General Tso Chicken Recipe
Craving that sweet and tangy, spicy kick of takeout but made in your own kitchen? Look no further than my homemade General Tso Chicken recipe, bursting with deep-fried crispy goodness and authentic Asian cuisine vibes.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1.5″ pieces
- 0.25 cup cornstarch (arrowroot powder for paleo-friendly)
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
- Vegetable oil, for frying (peanut or canola is ideal)
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 4 scallions, sliced (whites and greens separated)
- 1 tsp crushed red pepper flakes (adjust to taste)
- 0.33 cup low-sodium soy sauce (tamari for gluten-free)
- 0.25 cup rice vinegar (apple cider vinegar works too)
- 0.33 cup granulated sugar (or coconut sugar)
- 2 Tbsp hoisin sauce (look for Lee Kum Kee)
- 1 Tbsp chili garlic sauce (Sriracha works in a pinch)
- 2 tsp toasted sesame oil
Instructions
- Whisk eggs, salt, pepper, and garlic powder in a bowl. Toss chicken until coated, then dredge in cornstarch—shake off excess for lighter crisp.
- Pour 2″ of oil into a wok or heavy pot; warm to 350°F. (No thermometer? Drop in a pinch of cornstarch—if it sizzles, you’re set.)
- Fry half the chicken for 4–5 minutes until golden. Drain on a wire rack. Repeat with remaining pieces.
- In a clean skillet, keep 1 Tbsp oil. Sauté garlic, ginger, and scallion whites until fragrant (30 seconds). Stir in soy sauce, vinegar, sugar, hoisin, chili sauce, and sesame oil; simmer.3 cloves garlic, minced, 1 Tbsp fresh ginger, grated, 4 scallions, sliced (whites and greens separated), 1 tsp crushed red pepper flakes (adjust to taste), 0.33 cup low-sodium soy sauce (tamari for gluten-free), 0.25 cup rice vinegar (apple cider vinegar works too), 0.33 cup granulated sugar (or coconut sugar), 2 Tbsp hoisin sauce (look for Lee Kum Kee), 1 Tbsp chili garlic sauce (Sriracha works in a pinch), 2 tsp toasted sesame oil
- Whisk 1 tsp cornstarch with 2 Tbsp water; swirl into sauce. Once thick, add chicken and red pepper flakes, tossing to coat. Finish with scallion greens.1 tsp crushed red pepper flakes (adjust to taste)
- Pile on rice or cauliflower rice, garnish with sesame seeds if you like, and dig in!
Notes
Pat chicken dry before dredging for maximum crunch. Let the sauce rest off heat for a minute; it clings better. Too salty? A pinch of sugar or a drizzle of honey balances it. A splash of shaoxing wine adds depth if you have it on hand.
Love this recipe?Follow us at @Recipecs for more