General Tso’s Chicken is a Chinese restaurant favorite that’s really quite easy to duplicate at home. There are a lot of home versions but this one is my personal favorite.

Restaurant quality! I have eaten this dish in a lot of different Chinese restaurants and most don’t even come close to this one.

It’s an easy recipe to put together though not as easy as a 20-min prep recipe may seem. It’s also easy to vary the amount of heat. Something you have no control over with the restaurant version.

Set your kitchen up like a kitchen show, with all the ingredients ready beforehand and you’ll be ready to wok and roll!

A fabulous dish! Worth the effort! Definitely a keeper.

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General Tso's Chicken

Ingredients

1 large egg beaten
1/4 teaspoon salt
1 pinch black pepper
2 tablespoons cornstarch
1 lb boneless skinless chicken thighs cut into 1 inch cubes

Ingredients for the Sauce

2 1/2 tablespoons dark soy sauce
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons hoisin sauce
3 teaspoons sugar
3 teaspoons chinese rice wine vinegar
1 1/2 teaspoons dry sherry

Ingredients for the Rest

peanut oil
cornstarch for dusting
8 small dried hot chili peppers
1/4 cup finely sliced green onion
4 cups broccoli florets steamed

Instructions

Mix together the egg, salt, black pepper, and cornstarch in a bowl. Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
In a small bowl, combine the soy sauce, garlic, ginger, hoisin sauce, sugar, rice wine vinegar, and sherry for the sauce; reserve.
Heat a wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and heat to 350 degrees F.
With tongs, remove the chicken cubes individually from the bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
Deep-fry the chicken pieces for 1 1/2-2 minutes, until browned and crisp. Turn off the heat, and remove the chicken with a wire strainer and drain over a bowl. Pour off all but 1 1/2 tbsp. of the oil from the wok.
Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more. Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
Stir the sauce mixture into the wok,stirring well, until the sauce thickens into a nice glaze. Add the chicken and chilis/onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.

Place on a platter and garnish with the steamed broccoli florets.

Serve with rice.

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