General Tso’s Chicken Recipe
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.93 out of 5 stars
(667)
Ingredients
8 servings
- 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
- 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
- 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 cornstarch
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Preparation
Step 1
Cut chicken into 1-inch cubes. Toss chicken in batches with cornstarch, tapping off the excess. Set dredged chicken on a platter and set aside.
Step 2
In a separate dish, combine all the ingredients for your sauce and whisk to combine.
Step 3
Preheat a non-stick skillet with oil. Cook chicken in 2 to 3 batches, sauteeing until golden on both sides and cooked through then remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Leave at least 1 Tbsp oil in the pan.
Step 4
Add the garlic, ginger, and pepper flakes. Sautee for about 30 seconds or until fragrant.
Step 5
Add the sauce to the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to cook off the vinegar a little. Taste the sauce and add more soy sauce or rice vinegar to taste if desired. Add the chicken and toss to coat. Serve garnished with sesame seeds if desired.
Step 6
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Chef's notes
Prepare ingredients ahead of time. This recipe will have you moving fast. Prep all your ingredients ahead of time so you can add them on the fly.
Adjust the Spice. Add more or less red pepper flakes according to your spice preference.
Use Fresh Ginger and Garlic. It might be tempting to use the powdered stuff, but great Chinese food is defined by the freshest ingredients.
Opt for Low Sodium Soy Sauce. I always purchase low-sodium soy sauce just in case I want to tweak the salt levels before serving.
Chicken Thighs Bring the Most Flavor. Chicken thighs make for the juiciest pan-fried chicken. I find chicken breast tends to be too dry for this recipe.
Don’t Overcrowd the Pan. Cook chicken in small amounts or use a very large pan. Be sure to give the chicken a good stir here and there to prevent it from sticking.
Use a non-stick pan. The coating can be a bit delicate, so use a non-stick to ensure it stays intact.
Hot Tip:
Serve and enjoy General Tso’s Chicken immediately. The sauce tends to absorb into the crispy outer layer, leaving it a bit soggy if it sits around too long.
