General Tso's Chicken
If you’re craving takeout flavors without picking up the phone, General Tso’s Chicken & Broccoli is the perfect dish to make at home.
Servings: 4 servings
Calories: 668kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 1 large egg
- 1 cup cornstarch
- 1 teaspoon baking soda
- 6 tablespoons water
- 1 tablespoon oil
- 1 pound broccoli cut into florets
For the sauce
- 2 tablespoons peanut oil
- 5-10 mild to hot dried chili pepper cut in half
- 6 cloves garlic roughly chopped
- 1/4 cup ketchup
- 3 tablespoons oyster sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons light soy sauce
- 1/2 cup chicken broth
- 2 tablespoons cornstarch + 2 tbsp water
- 3/4 cup granulated sugar (more or less as you like)
- 1/4 cup apple cider vinegar
Instructions
- Cut the chicken into 2" pieces. Add an egg, cornstarch, baking soda, and 3 ounces water. Use your hands to mix it all togehter until smooth. Add the oil and mix to combine. Refrigerate for 30 minutes.
- In a large pan or cast iron skillet, heat 2 inches of high smoke point oil (like peanut oil) until it reaches 375°F. Place some paper towels under a wire rack, to put the chicken on when it's done.
- Add the chicken pieces, one by one so they don't stick together. Don't crowd the pan. Cook the chicken in batches if it doesn't fit well. Cook for 1 minute. Using a slotted spoon, transfer the chicken to the wire rack. Let cool for 3 minutes.
- Now heat the oil to 425°F. Transfer the chicken back to the oil and cook for 1 more minute, then again transfer the chicken to the wire rack.
- To cook the broccoli, set a steamer basket inside a pot with 2 inches of water and a pinch of salt. Once boiling, add the broccoli florets and cover the pan. Let cook for 1 minute, then remove from the water.
- To make the sauce, get a wok or large skillet and heat 2 tablespoons of oil over medium-high. Add the chilies and cook until fragrant, about 1 minute. Then add the garlic and cook until fragrant, about 1 more minute. Stir in the ketchup, oyster sauce, soy sauces, and chicken broth. Bring to a boil and reduce the heat to a simmer. Cook for 2 minutes.
- Pour in the cornstarch slurry and stir until thickened. Stir in the sugar until dissolved, then add the vinegar.
- Add the chicken pieces back to the wok with the sauce. Toss to coat. Serve over broccoli.
Nutrition
Calories: 668kcal | Carbohydrates: 86g | Protein: 43g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 156mg | Sodium: 1817mg | Potassium: 1128mg | Fiber: 4g | Sugar: 43g | Vitamin A: 1068IU | Vitamin C: 105mg | Calcium: 90mg | Iron: 2mg