Description
Enjoy the irresistible flavors of homemade General Tso’s Chicken with this easy recipe. Crispy fried chicken coated in a savory, sweet, and spicy Asian-inspired sauce, served over rice or noodles. Perfect for family dinners, special occasions, or a quick weeknight meal, this dish captures the authentic taste of Chinese takeout with a homemade touch.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch or starch of your choice
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Vegetable oil for frying
- 3 green onions, sliced
- Optional: cooked rice or noodles for serving
For the flavorful sauce, you will need:
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or sugar
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes (adjust for spice level)
Instructions
- Marinate the chicken pieces in soy sauce and a little cornstarch for about 15 minutes.
- In a shallow dish, combine cornstarch and flour. Dip each chicken piece into beaten eggs, then dredge in the flour mixture, ensuring an even coating.
- Heat vegetable oil in a deep skillet or wok to 350°F (175°C). Fry chicken in batches until golden and cooked through, about 4-5 minutes per batch. Drain on paper towels.
- For the sauce, mix soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, and red pepper flakes until well combined.
- Heat a tablespoon of oil in a wok or skillet over medium heat. Pour in the sauce and bring to a gentle boil. Simmer for 2-3 minutes until slightly thickened.
- Add the fried chicken to the sauce and stir to coat. Cook for another 2 minutes to absorb flavors.
- Garnish with sliced green onions and serve hot over steamed rice or noodles.
Notes
- You can bake the chicken at 400°F for 15-20 minutes for a healthier alternative, turning halfway through.
- Adjust the red pepper flakes for desired spice level.
- For extra crunch, double coat the chicken in egg and flour mixture before frying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg