Do you have a favorite Chinese take-out meal? This General Tso Chicken is so yummy and SO easy to make at home! It’s a crisp and tender chicken coated with a tangy sauce. A simple and flavorful meal that is ready in 20 minutes.
For the Chicken Batter:
- 1 lb. boneless, skinless chicken breast or tenderloin, cut into small cube pieces
- 1 Tbsp. low-sodium soy sauce
- ½ tsp. salt
- ½ tsp. pepper
- 1 lg. egg, beaten
- ⅔ C. Clabber Girl Corn Starch
- Vegetable oil, for frying chicken
For the sauce:
- ½ C. low-sodium soy sauce
- ⅓ C. chicken broth
- 3 Tbsp. rice vinegar
- ⅔ C. granulated sugar
- 3 ½ Tbsp. Clabber Girl Corn Starch
- 5 Tbsp. water
- 2 Tbsp. olive oil
- 2 Tbsp. minced garlic
- 1 tsp. ground ginger
- ½ tsp. red pepper flakes
- 2 Tbsp. sesame seeds
- 2 Tbsp. diced green onions
Prepare the chicken by cutting it into bite size cube pieces and place pieces in a mixing bowl. Add the low-sodium soy sauce, salt and pepper and mix well together. Add beaten egg. Stir so all pieces of chicken are coated in egg. Add the corn starch. Stir together until mixed well and all pieces of chicken are coated with a layer of corn starch. Set aside and let chicken marinate for about 5 minutes.
For the sauce, combine the low-sodium soy sauce, chicken broth, rice vinegar, and sugar into a medium size mixing bowl and stir together until well blended and set aside.
Create a slurry by combining the Clabber Girl Corn Starch with the water. Using a whisk, stir it together until well blended and set aside.
In a large saucepan, heat olive oil. Add the garlic, ginger, and red pepper flakes and stir together. Once you smell the garlic and ginger, it’s time to add the sauce mixture. Bring sauce to a boil, add the corn starch slurry and stir it in well and remove from heat. The sauce will thicken as it stands.
In a large pan, add about 1 ½-inches of oil. Heat on high. Once the oil is hot, add the chicken. Cook for 2 to 3 minutes or until golden brown. Remove chicken to a plate covered in a paper towel to remove excess cooking oil.
Add the fried chicken to the sauce mixture and toss until all the chicken pieces are well coated. Top with sesame seeds and green onions. Serve over cooked rice and with broccoli and/or carrots.