Description

This General Tso’s Chicken features crispy boneless chicken thighs tossed in a delightful sauce made with garlic, ginger, and just the right amount of heat. It’s simple to prepare and a guaranteed crowd-pleaser, making it an ideal choice for a quick family dinner.

Ingredients

Scale

1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 cup cornstarch
oil for frying (enough to cover chicken at least halfway through)
1 tbsp grated ginger
1.5 tbsp grated garlic
1/2 tsp red pepper flakes, or to taste
3/4 cup chicken or vegetable broth
2 tbsp rice vinegar
2 tbsp hoisin sauce
5 tbsp soy sauce
4 tbsp sugar, or to taste
1 tbsp cornstarch + 3 tbsp water, make into a slurry
1 tbsp toasted sesame oil

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Instructions

Prepare an optional marinade by tossing chicken with soy sauce, wine/water, salt, and pepper. Let sit for 10-15 minutes for added flavor.
Coat chicken pieces in a bowl or zip-top bag with cornstarch, shaking well to ensure even coverage. Shake off excess cornstarch.
In a wok or deep pan, heat oil to 350-375°F and fry chicken in batches for 5-7 minutes until golden and crispy. Transfer to a paper towel-lined plate.
For an extra crispy texture, let chicken rest for 5 minutes, then fry again for 1-2 minutes until even deeper golden.
While chicken fries, whisk together the broth, rice vinegar, hoisin sauce, soy sauce, and sugar to create the sauce.
Drain most oil from the pan, retaining about 1 tablespoon, and sauté ginger, garlic, and red pepper flakes over medium-low heat until fragrant.
Pour in the sauce mixture and bring to a simmer. Whisk in the cornstarch slurry and cook for 2-4 minutes until thickened, stirring frequently.
Add fried chicken back into the pan, tossing gently to coat in the sauce. Drizzle with toasted sesame oil and toss again before removing from heat.
Serve immediately over rice, garnished with sesame seeds and scallions, with steamed or stir-fried broccoli on the side if desired.

Notes

For best results, use a thermometer to track oil temperature while frying.
Adjust the level of red pepper flakes to suit your spice preference.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 8g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 29g
Cholesterol: 80mg