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Crispy fried shrimp tossed in a glossy, tangy, and sweet sauce with a gentle kick of spice. This popular Chinese-American takeout classic is surprisingly easy to make at home and is perfect served over a bed of fluffy white rice.
Prepare Marinade and Sauce
Fry the Shrimp
Create the Glaze and Assemble
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Crispy fried shrimp tossed in a glossy, tangy, and sweet sauce with a gentle kick of spice. This popular Chinese-American takeout classic is surprisingly easy to make at home and is perfect served over a bed of fluffy white rice.
This chinese_american recipe takes 35 minutes to prepare and yields 4 servings. At 560.85 calories per serving with 37.33g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Garnish and Serve
This recipe works wonderfully with chicken. Cut 1.5 lbs of boneless, skinless chicken breast or thighs into 1-inch cubes and follow the same instructions.
For a more complete one-pan meal, add steamed or blanched broccoli florets, sliced bell peppers, or onions to the wok along with the shrimp when tossing with the sauce.
Increase the heat by adding a teaspoon of chili garlic sauce (like Sambal Oelek) to the sauce mixture or by adding more dried red chilies.
Substitute the shrimp with firm tofu, pressed and cut into cubes, or with cauliflower florets. You may need to adjust frying times accordingly.
Shrimp is a lean source of high-quality protein, which is crucial for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
Shrimp provides a significant amount of selenium, a powerful antioxidant that helps protect cells from damage, supports thyroid function, and boosts the immune system.
Key ingredients like ginger and garlic are well-known for their natural anti-inflammatory and antioxidant compounds, which can contribute to overall health and wellness.
A single serving of this General Tso's Shrimp contains approximately 550-650 calories, depending on the exact amount of oil absorbed during frying. This estimate does not include side dishes like rice.
While delicious, this dish is a treat rather than a daily health food. It's high in protein from the shrimp but also high in sodium, sugar, and fat due to the sauce and deep-frying method. To make it healthier, you can try pan-frying or air-frying the shrimp and reducing the sugar in the sauce.
Yes, you can make this gluten-free. Use tamari instead of soy sauce, ensure your hoisin sauce is certified gluten-free, and substitute the Shaoxing wine with a dry sherry or gluten-free rice wine.
If you don't have Shaoxing wine, the best substitute is dry sherry. You can also use mirin (which is sweeter, so you might reduce the sugar slightly) or simply use more chicken broth.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp will lose its crispiness. For best results, reheat in a hot skillet or in an air fryer for a few minutes to help restore some of the texture. Microwaving will make the coating soft.
Yes, for a lighter version. After coating the shrimp in cornstarch, spray them lightly with cooking oil. Air fry at 400°F (200°C) for 8-10 minutes, flipping halfway, until golden and cooked through. The texture will be less crispy than deep-fried but still delicious.