General Tso’s Chicken Recipe
Make restaurant-quality General Tso’s chicken at home with this easy recipe! Crispy chicken is coated in a sweet, tangy, and slightly spicy sauce for a takeout favorite everyone will love.
Equipment
- For the chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Vegetable oil for frying
- For the sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 2 tbsp sugar
- 1 tbsp cornstarch
- ½ cup chicken broth
- 2 tsp sesame oil
- 1-2 tsp chili paste or red pepper flakes (adjust for spice level)
- For garnish:
- 2 green onions, sliced
- 1 tsp sesame seeds
Ingredients
- Large mixing bowls
- Whisk
- Deep frying pan or wok
- Tongs or slotted spoon
- Saucepan
Instructions
- Prepare the chicken:
- In one bowl, mix the cornstarch and flour. In another bowl, beat the eggs.
- Dip each piece of chicken into the egg, then coat it in the cornstarch-flour mixture, pressing lightly to adhere.
- Fry the chicken:
- Heat about 2 inches of vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken in batches, making sure not to overcrowd the pan, for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Make the sauce:
- In a small saucepan, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, chicken broth, sesame oil, and chili paste. Heat the mixture over medium heat, stirring constantly, until it thickens and becomes glossy.
- Combine chicken and sauce:
- In a large skillet or wok, heat the prepared sauce over low heat. Add the fried chicken pieces and toss to coat them evenly in the sauce.
- Serve:
- Transfer the chicken to a serving dish and garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or stir-fried vegetables.