Description
This Easy General Tso’s Chicken recipe features crispy chicken pieces tossed in a tangy, sweet, and slightly spicy sauce. Perfectly balanced with garlic, ginger, soy, and hoisin flavors, this dish is an irresistible takeout favorite made right at home in under 35 minutes.
Ingredients
Scale
Sauce Ingredients
- 1 ½ tablespoons cornstarch
- ½ cup water
- 4 tablespoons sugar
- 4 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
Chicken & Frying Ingredients
- 3 boneless, skinless chicken breasts, cut into small pieces
- 4 ½ tablespoons cornstarch (remaining after 1 ½ tablespoons used in sauce)
- 1 cup vegetable oil, for frying
Other Flavorings & Garnishes
- 1 tablespoon minced ginger
- ½ teaspoon red pepper flakes
- 2 teaspoons minced garlic
- Sliced green onions, for garnish (optional)
- Cooked rice, for serving
Instructions
- Make Sauce: In a bowl, whisk together 1 ½ tablespoons cornstarch, water, sugar, soy sauce, rice vinegar, and hoisin sauce until smooth. Set aside.
- Coat Chicken: Toss the chicken pieces in the remaining 4 ½ tablespoons of cornstarch until they are evenly coated.
- Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Remove the chicken and drain on paper towels.
- Make Sauce Base: Pour off all but about 1 tablespoon of oil from the skillet. Add the minced ginger, red pepper flakes, and minced garlic to the skillet and cook for about 1-2 minutes until fragrant, stirring frequently.
- Combine and Finish: Return the cooked chicken pieces to the skillet and toss to coat them in the aromatic oil mixture. Pour in the prepared sauce and stir continuously until the sauce is heated through and has thickened, about 2-3 minutes.
- Serve: Garnish with sliced green onions if desired and serve hot over cooked rice.
Notes
- Make sure the oil is hot enough before frying the chicken to ensure a crispy exterior.
- Cooking the sauce until thickened helps it cling well to the chicken.
- Adjust red pepper flakes to your desired spice level for a milder or spicier dish.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Cut chicken into evenly sized pieces to ensure even cooking.
- Drain fried chicken well on paper towels to avoid sogginess.
