Description
This General Tso’s Chicken recipe is a flavorful and crispy takeout favorite made with tender chicken thighs coated in a light cornstarch crust and tossed in a tangy, sweet, and slightly spicy sauce. It combines garlic, ginger, soy sauce, and rice vinegar to create a deliciously balanced dish that’s perfect for a quick weeknight dinner or entertaining guests at home.
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 (for frying, plus more as needed)
Sauce
- 2 tbsp minced ginger (from a 2-inch piece of ginger)
- 3 cloves garlic (or 1 Tbsp grated or finely minced)
- 1/2 tsp red pepper flakes (or added to taste)
- 1 tsp sesame seeds (optional for garnish)
- 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
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch cubes. Toss the chicken in batches with the cornstarch, making sure to coat each piece evenly. Tap off any excess cornstarch and place the dredged chicken pieces on a platter; set aside.
- Mix the Sauce: In a separate bowl or dish, combine the ginger, garlic, red pepper flakes, cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch. Whisk all these ingredients together until well blended.
- Cook the Chicken: Heat a non-stick skillet with the extra light olive oil over medium-high heat. Add the chicken pieces in 2 to 3 batches, sautéing each until golden brown on both sides and cooked through, about 3-5 minutes per side depending on thickness. Remove the cooked chicken from the skillet and transfer to a bowl. Add more oil to the pan as needed to maintain at least 1 tablespoon of oil remaining.
- Cook Aromatics: Add the minced garlic, minced ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds or until fragrant, stirring constantly to avoid burning.
- Simmer the Sauce and Combine: Pour the prepared sauce mixture into the skillet and bring to a gentle simmer while stirring. Allow the sauce to simmer for 1 minute so the vinegar cooks off slightly and the sauce thickens. Taste and adjust seasonings by adding more soy sauce or rice vinegar if desired. Finally, add back the cooked chicken and toss thoroughly to coat each piece with the sauce.
- Serve: Transfer the coated chicken to a serving dish and garnish with optional sesame seeds. Serve immediately with steamed rice or your preferred side.
Notes
- Use chicken thighs for juicier, more flavorful results; chicken breast can be substituted but may result in a drier texture.
- The amount of red pepper flakes can be adjusted according to your preferred spice level.
- Make sure the oil is hot before frying the chicken to get a crispy outer layer.
- Do not overcrowd the pan when frying to ensure even cooking and browning.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet or microwave.
