Description
This General Tso’s Chicken recipe delivers a perfect balance of sweet, savory, and spicy flavors coated on crispy chicken thigh pieces. Cooked on the stovetop with a quick homemade sauce featuring soy, rice vinegar, hoisin, and a touch of heat, this dish comes together in just 30 minutes and serves 8. It’s a delightful take on a classic Chinese-American favorite, ideal for weeknight dinners or entertaining guests.
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
Sauce
- 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
- ½ cup cold water
Aromatics & Garnish
- 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
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prep Chicken: Cut chicken thighs into 1-inch cubes. Toss the chicken pieces in cornstarch in batches, shaking off any excess, and set them aside on a platter.
- Make Sauce: In a bowl, thoroughly whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and cold water until smooth and well combined.
- Cook Chicken: Heat ¼ cup extra light olive oil in a large non-stick skillet over medium-high heat. Fry the chicken in batches, taking care not to overcrowd the pan, cooking each piece until golden brown and cooked through, about 2-3 minutes per side. Remove the cooked chicken to a plate and repeat with remaining chicken, adding more oil as needed.
- 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 1 minute to eliminate the raw vinegar taste. Taste 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 well to coat each piece evenly with the sauce. Garnish with sesame seeds if using, and serve immediately for best texture and flavor.
Notes
- Use extra light olive oil or a neutral oil with a high smoke point for frying.
- Adjust red pepper flakes to control the spice level.
- Do not overcrowd the skillet when frying to ensure crispy chicken.
- You can substitute chicken thighs with chicken breasts, but thighs yield juicier results.
- Serve over steamed rice or with stir-fried vegetables for a complete meal.
