Description

This General Tso’s Chicken recipe offers a deliciously sweet and spicy takeout favorite made right at home. Tender chicken thighs are coated in corn starch, fried to a golden crisp, and tossed in a flavorful sauce made with soy sauce, rice vinegar, hoisin sauce, and a hint of ginger and garlic. Garnished with sesame seeds, it’s a perfect dish for a satisfying dinner.

Ingredients

Scale

Chicken and Coating

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)

Sauce

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 corn starch
1/2 cup cold water

Flavorings and Garnish

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)

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Instructions

Prepare Chicken: Cut chicken thighs into 1-inch pieces. Toss the chicken in batches with 1/2 cup corn starch, shaking off any excess. Place the coated chicken pieces on a platter and set aside.
Make Sauce: In a separate bowl, whisk together 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, and 1/2 cup cold water until smooth and combined.
Cook Chicken: Heat a non-stick skillet over medium heat and add 1/4 cup extra light olive oil. Fry the chicken in 2 to 3 batches, sautéing until golden brown on all sides and fully cooked through. Transfer cooked chicken to a bowl each time. Add more oil as needed between batches, leaving at least 1 tbsp oil in the skillet at the end.
Sauté Aromatics: In the same skillet with the remaining oil, add minced ginger, garlic, and red pepper flakes. Sauté for about 30 seconds or until fragrant, stirring constantly to avoid burning.
Simmer Sauce: Pour the prepared sauce into the skillet with the aromatics. Bring it to a simmer while stirring continuously. Let it simmer for 1 minute to mellow the vinegar's sharpness. Taste and adjust seasoning by adding more soy sauce or rice vinegar if desired.
Toss Chicken in Sauce: Return the cooked chicken pieces to the skillet and toss thoroughly to coat them evenly with the sauce.
Serve: Transfer the sauced chicken to a serving dish and garnish with sesame seeds if desired. Serve hot.

Notes

For extra crispiness, pat chicken dry before coating with corn starch.
You can adjust the sweetness and spiciness of the sauce by modifying sugar and red pepper flakes quantities.
Use low sodium soy sauce to control saltiness and make the dish healthier.
Serve with steamed rice and steamed vegetables for a complete meal.
To make it gluten free, substitute soy sauce with tamari or coconut aminos and use gluten-free hoisin sauce.

Nutrition

Serving Size: 1 serving
Calories: 386 kcal
Sugar: 7 g
Sodium: 502 mg
Fat: 26 g
Saturated Fat: 6 g
Unsaturated Fat: 18 g
Trans Fat: 0.1 g
Carbohydrates: 18 g
Fiber: 0.4 g
Protein: 20 g
Cholesterol: 111 mg