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General Tso’s Chicken
Sofia

General Tso’s Chicken

Crispy chicken tossed in a bold, sweet-and-spicy sauce with garlic, ginger, and a touch of heat. A Chinese-American takeout classic that’s easy to make at home and full of irresistible flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Chinese-American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 1 ½ lbs boneless chicken thighs or breasts cut into 1-inch pieces
  • ½ cup cornstarch
  • Salt and pepper to taste
  • Vegetable oil for frying
  • For the Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons hoisin sauce
  • ¼ cup water
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 2 garlic cloves minced
  • 1 teaspoon fresh grated ginger
  • ½ teaspoon crushed red pepper flakes adjust to heat preference
  • Garnish: green onions sesame seeds, dried chilies (optional)

Method
 

  1. Prepare the Chicken:
  2. In a bowl, season chicken pieces with salt and pepper. Toss with cornstarch until evenly coated.
  3. Fry the Chicken:
  4. Heat about 1 inch of oil in a deep skillet or pan over medium-high heat. Fry chicken in batches for 3–4 minutes until golden and crispy. Drain on paper towels.
  5. Make the Sauce:
  6. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, water, and sugar. Set aside.
  7. Cook the Sauce:
  8. In a clean skillet, heat a small amount of oil over medium heat. Add garlic, ginger, and red pepper flakes. Sauté for 30 seconds until fragrant. Pour in the sauce mixture and bring to a simmer.
  9. Thicken the Sauce:
  10. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens to a glaze.
  11. Combine Chicken and Sauce:
  12. Add the fried chicken to the skillet and toss to coat evenly in the sauce.
  13. Serve:
  14. Garnish with green onions and sesame seeds. Serve immediately with steamed rice or stir-fried vegetables.

Notes

  • For extra heat, add dried red chilies while sautéing the garlic and ginger.
  • Use an air fryer to cook the chicken for a lighter version.
  • Store leftovers in an airtight container for up to 3 days; reheat in a skillet for best texture.
  • Great paired with jasmine rice, broccoli, or snow peas.