Introduction
Oh, General Tso’s Chicken! Just saying the name brings back memories of cozy family dinners and those amazing Friday night takeout orders. It’s one of those classic dishes that just screams comfort and deliciousness. And guess what? You don’t need to be a master chef or wait for delivery to enjoy it! I’ve got a recipe for you that’s so incredibly easy and quick, you’ll be making it again and again. Seriously, it’s so good, it might just become your new go-to weeknight meal.
Why You’ll Love This Recipe
- Fast: We’re talking dinner on the table in under 30 minutes! Perfect for those busy evenings.
- Easy: No fancy techniques here, just simple steps that anyone can follow.
- Giftable: Imagine making a big batch of the sauce and gifting it with the recipe for someone to make their own chicken. So thoughtful!
- Crowd-Pleasing: From picky eaters to seasoned foodies, everyone raves about this General Tso’s Chicken. It’s a guaranteed hit!
Ingredients
Let’s gather up what we need to make this magic happen. It’s all pretty straightforward!
- 2 lb chicken thighs: I love using thighs because they stay so juicy and tender, but you can totally use boneless, skinless chicken breasts if that’s your preference. Just trim them and cut them into bite-sized, 1-inch pieces.
- 1/2 cup corn starch: This is our secret weapon for getting that perfect crispy coating on the chicken.
- 1/4 cup extra light olive oil, for frying, plus more as needed: You want a neutral oil for frying. Light olive oil or vegetable oil works great. We’ll use just enough to get a good fry going.
- 2 tbsp minced ginger (from a 2-inch piece): Fresh ginger is key for that authentic zing. You can mince it finely or even grate it if you prefer.
- 3 cloves garlic, minced or grated: Because what good meal doesn’t start with garlic?
- 1/2 tsp red pepper flakes, or to taste: This gives it a nice little kick! Adjust this based on how spicy you like it.
- 1 tsp sesame seeds, optional for garnish: These little guys add a nice visual touch and a subtle nutty flavor.
General Tso’s Sauce Ingredients:
- 1/2 cup cold water: Our base for the sauce.
- 5 tbsp low sodium soy sauce: Using low sodium means you have more control over the saltiness, which is always a good thing!
- 3 tbsp rice vinegar, or to taste: This adds that essential tanginess that balances the sweetness.
- 1 1/2 tbsp hoisin sauce: Hoisin is like a flavor powerhouse! It adds depth, sweetness, and a little bit of savory goodness.
- 4 tbsp granulated sugar: For that signature sweet and slightly caramelized flavor.
- 1 1/2 tbsp corn starch: This will thicken our sauce up beautifully so it coats the chicken perfectly.
How to Make It
Alright, let’s get cooking! This is where the fun begins.
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Prep the Chicken: In a medium bowl, grab your cut-up chicken pieces. Sprinkle them with the 1/2 cup of corn starch and toss them around until every single piece is evenly coated. This is what makes it nice and crispy!
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Fry ’em Up: Heat about 1/4 cup of that extra light olive oil in a big skillet or a wok over medium-high heat. Once the oil is hot (you can test it with a tiny piece of chicken – it should sizzle!), carefully add the corn starch-coated chicken. Try to lay it in a single layer. If your skillet isn’t huge, it’s totally okay to do this in batches! We don’t want to crowd the pan, or the chicken won’t get nice and crispy. Fry them for about 5-7 minutes, flipping them occasionally, until they’re golden brown and cooked through. Use a slotted spoon to scoop them out and set them aside on a plate. They’ll smell amazing already!
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Aromatics Time: If your skillet looks a little dry, add just a smidge more olive oil. Now, toss in your minced ginger and garlic. Sauté them for about 30 seconds – just until you can really smell their delicious fragrance. Be careful not to burn them!
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Spice It Up: Add your red pepper flakes to the skillet and cook for another 15 seconds. This just wakes up those flavors.
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Sauce Masterpiece: While the aromatics are cooking, grab another bowl. Whisk together all the General Tso’s Sauce ingredients: the cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and the 1 1/2 tablespoons of corn starch. Give it a good whisk until it’s all combined and smooth. No lumps!
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Thicken That Sauce: Pour this beautiful sauce mixture right into the skillet with the ginger and garlic. Bring it to a gentle simmer, stirring constantly. Keep stirring until the sauce thickens up nicely. It should be glossy and clingy!
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Bring It All Together: Now for the grand finale! Return your perfectly fried chicken pieces back into the skillet. Toss everything around gently until each piece of chicken is beautifully coated in that luscious General Tso’s sauce. Oh my goodness, it looks and smells incredible!
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Serve and Enjoy: Serve your homemade General Tso’s Chicken immediately. If you’re feeling fancy, sprinkle those sesame seeds on top for a little extra flair. It’s fantastic served over steamed rice with some broccoli!
Substitutions & Additions
Feeling creative? Here are some ideas to make this recipe even more your own!
- Chicken Breast: As mentioned, chicken breast is a fine substitute for thighs. Just be mindful that it can dry out a bit faster, so don’t overcook it.
