Description
A classic General Tso’s Chicken recipe featuring tender, crispy chicken thighs coated in a flavorful, tangy, and slightly sweet sauce with a hint of heat from red pepper flakes. Perfect for a quick and satisfying meal that can be prepared entirely on the stovetop in just 30 minutes.
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
- 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
Sauce
- ½ cup cold water
- 5 tablespoons low-sodium soy sauce
- 3 tablespoons rice vinegar, or more to taste
- 1 ½ tablespoons hoisin sauce
- 4 tablespoons granulated sugar
- 1 ½ tablespoons cornstarch
Garnish
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prep Chicken: Cut chicken thighs into 1-inch cubes. Toss the chicken pieces in batches with cornstarch, tapping off any excess starch. Set the coated chicken aside on a platter.
- Make Sauce: In a bowl, whisk together cold water, low-sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch until smooth and well combined.
- Cook Chicken: Heat a large non-stick skillet over medium-high heat and add ¼ cup extra light olive oil. Working in batches to avoid overcrowding, add chicken pieces and cook for about 2-3 minutes per side until golden brown and cooked through. Remove cooked chicken and set aside on a plate. Add more oil as needed for additional batches.
- Sauté Aromatics: In the same skillet, add minced garlic, minced ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant but not burnt.
- Simmer Sauce: Pour the prepared sauce mixture into the skillet with the aromatics. Bring to a simmer while stirring constantly. Let it cook for about 1 minute to reduce raw vinegar flavor and allow the sauce to thicken. Taste the sauce and adjust seasoning by adding more soy sauce or rice vinegar if desired.
- Combine and Serve: Return the cooked chicken to the skillet and toss to coat evenly with the sauce. Cook for an additional minute to meld flavors and ensure chicken is heated through. Garnish with sesame seeds if using, then serve immediately hot.
Notes
- Ensure the skillet is hot before adding chicken to achieve a crispy coating.
- Do not overcrowd the pan when frying to maintain crispiness.
- Adjust red pepper flakes to control the heat level of the dish.
- The sauce thickens quickly due to cornstarch, so stir constantly when simmering.
- Serve this dish immediately for the best texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
