Description
This Easy General Tso’s Chicken recipe brings the classic Chinese-American dish to your kitchen with simple ingredients and straightforward steps. Crispy fried chicken pieces are coated in a tangy, sweet, and slightly spicy sauce made from soy sauce, rice vinegar, hoisin sauce, and aromatics like ginger, garlic, and red pepper flakes. Perfectly served over steamed rice, this dish delivers restaurant-quality flavor in just 35 minutes and is great for family dinners or meal prepping.
Ingredients
Scale
Sauce Ingredients
- 1 ½ tablespoons cornstarch
- ½ cup water
- 4 tablespoons sugar
- 4 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
Chicken and Coating
- 3 boneless, skinless chicken breasts, cut into small pieces
- 6 tablespoons cornstarch, divided
For Frying and Flavor
- 1 cup vegetable oil, for frying
- 1 tablespoon minced ginger
- ½ teaspoon red pepper flakes
- 2 teaspoons minced garlic
To Serve
- Sliced green onions, for garnish (optional)
- Cooked rice, for serving
Instructions
- Make Sauce: In a bowl, whisk together 1 ½ tablespoons of cornstarch, water, sugar, soy sauce, rice vinegar, and hoisin sauce until smooth. Set this mixture aside to allow the flavors to meld.
- Coat Chicken: Toss the chicken pieces with the remaining 4 ½ tablespoons of cornstarch until they are evenly coated, which will help achieve a crispy texture when fried.
- Fry Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches to avoid overcrowding, cooking until golden brown and crispy on all sides. Remove cooked chicken and drain on paper towels to remove excess oil.
- Make Sauce Base: Pour off all but about 1 tablespoon of the oil from the skillet. Add the minced ginger, red pepper flakes, and minced garlic to the skillet. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Combine and Finish: Return the fried chicken to the skillet and toss to coat with the ginger-garlic mixture. Then pour in the prepared sauce and stir continuously until the sauce thickens and coats the chicken evenly, heating through thoroughly.
- Serve: Garnish the finished General Tso’s chicken with sliced green onions if desired, and serve hot over cooked rice for a complete meal.
Notes
- For a spicier version, increase red pepper flakes or add diced fresh chili.
- Use a thermometer to keep oil at about 350°F (175°C) for perfect frying.
- Chicken thighs can be used instead of breasts for juicier meat.
- Serve immediately for best texture, as the sauce can soften the crispy chicken over time.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet.
