Description
This General Tso’s Chicken recipe features tender chicken thigh pieces coated in a crisp cornstarch batter, then sautéed and tossed in a flavorful homemade sauce combining soy, rice vinegar, hoisin sauce, and a hint of sweetness. Garnished with sesame seeds and a touch of heat from red pepper flakes, it's a delicious Asian-inspired dish perfect for a satisfying dinner.
Ingredients
Scale
Chicken
- 2 lb chicken thighs, trimmed and cut into 1-inch pieces
- 1/2 cup corn starch
- 1/4 cup extra light olive oil, for frying, plus more as needed
Aromatics and Garnish
- 2 tbsp minced ginger, from a 2-inch piece of ginger
- 3 cloves garlic, or 1 Tbsp grated or finely minced
- 1/2 tsp red pepper flakes, or added to taste
- 1 tsp sesame seeds, optional for garnish
General Tso's Sauce
- 1/2 cup cold water
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar, or more to taste
- 1 1/2 tbsp hoisin sauce
- 4 tbsp granulated sugar
- 1 1/2 tbsp corn starch
Instructions
- Prepare the Chicken: Cut the chicken thighs into 1-inch cubes. Toss the chicken pieces in batches with the corn starch, making sure each piece is coated well. Tap off any excess corn starch and set the dredged chicken pieces on a platter to rest.
- Make the Sauce: In a separate bowl, combine the cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and corn starch. Whisk thoroughly until the corn starch is dissolved to create a smooth sauce mixture.
- Cook the Chicken: Heat a non-stick skillet over medium-high heat and add the extra light olive oil. Cook the chicken in 2 to 3 batches, sautéing each batch until golden brown on both sides and cooked through, about 4-5 minutes per batch. Remove cooked chicken to a bowl. Add more oil as needed between batches, leaving at least 1 tablespoon of oil in the pan after all chicken is cooked.
- Sauté Aromatics: Add the minced garlic, minced ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds until fragrant, taking care not to burn the garlic.
- Simmer the Sauce: Pour the prepared sauce into the skillet with the aromatics. Bring it to a simmer while stirring continuously. Let it simmer for 1 minute to cook off some of the vinegar's acidity and thicken slightly. Taste and adjust seasoning by adding more soy sauce or rice vinegar if desired.
- Combine Chicken and Sauce: Add the cooked chicken back into the skillet and toss gently to coat each piece evenly with the sauce. Heat together for another minute until everything is warmed through.
- Serve: Transfer the sauced chicken to a serving dish and garnish with sesame seeds if using. Serve immediately with steamed rice or your choice of sides.
Notes
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Use chicken breast if preferred, but thighs will yield a juicier, more flavorful dish.
- The sauce can become thick quickly; if it gets too thick, stir in a splash of water to loosen it.
- Adjust red pepper flakes according to your heat preference.
- Use a neutral oil with a high smoke point, such as vegetable or canola oil, if olive oil is unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
