This General Tso’s Chicken is crispy, saucy, sweet, tangy, and lightly spicy. I like making it when I want a takeout-style dinner at home without a long cooking process.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lb chicken thighs, trimmed and cut into 1-inch pieces
1/2 cup corn starch
1/4 cup extra light olive oil, plus more as needed
2 tbsp minced fresh ginger
3 cloves garlic, grated or finely minced
1/2 tsp red pepper flakes
1 tsp sesame seeds, optional garnish
1/2 cup cold water
5 tbsp low sodium soy sauce
3 tbsp rice vinegar
1 1/2 tbsp hoisin sauce
4 tbsp granulated sugar
1 1/2 tbsp corn starch
Directions
I cut the chicken into 1-inch cubes, then toss it in batches with corn starch. I shake off any excess and set it aside.
In a bowl, I whisk together cold water, soy sauce, rice vinegar, hoisin sauce, sugar, and corn starch until smooth.
I heat oil in a non-stick skillet over medium-high heat. I cook the chicken in 2 to 3 batches until golden on both sides and cooked through, then transfer it to a bowl.
Then I leave about 1 tablespoon of oil in the skillet. I add garlic, ginger, and red pepper flakes, then sauté for about 30 seconds until fragrant.
Next I pour the sauce into the skillet and bring it to a simmer while stirring. I let it simmer for 1 minute.
I add the cooked chicken back to the skillet and toss until fully coated. Then I garnish with sesame seeds if I want extra flavor and serve it hot.
Servings and timing
This recipe makes 8 servings.
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Calories: 386 kcal per serving
Variations
I sometimes add steamed broccoli, bell peppers, or snap peas to make the dish more colorful and filling. For extra heat, I add more red pepper flakes. For a milder version, I reduce the flakes or leave them out.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in a skillet over medium heat until heated through. I can also microwave it, but the chicken will be softer.
FAQs
Can I use chicken breast instead of chicken thighs?
Yes, I can use chicken breast, but I prefer thighs because they stay juicier and more tender.
Is General Tso’s Chicken spicy?
It is mildly spicy. I adjust the red pepper flakes depending on how much heat I want.
Can I make this recipe ahead of time?
I can cook it ahead, but I like it best fresh because the chicken is crispier right after cooking.
What should I serve with General Tso’s Chicken?
I like serving it over white rice, brown rice, or fried rice. Steamed vegetables also work well.
Can I make the sauce thicker?
Yes, I simmer the sauce a little longer if I want it thicker, while stirring so it stays smooth.
Conclusion
This General Tso’s Chicken is a quick, flavorful dinner with crispy chicken and a sweet, tangy sauce. I like serving it hot over rice for an easy takeout-style meal at home.
📖 Recipe:
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General Tso’s Chicken
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Low Lactose
Description
This General Tso’s Chicken is crispy, saucy, sweet, tangy, and lightly spicy with tender chicken coated in a glossy homemade sauce. It’s a quick takeout-style dinner that comes together easily for busy weeknights.
Ingredients
2 lb chicken thighs, trimmed and cut into 1-inch pieces
1/2 cup corn starch
1/4 cup extra light olive oil, plus more as needed
2 tbsp minced fresh ginger
3 cloves garlic, grated or finely minced
1/2 tsp red pepper flakes
1 tsp sesame seeds, optional garnish
1/2 cup cold water
5 tbsp low sodium soy sauce
3 tbsp rice vinegar
1 1/2 tbsp hoisin sauce
4 tbsp granulated sugar
1 1/2 tbsp corn starch
Instructions
- Cut the chicken into 1-inch cubes and toss in batches with corn starch until coated. Shake off any excess and set aside.
- In a bowl, whisk together cold water, soy sauce, rice vinegar, hoisin sauce, sugar, and corn starch until smooth.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Cook the chicken in 2 to 3 batches until golden brown on both sides and fully cooked through. Transfer cooked chicken to a bowl.
- Leave about 1 tablespoon of oil in the skillet. Add garlic, ginger, and red pepper flakes and sauté for about 30 seconds until fragrant.
- Pour the sauce mixture into the skillet and bring to a simmer while stirring continuously. Simmer for 1 minute until slightly thickened.
- Return the cooked chicken to the skillet and toss until fully coated in the sauce.
- Garnish with sesame seeds if desired and serve hot over rice or with vegetables.
Notes
Add steamed broccoli, bell peppers, or snap peas for extra vegetables and color.
Increase the red pepper flakes for a spicier dish or reduce them for a milder flavor.
Chicken breast can be substituted for chicken thighs, though thighs stay juicier.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat for the best texture.
Serve over white rice, brown rice, or fried rice.
Simmer the sauce slightly longer if a thicker consistency is desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 115 mg
