Description
This General Tso’s Chicken recipe features tender chicken thigh pieces coated in crispy cornstarch and coated in a tangy, sweet, and mildly spicy sauce made with soy sauce, rice vinegar, hoisin sauce, and garlic. Perfect for an easy weeknight dinner, this dish combines bold flavors with a satisfying crunch and is garnished with sesame seeds for an authentic touch.
Ingredients
Scale
Main Ingredients
- 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
- 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 the Chicken: Cut the chicken thighs into 1-inch cubes. Toss the chicken pieces in batches with cornstarch, tapping off any excess. Place the coated chicken pieces on a platter and set aside.
- Make the Sauce: In a separate bowl, combine cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch. Whisk thoroughly to combine and dissolve the sugar and cornstarch.
- Cook the Chicken: Preheat a non-stick skillet over medium-high heat and add the extra light olive oil. Fry the chicken in 2 to 3 batches, sautéing each batch until golden brown on both sides and cooked through. Remove each batch to a bowl and set aside. Add more oil as needed but leave at least 1 tablespoon of oil in the skillet.
- Prepare Aromatics: Add the minced garlic, minced ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds or until fragrant, being careful not to burn the garlic.
- Add and Thicken Sauce: Pour the prepared General Tso's sauce into the skillet and stir while bringing it to a simmer. Let it simmer for 1 minute to slightly cook off the vinegar and thicken the sauce.
- Combine and Serve: Taste the sauce and adjust seasoning with additional soy sauce or rice vinegar if desired. Add the cooked chicken back into the skillet and toss thoroughly to coat each piece in the sauce. Serve immediately garnished with sesame seeds, if using.
Notes
- Use chicken thighs for more moisture and tenderness compared to chicken breasts.
- Tap off excess cornstarch to avoid clumpy coating and soggy texture.
- Adjust the red pepper flakes to your preferred spice level.
- For gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Extra light olive oil is chosen for its neutral flavor and higher smoke point suitable for frying.
- If you prefer a thicker sauce, increase the cornstarch in the sauce mixture by 1/2 tablespoon.
- Serve with steamed rice and steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 570 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
