Description
A restaurant-style takeout favorite made easy at home, this General Tso’s Chicken Blue Bag recipe features crispy chicken coated in a sweet, tangy, and spicy signature sauce.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 large eggs, beaten
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon white pepper
- Vegetable oil for frying (about 4 cups)
- ½ cup chicken broth
- ⅓ cup rice vinegar
- ¼ cup hoisin sauce
- ¼ cup brown sugar, packed
- 3 tablespoons tomato paste
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1–2 tablespoons chili garlic sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 4 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
- 6–8 dried red chili peppers (optional)
- Steamed white or brown rice
Instructions
- Pat the chicken pieces dry. Whisk the eggs in one bowl and combine cornstarch, flour, salt, and white pepper in another.
- Dip chicken in egg, then dredge in cornstarch mixture. Let rest 5-10 minutes for extra crispiness.
- Heat oil to 350°F. Fry chicken in batches for 3-4 minutes until golden brown. Drain on a wire rack.
- In a saucepan, combine chicken broth, vinegar, hoisin sauce, brown sugar, tomato paste, soy sauce, sesame oil, and chili garlic sauce. Simmer, then stir in cornstarch slurry and cook until thickened.
- In a wok, heat oil and stir-fry dried chilies (if using). Add chicken and sauce, tossing to coat.
- Garnish with green onions and sesame seeds. Serve with rice.
Notes
To reduce calories and sodium, consider baking or air-frying the chicken and using low-sodium sauces. Store sauce and chicken separately for best results when reheating.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 18g
- Sodium: 1150mg
- Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 32g