General Tso's Chicken
A delicious homemade version of the classic takeout dish featuring crispy chicken coated in a sweet and tangy sauce.
Ingredients
For the sauce
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 3 cloves garlic, minced non-negotiable
- 1 teaspoon fresh ginger, minced
- 1 tablespoon hoisin sauce optional
- ½ teaspoon red pepper flakes adjust for spice preference
- 1 tablespoon cornstarch for thickening
- 2 tablespoons water to dissolve cornstarch
For the chicken
- 1 pound boneless skinless chicken thighs, diced preferred for flavor and juiciness
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cornstarch for coating
- 1 large egg, beaten for dredging
- ¼ cup all-purpose flour optional for coating
- 1 cup vegetable oil for frying
Optional garnishes
- 2 tablespoons green onions, chopped for garnish
- 1 cup broccoli florets optional, adds health and color
Instructions
Prepare the sauce
- Mix the soy sauce, brown sugar, rice vinegar, garlic, ginger, hoisin sauce, and red pepper flakes in a bowl.
- In a separate small bowl, combine the cornstarch and water to create a slurry. Whisk this into the sauce mixture.
- Cook the sauce in a pan over medium heat until it thickens and bubbles. Stir continuously.
Prepare the chicken
- Toss the diced chicken with salt, pepper, and cornstarch.
- Dip the chicken pieces in the beaten egg, then coat with additional cornstarch or flour.
- Heat oil in a skillet over medium-high heat. Fry the chicken in batches until golden and crispy.
- Drain the fried chicken on paper towels.
Combine and serve
- Toss the fried chicken in the sauce until well coated.
- Garnish with chopped green onions and serve immediately, possibly with optional broccoli.
Notes
Using boneless thighs provides the best flavor and juiciness. Ensure oil is hot before frying to avoid sogginess. Leftovers are better reheated in the oven or air fryer.