General Tso’s Chicken

General Tso’s Chicken! Your new favorite dinner is here! Breaded chicken in a tangy sauce will be a perfect addition to your dinner rotation.

Just a short time ago, I mentioned my never-ending battle of take-out food vs cooking at home.

Guys, you know how it is..the kids..the house. Um..just life. Some days you want to feed everyone cold cereal and call it a day. I’ve been there.Tell me you have been too!

To help you out a bit in your dinner department dilemma, today we have the classic General Tso’s chicken.

I’ve eaten this dish quite a few times at my favorite take-out places, but, have never made it at home. I’m so glad I did. This homemade version is so much better than any take out place we’ve had it from.

This dish is not tough to make at all. It does involved some hands on time with the frying of the chicken pieces, but, they do cook really quickly, so, you will have them done in no time at all.

Here is a breakdown:

• First, you will bread your chicken pieces with a simple cornstarch and egg white coating. The mixture will be thick and bit gooey, but, let the chicken pieces sit for about 15 minutes. This will help the coating stick to the chicken.
• Then, you fry each one in oil for about 5 minutes or so. Be sure to work in batches and don’t crowd the pan. They will cook fast..keep a close eye on them! After frying, let them drain on a piece of paper towel or paper napkin.
• Finally, coat the cooked chicken pieces in a so very delicious sweet and tangy sauce. So good. 😋
• Serve with brown (or white rice) and a broccoli and your dinner dilemma is over.

Simple, delicious with tons of flavor. This one is a great addition your dinner rotation!

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Yield: Serves: 6

General Tso's Chicken

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Your new favorite dinner is here! Breaded chicken in a tangy sauce will be a perfect addition to your dinner rotation.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

FOR CHICKEN:

• 1 lb boneless chicken breast, cut into 1 inch pieces
• 1 egg white
• 2 tsp sesame oil
• 2 TBSP soy sauce
• 1/3 cup cornstarch
• canola oil, for frying

FOR SAUCE:

• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 cup chicken broth
• 1/4 cup low sodium soy sauce
• 1 TBSP cornstarch
• 3 TBSP brown sugar
• 1 tsp minced garlic
• 1 TBSP sesame oil

Instructions

1. In a large bowl, mix together cornstarch, egg white, soy sauce and sesame oil.
2. Add in chicken pieces and stir to coat. Your mixture will be thick and a bit gooey. Let chicken mixture sit for 15 minutes.
3. While chicken is sitting, make sauce.

FOR SAUCE:

1. In a skillet or saucepan, heat sesame oil with minced garlic. Let it cook for a few minutes or until fragrant.
2. Then, add in ground ginger, garlic powder, chicken broth, soy sauce, brown sugar and cornstarch. Whisk until smooth. Let mixture cook until thicken.
3. Then, lower heat and keep it warm until your chicken is cooked, stirring occasionally.

TO MAKE CHICKEN:

1. Heat about 2 inches of canola oil in a large heat safe pan. When oil is ready, cook each piece of coated chicken for approx 4-5 minutes on each side. Your chicken should cooked fully, and be dark brown.
2. Cook the chicken in batches. About 4-5 pieces at a time. Don’t over crowd your pan.
3. Remove cook chicken and let them drain on a plate lined well with paper towels.
4. When your all your chicken is fully cooked, add to sauce and stir gently to coat completely.
5. Serve over brown or white rice

Notes

• Adapted from Foodie with Family

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 249Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 65mgSodium: 897mgCarbohydrates: 15gFiber: 0gSugar: 6gProtein: 26g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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