General Tso’s Chicken {easy recipe}
I don’t know about you, but at my house, chicken is a staple. It’s the meat I cook most often because it’s so versatile and lends itself easily to many different preparations. And since I have a soft spot for Asian cuisine, with its perfectly balanced sauces, sweet and savory flavors, and aromas that fill the kitchen, I couldn’t resist the urge to revisit a classic: General Tso’s chicken.
Traditionally, this dish is prepared with crispy, fried chicken pieces smothered in a syrupy sauce. I opted for a lighter (and, let’s be honest, quicker) version. No frying here: the chicken is simply pan-fried with a drizzle of oil, just enough to give it a beautiful golden color. The result: a delicious, simple, and easy-to-digest recipe.
This is exactly the kind of dish I love to make when I get home from work, when I’m craving a delicious meal without spending hours in the kitchen. In just a few minutes, dinner is ready and everyone is happy. The kids adore its slightly sweet flavor, the parents appreciate the touch of spice, and with a bowl of rice or steamed or grilled vegetables (cabbage and carrots are perfect), you have a complete, balanced, and above all, incredibly tasty meal.
In short, a simple and delicious recipe that will please everyone.
General Tso’s Chicken {easy recipe}
Here are the ingredients you do need to make this General Tso’s chicken recipe:
- Chicken fillets or breasts
- Egg
- Sesame oil
- Cornstarch
- Crushed garlic cloves
- Small piece of ginger, fresh or powdered
- Finely chopped spring onion
FOR THE SAUCE
- Sweet and salty soy sauce
- Fish sauce (nuoc mam)
- Rice vinegar (or white vinegar)
- Tomato paste (or ketchup)
- Water
Other chicken recipes from around the world:
General Tso’s Chicken {easy recipe}
Ingredients
- 400 g chicken fillets
- 1 small egg
- 2-3 teaspoons sesame oil
- 2 cloves garlic
- 1 small piece of ginger (about 2cm)
- 2 tablespoons flour or cornstarch
- 1 spring onion or 2 green onions finely chopped
For the sauce
- 1 tablespoon tomato paste (or ketchup)
- 80 ml ml water to dilute the tomato paste
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons sweet soy sauce
- 1 tablespoon fish sauce (nuoc mam)
- 1 tablespoon rice vinegar (or white vinegar)
Instructions
- Start by preparing the marinade for the chicken.In a large bowl, crack the egg and then add 1 tablespoon of sesame oil. Mix well.1 small egg, 2-3 teaspoons sesame oil
- Cut the chicken fillets into pieces and place them in the bowl containing the marinade. Mix and leave to marinate in the refrigerator for 30 minutes.400 g chicken fillets
For the sauce
- For the sauce, start by putting the tomato puree in a bowl and gradually thinning it with water.Add the cornstarch and mix vigorously.1 tablespoon tomato paste, 1 tablespoon cornstarch, 80 ml ml water
- Next, add the remaining ingredients for the sauce. Set aside.3 tablespoons soy sauce, 3 tablespoons sweet soy sauce, 1 tablespoon fish sauce (nuoc mam), 1 tablespoon rice vinegar
To cook the chicken
- Remove the chicken pieces from the marinade and roll them in flour.2 tablespoons flour or cornstarch
- In a skillet, heat the sesame oil, then stir-fry the chicken pieces over high heat.Once golden brown on all sides, reduce the heat and cook for 5 minutes.Then transfer the chicken to a bowl and set aside.
- Finely slice the spring onion.Crush the garlic cloves after peeling them.Finely grate the ginger.2 cloves garlic, 1 small piece of ginger, 1 spring onion or 2 green onions
- In the same pan, sauté the garlic and ginger, adding a tablespoon of sesame oil if needed.Add half of the chopped scallion. Stir.
- Mix the sauce well in the bowl, then pour it into the pan.Heat for 1 to 2 minutes, just long enough to warm it through and thicken it.
- Finally, add the chicken pieces and stir until they are well coated in the sauce.
- Serve piping hot, for example with the remaining chopped spring onions and rice.
