Crispy, bite-sized chicken pieces tossed in a sweet, savory, and slightly spicy sauce. This American-Chinese takeout classic is surprisingly easy to make at home and tastes even better than the restaurant version.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
584cal
37gprotein
44gcarbs
29g
Ingredients
1.5 lb boneless, skinless chicken thighs (cut into 1-inch cubes)
A takeout classic made at home! This dish features fluffy day-old rice, tender pieces of pork, scrambled eggs, and crisp vegetables, all stir-fried in a savory soy sauce blend. Ready in under 30 minutes for a perfect weeknight meal.
A classic Kolkata street food! A flaky, crispy paratha is layered with a freshly cooked egg, then filled with a crunchy mix of onions and cucumbers, and drizzled with tangy sauces. It's a satisfying and quick meal on the go.
About General Tso's Chicken, Pork Fried Rice and Egg Roll
Crispy, tangy General Tso's Chicken with savory fried rice & a crunchy egg roll – pure comfort food!
This chinese_american dish is perfect for dinner. With 1613.17 calories and 84.6g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp
rice vinegar
0.25 cup granulated sugar
2 tbsp hoisin sauce
4 cloves garlic (minced)
1 inch ginger (grated)
1 tsp sesame oil
2 tbsp water (for slurry)
8 item dried red chilies (stems removed)
2 cup broccoli florets
3 item scallions (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken cubes with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, salt, and white pepper.
Mix thoroughly to coat all pieces. Let it marinate for at least 15-20 minutes at room temperature.
2
Prepare Sauce and Coating
In a separate bowl, whisk together 1/4 cup soy sauce, rice vinegar, sugar, 2 tbsp Shaoxing wine, hoisin sauce, minced garlic, grated ginger, and sesame oil. Set aside.
In a small cup, mix 1 tbsp cornstarch with 2 tbsp of water to create a slurry. Set aside.
In a large, shallow dish or a large zip-top bag, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour.
3
Coat and Fry the Chicken
Add the egg white to the marinated chicken and mix until each piece is lightly and evenly coated.
Working in batches, dredge the chicken pieces in the cornstarch-flour mixture, pressing gently to adhere. Shake off any excess.
Heat 3 cups of oil in a wok or deep skillet over medium-high heat until it reaches 350°F (175°C).
Carefully add the chicken to the hot oil, ensuring not to overcrowd the pan. Fry for 4-5 minutes per batch, until golden brown, crispy, and cooked through (internal temperature of 165°F or 74°C).
Use a slotted spoon to remove the chicken and let it drain on a wire rack to maintain crispiness.
4
Blanch the Broccoli
While the chicken is frying, bring a small pot of salted water to a boil.
Add the broccoli florets and cook for 1-2 minutes until bright green and tender-crisp.
Drain immediately and rinse with cold water to stop the cooking process. Set aside.
5
Make the Sauce and Assemble
Carefully pour out the hot oil from the wok, leaving about 1 tablespoon behind.
Place the wok over medium-high heat. Add the dried red chilies and stir-fry for 30 seconds until they darken slightly and become fragrant.
Pour the prepared sauce mixture into the wok and bring it to a simmer.
Give the cornstarch slurry a quick stir and whisk it into the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Immediately add the fried chicken and blanched broccoli to the wok.
Toss everything together quickly for about 1 minute to coat evenly in the sauce. Be careful not to over-mix, which can make the chicken soggy.
6
Garnish and Serve
Transfer the General Tso's Chicken to a serving platter.
Garnish with chopped scallions and serve immediately with steamed white or brown rice.
613cal
34gprotein
68gcarbs
22gfat
Ingredients
6 cup Cooked Long-Grain White Rice (Chilled or day-old for best results)
1 lb Pork Loin (Cut into 1/2-inch cubes)
3 Large Eggs (Lightly beaten)
3 tbsp Vegetable Oil (Divided for cooking in stages)
1 Yellow Onion (Medium, finely chopped)
3 cloves Garlic (Minced)
1 cup Frozen Peas and Carrots (Thawed)
3 Scallions (Thinly sliced, greens and light greens)
4 tbsp Soy Sauce (Low sodium recommended)
1 tbsp Oyster Sauce (Optional, for extra umami)
1 tbsp Toasted Sesame Oil
0.5 tsp Salt (To taste)
0.25 tsp White Pepper
Instructions
1
Prepare Ingredients and Sauce
Ensure all vegetables are chopped, pork is cubed, and eggs are beaten in a small bowl.
