Description
Enjoy a delicious homemade version of General Tso’s Chicken, a popular sweet and spicy Chinese-American takeout favorite. This recipe is designed to be easy for home cooks.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- Vegetable oil, for frying
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 1 tablespoon chili garlic sauce (or more, to taste)
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- Cooked white or brown rice, for serving
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
Instructions
- In a medium bowl, combine chicken pieces, cornstarch, flour, salt, and pepper. Add the beaten egg and toss to coat the chicken evenly.
- Heat about 1 to 2 inches of vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C).
- Carefully add the coated chicken to the hot oil in batches, being careful not to overcrowd the pan. Fry for 4-5 minutes, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Pour out all but 1 tablespoon of oil from the skillet. Return the skillet to medium heat.
- Add the minced garlic and grated ginger to the skillet and cook for about 30 seconds until fragrant.
- In a separate bowl, whisk together the chicken broth, soy sauce, rice vinegar, hoisin sauce, brown sugar, chili garlic sauce, sesame oil, and red pepper flakes (if using).
- Pour the sauce mixture into the skillet with the garlic and ginger. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
- Return the fried chicken to the skillet and toss to coat evenly with the sauce. Cook for another 1-2 minutes until the chicken is heated through and the sauce is glossy.
- Serve immediately over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- For a spicier dish, increase the amount of chili garlic sauce or red pepper flakes.
- If you don’t have chicken thighs, you can use boneless, skinless chicken breasts, but they may become dry if overcooked.
- Ensure the oil is hot enough before frying the chicken for a crispy coating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Stir-frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 550
- Sugar: 25g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg