Description
A flavorful and popular Chinese takeout-style recipe for General Tso’s Chicken featuring crispy chicken thighs tossed in a sweet, tangy, and slightly spicy sauce. Perfect for a comforting homemade meal that balances savory and sweet flavors with a gentle kick.
Ingredients
Scale
Chicken and Coating
- 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 and Flavorings
- 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)
- 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 thighs into 1-inch cubes. Toss the chicken in batches with the 1/2 cup corn starch, tapping off any excess. Place the coated chicken pieces on a platter and set aside.
- Make Sauce: In a separate bowl, combine cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and 1 1/2 tablespoons corn starch. Whisk thoroughly until smooth and set aside.
- Cook Chicken: Heat a non-stick skillet over medium-high heat and add the 1/4 cup extra light olive oil. Fry the chicken in 2 to 3 batches, sautéing each batch until golden brown on both sides and cooked through, about 4-5 minutes per batch. Remove the cooked chicken to a bowl and repeat, adding additional oil as needed. Reserve at least 1 tablespoon of oil in the skillet for the sauce.
- Sauté Aromatics: In the same skillet with the reserved oil, add minced garlic, minced ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant but not burnt.
- Cook Sauce: Pour the prepared sauce into the skillet with the aromatics and bring it to a simmer while stirring constantly. Let it simmer for 1 minute to slightly cook off the vinegar and thicken. Taste and adjust by adding more soy sauce or rice vinegar if desired.
- Combine and Serve: Add the cooked chicken back to the skillet and toss well to coat all pieces evenly with the sauce. Remove from heat and serve garnished with sesame seeds if using.
Notes
- Use extra light olive oil or any neutral oil good for frying to ensure a crisp texture.
- Adjust red pepper flakes based on your preferred heat level.
- Toss chicken in small batches with cornstarch to avoid clumping and ensure even coating.
- For gluten free version, use tamari or gluten free soy sauce.
- Serve with steamed rice or vegetables to complete the meal.
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
