Description
This Easy General Tso’s Chicken recipe delivers crispy, tender chicken tossed in a tangy, sweet, and slightly spicy sauce. Perfect for a quick weeknight dinner, it combines classic Chinese-American flavors with an easy frying method and a homemade sauce that comes together in just over half an hour.
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 Frying
- 3 boneless, skinless chicken breasts, cut into small pieces
- 6 tablespoons cornstarch, divided
- 1 cup vegetable oil, for frying
Flavorings and Garnish
- 1 tablespoon minced ginger
- ½ teaspoon red pepper flakes
- 2 teaspoons minced garlic
- Sliced green onions, for garnish (optional)
- Cooked rice, for serving
Instructions
- Make Sauce: In a bowl, whisk together 1 ½ tablespoons cornstarch, water, sugar, soy sauce, rice vinegar, and hoisin sauce until smooth. Set this sauce mixture aside for later use.
- Coat Chicken: Toss the chicken pieces with the remaining 4 ½ tablespoons of cornstarch until they are evenly coated. This coating will help the chicken become crispy 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 them until they turn golden brown and crispy. Once cooked, remove them and drain on paper towels to absorb excess oil.
- Make Sauce Base: Carefully pour off all but about 1 tablespoon of oil from the skillet. Add the minced ginger, red pepper flakes, and minced garlic to the skillet and cook for about 1-2 minutes until fragrant, stirring constantly to avoid burning.
- Combine and Finish: Return the fried chicken pieces to the skillet and toss to coat them evenly with the ginger-garlic mixture. Pour in the prepared sauce and stir continuously until the sauce thickens and coats the chicken thoroughly, heating it through.
- Serve: Transfer the sauced chicken to plates or a serving dish. Garnish with sliced green onions if desired, and serve hot over cooked rice for a complete meal.
Notes
- To ensure the chicken stays crispy, fry in small batches without overcrowding the pan.
- The sauce can be adjusted for sweetness or spiciness by varying the sugar or red pepper flakes according to your taste.
- Use fresh ginger and garlic for the best flavor impact.
- Serve immediately for optimal texture and taste, as the chicken may soften if left in the sauce too long.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet or microwave.
