General Tso's Chicken
"Homemade General Tso's Chicken!"Serves 4 | Prep Time 45 minutes (If you are de-boning your chicken) | Cook Time 30 minutes
Why I Love This Recipe
I love spicy food, I always have, so General Tso's always had a special place in my heart. When I came across this recipe I was very excited. And though the recipe that I use is not the exact recipe I found you can find that recipe here. https://www.pinterest.com/pin/327848047863345855/
The first thing that you are going to find that is different is the red chili flakes, also known as red pepper flakes. 1/2 TSP is not enough to add any type of heat to the dish, so we added a little more to that. I added in a couple more directions to the original recipe because I found that having everything ready made things go so much more smooth while cooking and trying to cook.
If you love General Tso's Chicken, and you love to have left overs, then you want to at LEAST double this recipe. If you have an actual family to feed then you want to at least triple it. Everyone loved this dish, it went quick, and there was only about a half of a serving left, with a double recipe made! What little was left held up great in the fridge, and tasted just as good when reheated. When you look at the amount in the pan, when you are finished, it really doesn't look like much.
Let me know what you think!
Ingredients You'll Need
1lb Chicken thighs cut into 1 inch chunks
1/4 cup cornstarch
1 TBSP ginger, minced
3/4 TSP red chili flakes/Red Pepper Flakes
2 cloves garlic, minced
oil for frying
For the sauce:
3 TBSP rice vinegar
3 TBSP soy sauce
2 TSP Hoisin Sauce
1/4 cup water
3 TBSP Sugar
1 TBSP cornstarch
Toss the chicken thighs with the 1/4 cup of cornstarch and let it sit while you mix the sauce ingredients.
Add the rice vinegar, soy sauce, hoisin sauce, water, sugar, and TBSP of cornstarch in a small bowel and whisk together.
Grate the ginger, mince the garlic, and add those and the red chili flakes onto a small plate, or bowel, and put them to the side.
Add the chicken to a pan with the oil and fry until crispy. You are not going to be able to fry all of the chicken at once, put as many as you can to the pan without letting them stick together to fry. Take out of the pan when golden brown and put on a paper towel to drain while you are frying the rest of the chicken.
Remove chicken from the pan and drain all but a tablespoon of oil. Add the chili flakes, ginger, and garlic to the oil. Even if you double this recipe only use 1 tablespoon of oil, it's more than enough to saute the ingredients.
Cook until you smell the garlic (about 30 seconds to 1 minute).
Add in the chicken and toss, then add in the sauce.
Stir the mixture until the sauce thickens, this is going to take more than thirty seconds (like the original recipe suggests), I would suggest doing it for at least 2 minutes, or until the sauce actually thickens.
If you aren't cooking anything else then serve immediately. However if you are still cooking other food then turn your oven onto 150 degrees and put the pan in the oven to keep it warm. The longer the chicken sits the more spicy it gets, and the food sitting will NOT take away from the taste or the flavor!
Pairs Well With
Vegetable Lo Mein, Garlic Green Beans, Sweet and Sour Chicken, Fried Rice, Egg Rolls, Chicken on a Stick