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General Tso's Chicken

The Ingredients

For the Marinade & Sauce

1+1/2 lbs boneless, skinless chicken breast

1/4 cup lite soy sauce

1/4 cup Japanese rice wine

1/4 water

1 tbsp toasted sesame oil

2 tsp Asian hot chili sauce

1/4 tsp salt

5 cloves of garlic

3 fingers of ginger, about the size of your thumb

2 tbsp cornstarch

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Carmel Sauce

1/2 cup sugar (If using toasted sugar, only use 1/3 cup)

1/4 cup water

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Crispy Panko Breading

1/2 cup panko

1/4 tsp black pepper

1/8 tsp cayenne pepper

1 tbsp ground ginger

1/2 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1 egg

1 tbsp water

Veggies {pick your own, but here are some suggestions!):

  • snow peas

  • green beans

  • snap peas

  • red bell peppers

  • shredded carrots

  • peas

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  • whisk

  • cookie sheet

  • large nonstick skillet or wok

  • cookie cooling rack

  • spray canola or vegitable oil

  • tongs

  • gallon size ziplock

The Prep

Doing all of the prepwork for this meal makes it so, so much easier because once the chicken goes in the oven, everything moves very quickly.

  • peel & grate the ginger and reserve 1 1/2-2 tbsp, wrap the remaining fingers in plastic wrap & store it in the freezer

  • Roughly Chop the onion

  • Puree the tomato and onion in the food processor, set aside two cups of the mixture

  • Remove ribs and seeds from all 3 jalepenos, mince two and set aside, finely chop the third and set aside

  • Place the rice in a fine mesh strainer and rinse briefly with cold tap water, until the water runs clean. This ensures that the rice will have the proper texture, it should take 1-3 minutes.

The How-To

  1. Preheat oven to 350*F, and make sure rack is in middle position.

  2. Heat the calona oil in the heavy bottomed sautee pan or Dutch oven over medium-high heat for about 2 minutes. 

  3. Test the oil heat by dropping in a piece of rice, if it sizzles, the oil is ready. Reduce heat to medium. Add the rice to the oil and cook for 5-8 minutes until the rice is golden. Stir Frequently.

  4. Add garlic and 2 minced jalepenos, stir until fragrant, about 2 minutes.

  5. Stir in chicken broth, pureed mixture, tomato paste, and salt. Increase heat to medium-high and bring to a boil.

  6. Cover pan or Dutch oven tightly and transfer to oven.

  7. After 15 minutes, stir well, replace lid, and cook for another 20 minutes. (total oven time: 35 minutes)

  8. Remove from oven, stir in cilantro and remaining jalepeno.

  9. Serve sith sliced lime

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Questions? Comments? Recipe suggestions?

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