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GeneraL Tso Chicken

This document provides a recipe for General Tso's chicken, a classic Chinese takeout dish. It makes 4 servings of baked, not fried chicken pieces coated in a breadcrumb mixture and tossed with a sweet and spicy sauce. The sauce is made by simmering chicken stock with hoisin sauce, soy sauce, rice vinegar, brown sugar and cornstarch. The coated chicken bakes for 20 minutes then is tossed with the sauce along with bell peppers, scallions and sesame seeds before serving over rice, garnished with cilantro and chiles.

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sathy
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52 views

GeneraL Tso Chicken

This document provides a recipe for General Tso's chicken, a classic Chinese takeout dish. It makes 4 servings of baked, not fried chicken pieces coated in a breadcrumb mixture and tossed with a sweet and spicy sauce. The sauce is made by simmering chicken stock with hoisin sauce, soy sauce, rice vinegar, brown sugar and cornstarch. The coated chicken bakes for 20 minutes then is tossed with the sauce along with bell peppers, scallions and sesame seeds before serving over rice, garnished with cilantro and chiles.

Uploaded by

sathy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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GENERAL TSO’S CHICKEN

MAKES 4 SERVINGS • When I was a kid, my family ate Chinese takeout.


A lot. And of all the delicious combination plate options at the local Silvery
Moon Restaurant, their General Tso’s will forever have my heart. The
marriage of sweet-and-spicy sauce with super-crispy chicken is just
perfection.
This is my homemade version of a childhood classic. And it’s baked, not
fried—so it’s much healthier than the old standard—bonus! No MSG, only
goodness. Serve it up with rice and some steamed broccoli or Super-Quick
Garlic Bok Choy, and it’ll quickly become a household favorite.

CHICKEN
⅓ cup all-purpose flour
2 large free-range eggs, beaten
1 cup bread crumbs
1 cup panko bread crumbs
2 teaspoons lime zest
½ teaspoon kosher salt
1½ pounds boneless, skinless chicken breasts, cut into ½-inch cubes

SAUCE
1½ cups chicken stock, store-bought or homemade
⅓ cup hoisin sauce
1½ tablespoons soy sauce
¼ cup rice vinegar
3 tablespoons dark brown sugar
2 teaspoons cornstarch
1 large red bell pepper, julienned
4 scallions, finely sliced
2 tablespoons sesame seeds
Steamed rice, for serving
Handful of fresh cilantro
1 or 2 red chiles, finely sliced

1. Make the chicken: Preheat the oven to 450°F. Fit a rack over a large
baking sheet lined with parchment paper.
2. Prepare three bowls: one with the flour, one with the beaten eggs, and one
with a mixture of the bread crumbs, panko, lime zest, and salt. Working with
one or two pieces at a time, dredge the chicken in the flour, then dunk it in
the egg wash, and finally drop it into the bread crumb mixture, getting each
piece completely coated.
3. Transfer the chicken to the prepared baking sheet and bake for 20 minutes,
turning halfway through.
4. When the chicken has 10 minutes left to cook, make the sauce: In a large
saucepan, combine the stock, hoisin, soy sauce, vinegar, brown sugar, and
cornstarch. Give the sauce a good whisk and bring it to a boil over medium
heat, stirring often. Reduce the heat to medium-low and simmer for 2 to 3
minutes, until thick and glossy.
5. Toss the chicken and bell pepper in the sauce. Remove from the heat and
toss with the scallions and, sesame seeds.
6. Serve up with steamed rice, then garnish with the fresh cilantro and chiles.

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