Chicken Recipes

General Tso’ Chicken

1 Mins read

General Tso’ Chicken

This is a sweet and spicy deep-fried chicken dish that is served in North American Chinese restaurants.

It is said to originate from the Hunan province of China and is named after a well-respected Chinese military leader, General Tso.

 

 

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RECIPE INGREDIENTS

4 boneless skinless chicken thighs, cut into 1″ pieces

1/4 cup plus 1 tablespoon cornstarch, divided

Kosher salt

Freshly ground black pepper

3 tablespoons vegetable oil, divided

2 cloves garlic, minced

3/4 teaspoons crushed red pepper flakes

3/4 c. low-sodium chicken broth

2 tablespoons hoisin sauce

2 tablespoons honey

1/4 cup low-sodium soy sauce

Juice of 1/2 lime

1 head broccoli, cut into florets

Sesame seeds, for garnish

2 cup Cooked rice, for serving

 

 

DIRECTIONS ON GENERAL TSO’ CHICKEN

Add chicken and 1/4 cup cornstarch in a large resealable plastic bag.

Season with salt and pepper and shake to coat.

Pour 2 tablespoons oil in a large pot over medium-high heat.

Shake off excess cornstarch and add chicken to oil. Cook, in batches, until golden for about 7 minutes. Drain on a paper towel-lined plate.

Add remaining 1 tablespoon oil to skillet. Add garlic and red pepper flakes cook until fragrant. 

Add chicken broth, making sure to scrape up any brown bits with a wooden spoon.

Whisk hoisin sauce, honey, soy sauce, and lime juice with remaining 1 tablespoon cornstarch until combined in a medium bowl.

Pour to skillet and simmer until slightly thickened, 1 minute.

To sauce, add broccoli and cook until tender for 5 minutes. Return chicken to skillet and stir to coat. Simmer for 1 more minute.

READ ALSO:   Traditional Acadian Chicken Fricot

Garnish with sesame seeds and serve over rice.

 

RECIPE VIDEO

 

General Tso' Chicken

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 10 grams fat

Ingredients

  • 4 boneless skinless chicken thighs,
  • 1/4 cup plus 1 tablespoon cornstarch, divided
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 3/4 teaspoons crushed red pepper flakes
  • 3/4 c. low-sodium chicken broth
  • 2 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 1/4 cup low-sodium soy sauce
  • Juice of 1/2 lime
  • 1 head broccoli, cut into florets
  • Sesame seeds, for garnish
  • 2 cup Cooked rice, for serving

Instructions

  • Add chicken and 1/4 cup cornstarch in a large resealable plastic bag.
  • Season with salt and pepper and shake to coat.
  • Pour 2 tablespoons oil in a large pot over medium-high heat.
  • Shake off excess cornstarch and add chicken to oil. Cook, in batches, until golden for about 7 minutes. Drain on a paper towel-lined plate.
  • Add remaining 1 tablespoon oil to skillet. Add garlic and red pepper flakes cook until fragrant.
  • Add chicken broth, making sure to scrape up any brown bits with a wooden spoon.
  • Whisk hoisin sauce, honey, soy sauce, and lime juice with remaining 1 tablespoon cornstarch until combined in a medium bowl.
  • Pour to skillet and simmer until slightly thickened, 1 minute.
  • To sauce, add broccoli and cook until tender for 5 minutes. Return chicken to skillet and stir to coat. Simmer for 1 more minute.
  • Garnish with sesame seeds and serve over rice.
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