Easy Chinese Restaurant General Tso Chicken Recipe
Servings: 4 people
Cost: 25
Ingredients
- 1 lb boneless, skinless chicken thighs or breast cut into bite-sized pieces
- 1/2 cup corn starch to coat chicken for that crispy coating
- 3 tbsp vegetable oil, for deep frying with hot oil you can sub for peanut oil
- 3 cloves garlic, minced you can use garlic powder as well
- 1 tbsp fresh ginger grated
- 1/2 cup chicken broth
- 3 tbsp soy sauce
- 3 tbsp of hoisin sauce I linked my favorite hoisin sauce
- 2 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 1 tbsp chili paste or the best sriracha (adjust to taste)
- 1 tsp sesame oil
- 2 sprigs green onions thinly sliced
- 1 sprinkle sesame seeds for garnish
Instructions
- Coat the Chicken: Start by patting the chicken pieces dry with paper towels. In a shallow bowl, coat the chicken evenly with cornstarch, shaking off any excess. This will give the chicken its signature crispy texture.
- Fry the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per side. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
- Prepare the Sauce: In the same skillet or wok, remove any excess oil, leaving about a tablespoon behind. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant. Then, pour in the chicken broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, and chili paste or sriracha. Stir well to combine and bring the sweet and spicy sauce to a simmer.
- Thicken the Sauce: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
- Add Chicken to finish: Once the sauce has thickened, return the fried chicken pieces to the skillet or wok. Toss the chicken in the sauce until evenly coated and heated through. Drizzle with sesame oil and garnish with sliced green onions and sesame seeds.
- Serve and enjoy: Transfer the General Tso chicken to a serving platter and serve hot, preferably with steamed rice or noodles on the side. Enjoy the explosion of flavors with every bite with a gardnish of green onion and sesame seeds.
Notes
- Get Extra Crispy Chicken: Pat the chicken pieces dry before coating them in cornstarch. This helps the coating stick better and gives you that perfect crunch.
- Double Fry for More Crunch: For restaurant-level crispiness, fry the chicken once until lightly golden, let it rest for a minute, and then fry again until deep golden brown.
- Balance the Sauce: If your sauce is too sweet, add a little more vinegar. If it's too tangy, add a pinch more brown sugar. Always taste and adjust before adding the chicken!
- Avoid Soggy Chicken: Don't toss the chicken in the sauce until you're ready to serve. The longer it sits, the more the crispy coating softens.
- For Less Spice: Reduce the chili paste or sriracha and swap in a little ketchup for sweetness.
- Make It Ahead: Fry the chicken and store it separately from the sauce. When ready to serve, crisp it up in the oven at 375°F for a few minutes, then toss with freshly heated sauce.
- Perfect Pairing: Serve it with steamed white rice or stir-fried broccoli for a balanced meal.