General Tso's Chicken
A popular Chinese-American dish featuring crispy chicken pieces tossed in a sweet, spicy, and tangy sauce. This homemade version delivers all the restaurant flavor with ingredients you can control, making it perfect for a satisfying weeknight dinner.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch (for coating)
- 2 tbsp cornstarch (for sauce)
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup vegetable oil, for frying
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 6-8 dried red chiles, whole
- 4 green onions, sliced, white and green parts separated
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 1/4 cup brown sugar
- 1 tsp sesame oil
- 1 tbsp sesame seeds, for garnish
- 4 cups cooked white rice, for serving
Instructions
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1
In a large bowl, toss 1 1/2 lbs cut into 1-inch pieces boneless, skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Add 2 beaten eggs and stir to coat.
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2
Add 1/2 cup cornstarch (for coating) to the chicken and toss until each piece is well-coated.
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3
Heat 1 cup for frying vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F (175°C).
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4
Working in batches, fry the chicken until golden brown and crispy, about 4-5 minutes. Ensure the internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain.
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5
Pour off all but 2 tablespoons of oil from the wok.
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6
Add 6-8 whole dried red chiles, 4 minced garlic cloves, 1 tbsp grated fresh ginger, and white parts of 4 sliced, white and green parts separated green onions to the wok. Stir-fry for 30 seconds until fragrant.
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7
In a small bowl, whisk together 1/2 cup chicken broth, 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 1/4 cup brown sugar, and 2 tbsp cornstarch (for sauce) until smooth.
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8
Pour the sauce mixture into the wok and bring to a simmer, stirring constantly until it thickens, about 2-3 minutes.
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9
Add the fried chicken pieces back to the wok and toss to coat with the sauce.
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10
Stir in 1 tsp sesame oil and the green parts of the green onions. Cook for another minute.
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11
Serve over 4 cups for serving cooked white rice, garnished with 1 tbsp for garnish sesame seeds and additional green onions if desired.