- Vegetables: Want to add some color and nutrients? Stir-fry some broccoli florets, sliced bell peppers (any color!), or snow peas along with the ginger and garlic before adding the sauce.
- Sweetness Level: If you prefer it less sweet, you can reduce the sugar slightly. If you love it extra sweet, add another teaspoon of sugar.
- Heat Level: For more heat, simply add more red pepper flakes or a pinch of cayenne pepper.
- Gluten-Free: Use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.
Tips for Success
A few little pointers from my kitchen to yours to ensure perfect results every time!
- Don’t Overcrowd the Pan: This is the #1 tip for crispy chicken. Fry in batches if needed!
- Ensure Oil is Hot: If the oil isn’t hot enough, the chicken will absorb too much oil and won’t get crispy.
- Whisk the Sauce Well: Make sure that corn starch in the sauce is fully dissolved before adding it to the skillet to avoid lumps.
- Prep Ahead: You can make the sauce mixture ahead of time and store it in the fridge. Just give it another good whisk before using. You can also cut the chicken and store it in the fridge, ready to be tossed in corn starch when you’re ready to cook.
How to Store It
Leftovers are the best, right? While this dish is best enjoyed fresh, you can store any delicious chicken that remains.
Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 2-3 days. The coating might soften a bit once refrigerated, but it will still be tasty! Reheat gently in a skillet or microwave.
FAQs
Got questions? I’ve got answers!
Q: Can I use a different oil for frying?
A: Absolutely! Vegetable oil, canola oil, or even peanut oil are great alternatives to extra light olive oil for frying.
Q: How do I make it spicier?
A: You can add more red pepper flakes when sautéing the garlic and ginger, or even add a dash of sriracha to the sauce itself!
Q: Can I air fry the chicken?
A: You sure can! Toss the corn starch-coated chicken with a tablespoon of oil and air fry at 400°F (200°C) for about 10-12 minutes, flipping halfway through, until cooked and golden. Then toss with the sauce!
Q: My sauce didn’t thicken, what did I do wrong?
A: Make sure your corn starch was fully dissolved in the cold water before adding it to the hot skillet. Also, ensure you brought the sauce to a simmer while stirring constantly. If it’s still too thin, you can mix another teaspoon of corn starch with a tablespoon of cold water and stir it into the simmering sauce.
General Tso's Chicken
Equipment
- Medium bowl
- big skillet or wok
- Slotted spoon
- another bowl
Ingredients
Chicken
- 2 lb chicken thighs boneless, skinless, cut into 1-inch pieces
- 0.5 cup corn starch for coating chicken
- 0.25 cup extra light olive oil for frying, plus more as needed
- 2 tbsp minced ginger from a 2-inch piece
- 3 cloves garlic minced or grated
- 0.5 tsp red pepper flakes or to taste
- 1 tsp sesame seeds optional for garnish
General Tso's Sauce
- 0.5 cup cold water
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar or to taste
- 1.5 tbsp hoisin sauce
- 4 tbsp granulated sugar
- 1.5 tbsp corn starch for thickening sauce
Instructions
- Prep the Chicken: In a medium bowl, grab your cut-up chicken pieces. Sprinkle them with the 1/2 cup of corn starch and toss them around until every single piece is evenly coated. This is what makes it nice and crispy!
- Fry 'em Up: Heat about 1/4 cup of that extra light olive oil in a big skillet or a wok over medium-high heat. Once the oil is hot (you can test it with a tiny piece of chicken – it should sizzle!), carefully add the corn starch-coated chicken. Try to lay it in a single layer. If your skillet isn't huge, it's totally okay to do this in batches! We don't want to crowd the pan, or the chicken won't get nice and crispy. Fry them for about 5-7 minutes, flipping them occasionally, until they're golden brown and cooked through. Use a slotted spoon to scoop them out and set them aside on a plate. They’ll smell amazing already!
- Aromatics Time: If your skillet looks a little dry, add just a smidge more olive oil. Now, toss in your minced ginger and garlic. Sauté them for about 30 seconds – just until you can really smell their delicious fragrance. Be careful not to burn them!
- Spice It Up: Add your red pepper flakes to the skillet and cook for another 15 seconds. This just wakes up those flavors.
- Sauce Masterpiece: While the aromatics are cooking, grab another bowl. Whisk together all the General Tso's Sauce ingredients: the cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and the 1 1/2 tablespoons of corn starch. Give it a good whisk until it's all combined and smooth. No lumps!
- Thicken That Sauce: Pour this beautiful sauce mixture right into the skillet with the ginger and garlic. Bring it to a gentle simmer, stirring constantly. Keep stirring until the sauce thickens up nicely. It should be glossy and clingy!
- Bring It All Together: Now for the grand finale! Return your perfectly fried chicken pieces back into the skillet. Toss everything around gently until each piece of chicken is beautifully coated in that luscious General Tso's sauce. Oh my goodness, it looks and smells incredible!
- Serve and Enjoy: Serve your homemade General Tso's Chicken immediately. If you're feeling fancy, sprinkle those sesame seeds on top for a little extra flair. It's fantastic served over steamed rice with some broccoli!