Description
This General Tso’s Chicken recipe features tender, crispy chicken thighs coated in a flavorful, tangy-sweet sauce with a mild kick of heat. Perfectly cooked on the stovetop, this classic Chinese-American dish comes together in just 30 minutes, making it an ideal weeknight dinner that satisfies your craving for takeout at home.
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
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)
Sauce
- ½ cup cold water
- 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
Instructions
- Prep Chicken: Cut chicken thighs into 1-inch cubes. Toss chicken in batches with cornstarch, tapping off any excess cornstarch. Set aside on a platter to prepare for frying.
- Make Sauce: In a bowl, whisk together the cold water, low-sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch until smooth and well combined. Set aside.
- Cook Chicken: Heat a large non-stick skillet over medium-high heat and add ¼ cup of extra light olive oil. Add chicken pieces in batches, making sure not to overcrowd the pan. Cook each batch for about 2-3 minutes per side until the chicken is golden brown and cooked through. Remove the cooked chicken to a separate dish. Add more oil as needed for remaining batches.
- Sauté Aromatics: Reduce heat to medium and add 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.
- Simmer Sauce: Pour the prepared sauce mixture into the skillet with the aromatics. Stir constantly and bring the mixture to a simmer. Let it cook for about 1 minute to allow the sauce to thicken and to cook off any raw vinegar flavor. Taste and adjust seasoning by adding a bit more soy sauce or rice vinegar if desired.
- Combine and Serve: Return the cooked chicken to the skillet and toss to coat evenly with the sauce. Sprinkle with optional sesame seeds for garnish. Serve immediately for best texture and flavor.
Notes
- Use boneless, skinless chicken thighs for juicier, more flavorful results.
- Toss chicken pieces lightly in cornstarch to get a crispy exterior when fried.
- You can adjust the heat level by increasing or reducing the red pepper flakes to suit your taste.
- Serve with steamed rice and stir-fried vegetables for a complete meal.
- Leftover chicken can be refrigerated for up to 2 days but may lose some crispiness.
- Use a non-stick skillet or well-seasoned pan to prevent sticking during frying.
