Description
A delicious, crispy General Tso’s Chicken recipe featuring tender chicken thighs marinated and fried to golden perfection, tossed in a flavorful sweet and tangy sauce with garlic, ginger, and dried chilies. Perfectly garnished with fresh green onions for an authentic Chinese-American takeout experience at home.
Ingredients
Scale
Chicken and Marinade
- 500 grams boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch (for marinating)
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (for the sauce)
Flavorings and Garnish
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 dried red chilies, according to heat preference
- 3 green onions, chopped
For Frying
- Vegetable oil (enough for frying)
- Additional cornstarch for coating the chicken
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with 3 tablespoons soy sauce and 2 tablespoons cornstarch. Mix well and let marinate for 30 minutes to tenderize and infuse flavor.
- Prepare the Sauce: In a separate bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 tablespoon cornstarch until smooth. Set aside.
- Coat the Chicken: After marinating, lightly coat the chicken pieces again with cornstarch to ensure they become extra crispy when fried.
- Fry the Chicken: Heat vegetable oil in a deep pan or wok over medium-high heat. Fry the coated chicken pieces in batches until they turn golden brown and crisp. Remove and drain excess oil on paper towels.
- Sauté Aromatics and Simmer Sauce: In a clean pan, sauté minced garlic, minced ginger, and dried red chilies until fragrant. Pour in the prepared sauce and simmer gently, stirring frequently until the sauce thickens to a glossy consistency.
- Toss Chicken and Serve: Add the fried chicken pieces into the thickened sauce, tossing thoroughly to coat every piece evenly. Garnish with chopped green onions before serving hot.
Notes
- Adjust the amount of dried red chilies to control the spiciness according to your preference.
- Use boneless, skinless chicken thighs for juicier, more flavorful meat compared to chicken breasts.
- Make sure the oil is hot enough before frying to achieve a crispy crust and prevent sogginess.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
- You can substitute rice vinegar with white vinegar if needed, but rice vinegar adds a milder acidity.
