General Tso's Chicken
This easy General Tso's chicken recipe is ready in under 30 minutes! You'll love the spicy, sticky-sweet sauce and crispy chicken. So good!
Foto: Well Plated
Ingredients
- 1 pound chicken tenders or chicken breast (cut into bite-sized pieces)
- 3 tablespoons low-sodium soy sauce
- 1 ½ teaspoons chili-garlic sauce (Sambal Oelek)
- 1 ½ teaspoons sesame oil
- 1 tablespoon honey or pure maple syrup
- ⅛ teaspoon baking soda
- 3 tablespoons cornstarch
- 1 tablespoon canola oil
- 5 large green onions (scallions) (or 7 small green onions white parts (bulbs) removed and cut into 1/2-inch pieces (about 1 bunch))
- 1 tablespoon toasted sesame seeds
- ¼ cup water
- 2 ½ tablespoons low-sodium soy sauce (plus additional to taste)
- 2 tablespoons hoisin sauce
- 1 tablespoon grated fresh ginger
- 1 to 2 tablespoons chili garlic sauce (Sambal Oelek; the more you add, the spicier the chicken)
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- Prepared brown rice
- 2 tablespoons sesame seeds (optional)
- 1 tablespoon canola or grapeseed oil
- 12 ounces chopped vegetables (I use a frozen stir fry medley)
Steps
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Place the chicken in a medium bowl. Top with the soy sauce, chili-garlic sauce, sesame oil, honey, and baking soda. Let sit 15 minutes or refrigerate for up to 1 day.
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While the chicken rests, whisk together the sauce ingredients until smoothly combined: water, soy sauce, hoisin, ginger, chili garlic sauce, rice vinegar, cornstarch, and sesame oil.
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Cook the chicken: Heat the canola in a wok or large skillet over medium-high heat. Sprinkle the 3 tablespoons cornstarch over the chicken. Stir to evenly coat, using a spoon to separate the pieces and ensure each is nicely coated.
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Once the oil is hot, with a large spoon, add the chicken to the pan a few pieces at a time, distributing it in an even layer (discard any remaining marinade). Cook on the first side until golden, about 1 minute. With tongs, flip and cook on the remaining sides, stirring periodically, until the chicken is deeply golden brown on all sides and completely cooked through, about 3 minutes more.
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If you will be cooking the vegetables: Remove the chicken to a plate. With a paper towel, carefully wipe out the pan. Heat the canola oil and stir fry the veggies until crisp tender, about 4 minutes. Return the chicken to the pan.
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Add ¾ of the green onion to the pan and cook 1 minute, stirring constantly. Pour in the sauce, tossing to coat the chicken evenly. Let cook 1 to 2 minutes more, tossing constantly, until the sauce is thickened and deliciously sticky. Stir in 1/2 tablespoon sesame seeds. Sprinkle the remaining green onion and sesame seeds over the top. Serve hot with rice, quinoa, or cauliflower rice, as desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| chicken tenders or chicken breast | 1 pound | - | - |
| low-sodium soy sauce | 3 tablespoons | - | - |
| chili-garlic sauce | 1.5 teaspoons | Rp 140.000/kg | Rp 21.000 |
| sesame oil | 1.5 teaspoons | - | - |
| honey or pure maple syrup | 1 tablespoon | - | - |
| ⅛ teaspoon baking soda | - | - | - |
| cornstarch | 3 tablespoons | - | - |
| canola oil | 1 tablespoon | - | - |
| large green onions | 5 | - | - |
| toasted sesame seeds | 1 tablespoon | - | - |
| water | 0.25 cup | - | - |
| low-sodium soy sauce | 2.5 tablespoons | - | - |
| hoisin sauce | 2 tablespoons | - | - |
| grated fresh ginger | 1 tablespoon | - | - |
| to 2 tablespoons chili garlic sauce | 1 | - | - |
| rice vinegar | 1 tablespoon | - | - |
| cornstarch | 2 teaspoons | - | - |
| sesame oil | 1 teaspoon | - | - |
| Prepared brown rice | - | - | - |
| sesame seeds | 2 tablespoons | - | - |
| canola or grapeseed oil | 1 tablespoon | - | - |
| chopped vegetables | 12 ounces | - | - |
*Estimated market prices, may vary by region
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