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

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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