Ingredients
Chicken
- 1/3 cup White rice
- 8 oz Boneless chicken thighs cut into 1-inch pieces
- 1/4 cup Cornstarch
- 3 cups Canola oil for frying
- 1/4 tsp Sesame seeds optional for garnish
Sauce
- 2 tsp Canola oil
- 2 cloves Garlic minced
- 1/2 TBSP Fresh ginger minced
- 1/4 tsp Red pepper flakes
- 1.5 TBSP Rice wine vinegar
- 1.5 TBSP Reduced-sodium soy sauce
- 1 TBSP Hoisin sauce
- 1/4 cup Water
- 1.5 TBSP Sugar
- 1/2 TBSP Cornstarch
Crab Rangoon
- 2 oz Cream cheese softened
- 2 TBSP Imitation crab meat drained and chopped small or finely shredded
- 1 tsp Scallions minced
- 1 pinch Garlic powder
- 1/4 tsp Worcestershire sauce
- 1/8 tsp Reduced-sodium soy sauce
- 1 dash Sesame oil
- 4 Wonton wrappers
- 1 Egg white beaten, optional
- 4 TBSP Duck sauce
Seasoning
- Salt
- Black pepper
Fortune Cookie
- 2 Fortune cookies
Coconut water
- 24 oz Coconut water cold
Instructions
- Rinse the rice with cold water and drain thoroughly. In a saucepan, add the recommended amount of water and cook according to the directions on the package.
- Prep all ingredients per instructions above.
- Add chicken to a bowl and toss each piece with cornstarch. Set aside.
- In a separate dish, combine all the ingredients for the sauce together.
- Heat the oil in a pot or deep fryer to 350°F (176°C)
- Cook the chicken until all the sides are golden brown to an internal temperature of 160°F (71°C). Set aside on paper towels.
- Cook the Sauce: Add a small drizzle of oil to a pan on medium heat and add the garlic, ginger, and red pepper flakes. Saute for about 30 seconds. Add the sauce to the pan and bring to a simmer, then add the chicken and toss to coat.
- Make the Rangoons: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.
- Place about 1 tsp of the mixture in the center of each wonton wrapper. Whisk egg white in a bowl and brush onto the edges to help seal the rangoons. Alternatively, moisten the edges with water. Fold the corners over to form triangles, and press to seal.
- Fry the Rangoons: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the rangoon in the hot oil for 2 - 3 minutes or until golden brown and crispy. Drain on paper towels.
- Finish the Rice: Fluff with a fork and season with salt and pepper to taste.
- Serve the General Tso’s Chicken with rice, crab rangoon, fortune cookie, and coconut water.
Nutrition
Calories: 685kcal | Carbohydrates: 74g | Protein: 29g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1035mg | Potassium: 512mg | Fiber: 3g | Sugar: 14g | Vitamin A: 569IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 2mg

General Tso's Chicken
Ingredients
Chicken
- 1/3 cup White rice
- 8 oz Boneless chicken thighs cut into 1-inch pieces
- 1/4 cup Cornstarch
- 3 cups Canola oil for frying
- 1/4 tsp Sesame seeds optional for garnish
Sauce
- 2 tsp Canola oil
- 2 cloves Garlic minced
- 1/2 TBSP Fresh ginger minced
- 1/4 tsp Red pepper flakes
- 1.5 TBSP Rice wine vinegar
- 1.5 TBSP Reduced-sodium soy sauce
- 1 TBSP Hoisin sauce
- 1/4 cup Water
- 1.5 TBSP Sugar
- 1/2 TBSP Cornstarch
Crab Rangoon
- 2 oz Cream cheese softened
- 2 TBSP Imitation crab meat drained and chopped small or finely shredded
- 1 tsp Scallions minced
- 1 pinch Garlic powder
- 1/4 tsp Worcestershire sauce
- 1/8 tsp Reduced-sodium soy sauce
- 1 dash Sesame oil
- 4 Wonton wrappers
- 1 Egg white beaten, optional
- 4 TBSP Duck sauce
Seasoning
- Salt
- Black pepper
Fortune Cookie
- 2 Fortune cookies
Coconut water
- 24 oz Coconut water cold
Instructions
- Rinse the rice with cold water and drain thoroughly. In a saucepan, add the recommended amount of water and cook according to the directions on the package.
- Prep all ingredients per instructions above.
- Add chicken to a bowl and toss each piece with cornstarch. Set aside.
- In a separate dish, combine all the ingredients for the sauce together.
- Heat the oil in a pot or deep fryer to 350°F (176°C)
- Cook the chicken until all the sides are golden brown to an internal temperature of 160°F (71°C). Set aside on paper towels.
- Cook the Sauce: Add a small drizzle of oil to a pan on medium heat and add the garlic, ginger, and red pepper flakes. Saute for about 30 seconds. Add the sauce to the pan and bring to a simmer, then add the chicken and toss to coat.
- Make the Rangoons: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.
- Place about 1 tsp of the mixture in the center of each wonton wrapper. Whisk egg white in a bowl and brush onto the edges to help seal the rangoons. Alternatively, moisten the edges with water. Fold the corners over to form triangles, and press to seal.
- Fry the Rangoons: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat. Fry the rangoon in the hot oil for 2 - 3 minutes or until golden brown and crispy. Drain on paper towels.
- Finish the Rice: Fluff with a fork and season with salt and pepper to taste.
- Serve the General Tso’s Chicken with rice, crab rangoon, fortune cookie, and coconut water.
Nutrition
Calories: 685kcalCarbohydrates: 74gProtein: 29gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 143mgSodium: 1035mgPotassium: 512mgFiber: 3gSugar: 14gVitamin A: 569IUVitamin C: 30mgCalcium: 103mgIron: 2mg
Tried this recipe?Let us know how it was!