General Tso's Chicken Oyakodon

Are you ready for a flavor bomb that will shake up your dinner routine? This General Tso's chicken oyakodon is a fun dish that brings the spicy kick of General Tso's with the comforting warmth of a Japanese oyakodon. And it's ready in only 30 minutes!

Watch how to make this

Ingredients

• Chicken thighs: Chicken thighs are preferred for oyakodon due to their higher fat content and more flavorful meat. They stay juicy and tender when simmered, providing a better texture and taste compared to chicken breast.
• Hoisin: The sweet and savory sauce seasons the chicken and helps flavor the sauce for the oyakodon.
• Rice vinegar: Adds acidity and balances the flavors in this fusion version of the dish.
• Mirin: Mirin is a sweet rice wine that adds sweetness and depth to the sauce.
• Sake: Sake is used to add depth of flavor and help tenderize the chicken. 
• Cornstarch: Used to coat the chicken before frying, creating a crispy exterior.
• Eggs: A crucial component of oyakodon, hence the name "oyako," meaning parent and child (chicken and egg). They add richness, creaminess, and help bind the dish together.

Substitutions and variations

• Vegetarian: Swap out the chicken for tofu.
• Gluten-free: Use gluten-free tamari and gluten-free hoisin, and ensure that your cornstarch is also gluten-free.

Recipe

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5 from 1 vote

General Tso's Chicken Oyakodon

Total Time30 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: chicken

Servings: 2

Author: Christine Ma

Ingredients

• 10 ounces chicken thighs cut into bite-size chunks
• 3 tablespoons soy sauce
• 1 tablespoon hoisin
• 1 tablespoon rice vinegar
• 1 tablespoon sake
• 1 tablespoon mirin
• 1 large egg white
• ½ cup cornstarch
• oil for frying
• ½ medium onion sliced
• 1 teaspoon grated ginger
• 1 garlic grated
• 2 Thai chile minced
• 1 tablespoon granulated sugar
• ½ cup chicken stock
• 3 large eggs
• 1 large egg yolk
• rice for serving
• 2 tablespoons chopped scallions
• 1 teaspoon sesame seeds

Instructions

• Prepare chicken. Combine soy sauce, hoisin, rice vinegar, sake, and mirin in a medium bowl. Toss the chicken with 1 egg white and 1 tablespoon of sauce, reserving the remaining sauce. Let the chicken sit for 10 minutes.
• Heat enough oil in a large saute pan over medium-high to come ½-inch up the sides. Coat chicken in cornstarch, shaking off the excess. Carefully lay chicken in the pan and cook until golden brown on both sides. Remove chicken and drain excess oil on paper towels.
• Drain all but 1 tablespoon of the oil. Add sliced onion and saute for 4-5 minutes or until softened. Add ginger, garlic, and Thai chile and saute for 30 more seconds. Add reserved sauce, sugar, and chicken stock. Reduce heat to low and simmer for 2 minutes.
• Add chicken back to the pan, spreading the chicken in an even layer. Beat eggs and egg yolk together in a medium bowl and pour the eggs into the pan over the chicken in a circular motion. Continue to simmer on low heat until the eggs have set.
• Remove General Tso's chicken oyakodon from heat and serve on rice. Garnish with chopped scallions and sesame seeds. Serve immediately.

Notes

You can marinate the chicken for up to 30 minutes if desired.

Step-by-step instructions

Step 1: Prepare chicken

If you're familiar with either General Tso's chicken or oyakodon (or unagi don), you'll be familiar with this dish. This recipe combines the methods behind both dishes, but don't worry, the process will still be straightforward.

First up, we're marinating our chicken thighs in a flavor-packed combo of soy sauce, hoisin, rice vinegar, sake, and mirin. This combination is similar to the sauce you use for General Tso's chicken. Make sure to only use 1 tablespoon and set aside the rest for later.

Toss the chicken with an egg white (save that egg yolk!) and give it a good 10-minute soak to let those flavors penetrate.

Now, here's where we diverge from traditional oyakodon and incorporate some General Tso's recipe - we're coating our chicken in cornstarch and frying it until it's golden and crispy.

Shake off the excess and shallow-fry the chicken in the pan until golden brown. You can deep-fry the chicken, but I prefer to shallow-fry it in just enough oil for an easier clean-up.

Remove the chicken and drain the excess oil on paper towels.

Step 2: Make sauce

Once your chicken is fried to perfection, set it aside and start on the sauce. Sauté sliced onions until they're soft and translucent, then throw in ginger, garlic, and Thai chiles.

I used 2 Thai chilies for a medium-spicy level. However, feel free to add more or less depending on your preference.

Add your reserved sauce mixture, a touch of sugar, and some chicken stock to create a rich, savory base, bringing it to a simmer.

Then, add the chicken back to the pan, spreading them out in an even layer.

Step 3: Add eggs

Now it's time to add the eggs. Here's a tip: beat your eggs and egg yolk together, but don't overdo it. We want some streaks of white and yolk for that classic oyakodon look.

Pour the eggs over the chicken in a circular motion and let them simmer on low heat. The key here is patience, folks. We want those eggs barely set, still a bit runny and custardy. It's this delicate egg texture that makes oyakodon so irresistible.

Once your eggs are perfectly cooked, it's time to serve! Pile this deliciousness over a bowl of steaming rice, sprinkle with chopped scallions and sesame seeds, and dig in!

The first time I made this General Tso's chicken oyakodon, I couldn't stop eating it. Then, I made it again and again and again. The combination of flavorful General Tso's chicken with the sweet and savory sauce and silky eggs is unbelievably delicious. It's comfort food with a twist, and I guarantee it'll become your new weeknight favorite.

For another fantastic rice bowl, check out this Alabama white BBQ shrimp rice bowl!

Make-ahead and storage tips

• Make-ahead: You can marinate the chicken for up to 30 minutes and prepare the sauce mixture ahead of time. You can also cook the chicken ahead of time and reheat it in the sauce, but the outside texture will soften as it sits.
• Store: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the eggs.

Frequently asked questions

More Asian chicken recipes

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