Description
General Tso’s Chicken is a beloved Chinese takeout classic made right at home. Featuring crispy chicken thighs coated in a tangy, sweet, and spicy sauce, this recipe offers a perfect balance of flavors that's easy to prepare in under 30 minutes. The chicken is dredged in cornstarch and pan-fried to golden perfection, then tossed in a savory sauce enhanced with garlic, ginger, and red pepper flakes. Garnished with sesame seeds, this dish makes a satisfying main course that's perfect for a weeknight dinner.
Ingredients
Scale
Chicken
- 2 lb chicken thighs, trimmed and cut into 1-inch pieces
- 1/2 cup corn starch
- 1/4 cup extra light olive oil, plus more as needed for frying
Sauce
- 2 tbsp minced ginger (from a 2-inch piece)
- 3 cloves garlic, minced or 1 tbsp grated
- 1/2 tsp red pepper flakes (or to taste)
- 1/2 cup cold water
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar (or more to taste)
- 1 1/2 tbsp hoisin sauce
- 4 tbsp granulated sugar
- 1 1/2 tbsp corn starch
Garnish
- 1 tsp sesame seeds (optional)
Instructions
- Prepare the Chicken: Cut the chicken thighs into 1-inch cubes. Toss the chicken pieces in batches with 1/2 cup cornstarch, making sure each piece is evenly coated. Tap off any excess cornstarch and place the coated chicken on a platter, set aside.
- Make the Sauce: In a separate bowl, whisk together the cold water, soy sauce, rice vinegar, hoisin sauce, granulated sugar, and 1 1/2 tablespoons cornstarch until smooth. Set aside.
- Cook the Chicken: Heat a non-stick skillet over medium-high heat and add the extra light olive oil. In 2 to 3 batches, sauté the chicken pieces until golden brown on all sides and cooked through, about 5 to 7 minutes per batch. Remove the cooked chicken from the skillet and transfer to a bowl. Add more oil to the pan as needed, ensuring at least 1 tablespoon remains for the sauce step.
- Sauté Aromatics: Add the minced garlic, minced ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds or until fragrant, taking care not to burn the garlic.
- Simmer the Sauce: Pour the prepared sauce into the skillet with the aromatics. Bring it to a simmer while stirring continuously. Let the sauce cook for about 1 minute to reduce the sharpness of the vinegar. Taste and adjust by adding more soy sauce or rice vinegar if desired.
- Toss Chicken in Sauce: Return the cooked chicken to the skillet and toss thoroughly to coat every piece with the sauce. Cook for an additional minute to heat through and marry the flavors.
- Serve: Transfer the General Tso’s Chicken to a serving dish and garnish with sesame seeds if desired. Serve immediately.
Notes
- Use chicken thighs for juicier, more flavorful results compared to chicken breast.
- Tapping off excess cornstarch helps achieve a crisp crust when frying.
- If you prefer less heat, reduce or omit red pepper flakes.
- For a gluten-free version, substitute soy sauce with tamari.
- This dish pairs well with steamed rice or stir-fried vegetables.
- To make it spicier, add a bit more red pepper flakes or some chili paste to the sauce.
- Make sure the pan is hot enough before adding chicken to get a nice sear.
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 7 g
- Sodium: 502 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 0.4 g
- Protein: 20 g
- Cholesterol: 111 mg
