Description
This Easy General Tso’s Chicken is a takeout favorite that you can make at home in just 35 minutes! Crispy chicken is coated in a sweet and savory sauce with a hint of spice. It’s a delicious and satisfying dish that’s perfect for a quick weeknight meal.
Ingredients
Units
Scale
- 6 tablespoons cornstarch, divided
- 1/2 cup water
- 4 tablespoons sugar
- 4 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 3 boneless, skinless chicken breasts, cut into small pieces
- 1 cup vegetable oil, for frying
- 1 tablespoon minced ginger
- 1/2 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 ยฝ tablespoons cornstarch, water, sugar, soy sauce, rice vinegar, and hoisin sauce until smooth. Set aside.
- Coat Chicken: Toss chicken pieces in the remaining cornstarch until evenly coated.
- Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown and crispy. Remove chicken and drain on paper towels.
- Make Sauce: Pour off all but about 1 tablespoon of oil from the skillet. Add ginger, red pepper flakes, and garlic. Cook until fragrant.
- Combine and Finish: Return cooked chicken to the skillet and toss to coat. Pour in the prepared sauce and stir until heated through and thickened.
- Serve: Garnish with sliced green onions, if desired. Serve hot over cooked rice.
Notes
- You can adjust the amount of red pepper flakes to your preferred spice level.
- If you don’t have fresh ginger, you can substitute with ยฝ teaspoon of ground ginger.
- For a thicker sauce, add more cornstarch slurry (equal parts cornstarch and water).
Nutrition
- Serving Size: 1/8 of recipe (with ยฝ cup rice)
- Calories: 400
- Sugar: 20g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg