Description
A homemade General Tso’s Chicken with crispy fried chicken pieces tossed in a glossy sweet, tangy, and slightly spicy sauce, finished with green onions and sesame seeds.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup (60 g) cornstarch
- 1/4 cup (30 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- Vegetable oil, for frying
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 cup (120 ml) chicken broth
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 4–6 dried red chilies, adjusted to taste
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Whisk the eggs in one bowl. In a second bowl, combine the cornstarch, flour, salt, and black pepper.
- Dip each piece of chicken into the egg, then coat thoroughly in the dry mixture.
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the chicken in batches for 4–5 minutes, or until golden brown and crispy. Remove and drain on paper towels.
- In a separate pan, heat a small amount of oil and sauté the garlic, ginger, and dried red chilies until fragrant.
- In a bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, chicken broth, and sesame oil.
- Pour the sauce mixture into the pan with the aromatics and cook, stirring, until thickened and glossy.
- Add the fried chicken to the sauce and toss until all pieces are evenly coated.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- Reduce or omit the dried chilies for a milder version.
- Chicken thighs stay juicier, but chicken breast works well too.
- For a lighter option, bake or air-fry the coated chicken instead of deep frying.
- Add steamed broccoli or bell peppers for extra texture and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan over medium heat for the best texture, adding a splash of water if needed to loosen the sauce.
- You can prepare the sauce up to 1 day ahead and keep it refrigerated.
- For freezing, freeze the fried chicken separately and make the sauce fresh when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 165 mg
