This General Tso’s Chicken is a delicious bite-sized fried chicken tossed in a zesty chile sauce and served with sesame seeds and green onions.
This is a sponsored conversation written by me on behalf of Lee Kum Kee. The opinions and text are all mine.
Learn more about Lee Kum Kee Products at:
Oyster Sauce: https://usa.lkk.com/en/products/panda-brand-oyster-flavored-sauce
Sesame Oil: https://usa.lkk.com/en/products/pure-sesame-oil
Ingredients for this recipe:
For the Chicken:
• 2 7-9 ounce chicken breasts cut into ½” pieces
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 3 tablespoons Lee Kum Kee Pure Sesame oil
• 1 large egg
• ½ cup corn starch
• ½ cup all-purpose flour
• Sea salt and pepper to taste
• Oil for frying
For the Sauce:
• ¼ thinly sliced yellow onion
• 4 finely minced cloves of garlic
• ½” piece thinly sliced peeled fresh ginger
• 3 tablespoons rice vinegar
• 3 tablespoons water
• 3 tablespoons soy sauce
• 1 ½ tablespoons sugar
• 2 tablespoons honey
• 2 tablespoons Lee Kum Kee Panda Brand Oyster Flavored Sauce
• 10-12 dried mild Thai chiles
• 2 tablespoons Lee Kum Kee Pure Sesame oil
• slurry: 1 tablespoon water mixed with 1 tablespoon corn starch
Serves 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Procedures:
1. For the chicken in a large bowl toss the chicken with the soy sauce, sugar, sesame oil, egg, salt, and pepper until combined and place in the refrigerator while prepping up everything else.
2. For the sauce whisk together the vinegar, water, soy sauce, sugar, honey, oyster sauce, and Thai chiles until combined and set aside.
3. Next, take the chicken out of the fridge and mix it with corn starch and flour until completely combined and then add 1 piece of chicken at a time until half of it is in a deep fryer or a large pot or wok with cooking oil at 350°. Cook the chicken in 2 batches so that it does not stick together.
4. Set the chicken aside on a plate or sheet tray lined with paper towels to drain off any excess oil.
5. For the sauce, drain off all of the frying oil and add 2 tablespoons of sesame oil and stir fry the onions, garlic, and ginger over medium-high heat for 1 to 2 minutes.
6. Next, add the pre-mixed sauce into the wok and bring to a boil. Immediately pour in the water mixed with corn starch and mix to thicken the sauce.
7. Once thick, add in the cooked fried chicken and toss until coated in the sauce.
8. Serve with sesame seeds and green onions.
Chef Notes:
Make-Ahead: You can make this recipe up to 1 hour ahead of time but keep the chicken separate from the sauce. Keep both of them warm before tossing and serving.
How to Reheat: Add some sesame oil to a large wok over medium heat and add your desired amount of general Tso’s chicken to the wok and stir fry for 2 to 3 minutes or until hot. You can also cook in a microwave-safe bowl until hot.
How to Store: Cover and place in the refrigerator for up to 3 days. This will not freeze well.
You can absolutely use a combination of white meat or dark meat or just one or the other. Be sure to remove the bone and skins before cutting into bite-size pieces.
When mixing the flour and corn starch in with the marinated chicken, the batter should resemble a thick tempura-style batter.
To make a slurry mix together 1 tablespoon of water with 1 tablespoon of corn starch until combined.
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