Description
A quick and easy recipe for General Tso’s Chicken that’s crispy, saucy, slightly sweet, and a little spicy, perfect for satisfying cravings without takeout prices.
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs or breasts (Thighs are juicier.)
- 1/2 cup cornstarch (For crisp coating.)
- 1 large egg (Helps the coating stick.)
- to taste salt and pepper (Do not skip seasoning.)
- 1/4 cup neutral oil (Canola, vegetable, or peanut oil.)
For the Sauce
- 2 cloves garlic (Fresh is best.)
- 1 tbsp fresh ginger (Fresh is recommended.)
- 1/4 cup low sodium soy sauce (Control salt content.)
- 2 tbsp rice vinegar (For tangy flavor.)
- 2 tbsp brown sugar (Balancing sweetness.)
- 2 tbsp ketchup (Adds color and flavor.)
- 1/4 cup chicken broth or water (To loosen sauce.)
- 1 tbsp chili flakes or chili paste (Adjust for heat level.)
- 1 tbsp cornstarch slurry (Cornstarch mixed with water to thicken sauce.)
- to taste green onions and sesame seeds (Optional garnishes.)
Instructions
Preparation
- Cut chicken into bite-sized pieces.
- In one bowl, beat the egg with a pinch of salt and pepper.
- In another bowl, mix cornstarch with salt and pepper.
- Dip chicken pieces in egg, then coat in cornstarch.
- Set coated pieces aside.
Cooking the Chicken
- Heat oil in a pan covering the bottom well.
- Fry chicken in batches for 3-4 minutes per side until golden.
- Remove the chicken and place on a rack or paper towel.
Making the Sauce
- Pour off most oil, leaving about a tablespoon in the pan.
- Add garlic and ginger, stirring for about 20 seconds.
- Stir in soy sauce, rice vinegar, brown sugar, ketchup, broth, and chili.
- Bring sauce to a gentle bubble and stir in cornstarch slurry to thicken.
Finishing Touches
- Toss the crispy chicken in the sauce just enough to coat.
- Serve immediately.
Notes
Serve with steamed rice or veggies. For extra crisp, you can double fry the chicken.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: asian, Chinese