Description
Crispy, tangy, and slightly spicy, this homemade General Tso’s Chicken brings restaurant-quality flavors to your kitchen. Impress your family or guests with this easy, mouthwatering Chinese-American classic that pairs perfectly with steamed rice.
Ingredients
- Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch (for coating)
- 2 tablespoons vegetable oil (for frying)
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green onions, sliced (for garnish)
- 1 tablespoon red chili flakes (adjust to taste)
- ½ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup sugar (adjust for sweetness)
- ¼ cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (for slurry)
- 2 tablespoons water (for slurry)
Instructions
- Prep the Chicken
- Coat chicken pieces evenly with cornstarch.
- Fry the Chicken
- Heat oil in a pan or wok over medium-high heat. Fry chicken in batches until golden and crispy. Drain excess oil on paper towels.
- Cook Aromatics
- In the same pan, stir-fry garlic, ginger, and chili flakes until fragrant.
- Make the Sauce
- In a saucepan, whisk together soy sauce, rice vinegar, sugar, chicken broth, and sesame oil. Simmer gently.
- Thicken the Sauce
- Create a slurry with cornstarch and water, then add to the sauce while stirring. Cook until the sauce thickens.
- Combine
- Toss the fried chicken with the thickened sauce in the pan. Coat evenly.
- Garnish & Serve
- Top with sliced green onions and serve hot over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese-American