In another small bowl, whisk together the soy sauce, oyster sauce (if using), and toasted sesame oil. Set aside.
2
Cook the Pork
Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over high heat until it shimmers.
Add the cubed pork and season with salt and white pepper. Stir-fry for 4-5 minutes until the pork is golden brown and cooked through (internal temperature of 145°F / 63°C).
Remove the cooked pork from the wok and set it aside on a plate.
3
Scramble the Eggs
Reduce the heat to medium-high. Add another 1/2 tablespoon of oil to the same wok.
Pour in the beaten eggs and cook, stirring gently, until they form soft curds, about 1-2 minutes.
Break the eggs into small pieces with your spatula and transfer them to the plate with the pork.
1 pcs Cucumber (Medium, deseeded and thinly sliced)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Tomato Ketchup
2 tbsp Chili Sauce (Such as Sriracha or a simple red chili sauce)
1 tsp Chaat Masala (For sprinkling)
0.5 tsp Black Salt (Kala Namak, for sprinkling)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and elastic dough. It should be pliable but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Filling and Egg Mixture
While the dough rests, prepare the filling. In a medium bowl, combine the thinly sliced onion, cucumber, and chopped green chilies.
Squeeze the lemon juice over the mixture, toss well, and set aside. This quick pickling adds a nice crunch and tang.
In a small bowl, lightly beat the 4 eggs with the remaining 0.25 tsp of salt. Keep it ready near the stove.
3
Shape and Cook the Parathas
After resting, divide the dough into 4 equal portions and roll them into smooth balls.
Take one ball, dust it lightly with flour, and roll it into a very thin circle, about 7-8 inches in diameter.
Add the remaining 1.5 tablespoons of oil to the wok and return to high heat.
Add the chopped onion and stir-fry for 2-3 minutes until softened and translucent.
Add the minced garlic and cook for 30 seconds more until fragrant.
Stir in the thawed peas and carrots and cook for 2 minutes until heated through.
5
Combine and Finish the Fried Rice
Add the chilled, day-old rice to the wok with the vegetables. Use your spatula to press and break up any large clumps.
Stir-fry for 3-4 minutes, tossing constantly to heat the rice evenly and lightly toast the grains.
Pour the prepared sauce mixture over the rice and toss well to coat everything evenly.
Return the cooked pork and scrambled eggs to the wok. Add most of the sliced scallions, reserving some for garnish.
Stir-fry for 1-2 more minutes until everything is well combined and piping hot.
6
Garnish and Serve
Garnish with the remaining scallions and serve immediately for the best texture and flavor.
Heat a tawa or a large non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
4
Add the Egg Layer
Drizzle about 1.5 tsp of oil around the edges and on top of the paratha. Press gently with a spatula and cook for another 30-45 seconds until light golden spots appear.
Flip the paratha again. Pour a quarter of the beaten egg mixture (about 1 egg's worth) onto the center.
Using the back of a spoon, quickly spread the egg evenly over the entire surface of the paratha before it sets.
Drizzle another 1.5 tsp of oil around the edges. Cook for 1-2 minutes, until the egg is fully cooked.
Flip the paratha one last time and cook the egg side for about 30 seconds to get it slightly crisp.
Remove from the tawa and place on a plate, egg-side up. Repeat the process for the remaining 3 rolls.
5
Assemble and Serve
Working quickly while the paratha is hot, arrange a line of the onion-cucumber filling down the center.
Drizzle with 1 tbsp of tomato ketchup and 0.5 tbsp of chili sauce.
Sprinkle a generous pinch of chaat masala and black salt over the filling.
Tightly roll the paratha from one side to the other to form a cylinder.
Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together and catch any drips.
