General Tso's Chicken

Name: General Tso's Chicken
Total time: 27 min
Yield: 4 servings
Cuisine: Indonesian
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)

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!

⏱️ 27 min 🔪 Prep: 15 min 🔥 Cook: 12 min 📊 Medium ⭐ 5.0 (17) 👁️ 23 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

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

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.
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.
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.
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.
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.
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.