General Tso’s chicken was always my favorite item when ordering Chinese takeout as a teenager and college student. It’s orange chicken’s slightly spicier cousin, with a kick of ginger and garlic mixed into the sweet sauce. These days I don’t order Chinese takeout largely because it’s hard for me to find some made with quality meat. The good news is, it’s really easy to make your own. Whenever the craving hits, I like to make this homemade General Tso’s chicken that turns out way better than any place I’ve ever ordered out from. Take care not to forget the hoisin sauce, as it’s a vital element of the flavor. It’ll still be delicious if you leave it out or substitute it, but it won’t taste the same as what you’re used to when you order this dish from a restaurant.
Meat From Sourcing You’ll Feel Great About
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a co-op of family farms, locally raised in sunny Colorado.
Happy Chickens Raised Naturally And Humanely
These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins. The chickens frequently relax in their cozy beds made of wood shavings and rice hulls. They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.
- 1 pound chicken thighs
- ¼ cup arrowroot powder
- Bison tallow or avocado oil for frying
- 1 tablespoon minced ginger
- 2 cloves of garlic, finely minced
- ½ teaspoon red chili flakes
- Sesame seeds for garnish
To make the sauce:
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce or Bragg’s liquid aminos
- 2 teaspoons hoisin sauce
- ¼ cup water
- 3 tablespoons coconut sugar
- 1 tablespoon arrowroot powder
- Let the chicken thighs thaw in the refrigerator overnight. Pat gently dry with paper towels upon unwrapping from the packaging. Before cooking, remove the bones – it only takes a moment. First, feel for the bones with your fingers (they’re easy to find). Use a small, sharp knife to cut along the sides. Then, cut along the bottom of the bone to remove it completely.
- Toss the chicken thighs with the ¼ cup of arrowroot powder. Set them aside to sit and let the coating absorb.
- In a small bowl, combine the rice vinegar, soy sauce or liquid aminos, hoisin sauce, water, coconut sugar and the tablespoon of arrowroot powder. Whisk together to make the sauce.
- Heat the bison tallow or avocado oil for frying in a frying pan. When the oil is shimmering, add in the chicken. Fry until crispy and golden brown on all sides. Always make sure that chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the pan and set aside. Pour out all but approximately 1 tablespoon of oil from the pan. Add in the red chili flakes, minced ginger and minced garlic.
- Cook, stirring frequently, until the garlic is fragrant (approximately 30 seconds).
- Return the chicken to the pan. Stir.
- Pour the sauce in. Stir for about 30 seconds, or until it becomes thick.
- Serve immediately. Garnish with sesame seeds.
Our Team Is Here To Serve You
Everyone on the team here at Beck & Bulow is passionate about providing people with quality meat. We’re here to help in whatever way you need, so feel free to reach out with questions or for recommendations. We are happy to help you make selections and provide our favorite cooking tips! When you purchase meat from us, each order is packed by hand at our warehouse in Santa Fe, New Mexico. Every cut is flash frozen and pressure sealed immediately after butchering, at the peak of freshness. We ship your meat straight to your doorstep in a reusable cooler with dry ice, ready to store or enjoy.