Description
This General Tso’s Chicken recipe brings the beloved Chinese takeout classic to your kitchen with tender, crispy chicken pieces tossed in a perfectly balanced sweet and spicy sauce. With simple ingredients and straightforward steps, you can enjoy a flavorful and comforting dish made from scratch in just 30 minutes.
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, minced or 1 tbsp grated finely
- 1/2 tsp red pepper flakes (or added 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
- 1 tsp sesame seeds (optional for garnish)
Instructions
- Prepare the Chicken: Cut chicken thighs into 1-inch cubes. Toss the chicken pieces in batches with 1/2 cup corn starch, tapping off any excess. Arrange the dredged chicken on a platter and set aside.
- Make the Sauce: In a separate bowl, combine 1/2 cup cold water, 5 tablespoons low sodium soy sauce, 3 tablespoons rice vinegar, 1 1/2 tablespoons hoisin sauce, 4 tablespoons granulated sugar, and 1 1/2 tablespoons corn starch. Whisk until smooth and set aside.
- Cook the Chicken: Heat 1/4 cup extra light olive oil in a non-stick skillet over medium-high heat. Cook the chicken in 2 to 3 batches, sautéing until golden brown on both sides and cooked through, about 4-5 minutes per batch. Remove cooked chicken from pan and transfer to a bowl. Add more oil if needed for remaining batches. Leave at least 1 tablespoon oil in the pan for the sauce.
- Sauté Aromatics: Add minced garlic, minced ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds until fragrant.
- Simmer Sauce: Pour the prepared sauce into the skillet. Stir continuously and bring it to a simmer. Allow it to simmer for 1 minute to reduce the vinegar sharpness. Taste and adjust seasoning, adding more soy sauce or rice vinegar if desired.
- Combine: Return cooked chicken to the skillet and toss gently to coat thoroughly with the sauce.
- Serve: Transfer the coated chicken to a serving dish and garnish with sesame seeds if using. Serve immediately for best flavor and texture.
Notes
- Use chicken thighs for juicier, more flavorful meat, but chicken breast can be substituted for a leaner option.
- Tossing the chicken in corn starch creates a crispy exterior when fried without the heaviness of a batter.
- Adjust the red pepper flakes according to your preferred spice level.
- If you prefer a thicker sauce, simmer it an additional minute or two before adding the chicken.
- This dish pairs wonderfully with steamed rice or stir-fried vegetables for a complete meal.
- For a gluten-free version, substitute soy sauce with tamari and ensure hoisin sauce is gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 7 g
- Sodium: 502 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 0.4 g
- Protein: 20 g
- Cholesterol: 111 mg
