Takeout is great, but sometimes it’s fun to make it yourself! Try this homemade version of General Tso’s Chicken served with steamed broccoli and rice.
Do you ever crave takeout food, but don’t feel like going out to get it? Yet somehow you will stop at the grocery store in order to make it yourself? It happens to me more than I can count. At first I feel lazy, but somehow head in the opposite direction. Whatever the explanation, I made this chicken and it was worth all the effort.
And can you believe it? This was my first time cooking with chicken thighs! Unless you are cooking the entire thing, I somehow had it in my head that people only used the breast meat. I am glad I have been set straight.
But as usual I forgot to sprinkle the scallions on top. And then I ate it before I could realize it in order to take more pictures – I’m a hungry girl! Sorry already chopped up scallions, I promise to give you another purpose!
Thankfully I enjoyed this recipe enough to cook it more than once and made sure to include those neglected green onions!
Looking for other copycats of your favorite Chinese takeout dishes?
- A former co-worker taught me how to make her Chinese Fried Rice. If you can find Asian BBQ pork that is my favorite way to make it!
- This Sweet and Sour Chicken is one of my favorites.
- You will be shocked by how good the cauliflower turned out in this Sesame Chicken & Cauliflower.
- For a little extra kick and freshness try this Spicy Basil Chicken.
- This quick, no-fry Cashew Chicken is a great weeknight meal.
- These Asian Pork Lettuce Wraps are a nice lighter option.
- Try something a little fancier looking with Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice.
- If you want a less hands-on version, I also have a Slow Cooker General Tso’s Chicken.
- You can even try your hand at Homemade Fortune Cookies!
Post updated 11/29/20, photo above is the original.
- 1/4 cup + 2 Tbsp cornstarch
- 1 egg white
- 1 Tbsp soy sauce
- 1-1/2 tsp toasted sesame oil
- 1 lb boneless, skinless chicken thighs
- Canola, peanut, or vegetable oil for frying
- 1 cup chicken broth
- 1/4 cup soy sauce
- 3 Tbsp sugar
- 1 Tbsp cornstarch
- 1 tsp Chinese chile-garlic sauce
- 1 Tbsp peanut, canola or vegetable oil
- 2 cloves garlic, minced
- 2 Tbsp finely chopped fresh ginger root
- 1/2 cup cashews, roughly chopped
- 4 whole scallions, thinly sliced
- Steamed brown rice
- Steamed broccoli
- Prep the chicken: In a large bowl bowl, whisk together the cornstarch, egg white, soy sauce, and sesame oil until a thick slurry forms (will look gummy but smooth). Add the chicken pieces and stir until all are evenly coated. Cover lightly with plastic wrap, and set aside at room temperature for 20 minutes, stirring occasionally.
- Begin the sauce: In a small bowl, whisk together the broth, soy sauce, cornstarch, sugar, and chile-garlic sauce until smooth; set aside. Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat. Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute.
- Pour the sauce mixture into the pan, stirring, until the sauce becomes thick and shiny. Once the sauce thickens, lower heat and keep the saucepan over a low burner partially covered to stay warm.
- To fry the chicken: Heat 1/2-inches of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat.
- When the oil is shimmering, add one piece of chicken at a time (do not crowd the pan). Cook chicken for 4 minutes on each side, or until deep golden brown and crisp on both sides. Drain on a paper towel lined plate and repeat the process with remaining chicken.
- Transfer fried chicken into the prepared sauce and toss to coat. Increase the heat to medium, stir and cook just until hot all the way through.
- Sprinkle with sliced scallions and cashews if desired and serve immediately over rice with steamed broccoli.
Source: Tasty Kitchen