Description
This General Tso’s Chicken recipe features tender chicken thighs coated in a crispy cornstarch crust, then tossed in a tangy and sweet homemade sauce loaded with garlic, ginger, and a hint of heat. Perfectly balanced and easy to prepare, it makes for a delicious and satisfying Asian-inspired dinner that serves eight.
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
Flavoring
- 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
General Tso’s Sauce
- 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 chicken: Cut chicken into 1-inch cubes. Toss chicken in batches with cornstarch, tapping off the excess. Set dredged chicken on a platter and set aside.
- Make the sauce: In a separate dish, combine all the ingredients for your sauce and whisk to combine until smooth.
- Cook chicken: Preheat a non-stick skillet over medium-high heat with oil. Cook chicken in 2 to 3 batches, sautéing until golden on both sides and cooked through. Remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Leave at least 1 tablespoon oil in the pan after cooking all chicken.
- Sauté aromatics: Add the garlic, ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds or until fragrant, stirring constantly to avoid burning.
- Simmer sauce and combine: Add the prepared sauce to the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to slightly cook off the vinegar sharpness. Taste the sauce and adjust by adding more soy sauce or rice vinegar if desired. Add the cooked chicken back to the skillet and toss to coat thoroughly with the sauce.
- Serve: Transfer to a serving dish and garnish with sesame seeds if using. Serve immediately with steamed rice or vegetables.
Notes
- Use chicken thighs for juicier, more flavorful results than chicken breasts.
- Tapping off excess cornstarch prevents clumping and results in a crispy coating.
- If you want less heat, reduce or omit red pepper flakes.
- Leftover chicken and sauce can be refrigerated for up to 2 days and reheated gently on the stovetop.
- For a gluten-free version, substitute with tamari or gluten-free soy sauce and ensure hoisin sauce is gluten-free.
- Extra light olive oil is used for frying due to its high smoke point; vegetable or canola oil can also be used.
