Jet Tila's General Tso’s Chicken
About this recipe
Jet Tila's General Tso’s Chicken is a beloved dish that perfectly balances sweet, savory, and crunchy flavors. This version is designed to be approachable and satisfying, making it a great choice for a weeknight dinner or a special occasion.
In this recipe, Jet shares his straightforward method for achieving that classic General Tso’s taste at home, emphasizing the importance of proper frying and a flavorful sauce.
Ingredient notes
- The recipe uses 900 grams of boneless chicken thighs, cut into 1-inch dice, for a juicy and tender result.
- You can use whole dried Thai chiles for authentic heat, or adjust the quantity based on your spice preference.
Tips from Food Network’s video
- Preheat your oil to 375°F (190°C) for perfectly crispy chicken. This temperature is crucial for achieving that golden-brown exterior.
- When making the batter, mix the tempura flour with cold water until it resembles thick pancake batter for the best coating.
- Don't over-mince your garlic and ginger; a rough chop is sufficient and will enhance the dish's texture and flavor.
Good to know
- How long does it take to make General Tso's Chicken?
- The total time for this recipe is 30 minutes.
- What type of chicken is used in this recipe?
- The recipe calls for boneless chicken thighs, cut into 1-inch dice.
- Can I adjust the spice level of the dish?
- Yes, you can adjust the number of whole dried Thai chiles based on your spice preference.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the broccoli florets by placing them in a medium bowl with 2 tablespoons of water. Cover with plastic wrap and microwave for 2 minutes until tender. Drain and set aside.
- 2
Heat vegetable oil in a 4-quart Dutch oven to 375°F (190°C).
- 3
Rinse the chicken in cold water and pat dry with paper towels. Mix 1 1/2 cups of tempura flour with 1 cup of cold water to create a thick batter.
- 4
Dredge the chicken cubes in the remaining 1 cup of tempura flour, then coat them in the batter. Fry the chicken in two batches for 6 to 8 minutes until golden brown and crispy. Drain on paper towels or a rack.
- 5
In a wok or large skillet, heat 2 tablespoons of oil over high heat. When the oil is hot, stir in the fried chicken, onion, chiles, broccoli, and 1/3 of the minced ginger and garlic. Cook for about 30 seconds.
- 6
For the sauce, combine oyster sauce, hoisin sauce, chili garlic sauce, sugar, white vinegar, soy sauce, cornstarch slurry, red food coloring (if using), and 1/3 cup of water in a saucepan. Bring to a simmer while whisking gently for about 5 minutes until the sauce thickens. Remove from heat and reserve.
- 7
Stir the sauce into the chicken mixture, allowing it to coat the chicken. Cook for about 2 minutes, folding all ingredients until well combined. Garnish with sliced scallions.
Credit where it’s due: this recipe was transcribed from Food Network’s original video on YouTube. Follow them there — it’s their dish.
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