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General Tso's Fettuccini Alfredo
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General Tso's Fettuccine Alfredo

Creamy, spicy, sweet, and savory - The perfect combination of fettuccine alfredo and General Tso's Chicken that you didn't know you needed!
Prep Time30 minutes
Cook Time30 minutes
resting time1 hour
Course: Main Course
Cuisine: American, Chinese, Italian
Keyword: fried, Mash-Up, Over the Top, pasta, Spicy
Servings: 4 people
Calories: 1614kcal

Equipment

Ingredients

Chicken and marinade

  • 2 boneless skinless chicken thighs cut into bite sized pieces
  • pinch salt
  • 1 tablespoon soy sauce
  • 2 tablespoons vodka

Tso Sauce

  • 1 tablespoon peanut or other neutral cooking oil
  • 1 tablespoon grated ginger
  • 2 tablespoons grated garlic
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin
  • 2 tablespoons rice vinegar
  • 1/4 cup sambal chili paste
  • 3 tablespoons brown sugar
  • 3/4 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil

Alfredo

  • 1/2 stick butter
  • 4 cloves garlic minced
  • black pepper, chili flakes, and italian seasoning
  • 1 1/2 cups heavy cream
  • 2 cups freshly grated parmesan cheese
  • 1 pound fettuccine
  • 1 large head broccoli
  • peanut or other neutral cooking oil

Chicken frying

  • oil for frying
  • 1 cup cornstarch

Serving

  • sesame seeds
  • chili flakes
  • chopped scallions

Instructions

Marinate the chicken

  • Mix the chicken in a bowl with the salt, soy sauce, and vodka. Set aside in the fridge for an hour or so while you do the next steps.

Make the General Tso Sauce

  • Add the oil to a frying pan or pot over medium heat. Add in the ginger and garlic and saute for 3 minutes until fragrant. If you see any browning it's time to go to the next step.
  • Stir in the soy sauce, hoisin, rice vinegar, sambal, brown sugar, and chicken broth. Bring to a light simmer.
  • Add about 1/4 cup of water to a small mixing bowl and stir in the cornstarch. When it is combined, stir it into the sauce. You should see the sauce thicken as it comes back to a simmer.
  • Remove from heat and stir in the sesame oil. Set aside until ready to use.

Make the alfredo

  • Melt the butter in a large frying pan over medium heat and add in the garlic.
  • Stir to combine. Cook for 2 minutes. Add in some black pepper, chili flakes, and italian seasoning and stir to combine.
  • Whisk in the heavy cream and bring to a light simmer. Simmer about 5 minutes on low heat stirring often.
  • Bring a pot of heavily salted water to a boil and add the pasta.
  • Remove the sauce from the heat and stir in the parmesan. Just before straining the pasta, reserve about a cup of the starchy pasta cooking water. Strain the pasta and add it right into the sauce.
  • Toss the sauce to combine and add as much of the pasta cooking liquid as needed to form the perfect consistency.
  • Preheat broiler to high. Break up the broccoli into florets. Add to a sheet pan and toss with some oil and salt.
  • Broil on high for about 5-8 minutes until the edges are charred. Stir the broccoli into the pasta.

Fry the chicken

  • Bring the fry oil to about 360
  • Add the chicken to a strainer and toss to remove excess liquid.
  • Add the cornstarch to the chicken and toss to coat, making sure to get all the creases and fully coat the chicken. Toss in the strainer so the excess coating falls off.
  • Fry the chicken in batches as needed until crispy and golden brown. Transfer to a wire rack.

Bring it all together

  • Add the pasta to the plates, then top with 4 or 5 pieces of chicken. Make sure the sauce is warm. Drizzle on the sauce over the chicken and a little over the rest of the pasta.
  • Top with chopped scallions, sesame seeds, and chili flakes.

Nutrition

Calories: 1614kcal | Carbohydrates: 147g | Protein: 55g | Fat: 90g | Saturated Fat: 42g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 2285mg | Potassium: 1206mg | Fiber: 9g | Sugar: 20g | Vitamin A: 3122IU | Vitamin C: 142mg | Calcium: 808mg | Iron: 5mg