General Tso’s Chicken
A beloved classic of Chinese-American cuisine, General Tso’s Chicken delivers a balance of heat and sweetness in every bite. This version comes together quickly in a single pan, offering a convenient alternative to takeout with all the flavor intact.
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Ingredients
- 1/4 cup extra light olive oil plus more if needed for frying
- 1 1/2 tablespoons cornstarch for the sauce
- 4 tablespoons granulated sugar
- 1/2 teaspoon red pepper flakes adjust to taste
- 1 1/2 tablespoons hoisin sauce
- 1 teaspoon sesame seeds optional for garnish
- 2 tablespoons minced fresh ginger from a 2-inch piece
- 3 cloves garlic finely minced or grated
- 2 pounds boneless skinless chicken thighs, trimmed and chopped into 1-inch cubes
- 1/2 cup cornstarch for coating the chicken
- 5 tablespoons low sodium soy sauce
- 3 tablespoons rice vinegar or to taste
- 1/2 cup cold water
Instructions
- Cut the chicken thighs into uniform 1-inch pieces, then dredge in batches through cornstarch, shaking off any excess and setting aside on a plate.
- In a separate bowl, whisk together the water, soy sauce, rice vinegar, hoisin sauce, sugar, and 1 1/2 tablespoons cornstarch to create the sauce base.
- Heat oil in a non-stick skillet over medium heat. Fry the chicken in 2 to 3 batches until each piece is golden and thoroughly cooked. Add more oil between batches if necessary. Transfer cooked chicken to a bowl. Leave approximately 1 tablespoon of oil in the skillet.
- Introduce garlic, ginger, and red pepper flakes to the hot oil. Sauté briefly until aromatic, about 30 seconds.
- Pour in the sauce mixture and bring to a gentle simmer, stirring continuously. Let it cook for a minute to mellow the vinegar’s sharpness. Taste and adjust with extra soy sauce or vinegar if preferred.
- Return the chicken to the pan, tossing to coat thoroughly in the thickened sauce.
- Serve immediately, garnished with sesame seeds if desired.