General Tso's Chicken Recipe
This homemade General Tso's Chicken is crispy, saucy, and full of sweet, tangy, and slightly spicy flavors. Better than takeout, and ready in under an hour!
Equipment
- Mixing bowls
- Large Skillet or Wok
- Tongs
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 egg beaten
- 1/4 cup all-purpose flour
- 2 cups vegetable oil for frying
For the Sauce
- 1/4 cup low-sodium soy sauce
- 3 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 1/4 cup chicken broth
- 3 tbsp sugar
- 1 tbsp cornstarch mixed with 2 tablespoons water (slurry)
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 6-8 dried red chilies optional, for heat
- 2 tbsp green onions sliced, for garnish
Instructions
- In a large bowl, toss chicken pieces with cornstarch and flour. Dip each piece in the beaten egg and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Fry chicken pieces in batches until golden and crispy. Drain on paper towels.
- In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chicken broth, sugar, and cornstarch slurry to make the sauce.
- Discard most of the frying oil, leaving about 1 tablespoon. Sauté garlic, ginger, and dried chilies for 30 seconds until fragrant.
- Pour the prepared sauce into the skillet. Cook while stirring until the sauce thickens and becomes glossy.
- Add the fried chicken pieces back to the skillet, tossing to coat evenly with the sauce.
- Garnish with sliced green onions and serve hot over steamed rice.
Notes
For extra crispy chicken, double fry the pieces by frying once until lightly golden, resting for 5 minutes, then frying again until deeply golden and crisp.