General Tso’s Chicken with Peppers and Ginger

Crisp shallow-fried chicken, bright bell peppers, and a ginger-forward sweet-sour glaze make a fast General Tso’s supper with rice.

45 min

4 servings

Ingredients

1 1/2 lb boneless, skinless chicken thighs

1 large egg white

1/2 cup cornstarch

1/2 cup neutral oil, for shallow frying

1 red bell pepper, cut into 1-inch squares

1 green bell pepper, cut into 1-inch squares

1/3 cup low-sodium soy sauce

3 tbsp granulated sugar

1 tbsp cornstarch, for the sauce

1/3 cup cold water

1 tbsp neutral oil, for the aromatics

1 tbsp finely chopped garlic

2 tbsp finely grated fresh ginger

3 scallions, thinly sliced

1 1/2 cups jasmine rice

2 1/4 cups water, for the rice

Wide heavy skillet · Wire rack · Small saucepan · Instant-read thermometer · Whisk

Keep the crust crisp

Use a wire rack after frying, and wait to glaze the chicken until the sauce and peppers are ready.

Serve immediately

The coating softens as it sits in sauce, so bring the skillet to the table as soon as the chicken is glazed.

01. Rinse rice, add water, cover and cook 15 minutes; leave covered off heat while the chicken cooks.

02. Cut chicken into 1-inch pieces, dry, coat with egg white and Shaoxing wine or dry sherry, then cornstarch; rest 10 minutes.

03. Whisk soy, rice vinegar or white-wine vinegar, sugar, Shaoxing wine or dry sherry, sauce cornstarch, and cold water until smooth.

04. Shallow-fry chicken in uncrowded batches in shimmering oil, turning once, until golden and 165 F inside.

05. Drain on a wire rack to let steam escape; pour off the oil, leaving about 1 tablespoon in the skillet.

06. Stir-fry peppers 2–3 minutes until bright and firm, then transfer to a plate.

07. Bloom garlic, ginger, and dried chiles—or red-pepper flakes—in the skillet for about 30 seconds.

08. Whisk sauce again, simmer 1–2 minutes, and stir until glossy and thick enough to coat a spoon.

09. Return chicken and peppers to the glaze for only 30–45 seconds so the crust stays crisp.

10. Fluff rice, serve chicken and peppers over it, and finish with scallions.