Description
This homemade General Tso’s Chicken features crispy, golden-brown chicken pieces coated in a sweet, tangy, and slightly spicy sauce. A classic takeout favorite made easily at home!
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 large eggs
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- 4 dried red chilies
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional, for garnish)
- For the sauce:
- ½ cup chicken broth
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 3 tbsp rice vinegar
- ¼ cup sugar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- In a medium bowl, whisk the eggs. In another bowl, combine cornstarch, flour, salt, and pepper.
- Dip chicken pieces into the egg, then dredge in the cornstarch-flour mixture until well coated.
- Heat about 2 inches of vegetable oil in a deep pan over medium-high heat. Fry the chicken in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels.
- In a small bowl, whisk together chicken broth, soy sauce, hoisin sauce, rice vinegar, sugar, and cornstarch slurry. Set aside.
- In a large skillet or wok over medium heat, add a small amount of oil and sauté garlic, ginger, and dried chilies for 30 seconds.
- Pour in the prepared sauce and bring to a simmer. Cook for 2-3 minutes until thickened.
- Add the fried chicken to the sauce and toss to coat evenly.
- Garnish with sliced green onions and sesame seeds, if using. Serve hot over steamed rice.
Notes
- Adjust the spice level by using more or fewer dried chilies.
- Chicken breasts can be used instead of thighs for a leaner option.
- For extra crunch, double fry the chicken pieces.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 14g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 145mg
