General Tso Chicken
Tags: chicken, takeout, stir-fry, asian
This General Tso chicken recipe is easy to make and tastes just like your favorite takeout! Crispy chicken pieces are coated in a sweet, savory, and slightly spicy sauce. Perfect for a weeknight meal!
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- 3 tablespoons vegetable oil, divided
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Created by: David
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Instructions
- In a shallow dish, whisk together /cup cornstarch, flour, salt, and pepper.
- In another shallow dish, lightly beat the eggs.
- Dredge the chicken pieces first in the egg, then in the cornstarch mixture, ensuring each piece is well coated.
- Shake off any excess.
- Heat tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken in a single layer (you may need to do this in batches to avoid overcrowding) and cook for -minutes per side, until golden brown and cooked through.
- Remove chicken from the skillet and set aside.
- In a small bowl, whisk together chicken broth, soy sauce, brown sugar, rice vinegar, hoisin sauce, sesame oil, teaspoon cornstarch, and red pepper flakes (if using).
- Add the remaining tablespoon of vegetable oil to the skillet.
- Add the minced garlic and grated ginger and cook for about seconds until fragrant.
- Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly until the sauce thickens.
- Return the cooked chicken to the skillet and toss to coat evenly with the sauce.
- Cook for another -minutes until the chicken is heated through and the sauce is glossy.
- Serve immediately over rice.
Recipe Notes & Tips
For extra crispy chicken, you can fry the chicken pieces in about 1/2 inch of hot oil until golden brown and cooked through, then drain on paper towels before adding to the sauce.