General Tso's Chicken
General Tso’s chicken is a fan favorite in the United States. Named after a military general from the Hunan province of China, this dish is actually completely unknown to the province and the general would have never eaten something like this. Originally the dish was created by a Hunan chef named Peng Chang-Kuei searching for a new food to give to his guests at a Chinese Nationalist Government dinner banquet. Later on, a chef in New York City took Peng’s hot and sour dish and added a sweet sauce instead, inspiring the General Tso’s chicken we across the United States know today.
Usually a calorie heavy, once in a while treat, our version has fewer calories and is slightly better for you. Some may even say it’s better tasting than the stuff you get from your local Chinese restaurant. The cornflakes in this recipe are a really nice crunchy surprise and are key to keeping the chicken crispy, so don’t be afraid to use a lot of them! Jeff was originally going to use only two cups but decided that four cups of the crispy little flakes would make it that much better. The crunch was perfect.
We used Arrowroot Powder in our sauce, which works excellently as a thickener. If you don’t have any on hand, cornstarch would be okay, but we really do recommend that you stick to the arrowroot powder. Everyone really enjoyed the flavor of this chicken, and the non-meat eaters of our test kitchen loved the sauce as a standalone over the rice and broccoli we served this with.
- 1 ½ Lbs Chicken Breast, cut into 1 inch pieces
- ¼ cup all purpose flour
- 2 large eggs, beaten
- 4 cups corn flakes, crushed
- 1 ½ cups chicken stock
- ¼ cup hoisin sauce
- ¼ cup rice vinegar
- 3 Tbsp. Low sodium soy sauce
- 3 Tbsp light brown sugar, packed
- 2 Tbsp. Arrowroot Powder
- 2 Thai Chiles
- 1 Tbsp White Sesame Seeds
- 3-4 Scallions, sliced thin
- Preheat oven to 450 degrees F. Oil, Spray, or use a silicone mat on a baking sheet and set aside.
- In small batches, bread chicken. Dredge in flour, egg, then crushed corn flakes.
- Place chicken on baking sheet and bake in oven for 15-20 minutes or until golden and crispy.
- In a Wok or saucepan heated to medium-high, toast Thai chiles toast for 30-45 seconds. Add chicken stock, hoisin sauce, rice vinegar, soy sauce, and brown sugar and bring to a boil. Make a slurry with Arrowroot Powder and mix in well. Reduce heat and let thicken. Toss the chicken in with sauce and make sure it’s well coated.
- Garnish with sesame seeds and scallions and serve with white rice and steamed broccoli.