general tso’s chicken

General Tso's Chicken I One Lovely Life One of the best things of being married to Michael is that he is never ever at a loss for meal ideas. He’s also remarkably willing to talk about food with me. I read cookbooks like mad and he is always willing to talk about what looks or sounds good.

Because he’s so accomodating, I love making things I know he’s passionate about. General Tso’s chicken is one of those things. He’s literally been talking about it for 6 months. I’ve been reading and combining recipes for months, and I finally came up with a great one.

General Tso's Chicken I One Lovely Life As most recipes are, this recipe is pretty adaptable–the sauce could be used on a vegetable stir-fry or over tofu if you’re going meatless, you can make it spicier, decrease the ginger, etc. Make it your own. That’s what cooking is all about anyway.

I loved the combination of flavors–sweet, tangy, gingery, slightly spicy…everything I love about Asian food!

General Tso's Chicken I One Lovely Life

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General Tso’s Chicken


Ingredients

Scale
  • 2lb chicken breast, cut into bite-sized pieces
  • 78Tbsp cornstarch
  • 1 tsp salt
  • 1/2tsp pepper
  • canola or olive oil
  • 3 green onions, sliced
  • sesame seeds for garnish, optional
  • for sauce:
  • 4 1/2Tbsp hoisin sauce*
  • 4 1/2Tbsp ketchup
  • 5Tbsp rice vinegar
  • 4Tbsp soy sauce or gluten free tamari
  • 1Tbsp sesame oil
  • 3/4c brown sugar
  • 3/4c water
  • 2 1/2Tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/41/2tsp red pepper flakes (depending on your heat preference)

Instructions

  1. In a shallow bowl, combine cornstarch, salt, and pepper. Dredge chicken pieces in cornstarch mixture and tap off excess. (You can also put the chicken and cornstarch mixture in a large plastic bag or container and shake to coat).
  2. In a large skillet over medium-high heat, cook chicken pieces in batches, using a small drizzle of olive or canola oil to cook each batch.
  3. Make sauce by combining all sauce ingredients in a small mixing bowl. Return chicken to skillet and pour in sauce. Stirring occasionally, cook over medium heat until thickened, about 3-6 minutes. Top with sliced green onions and sesame seeds.

Notes

*Gluten free notes: BE SURE your hoisin sauce is gluten free. Premier Japan has a wheat free version, as does Wok Mei brand. Or, you can make your own. Gwyneth Paltrow has a good recipe. San-J make a great gluten free tamari.

 

27 Comments

  1. Just made it. Turned out well (am sure will be better with practice), but the sauce is on the mild side. The General has always been a bit angrier whenever I have had it at restaurants. I am thinking that a tablespoon of sambol / garlic chili sauce found next to Sriracha in stores should get the perspiration started. And as always, a little Sriracha on the side.

    I made this with a lot of broccoli florets and a whole yellow onion in 1/2in pieces. Made the sauce the night before to get the flavors to marry.

  2. I came across this today, and made it tonight. This was AMAZING! My hubby and I both scarfed it down. So much better than our local Asian restaurant. Even my in-laws were drawn in by the smell (Couldn't eat it though due to lent!) They called dibs on the leftovers for tomorrow! I also made pot stickers and used the extra sauce in the pan to dip them in… To Die For!

  3. I tried this dish a few nights ago, and it was absolutely DELICIOUS! I've never really cooked asian food before so I was a little scared by the long list of ingredients (most of which I had to buy for the first time ever) but it was so worth it!

    All my roommates tried it too, and each of them loved it! Great recipe! Keep them comin'!

  4. Omigosh – this meal is absolutely delicious. My husband and I both loved it and I already can’t wait to make this dish again!

  5. Haha…my husband did just that tonight! We finished eating the leftovers and towards the end of the meal he was scraping what was left of the sauce out of the bowl. Now that is the sign of a delicious meal!

  6. This recipe was wonderful. For anyone who finds the flavor of ginger to be overwhelming, I would suggest cutting the ginger in half. I made it with the full amount of ginger and it was quite good, but the ginger flavor was very potent.

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