Description
This General Tso’s Chicken recipe features tender chicken thighs coated in a crispy cornstarch crust, stir-fried to golden perfection, and tossed in a tangy, sweet, and slightly spicy homemade sauce. Perfectly balanced flavors with garlic, ginger, hoisin, and a hint of heat make it a delicious dinner option that serves 8.
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
Seasonings
- 2 tbsp minced ginger, from a 2-inch piece of ginger
- 3 cloves garlic, or 1 tbsp grated or finely minced garlic
- 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 the Chicken: Cut the chicken thighs into 1-inch cubes. Toss the chicken pieces in batches with the cornstarch, ensuring they are well coated. Tap off any excess cornstarch and set the dredged chicken on a platter.
- Make the Sauce: In a separate dish, combine the cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and corn starch. Whisk together until the corn starch is fully dissolved and the sauce is smooth.
- Cook the Chicken: Preheat a non-stick skillet over medium-high heat and add the 1/4 cup of extra light olive oil. Fry the chicken in 2 to 3 batches, sautéing each batch until the chicken pieces are golden brown on both sides and cooked through, about 4-5 minutes per batch. Remove the chicken from the pan and transfer to a bowl. Add more oil if needed for remaining batches but leave at least 1 tablespoon of oil in the skillet for the next step.
- Sauté 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.
- Add and Simmer the Sauce: Pour the prepared sauce into the skillet with the aromatics and bring it to a simmer while stirring continuously. Let it simmer for 1 minute to allow the vinegar to mellow and the sauce to thicken slightly. Taste the sauce and adjust soy sauce or rice vinegar to your personal preference.
- Combine Chicken with Sauce: Return the cooked chicken pieces to the skillet. Toss the chicken in the sauce until fully coated and heated through, about 1-2 minutes.
- Serve: Transfer the General Tso's Chicken to a serving plate and garnish with toasted sesame seeds if desired. Serve immediately with steamed rice or your favorite side dishes.
Notes
- Use chicken thighs instead of breasts for more tenderness and juiciness.
- If you prefer a spicier dish, increase the red pepper flakes or add a dash of chili paste to the sauce.
- For gluten-free, substitute soy sauce with tamari or gluten-free soy sauce.
- Make sure not to overcrowd the pan when frying chicken to keep pieces crispy.
- To save time, prepare the sauce in advance and keep it chilled until ready to cook.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg
