Go Back
Plate of General Tso's Chicken garnished with sesame seeds and green onions

General Tso’s Chicken

A homemade take on the classic General Tso's Chicken with crispy chicken coated in a sweet-savory glaze, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American-Chinese
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless chicken thighs, cut into bite-sized pieces Thighs stay juicier than breast.
  • 1/2 cup cornstarch For crisp coating.
  • 2 eggs beaten For coating.
  • 1 cup vegetable oil For frying (or enough for shallow frying).
For the Sauce
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup sugar Brown sugar can add a deeper flavor.
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce Adds depth.
  • 1 teaspoon sesame oil
  • to taste red pepper flakes For spice.
  • green onions, sliced For garnish.

Method
 

Preparation
  1. Pat the chicken pieces dry with paper towels. Toss with cornstarch so each piece is evenly coated. Shake off excess.
  2. Dip the coated chicken into the beaten eggs, letting any excess drip off.
Cooking
  1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350–375°F).
  2. Fry the chicken in batches until golden and cooked through, about 4-5 minutes per batch. Transfer to paper towels to drain.
  3. Pour off excess oil, leaving roughly a teaspoon in the pan. Reduce heat to medium.
  4. Sauté the minced ginger and garlic in the pan for 30–45 seconds until fragrant.
  5. Whisk together soy sauce, sugar, rice vinegar, hoisin, sesame oil, and red pepper flakes in a small bowl.
  6. Pour the sauce into the pan and simmer until it begins to reduce and thicken, about 1–2 minutes.
  7. Return the fried chicken to the pan. Toss to coat thoroughly and cook for another 1–2 minutes.

Notes

Store leftovers in an airtight container for 3–4 days. Freeze cooled chicken for up to 2 months.