Description
A quick and easy recipe for General Tso’s Chicken featuring crispy chicken thighs coated in a sweet and tangy sauce, perfect for a comforting weeknight dinner served over white rice.
Ingredients
Scale
Chicken and Coating
- 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup cornstarch
- 2 tablespoons vegetable oil
Sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
- ½ cup low-sodium soy sauce
- ¼ cup hoisin sauce
- ¼ cup rice vinegar
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish and Serving
- 2 green onions, sliced
- Cooked white rice, for serving
Instructions
- Coat the Chicken: In a large bowl, toss the chicken pieces with ½ cup cornstarch until evenly coated, ensuring each piece has a thin, even layer of cornstarch to help create a crispy exterior when cooked.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 6–8 minutes, turning occasionally, until each piece is golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic, grated ginger, and red pepper flakes if using. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Prepare the Sauce: Stir in the soy sauce, hoisin sauce, rice vinegar, and brown sugar into the skillet. Bring the mixture to a simmer over medium heat.
- Thicken the Sauce: Add the cornstarch slurry to the simmering sauce. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Toss Chicken in Sauce: Return the cooked chicken to the skillet and toss well to coat each piece evenly with the thickened sauce. Cook for an additional minute to warm the chicken through.
- Garnish and Serve: Remove from heat, garnish with sliced green onions, and serve immediately over cooked white rice for a satisfying meal.
Notes
- For extra crispiness, fry the chicken in batches and avoid overcrowding the pan.
- Chicken breast can be substituted if preferred, though thighs remain juicier.
- Adjust the amount of red pepper flakes to control the spice level according to your taste.
