General Tso's Chicken Recipe

Chicken breast: The main protein, cut into bite-sized pieces for even cooking.

Soy sauce: Adds a salty, umami flavor to both the marinade and the sauce.

Rice vinegar: Provides a tangy acidity that balances the sweetness of the dish.

Cornstarch: Used to marinate the chicken and thicken the sauce.

Sugar: Adds sweetness to the sauce, balancing the tangy and spicy elements.

Hoisin sauce: A thick, fragrant sauce that adds depth and sweetness.

Vegetable oil: Used for stir-frying the chicken and aromatics.

Garlic: Adds a pungent, aromatic flavor to the dish.

Ginger: Provides a warm, spicy undertone.

Dried red chilies: Adds heat and a distinctive flavor to the dish.

When marinating the chicken, ensure that each piece is evenly coated with the soy sauce, rice vinegar, and cornstarch. This not only adds flavor but also helps to tenderize the meat. For an extra layer of flavor, let the chicken marinate for a bit longer, up to 30 minutes. When stir-frying the aromatics, keep a close eye on the garlic and ginger to prevent them from burning, as they can turn bitter quickly. Adjust the number of dried red chilies based on your preferred spice level.

• chicken breast - Substitute with tofu: For a vegetarian option, tofu can mimic the texture of chicken when properly marinated and cooked.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, though it may slightly alter the flavor profile.

• hoisin sauce - Substitute with plum sauce: Plum sauce offers a similar sweet and tangy flavor, making it a good alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a suitable replacement.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for its robust flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is unavailable, but use less as it is more concentrated.

• dried red chilies - Substitute with red pepper flakes: Red pepper flakes can provide a similar heat level and are more commonly found in pantries.

• Allow the General Tso's chicken to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chicken into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This keeps the chicken safe to eat and maintains its flavor.
• For longer storage, place the chicken in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This gradual thawing helps preserve the texture and flavor.
• Reheat the General Tso's chicken in a skillet over medium heat. Add a splash of water or chicken broth to prevent it from drying out. Stir occasionally until heated through.
• Alternatively, you can reheat the chicken in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or wrap, and heat in short intervals, stirring in between to ensure even heating.
• To maintain the crispiness of the chicken, consider reheating it in an oven. Preheat the oven to 350°F (175°C), spread the chicken on a baking sheet, and bake for about 10-15 minutes or until heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover General Tso's chicken.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until the chicken is heated through and the sauce is bubbling.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the General Tso's chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken is thoroughly heated.

• Microwave Method:

  1. Place the General Tso's chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken halfway through to ensure even heating.
  5. Continue to microwave in 30-second intervals until the chicken is hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the General Tso's chicken in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the General Tso's chicken in the steamer basket.
  3. Cover and steam for about 5-8 minutes, or until the chicken is heated through.

Each method has its own charm, ensuring your General Tso's chicken remains as delightful as when it was first cooked.

• Wok: Essential for stir-frying the chicken and aromatics, providing even heat distribution.

• Mixing bowl: Used for marinating the chicken and for mixing the sauce ingredients.

• Measuring spoons: Necessary for accurately measuring soy sauce, rice vinegar, sugar, hoisin sauce, and cornstarch.

• Knife: Used to cut the chicken breast into bite-sized pieces and to mince the garlic and ginger.

• Cutting board: Provides a safe surface for cutting the chicken and mincing the garlic and ginger.

• Tongs: Handy for turning and removing the chicken pieces from the wok.

• Spatula: Useful for stirring the chicken and sauce in the wok.

• Small bowl: Needed for mixing the cornstarch with water to create a slurry.

• Measuring cup: Used for measuring larger quantities of soy sauce and rice vinegar.

• Garlic press: Optional, but can be used to mince the garlic more efficiently.

• Grater: Optional, but can be used to mince the ginger more efficiently.

• Serving dish: For presenting the finished General Tso's Chicken.

• Rice cooker: Optional, but useful for preparing steamed rice to serve with the dish.

Prep ingredients in advance: Chop chicken, mince garlic and ginger, and measure out all sauces before you start cooking.

Use a large wok: A larger wok allows you to cook more chicken at once, reducing overall cooking time.

Double the sauce: Make extra sauce and store it in the fridge for future use, cutting down prep time for your next meal.

Marinate overnight: Marinate the chicken the night before to save time and enhance flavor.

Pre-cook rice: Cook and store rice in the fridge, then reheat when ready to serve.