Penn Herb Wellness Guide
General Tso's Chicken
Angie McGowan
Adjust the spice factor to your liking. Serve with white or brown rice.
Ingredients
- Chicken Vegetable oil for frying
- 1 tsp kosher salt, or to taste
- 1 tsp pepper, or to taste
- 4 boneless, skinless chicken thighs, cut into bite-size pieces
- 1 egg
- 1/2 cup cornstarch
- Sauce1/2 cup white vinegar
- 1/2 cup sugar
- 1 Tbs freshly grated ginger
- 2 cloves grated garlic
- 1 Tbs soy sauce
- 2 cups chicken stock
- 1 cup water
- 2 dried chile peppers, add more to taste
- 1/2 cup cornstarch, dissolved in 1 cup water
- 4 cups chopped broccoli
Directions
- Place about 2 inches of oil in frying pan and preheat to 350F. Salt and pepper chicken.
- Whisk egg and pour over chicken, toss to coat. Take each piece of chicken and dip in cornstarch and coat thoroughly. Shake off excess.
- Place in hot oil. Repeat with all chicken pieces. You will have to fry in batches. Do not overcrowd pan. When chicken is light golden brown, drain on kitchen towel paper towel.
- Place vinegar, sugar, ginger, garlic, soy sauce, chicken stock, water, and chile peppers in a saucepan. Bring to a boil.
- Dissolve the cornstarch in the 1 cup of water and add. Bring to a boil and reduce to a simmer.
- When ready to serve, add the broccoli and submerge in sauce. Let the sauce come back to a boil and remove from heat.
- Add chicken to a serving platter and pour the broccoli and sauce over the chicken. Serve with brown or white rice.
Nutrition Facts
Calories 376
Calories from Fat 170 (45%)
(30%)Total Fat 19g
(12%)Saturated Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
(22%)Cholesterol 65mg
(24%)Sodium 566mg
(13%)Potassium 450mg
Total Carbohydrate 40g
(5%)Dietary Fiber 1g
Sugars 16g
Sugar Alcohols 0g
(25%)Protein 12g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.