General Tso's Chicken
Homemade General Tso’s chicken with crispy bite-size pieces and a sweet-savory spicy glaze—Chinese-American takeout icon for busy USA weeknights. Chicken fried or pan-fried to 165°F, then tossed in sauce with dried chiles and broccoli on the side.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/3 cup neutral oil for pan-frying
- 1/3 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons brown sugar or honey
- 2 tablespoons hoisin sauce
- 1/4 cup chicken broth or water
- 2 teaspoons cornstarch mixed with 2 teaspoons water
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 6–8 dried red chiles (optional, for aroma)
- 2 green onions, sliced
- Steamed broccoli and rice for serving
🔧Kitchen Tools Needed
- Large skillet
- Instant-read thermometer
- Mixing bowls
- Tongs
📝Instructions
- 1
Toss chicken with 1/2 cup cornstarch and salt. Heat oil in a large skillet over medium-high. Pan-fry chicken in batches until deep golden and 165°F inside, 3–4 minutes per side. Drain on a rack.
- 2
Pour off all but 1 tablespoon oil. Toast dried chiles 20–30 seconds if using. Add garlic and ginger 30 seconds.
- 3
Add soy sauce, vinegar, brown sugar, hoisin, and broth. Simmer 1 minute. Stir in slurry until thick and glossy.
- 4
Return chicken; toss to coat. Top with green onions.
- 5
Serve with rice and broccoli. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 540
🏷️Recipe Tags
❓Frequently Asked Questions
How spicy is it?
Dried chiles add aroma more than heat if left whole; break them open or add chili sauce for real heat.
Bake instead of fry?
Bake cornstarch-coated chicken at 425°F on a greased rack until 165°F, then sauce.
Thighs vs breasts?
Thighs stay juicier for this dish; breasts also work to 165°F.
Food safety?
Chicken to 165°F before saucing; leftovers reheated to 165°F.
