Description
A flavorful and crispy General Tso’s Chicken recipe featuring tender chicken thighs coated in cornstarch, stir-fried to golden perfection and tossed in a tangy, sweet, and savory sauce with ginger, garlic, and a hint of spice. Perfect as a delicious homemade Chinese-American classic dish ready in just 30 minutes.
Ingredients
Chicken
- 2 lb chicken thighs, trimmed and cut into 1-inch pieces
- 1/2 cup corn starch
- 1/4 cup extra light olive oil, for frying (plus more as needed)
Sauce
- 2 tbsp minced ginger (from a 2-inch piece of ginger)
- 3 cloves garlic, minced or 1 tbsp grated or finely minced
- 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
For 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 cornstarch, tapping off any excess cornstarch. Arrange the dredged chicken on a platter and set aside.
- Make the Sauce: In a separate bowl, whisk together the cold water, soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch until the sauce is well combined and smooth.
- Cook the Chicken: Preheat a non-stick skillet over medium-high heat and add the extra light olive oil. Cook the chicken in 2 to 3 batches, sautéing each piece until golden brown on all sides and cooked through. Remove cooked chicken to a bowl and repeat with remaining chicken, adding more oil as needed. Leave at least 1 tablespoon of oil in the pan for the next step.
- Sauté Aromatics: Add minced garlic, minced ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds or until the mixture is fragrant, being careful not to burn the garlic.
- Simmer the Sauce: Pour the prepared sauce into the skillet and bring it to a simmer while stirring constantly. Allow the sauce to simmer for 1 minute to slightly cook off the vinegar’s sharpness. Taste and adjust the seasoning by adding more soy sauce or rice vinegar if desired.
- Combine Chicken and Sauce: Add the cooked chicken back into the skillet and toss to coat all pieces evenly with the sauce. Cook for another minute to ensure the chicken is heated through and the sauce clings nicely.
- Serve: Transfer the General Tso’s Chicken to a serving dish and garnish with sesame seeds if using. Serve immediately with steamed rice or your preferred sides.
Notes
- Use boneless, skinless chicken thighs for juicier and more flavorful meat.
- Adjust red pepper flakes according to your preferred spice level.
- If you prefer gluten-free, substitute soy sauce with tamari or coconut aminos.
- To make ahead, cook chicken and sauce separately, then combine and reheat before serving.
- Hoisin sauce adds sweetness and depth; don’t omit for authentic flavor.