General Tso–style Chicken
A quick and comforting home-style General Tso’s chicken with crispy pieces of chicken glazed in a sticky, sweet-spicy sauce—perfect for busy weeknights.
Ingredients
Chicken Preparation
- 1 pound boneless chicken thighs, cut into bite-sized pieces Thighs stay juicier than breast
- 1/2 cup cornstarch For crispness; potato starch can substitute
- 2 large eggs, beaten Helps the cornstarch adhere
- 1 cup vegetable oil for frying Or other neutral oil with high smoke point
Sauce Ingredients
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1/4 cup soy sauce
- 1/4 cup sugar Adjust to taste; honey can replace some sugar
- 1 tablespoon rice vinegar Adds brightness
- 1 tablespoon hoisin sauce Adds depth and sweetness
- 1 teaspoon sesame oil For finishing aroma
- Red pepper flakes To taste
- Green onions, sliced For garnish
Instructions
Chicken Preparation
- Pat chicken pieces dry, then toss in cornstarch to coat evenly.
- Dip each piece into the beaten eggs and let excess drip off.
- Heat oil in a deep skillet or wok over medium-high heat until shimmering.
- Fry chicken in batches so pieces don’t crowd the pan for about 4–5 minutes per batch until golden and cooked through.
- Transfer fried chicken to paper towels to drain.
Sauce Preparation
- Wipe the pan clean, add a little oil, and sauté minced ginger and garlic over medium heat for 20–30 seconds until fragrant (do not burn).
- In a small bowl, whisk together soy sauce, sugar, rice vinegar, hoisin, sesame oil, and red pepper flakes.
- Pour this mixture into the pan and bring to a gentle simmer until it slightly thickens and the sugar dissolves.
- Return the fried chicken to the pan and toss quickly to coat every piece in the sauce.
- Cook for 1–2 minutes so the sauce clings and glazes the chicken.
Serving
- Serve hot, sprinkled with sliced green onions.
Notes
Store leftovers in an airtight container for up to 3–4 days. For best texture when reheating, use a hot oven or skillet rather than a microwave.