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General Tso’s Chicken

A crispy and sweet dish featuring tender chicken pieces coated in a flavorful sauce, perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 cup vegetable oil, for frying
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, freshly grated
  • 1/4 cup soy sauce, ensure it's halal
  • 1/4 cup sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon red pepper flakes, adjust to taste
  • 1 tablespoon sesame oil
  • green onions, for garnish
  • sesame seeds, optional for garnish

Method
 

Preparation
  1. In a bowl, combine the chopped chicken with a pinch of salt and pepper. Set aside for a moment to marinate.
  2. In one bowl, mix the cornstarch and flour. This will give your chicken that delightful, crispy exterior.
Cooking
  1. Dip each piece of marinated chicken into the flour mixture, ensuring each piece is thoroughly coated.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the pieces of coated chicken, frying until golden brown and crispy, about 5-7 minutes. Remove and place on a paper towel to absorb excess oil.
  3. In the same skillet, lower the heat and add minced garlic and ginger. Sauté for about 30 seconds until fragrant.
  4. Then add the soy sauce, sugar, rice vinegar, sesame oil, and red pepper flakes. Stir and let it simmer for a few minutes until the sauce thickens slightly.
  5. Add the fried chicken back into the skillet, tossing well to coat every piece with that luscious sauce.
Serving
  1. Serve the General Tso’s Chicken hot, garnished with chopped green onions and sesame seeds if desired.

Notes

If you're out of chicken thighs, you can easily swap them with chicken breast for a leaner option. Ensure that your oil is hot enough to get that crispy crust. Test by dropping in a small piece of bread—if it sizzles, you’re good to go! Don't overcrowd the pan when frying; fry in batches if necessary for that ultimate crunch. Leftovers can be stored in an airtight container in the refrigerator for about 3-4 days.