Description

This General Tso’s Chicken recipe features tender chicken thighs coated in a crispy cornstarch crust, sautéed to golden perfection and tossed in a tangy, sweet, and slightly spicy sauce. Perfectly balanced with garlic, ginger, and a touch of heat from red pepper flakes, this dish is an irresistible main course for an 8-serving meal.

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 Ingredients

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

Flavorings and Garnish

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

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Instructions

Prepare the Chicken: Cut the chicken thighs into 1-inch cubes. Toss the chicken pieces in batches with cornstarch, ensuring they are evenly coated. Tap off any excess cornstarch and set the dredged chicken on a platter to the side.
Make the Sauce: In a separate bowl, combine cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch. Whisk together until fully incorporated and smooth.
Cook the Chicken: Preheat a non-stick skillet over medium-high heat and add the extra light olive oil. Add chicken pieces in 2 to 3 batches, sautéing until each piece is golden brown on both sides and cooked through, about 4-5 minutes per batch. Remove cooked chicken from the pan and transfer to a bowl. Add more oil as needed between batches, leaving at least 1 tablespoon of oil in the pan after all chicken is cooked.
Sauté Aromatics: Add the minced garlic, minced ginger, and red pepper flakes to the remaining oil in the skillet. Sauté for about 30 seconds until fragrant but not browned.
Simmer the Sauce: Pour the prepared sauce into the skillet with the aromatics. Bring to a simmer while stirring continuously. Let it simmer for 1 minute to reduce and cook off the vinegar flavor slightly. Taste and adjust soy sauce or rice vinegar if needed for a balanced sweet, sour, and salty flavor.
Combine and Serve: Add the cooked chicken back into the skillet. Toss well to coat each piece thoroughly in the sauce. Transfer to a serving platter or individual plates. Garnish with sesame seeds if desired and serve immediately.

Notes

Use chicken thighs for the best flavor and tenderness; chicken breasts can be substituted but may be drier.
Adjust the red pepper flakes quantity to control the heat level to your preference.
Extra light olive oil is preferred for frying due to its high smoke point; vegetable oil can be used as a substitute.
If sauce thickens too much, add a small splash of water to loosen it when reheating.
For a gluten-free option, substitute soy sauce with tamari or a gluten-free soy sauce alternative.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 9 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 95 mg