Savor the irresistible crunch of tender chicken pieces, perfectly coated in cornstarch and deep-fried to golden perfection. Immersed in a luscious, tangy sauce with hints of ginger, garlic, and spice, this homemade General Tso’s Chicken offers vibrant layers of flavor that tantalize the taste buds for a truly memorable dining experience.

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I love making General Tso’s Chicken at home because its tangy and savory flavor always reminds me of a classic chicken dinner from my favorite takeout. I start with 1 1/2 lbs of boneless, skinless chicken thighs that i cut into bite sized pieces.

I dust the chicken with a little extra cornstarch and coat them in lightly beaten eggs seasoned with salt and pepper then deep fry them in oil until crisp. Meanwhile, i prepare the sauce by combining 3 tbsp soy sauce, 3 tbsp rice vinegar, 2 tbsp hoisin sauce and 1/4 cup sugar with 1/2 cup chicken broth.

I add in garlic, fresh ginger and red pepper flakes before stirring in a small slurry of 1 tbsp cornstarch and a little water to thicken it up. This version of General Tso’s Chicken is not only better than takeout, but its also packed with protein and essential nutrients making it a wholesome Chinese chicken dinner.

Fresh green onions are tossed in at the end for extra flavor and color.

Why I Like this Recipe

1. I love how the chicken comes out super crunchy even if I mess up the frying a bit sometimes—it just makes every bite so satisfying.
2. The sauce is crazy good; its mix of sweet, tangy, and just a bit spicy really hits the spot and makes me feel like I’m eating way better than takeout.
3. I really enjoy how all the flavors, like garlic, ginger, and even the red pepper flakes, come together to give a balanced taste, even if it ain’t perfect every time.
4. I like that the recipe is easy enough to follow even when I get a little mixed up with the steps—it makes me feel like a real chef even on my off days.

Ingredients

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Chicken Thighs: Rich protein that make the dish tasty but a bit fatty sometimes.
Cornstarch: A carbohydrate powder helps to coat the chicken to crisp nicely.
Eggs: Provide added protein and binding agents, making the flavor profile richer.
Soy Sauce: Salty flavor boost that deepens the dish with umami goodness.
Rice Vinegar: Slight tang that cuts through savory richness and lifts the overall bite.
Garlic and Ginger: Aromatic duo with spice and subtle zing for refreshing taste.
Sugar: Sweetener that balances sour and spicy, creating perfect flavor harmony.
Chicken Broth: A low sodium liquid that adds moisture and rich base flavor.

Ingredient Quantities

1 1/2 lbs boneless, skinless chicken thighs cut into bite sized pieces

1/2 cup cornstarch (plus a little extra for dusting the chicken)

2 large eggs, lightly beaten

Salt and pepper, to taste

3 tbsp soy sauce

3 tbsp rice vinegar

2 tbsp hoisin sauce

1/2 cup chicken broth (low sodium if you can get it)

1/4 cup sugar

1 tbsp cornstarch (for making the slurry)

2 garlic cloves, minced

1 inch piece fresh ginger, grated

1/2 tsp red pepper flakes

1/4 cup water

Oil for deep frying (enough to fill your pan)

1-2 green onions, chopped (optional for garnish)

How to Make this

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1. Season the chicken pieces with salt and pepper, then lightly dust them in extra cornstarch so they get a nice crunchy coating.

2. Dip the dusted chicken pieces into the beaten eggs, making sure they’re well coated.

3. Next, toss the chicken in the 1/2 cup of cornstarch until all pieces are evenly covered.

4. Heat enough oil in a deep pan for deep frying over medium-high heat; when the oil is hot enough, fry the chicken in small batches until they turn crispy and golden brown. Remove them onto paper towels to drain.

5. In another pan, mix the soy sauce, rice vinegar, hoisin sauce, chicken broth, and sugar. Bring the mixture to a simmer over medium heat.

6. While the sauce is heating, add the minced garlic, grated ginger, and red pepper flakes to the pan, and let the flavors blend together.

7. Combine 1 tablespoon of cornstarch with 1/4 cup of water in a small bowl, stir it a bit to form a slurry.

8. Slowly pour the slurry into the simmering sauce, stirring constantly until the sauce thickens. If it thickens too fast or too slow, adjust the heat accordingly.

9. Once the sauce has reached a slightly thick consistency, remove it from the heat.

10. Toss the fried chicken pieces in the sauce until well coated and serve immediately with chopped green onions on top if you like for that extra pop of flavor. Enjoy your homemade General Tso’s Chicken!

Equipment Needed

1. A sharp knife and a cutting board to prep the chicken and grate the ginger
2. A couple of mixing bowls – one for coating the chicken and another for the slurry
3. Measuring cups and spoons to get the right amounts of cornstarch, sauces, and liquids
4. A whisk for beating the eggs
5. A deep pan or heavy-bottomed pot for deep frying the chicken
6. Tongs or a slotted spoon to remove the fried chicken
7. Paper towels to drain excess oil off the chicken
8. A separate pan for simmering the sauce
9. A small bowl to mix the cornstarch slurry

FAQ

Q: Why do they use chicken thighs instead of breasts?

Chicken thighs tend to be more juicy and flavourful than breasts. They also hold up better when deep-fried.

Q: Can I use chicken breast instead?

Yes, you can use breasts but be careful not to overcook them cause they can dry out pretty quick.

Q: Why dust the chicken with extra cornstarch?

Dusting helps the egg and cornstarch batter stick to the chicken, giving it a crispier texture when fried.

Q: How do I know when the chicken's ready?

The chicken should be a golden brown and crispy on the outside. Make sure the inside reaches at least 165°F if you can check it.

Q: Can I adjust the spiciness of the dish?

Sure thing! Feel free to add more or less red pepper flakes to match your spice tolerance.

General Tso’s Chicken (Chinese Chicken) Recipe Substitutions and Variations

Chicken thighs – If you’re in a pinch, you could use boneless chicken breasts instead. They might take a little less time to cook, so keep an eye on them.
Cornstarch – You can try using potato starch or arrowroot powder if you dont have any cornstarch available. These give a similar crispy coating.
Soy sauce – For a gluten free option, tamari or coconut aminos works just fine in place of soy sauce.
Rice vinegar – A good substitute is apple cider vinegar, maybe diluted with a bit of water to mellow out the tanginess.

Pro Tips

1. When fryin the chicken, make sure the oil’s really hot before you drop any pieces in, it helps in getting a good crunchy outer layer and prevents the chicken from gettin soggy later on.
2. After fryin, let the chicken cool for a minute or two on paper towels and then toss it in the sauce. If you mix ’em together too early while the chicken’s still steamin, you might lose that crunch factor.
3. When makin your sauce, slowly add the slurry while stirrin constantly. If you add it too fast, it might thicken unevenly and turn out lumpy which isn’t as good.
4. One extra hack is to adjust the red pepper flakes to your taste; a little more can really enhance the spicy flavor, but be careful if you don’t like too much heat.