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Easy General Tso's Chicken

This recipe simplifies the classic General Tso's Chicken, delivering restaurant-quality flavor in under an hour. It uses readily available ingredients and allows for customization to suit your taste preferences, making it faster and healthier than takeout.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 1 large egg
  • Salt and pepper to taste
  • Vegetable or canola oil for frying
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup sugar
  • 1/2 cup chicken broth
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon sesame seeds for garnish
  • 2 green onions, sliced for garnish
  • Cooked rice, for serving
  • Steamed broccoli, for serving optional

Equipment

  • Large skillet or wok
  • Medium bowl
  • small bowl
  • whisk
  • Slotted spoon
  • wire rack
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. In a bowl, whisk together the egg, a pinch of salt, and a pinch of pepper. Add the chicken pieces and toss to coat.
  2. In a separate bowl, place the cornstarch. Dredge each piece of chicken in the cornstarch, making sure it's fully coated. Set the chicken aside.
  3. In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, chicken broth, hoisin sauce, and sesame oil.
  4. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Set both bowls aside.
  5. Heat about 1/2 inch of oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the chicken in a single layer. Don't overcrowd the pan!
  6. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a wire rack to drain excess oil. Repeat with the remaining chicken.
  7. Drain all but 1 tablespoon of oil from the skillet or wok. Add the minced garlic and grated ginger, and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
  8. Pour the sauce mixture into the skillet with the garlic and ginger. Bring to a simmer over medium heat.
  9. Slowly drizzle in the cornstarch slurry, stirring constantly, until the sauce thickens. This usually takes just a minute or two.
  10. Add the fried chicken to the skillet with the sauce and toss to coat. Make sure every piece of chicken is evenly coated in that delicious General Tso's goodness!
  11. Garnish with sesame seeds and sliced green onions. Serve immediately over cooked rice, with steamed broccoli on the side (optional). Enjoy!

Notes

For spicier chicken, add more red pepper flakes or sriracha to the sauce. The chicken and sauce can be made ahead of time and stored separately in the refrigerator. Reheat the sauce and toss with the chicken before serving. To make it gluten-free, use tamari instead of soy sauce. Chicken breasts can be used instead of thighs, but be careful not to overcook them. Air frying the chicken is a healthier alternative; preheat to 400°F (200°C), spray with oil, and air fry for 10-12 minutes, flipping halfway.