Description
General Tso’s Chicken is a delicious Chinese-American dish featuring juicy, crispy fried chicken pieces tossed in a bold, sweet and tangy sauce made with soy sauce, garlic, ginger, and chili. Served over steamed rice or alongside vegetables, this classic takeout favorite blends savory, spicy, and slightly sweet flavors to create a perfectly balanced and satisfying meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil, for frying
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 3 tablespoons sugar
- 1 tablespoon cornstarch (for sauce)
- 1/4 cup water
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4–6 dried red chilies
- 2 cups steamed white rice (for serving)
- 2 tablespoons chopped scallions (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
Instructions
- In a bowl, combine beaten eggs, salt, and pepper. Toss chicken pieces in egg mixture.
- In a shallow dish, mix cornstarch and flour. Coat chicken pieces in the mixture until well coated.
- Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry chicken pieces in batches for 3-5 minutes until golden and crispy. Transfer to a paper towel-lined plate.
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, 1 tablespoon cornstarch, water, and sesame oil to make the sauce.
- Remove excess oil from the pan, leaving about 1 tablespoon. Add garlic, ginger, and dried chilies, stir-frying for 30 seconds until fragrant.
- Pour sauce mixture into the pan, simmering until it thickens, 1-2 minutes.
- Add fried chicken pieces to the sauce, tossing well to coat evenly.
- Serve hot over steamed rice, garnished with chopped scallions and toasted sesame seeds.
Notes
Substitute boneless chicken breast for thighs, or use tofu for a vegetarian version. Make sauce ahead and refrigerate for up to 3 days; reheat gently before tossing with chicken. Store leftovers in an airtight container for 3 days; re-crisp chicken in the oven at 350°F. If sauce is too thick, thin with a splash of water. Avoid overcrowding when frying for maximum crispness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup with rice
- Calories: 510
- Sugar: 15g
- Sodium: 870mg
- Fat: 23g
- Saturated Fat: 3.5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg