Your favorite Chinese dish General Tso's Chicken made from scratch and even more delicious. Don't forget to check out our step by step photos and tips above.
In a small bowl, whisk together broth, soy sauce, hoisin, vinegar, lime juice, sriracha,
and 1 /12 teaspoons cornstarch. Set aside.
In a medium bowl, sprinkle chicken strips evenly with salt and Chinese 5 spice.
Add remaining 1/3 cup cornstarch; toss to coat.
Heat vegetable oil over medium heat.
Add chicken to pan in batches; cook until brown and crispy, about 5 minutes per side.
Place cooked chicken on a plate lined with paper towels.
Reduce heat to medium; add bell pepper, snow peas, garlic, and ginger.
Cook, stirring often, until vegetables are tender, about 3 minutes.
Whisk sauce; add to skillet.
Cook, stirring occasionally, until sauce is thickened, about 2 minutes.
Remove from heat; stir in cooked chicken. Garnish servings with scallions.
Notes
While this recipe is much less messy than deep frying chicken, it does tend to spatter abit. I recommended using a grease screen to catch spatters; it will make clean-up a lot easier.
Don’t have Chinese 5 spice in your pantry? I highly recommend adding it to your grocery list. The combination of cinnamon, cloves, fennel, star anise, and Szechuan peppercorns adds a punch of flavor to all of these Chinese dishes, and it will last forever.
I carefully balanced the flavors in this dish so that it’s a little spicy, a little sweet, and a little vinegary, but not too much in any one direction. Feel free to bump up the sriracha if you like things extra hot.
The vegetables in this dish are entirely up to you! It’s equally delicious with small broccoli florets, matchstick carrots, and zucchini.