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General Tso’s Chicken

A bowl of glistening General Tso's chicken pieces coated in a rich, dark sauce and sprinkled with fresh parsley.
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Crispy fried chicken pieces coated in a sweet, spicy, and garlicky sauce.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • Vegetable oil, for frying
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons ketchup
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sriracha (or more, to taste)
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • Cooked white rice, for serving
  • Sesame seeds, for garnish (optional)
  • Sliced green onions, for garnish (optional)

Instructions

  1. In a medium bowl, combine flour, cornstarch, salt, and pepper.
  2. In another bowl, whisk the eggs.
  3. Dip each chicken piece into the egg, then dredge it in the flour mixture, ensuring it’s fully coated.
  4. Heat about 2 inches of vegetable oil in a large skillet or wok over medium-high heat to 350°F (175°C).
  5. Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Remove chicken with a slotted spoon and drain on paper towels.
  6. Pour out most of the frying oil, leaving about 1 tablespoon in the skillet.
  7. Add minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant.
  8. In a small bowl, whisk together soy sauce, rice vinegar, sugar, ketchup, hoisin sauce, and sriracha.
  9. Pour the sauce mixture into the skillet and bring to a simmer.
  10. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1 minute.
  11. Return the fried chicken to the skillet and toss to coat evenly with the sauce.
  12. Serve immediately over cooked white rice, garnished with sesame seeds and green onions if desired.

Notes

  • For a deeper red color, you can add a drop of red food coloring to the sauce.
  • Adjust the sriracha to control the level of heat.
  • Ensure your oil is hot enough before frying for the crispiest chicken.

Nutrition

Find it online: https://recipestokeep.com/generals-tsos-chicken-recipe/