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Super-Easy General Tso Chicken: Weeknight Comfort Food

The scent of sweet, tangy sauce and crispy chicken – it instantly transports me back to college. Late nights studying (or maybe not studying!), fueled by budget-friendly takeout, General Tso’s Chicken was a regular indulgence. We’d gather in the common room, sharing styrofoam containers, laughing, and savoring every last bite. While I’ve elevated my cooking quite a bit since then, the craving for that classic flavor still hits, but now I prefer making it myself! This recipe captures the essence of that nostalgic dish but is quick, easy, and uses ingredients readily available at your local grocery store.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Dietary Type: Adaptable (see Variations)

Ingredients

4 large boneless, skinless chicken breasts
½ cup soy sauce
1 cup water
6 tablespoons hot sauce (such as Tabasco) – Adjust to your spice preference!
1 cup white sugar
2 chicken bouillon cubes or 1 tablespoon chicken base
2 teaspoons ginger
2 tablespoons cornstarch
4 tablespoons water (for cornstarch slurry)
1 (16 ounce) package of frozen Chinese vegetables, cooked according to package directions
4 cups cooked white rice, for serving

Equipment Needed

Large saucepan
Cutting board
Knife
Wok or large skillet
Measuring cups and spoons

Instructions

Begin by preparing the sauce. In a large saucepan, combine the soy sauce, water, hot sauce, sugar, chicken bouillon cubes (or chicken base), and ginger.
Heat the sauce over medium-high heat until it comes to a boil. Once boiling, reduce the heat to low and simmer gently while you prepare the chicken. This allows the flavors to meld beautifully.
Prepare the chicken. Place the chicken breasts on a cutting board and use a sharp knife to cut them into bite-sized cubes.
Now, you have two choices for cooking the chicken:
- Option 1: Batter and Fry (for crispy chicken): Prepare a boxed batter mix according to the package directions. Coat the chicken pieces in the batter and deep-fry them in hot oil until golden brown and cooked through. Be sure to follow the safety instructions for your deep fryer.
- Option 2: Stir-Fry (for a lighter option): Heat a small amount of oil (vegetable or canola oil works well) in a wok or large skillet over medium-high heat. Stir-fry the plain chicken cubes until they are thoroughly cooked and lightly browned.
With the chicken cooking, turn your attention back to the sauce. In a small bowl, whisk together the cornstarch and water to create a smooth slurry.
Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly to prevent lumps from forming. Continue to simmer the sauce, stirring occasionally, until it has thickened to your desired consistency. This usually takes just a minute or two.
Add the cooked chicken to the thickened sauce and stir to coat it evenly.
- If you used the battered and fried chicken, it’s ready to serve immediately to maintain its crispiness. Don’t let it sit in the sauce for too long, or it will become soggy.
- If you stir-fried the plain chicken, allow it to simmer in the sauce for a few minutes. This will allow the chicken to absorb the flavors of the sauce and become even more tender.
While the chicken simmers, prepare your frozen Chinese vegetables according to the package directions. You can steam them, stir-fry them, or microwave them – whatever works best for you. Also, cook the white rice.
To serve, spoon the cooked white rice onto plates, top with the cooked Chinese vegetables, and then generously ladle the General Tso chicken over the vegetables and rice.

Expert Tips & Tricks

Spice Level Adjustment: The amount of hot sauce can be easily adjusted to your preference. Start with a smaller amount and taste as you go, adding more until you reach your desired level of heat.
Flavor Boost: For a more complex flavor, add a splash of rice vinegar or a dash of sesame oil to the sauce during the last few minutes of simmering.
Crispy Chicken Secret: If you opt for the battered and fried chicken, use a double-dredge method (flour, then egg, then flour again) for an extra-crispy coating. Also, make sure your oil is hot enough (around 350°F) before frying.
Vegetable Variety: Feel free to substitute the frozen Chinese vegetables with fresh vegetables like broccoli, bell peppers, and snow peas. Simply stir-fry them until tender-crisp.
Make-Ahead Tip: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it gently before adding the chicken.

Serving & Storage Suggestions

Serve this Super-Easy General Tso Chicken hot, right after cooking. Garnish with a sprinkle of sesame seeds or chopped green onions for a pop of color and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave until heated through. The chicken may lose some of its crispiness upon reheating, but the flavor will still be delicious. While technically safe to eat, I don’t recommend leaving this dish at room temperature for more than two hours. Freezing is also possible, but the texture of the chicken and vegetables may be affected.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	617 kcal	N/A
Calories from Fat	34g	6%
Total Fat	3.9 g	5%
Saturated Fat	0.9 g	4%
Cholesterol	75.8 mg	25%
Sodium	3187.2 mg	132%
Total Carbohydrate	110.2 g	36%
Dietary Fiber	1.1 g	4%
Sugars	51.2 g	204%
Protein	33.8 g	67%

Variations & Substitutions

Gluten-Free: Use tamari instead of soy sauce. Make sure your batter mix (if using) is gluten-free.
Lower Sugar: Reduce the amount of sugar in the sauce, or use a sugar substitute like stevia or monk fruit.
Spicier: Add a pinch of red pepper flakes or a teaspoon of chili garlic sauce to the sauce for extra heat.
Vegetarian/Vegan: Substitute the chicken with firm tofu, tempeh, or seitan. Be sure to use vegetable broth instead of chicken bouillon.
Different Protein: Shrimp or pork can be used instead of chicken.

FAQs (Frequently Asked Questions)

Q: Can I use honey instead of sugar in the sauce?
A: Yes, you can substitute honey for sugar. However, the flavor will be slightly different, and you may need to adjust the amount to achieve the desired sweetness. Start with a smaller amount and taste as you go.

Q: How can I make the sauce thicker?
A: Ensure the cornstarch slurry is well combined before adding it to the sauce. If the sauce is still not thick enough, mix another teaspoon of cornstarch with two teaspoons of water and slowly add it to the sauce, stirring constantly until it thickens.

Q: Can I use fresh ginger instead of dried ginger?
A: Absolutely! Fresh ginger will provide a brighter, more intense flavor. Use about 1 tablespoon of grated fresh ginger in place of the 2 teaspoons of dried ginger.

Q: What if I don’t have chicken bouillon cubes?
A: You can use chicken broth in place of the water and bouillon cubes. Use 1 cup of chicken broth instead of 1 cup of water and omit the bouillon cubes. You can also use chicken base.

Q: Can I use brown rice instead of white rice?
A: Yes, you can use brown rice, quinoa, or any other grain you prefer. Just adjust the cooking time accordingly.

Final Thoughts

This Super-Easy General Tso Chicken is a guaranteed crowd-pleaser. Its simplicity and customizable flavors make it a perfect weeknight meal, but don’t let the ease fool you – the taste is restaurant-worthy. So, gather your ingredients, unleash your inner chef, and prepare to be amazed at how quickly you can whip up this classic comfort food. I encourage you to experiment with the variations and adjust the spice level to your liking. And most importantly, don’t forget to share your culinary masterpiece with friends and family – they’ll thank you for it! Consider pairing it with a crisp cucumber salad or some egg rolls for a complete and satisfying meal. Enjoy!

Super-Easy General Tso Chicken Recipe