General Tso’s Shrimp recipe is easy-to-make and combines crisp wok-fried shrimp with a sweet and salty sauce! It’s like your favorite takeout but so much better because you can make it in no time at all (without leaving the house)!
In a medium mixing bowl combine all of the sauce ingredients (soy sauce, rice vinegar, hoisin sauce, brown sugar, chicken broth, ginger paste, garlic powder, crushed red pepper flakes, and cornstarch). Whisk to combine and set aside.
In a mixing bowl add the cornstarch and coat the shrimp. Leave in the bowl and set aside.
1 lb shrimp, ¼ cup cornstarch
In a wok, large skillet, or frying pan heat the frying oil over medium high heat. Working in batches fry the shrimp until golden, crispy, and no longer transparent. Set aside to drain on a wire cooling rack.
oil for frying
When you're done frying the shrimp, remove all but about 1 tablespoon of oil from the pan. *You can also wipe any debris clean from your wok or pan if desired.
Add the sauce ingredients and bring to a low boil. Continue to cook stirring occasionally until the sauce thickens then add the fried shrimp and toss to coat.
Remove from heat, serve over rice, and enjoy!
Notes
Make sure the shrimp is completely pat dry after defrosting or preparing the shrimp! This will make sure that the cornstarch will adhere to the shrimp properly to create a light, crispy coating!
After frying the shrimp, I recommend using a wire cooling rack instead of paper towels! The fried shrimp will continue to steam and then become soggy if left on oil-soaked paper towels. This tip is great for anything you’re frying!
Unsure how to best dispose of extra oil? Don’t pour it down your sink! To safely dispose of the extra frying oil, pour it into a glass cup or container. You can also use a leftover carton if you have one. Let it cool, then either pour the cooled grease into your garbage or dispose of the entire carton. This will help prevent your sink from clogging up!
Use any kind of neutral oil to fry the shrimp! You can use canola, vegetable, coconut, sunflower, light olive oil, or whatever you have on hand!