Homemade General Tso Chicken
Crisp fried chicken thigh pieces are tossed in a sweet, tangy garlic and ginger sauce.
Equipment
- Deep skillet
- Saucepan
- Meat thermometer
- Wire rack
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs diced into bite size pieces
- ¼ cup cornstarch for coating
- ¼ cup all purpose flour optional, for coating
- 1 large egg beaten
- ½ tsp black pepper
- 1 cup vegetable oil for frying
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 1 tbsp hoisin sauce optional
- ½ tsp red pepper flakes adjust for spice preference
- 1 tbsp cornstarch for the sauce
- 2 tbsp water to dissolve the sauce cornstarch
- 2 tbsp green onions chopped, for garnish
- 1 cup broccoli florets optional
Instructions
Cooking
- Sauce. Whisk the soy sauce, sugar, vinegar, garlic, ginger, hoisin, and pepper flakes with the cornstarch slurry and cook until thick.
- Coat. Toss the chicken with pepper and cornstarch, dip in egg, and coat with cornstarch and flour.
- Fry. Fry in oil at 350 degrees F in batches for about 5 minutes until golden.
- Toss. Toss the hot chicken in the sauce and garnish with green onions.
- Serve. Add steamed broccoli if desired and serve right away.
Notes
Substitutions: Use chicken breast for a leaner dish, or leave out the hoisin and flour if needed.
Tips: Keep the oil hot before frying and toss the chicken with sauce just before serving. Cook to 165 F.
Storage: Refrigerate for up to 4 days and reheat in the oven or air fryer.
Nutrition does not include the optional broccoli.