

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