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General Tso's Chicken Recipe

Chinese-American · Main course · 35 min total

A classic Chinese-American dish featuring crispy, bite-sized chicken pieces tossed in a sweet, tangy, and slightly spicy sauce. This home-cook version achieves the perfect crunch without deep-frying.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup vegetable oil, for frying
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons sugar
• 1 tablespoon tomato paste
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 2 green onions, sliced for garnish
• 1 teaspoon toasted sesame seeds for garnish

Instructions

1. In a bowl, combine chicken pieces with cornstarch and toss to coat. Dip each piece into beaten eggs.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
3. In a small bowl, whisk together rice vinegar, soy sauce, hoisin sauce, sugar, tomato paste, and sesame oil.
4. Pour off excess oil from skillet, leaving 1 tablespoon. Add garlic, ginger, and red pepper flakes; cook for 30 seconds until fragrant.
5. Pour sauce mixture into skillet and bring to a simmer. Cook for 1-2 minutes until slightly thickened.
6. Return chicken to skillet and toss to coat evenly with sauce. Garnish with green onions and sesame seeds. Serve immediately over steamed rice.

Tips

• For extra crispiness, double coat the chicken: dredge in cornstarch, then egg, then cornstarch again.
• Sauce can be made ahead and refrigerated for up to 3 days.
• Adjust red pepper flakes to control spiciness.

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