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General Tso's Chicken with Fried Rice

Take‑out style crispy chicken in sweet‑spicy sauce served with homemade fried rice – nut‑free and calorie‑dense.

45 min
4 servings
Lunch
Asian
65.0 TrueMetrics Score

Ingredients

Instructions

Prep ahead
- cut chicken thighs bite-size; toss with beaten egg then cornstarch.
- stir sauce: soy, hoisin, sugar, rice vinegar, chili flakes, ½ cup water, 1 tsp cornstarch.
- mince garlic & ginger; chop mixed veg for fried rice; beat two eggs.
- use day-old cooked rice; break up clumps.
- heat ½-inch oil in wok to 350 °f.
Cooking steps
Fry chicken in batches 3 min per side until crisp; drain on rack.
Pour off oil leaving 1 tbsp; sauté garlic & ginger 30 sec.
Stir sauce; bring to boil until glossy. return chicken; toss to coat; sprinkle sesame seeds; keep warm.
Push chicken aside; add 1 tbsp oil if needed, scramble eggs; add veg, stir 1 min.
Add rice and soy splash; stir-fry 3 min until hot and lightly browned.
Serve saucy chicken over mound of fried rice; garnish green onions.
(active time ≈ 25 min | total ≈ 35 min)