General Tso'S Chicken (Restaurant Quality) Recipe

Name: General Tso'S Chicken (Restaurant Quality)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade and Sauce; 1/2 cup hoisin sauce; 1/4 cup white vinegar; 3 tablespoons soy sauce; 3 tablespoons sugar; 2 tablespoons cornstarch; 1 1/2 cups water; 4 boneless skinless chicken breasts (about 1-1/2 pounds cut into 1-inch pieces); 1 tablespoon vegetable oil; 4 garlic cloves, minced; 2 tablespoons gingerroot, freshly grated; 1/2 teaspoon red pepper flakes; Coating and Frying; 3 large egg whites; 1 1/2 cups cornstarch; 1/2 cup all-purpose flour; 1/2 teaspoon baking soda; 4 cups vegetable oil

Servings: persons

Marinade and Sauce
1/2 cup hoisin sauce
1/4 cup white vinegar
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons cornstarch
1 1/2 cups water
4 boneless skinless chicken breasts (about 1-1/2 pounds cut into 1-inch pieces)
1 tablespoon vegetable oil
4 garlic cloves, minced
2 tablespoons gingerroot, freshly grated
1/2 teaspoon red pepper flakes
Coating and Frying
3 large egg whites
1 1/2 cups cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda
4 cups vegetable oil

1
For the marinade and sauce: Whisk hoisin, vinegar, soy sauce, sugar, cornstarchand water in bowl.
2
Combine 6 tablespoons hoisin mixture and chicken in zipper-lock bag; refrigerate 30 minutes.
3
Heat oil in large skillet over medium heat until shimmering.
4
Cook garlic, ginger, and pepper flakes until fragrant, about 1 minute.
5
Add 2 cups hoisin mixture and simmer, whisking constantly, until dark brown and thickened, about 2 minute.
6
Cover and keep sauce warm.
7
For coating and frying: Whisk egg whites in shallow dish until foamy.
8
Combine cornstarch, flour, baking soda, and remaining hoisin mixture in second shallow dish until mixture resembles course meal.
9
remove chicken from marinade and pat dry with aper towels.
10
Toss half of the chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere.
11
Transfer coated chicken to plate and repeat with remaining chicken.
12
Heat oil in Dutch oven over medium-high heat until oil registers 350 degrees.
13
Fry half of the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking.
14
Transfer chicken to paper towel-lined plate.
15
Return oil to 350 degrees and repeat with remaining chicken.
16
To serve: Warm sauce over medium-low heat until simmering, about 1 minute.
17
Add crispy chicken and toss to coat.
18
Serving over rice or noodles would be awesome!

2900

kcal

Calories

256

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Marinade and Sauce, 1/2 cup hoisin sauce, 1/4 cup white vinegar, 3 tablespoons soy sauce, and more.

Yes, General Tso'S Chicken (Restaurant Quality) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

General Tso'S Chicken (Restaurant Quality)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions