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General Tso's Chicken
Created by: Howcan Team
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup low-sodium soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1/4 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, chopped, for garnish
- Cooked white rice, for serving
Instructions
- In a large bowl, toss the chicken pieces with 1/4 cup of cornstarch until evenly coated.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the coated chicken pieces and cook until golden and crispy, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add a bit more oil if needed, then add the minced garlic, ginger, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, and chicken broth. Pour the sauce into the skillet and bring to a simmer.
- Stir in the cornstarch and water mixture, and cook until the sauce thickens, about 2-3 minutes.
- Add the cooked chicken back into the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until the chicken is heated through and the sauce is thick and glossy.
- Serve the General Tso's Chicken over cooked white rice and garnish with chopped green onions. Enjoy!
General Tso's Chicken is a popular Chinese dish with a sweet and spicy flavor profile. Legend has it that the dish is named after General Tso Tsung-tang, a Qing dynasty military leader, but its true origins are debated. Some believe it was created in Taiwan in the 1950s, while others attribute its creation to a chef in New York City in the 1970s. The dish features crispy, deep-fried chicken pieces coated in a tangy sauce made from soy sauce, sugar, and vinegar, and often garnished with green onions. Today, the best versions of this dish can be found in authentic Chinese restaurants, where chefs skillfully balance the flavors and textures. It's important to get the crispy coating just right and achieve the perfect balance of sweet and spicy in the sauce. Some alternative methods for making this dish include using tofu or cauliflower instead of chicken for a vegetarian twist.
40 min
4
450 calories
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