Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
General tso chicken | wefacecook.com General tso chicken | wefacecook.com
Recipe

GENERAL TSO CHICKEN

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 20 minutes
Totaltime: 40 minutes

Ingredients

  • for the chicken:
  • 1 pound chicken breasts cut into bite size pieces
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 egg white
  • 3 tablespoons cornstarch
  • sauce:
  • 1 teaspoon canola oil
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • few tablespoons of chopped green onion
  • dried red chilies (optional)
  • 3/4 cup chicken stock or water
  • 1 tablespoon tomato paste
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 tablespoon chili/garlic paste
  • 1/2 teaspoon toasted sesame oil
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons cornstarch (for a thinner sauce, start with a tablespoon)
  • rice:
  • 1 cup jasmine or basmati rice
  • 1 3/4 cups water
  • generous pinch of salt
  • Bring the water and salt to a boil, add the rice, stir and cover. Cook for 20 minutes over low heat. Turn the heat off, let set for 10 minutes, fluff with a fork.

Preparation

  • Cook the rice:
    Bring the water and salt to a boil, add the rice, stir and cover. Cook for 20 minutes over low heat. Turn the heat off, let set for 10 minutes, fluff with a fork.

    Marinate the chicken
    Combine the soy sauce, sesame oil, egg white and cornstarch in a medium bowl. Whisk together to a creamy consistency.
    Toss the chicken in batter to coat. Allow to sit while preparing the sauce.

    Make the sauce
    Heat canola oil in a medium saucepan over medium heat. Add the garlic, ginger, green onions and red chiles (if using) and stir around until very fragrant - 30 seconds to a minute.
    Add in the chicken stock or water.Then add the sesame oil, soy sauce, tomato paste, rice wine vinegar, chili/garlic paste, and the brown sugar. Mix this together very well and bring it up to a boil.
    Adjust the taste to make the sauce spicier or sweeter adding a little more vinegar for extra tang.
    Combine a few tablespoons of the the warm sauce in a measuring cup with 1 1/2 tablespoons of cornstarch and whisk until there are no clumps.
    Pour that mixture back into the sauce pan and let boil for a few minutes until thick.
    Set the heat to low.

    Cook the chicken
    Heat a pan over medium high heat with a small amount of oil covering the entire bottom. Make sure the oil is very hot before you add the chicken.
    Cook the chicken in multiple batches for a couple of minutes on each side to get it crisp and golden brown on all sides. Use a wire screen to cover the pan as oil may splatter.
    Once a batch of chicken is cooked, set it aside on a plate.

    Combine chicken and sauce in a clean pan. Mix to combine and let simmer together for a few minutes.
    Serve over white rice with chopped green onion and some steamed veggies
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note