Description
This General Tso’s Chicken recipe offers a perfect balance of crispy, tender chicken thighs coated in a sweet, tangy, and slightly spicy sauce. Made with simple ingredients like soy sauce, rice vinegar, hoisin sauce, and a hint of red pepper flakes, this dish comes together quickly on the stovetop and is ideal for a flavorful weeknight dinner or when craving takeout at home.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- ½ cup cornstarch
- ¼ cup extra light olive oil, for frying, plus more as needed
Aromatics & Garnish
- 2 tablespoons minced ginger, from a 2-inch piece of ginger
- 3 cloves garlic, minced (or 1 tablespoon grated or finely minced)
- ½ teaspoon red pepper flakes, or to taste
- 1 teaspoon sesame seeds (optional, for garnish)
Sauce
- ½ cup cold water
- 5 tablespoons low-sodium soy sauce
- 3 tablespoons rice vinegar, or more to taste
- 1½ tablespoons hoisin sauce
- 4 tablespoons granulated sugar
- 1½ tablespoons cornstarch
Instructions
- Prep Chicken: Cut chicken thighs into 1-inch cubes. Toss the chicken in batches with cornstarch, shaking off any excess. Arrange the coated pieces on a platter and set aside.
- Make Sauce: In a bowl, whisk together cold water, soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch until fully combined and smooth.
- Cook Chicken: Heat ¼ cup of extra light olive oil in a large non-stick skillet over medium-high heat. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook each piece for about 2-3 minutes per side until golden brown and cooked through. Remove cooked chicken from skillet and set aside. Add more oil as needed for remaining batches.
- Sauté Aromatics: In the same skillet, add garlic, minced ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Simmer Sauce: Pour the prepared sauce into the skillet with the aromatics. Stir constantly as the sauce comes to a simmer. Let it simmer for about 1 minute to cook off the raw vinegar taste. Taste the sauce and adjust by adding more soy sauce or rice vinegar if desired.
- Combine and Serve: Return the cooked chicken to the skillet and toss well to coat with the sauce. Sprinkle with optional sesame seeds for garnish. Serve immediately while hot.
Notes
- Use boneless, skinless chicken thighs for a juicier texture compared to breasts.
- Do not overcrowd the skillet when frying chicken to ensure crispiness.
- Adjust the red pepper flakes based on heat preference.
- This dish is best served fresh to maintain the chicken’s crisp exterior.
- Serve with steamed rice and steamed or stir-fried vegetables for a complete meal.
