Description
Whip up this mouthwatering General Tso’s Chicken right in your kitchen, bringing the takeout favorite to life with crispy, perfectly sauced chicken that’ll have your family begging for seconds. Packed with bold flavors and easier to make than you’d expect, this homemade version beats any restaurant delivery hands down.
Ingredients
Scale
Main Ingredients:
- 1 pound boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
- ½ cup cornstarch (for coating)
- 2 tablespoons vegetable oil (for frying)
Sauce Ingredients:
- ½ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup sugar
- ¼ cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish and Flavor Enhancers:
- 4 cloves garlic
- 1-inch piece ginger
- 2 green onions
- 1 tablespoon red chili flakes
Instructions
- Grab your chicken pieces and thoroughly coat each bite with ½ cup cornstarch, ensuring complete and even coverage for maximum crispiness.
- Heat 2 tablespoons vegetable oil in a large pan at 375°F, creating a sizzling surface for frying your chicken.
- Carefully place chicken pieces into hot oil, cooking in 2-3 batches for 3-4 minutes per batch until your pieces turn golden brown and reach an internal temperature of 165°F.
- Transfer crispy chicken to a paper towel-lined plate, allowing excess oil to drain completely.
- In the same pan, sauté 4 minced garlic cloves, 1-inch minced ginger, and 1 tablespoon red chili flakes for 30-45 seconds until fragrant.
- Combine ½ cup soy sauce, ¼ cup rice vinegar, ¼ cup sugar, ¼ cup chicken broth, and 1 tablespoon sesame oil in a separate saucepan.
- Simmer sauce mixture over medium heat for 2-3 minutes, stirring occasionally to prevent burning.
- Whisk 1 tablespoon cornstarch with 2 tablespoons water to create a smooth slurry.
- Pour cornstarch slurry into simmering sauce, stirring constantly for 1-2 minutes until sauce thickens to a glossy consistency.
- Return crispy chicken to the pan, gently tossing to coat each piece evenly with the sauce.
- Sprinkle 2 sliced green onions over the chicken for a fresh garnish and serve immediately with steamed rice.
Notes
- Coating chicken thoroughly with cornstarch creates an ultra-crispy exterior that stays crunchy even after saucing.
- Frying in small batches prevents overcrowding and ensures each piece gets golden and crisp without becoming soggy.
- Let the sauce simmer gently to develop deep flavors, and whisk the cornstarch slurry smoothly to avoid lumps in the final glaze.
- For a lighter version, consider baking the chicken instead of deep-frying, and use low-sodium soy sauce to reduce salt content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg