Authentic General Tao Chicken Recipe | Easy Homemade Delight
General Tao Chicken is a beloved dish known for its crispy, tender chicken pieces coated in a sweet and spicy sauce that tantalizes the taste buds. This recipe offers a homemade version that rivals any Chinese restaurant, providing the same delicious flavors without the need for deep frying. If you’re looking to recreate this classic dish at home, you’ve come to the right place. Follow along as we guide you through making this irresistible General Tao Chicken that will surely impress your family and friends.
Table of Contents
The Best General Tao Chicken Recipe
Notes on Ingredients
This General Tao Chicken recipe uses ingredients that are both simple and flavorful. Here are some key notes on the ingredients:
- Chicken: The recipe calls for 2 pounds of skinless, boneless chicken breast halves, cut into bite-size pieces. This ensures even cooking and a crispy texture.
- Cornstarch and Flour: These ingredients create a light coating for the chicken, providing a satisfying crunch without the need for deep frying.
- Eggs, Salt, and Pepper: These are mixed to form a batter that adheres the coating to the chicken, enhancing its flavor.
- Vegetable Oil: Used for frying the chicken, vegetable oil ensures the chicken becomes golden brown and crispy.
- Sauce Ingredients: The sauce combines green onion, fresh ginger, sesame oil, water, white sugar, distilled white vinegar, cornstarch, soy sauce, oyster sauce, and ketchup for a perfect balance of sweet, savory, and tangy flavors.
How to Make General Tao Chicken
Creating this dish is a straightforward process that involves a few simple steps:
- Prepare the Chicken: Coat the chicken pieces with cornstarch in a bowl and set aside. In another bowl, beat the eggs with salt and pepper, then stir in the flour and baking powder until smooth. Add the chicken pieces and mix until they are evenly coated.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over high heat. Cook the chicken in hot oil until it turns golden brown and is no longer pink on the inside, about 12 minutes. Once cooked, set the chicken aside and keep it warm.
- Make the Sauce: Reduce the heat to medium-high and add green onion, ginger, and sesame oil to the skillet. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, sugar, and vinegar, and bring to a boil.
- Thicken the Sauce: Dissolve the cornstarch in soy sauce in a small bowl, then stir it into the vinegar mixture along with the oyster sauce and ketchup. Cook until the sauce has thickened and is no longer cloudy. Finally, stir in the chicken and simmer until heated through.
How to Serve General Tao Chicken
General Tao Chicken is best served immediately after cooking. Here’s how you can present it:
- Rice Pairing: Serve the chicken over steamed jasmine or basmati rice to soak up the delicious sauce.
- Garnishing: Garnish with freshly chopped green onions and a sprinkle of sesame seeds for added flavor and visual appeal.
- Side Dishes: Pair it with steamed vegetables like broccoli or snow peas to complement the dish’s flavors and add a healthy touch.
How to Store General Tao Chicken
Storing this dish is easy, ensuring you can enjoy leftovers without compromising on taste:
- Refrigeration: Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days.
- Reheating: To reheat, place the chicken in a skillet over medium heat and cook until warmed through, adding a splash of water if needed to maintain the sauce’s consistency.
- Freezing: For longer storage, freeze the chicken in a suitable container for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs About General Tao Chicken
Can I make this dish spicier?
Absolutely! You can add red pepper flakes or chili paste to the sauce for an extra kick of heat.
Is there a gluten-free option for this recipe?
Yes, you can substitute cornstarch and gluten-free flour for the all-purpose flour and ensure the soy sauce used is gluten-free.
What can I use instead of oyster sauce?
If you’re looking for a substitute, you can use hoisin sauce or a mixture of soy sauce and a bit of sugar.
How do I ensure the chicken stays crispy?
Make sure to cook the chicken in batches to avoid overcrowding the pan, which can cause the coating to become soggy.
The Best General Tao Chicken Recipe
Ingredients
- 2 pounds skinless boneless chicken breast halves – cut into bite-size pieces
- ¼ cup cornstarch
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 6 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ cup vegetable oil
Sauce:
- ½ cup chopped green onion
- 2 tablespoons grated fresh ginger root
- 4 teaspoons sesame oil
- ½ cup water
- ½ cup white sugar
- ¼ cup distilled white vinegar
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- ¼ cup oyster sauce
- ¼ cup ketchup
Instructions
- Gather the ingredients.
- Coat chicken pieces with cornstarch in a bowl; set aside. Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
- Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
- Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil
- Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.
