Description
This General Tso’s Chicken recipe features crispy, golden-brown chicken thighs coated in a savory, sweet, and slightly spicy sauce. Perfect for a flavorful weeknight meal, the chicken is pan-fried to perfection and tossed in a rich homemade sauce made from soy sauce, hoisin, rice vinegar, and the warmth of fresh ginger and garlic. Serve over white rice with optional green onions and toasted sesame seeds for an authentic touch.
Ingredients
Scale
Chicken and Coating
- 1 ½ pounds boneless skinless chicken thighs
- ¼ cup + 1 tablespoon cornstarch (divided)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons avocado oil (divided)
Sauce
- ⅓ cup soy sauce or Tamari
- ¼ cup hoisin sauce
- ½ cup water
- ¼ cup packed brown sugar
- 3 tablespoons rice vinegar
- 1 tablespoon finely minced fresh ginger
- 3 garlic cloves (finely minced)
- 1 teaspoon sriracha (optional)
To Serve (Optional)
- Cooked white rice
- Green onions (green parts only, thinly sliced)
- Toasted sesame seeds
Instructions
- Prepare the chicken: Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. In a large bowl, whisk together ¼ cup of the cornstarch, flour, salt, and black pepper. Add the chicken pieces and toss until evenly coated to ensure a crispy exterior once cooked.
- Fry the chicken: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering. Shake off excess coating from half of the chicken and add to the skillet. Cook for about 5 minutes on one side, then turn and cook an additional 4-6 minutes until chicken is golden brown and crispy. Transfer cooked chicken to a paper towel-lined plate. Add remaining 2 tablespoons avocado oil and repeat with remaining chicken pieces.
- Make the sauce: While the chicken is cooking, whisk together the soy sauce, hoisin sauce, water, brown sugar, rice vinegar, minced ginger, garlic, sriracha (if using), and remaining 1 tablespoon cornstarch in a medium bowl. This mixture will thicken as it cooks and coat the chicken beautifully.
- Add the sauce: Once the skillet is free of chicken, reduce heat to medium and pour in the sauce mixture. Cook, whisking constantly, for 2-3 minutes or until the sauce thickens enough to coat the back of a spoon. Reduce heat to low, return the cooked chicken to the skillet, and stir to coat with the sauce. Cook for an additional 2-3 minutes until heated through and glossy.
- Serve: Spoon the General Tso’s Chicken over a bed of cooked white rice. Garnish with thinly sliced green onions and toasted sesame seeds if desired for added flavor and texture.
Notes
- For extra crispiness, ensure chicken pieces are evenly coated and shake off excess batter before frying.
- Adjust the sriracha to your preferred spice level or omit for a milder dish.
- Use avocado oil or another high smoke point oil for frying to avoid burning.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Substitute tamari for gluten-free version to make this dish gluten-free.
