Description
General Tso’s Chicken is a popular Chinese-American dish featuring crispy fried chicken pieces coated in a tangy, sweet, and spicy sauce. This recipe uses boneless, skinless chicken thighs marinated, dusted with cornflour, fried to perfection, and then tossed in a flavorful sauce made with soy, hoisin, chili paste, and ginger. Garnished with green onions and sesame seeds, this dish delivers the perfect balance of flavors and textures, ideal for a savory weeknight dinner or special occasion.
Ingredients
Scale
Sauce and Marinade
- 3 tbsp soy sauce (light or all-purpose, NOT dark soy)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar (or substitute white wine vinegar)
- 2 tsp chili paste (any kind, Sambal Oelek recommended)
- 1 tsp toasted sesame oil
- 3 tbsp brown sugar
- 1 tbsp cornflour / cornstarch
- 3/4 cup low sodium chicken stock or broth
Chicken
- 600g / 1.4 lb boneless, skinless chicken thighs, cut into 2.5cm (1 inch) pieces (breast or tenderloin also acceptable)
- 1 tsp finely grated ginger
- 1 tsp finely grated garlic
- 1 cup cornflour / cornstarch (for coating)
For Frying and Flavoring
- 1 to 4 cups oil for frying (peanut, vegetable, or canola oil)
- 2 tbsp oil (peanut, vegetable, or canola) for stir-frying
- 2 tsp finely chopped ginger
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red chili flakes (red pepper flakes)
Garnish
- Finely sliced green onion
- Sesame seeds
Instructions
- Make Sauce-Marinade: In a bowl, combine 3 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 2 tsp chili paste, and 1 tsp toasted sesame oil. Stir to mix well.
- Marinate Chicken: Reserve 2 tbsp of the sauce-marinade for later. Add the rest to the chicken pieces along with 1 tsp finely grated ginger and 1 tsp finely grated garlic. Mix thoroughly to coat the chicken, then cover and let it marinate for 30 minutes in the refrigerator.
- Coat Chicken: Add 1 cup cornflour to the marinated chicken and toss to coat each piece evenly, ensuring the pieces are separated for thorough coating.
- Remove Excess Cornflour: Transfer the coated chicken into a colander and gently shake to remove any excess cornflour. You can also shake handfuls of chicken so excess flour falls through your fingers.
- Prepare Final Sauce: Take the reserved 2 tbsp sauce-marinade and add 3 tbsp brown sugar and 1 tbsp cornflour. Mix well until smooth, then gradually stir in 3/4 cup low sodium chicken stock until fully combined. Set aside.
- Fry Chicken: Heat 1 to 4 cups of oil in a deep pan or wok over medium-high heat. When hot (around 350°F/180°C), fry the chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove and drain on paper towels.
- Prepare Stir-Fry Aromatics: Remove excess oil from the pan leaving about 2 tbsp. Heat it over medium heat. Add 2 tsp finely chopped ginger, 2 cloves finely chopped garlic, and 1/2 teaspoon red chili flakes. Stir-fry briefly until fragrant, about 30 seconds.
- Combine Chicken and Sauce: Pour the prepared sauce into the pan with aromatics. Stir constantly as the sauce thickens and becomes glossy. Add the fried chicken back into the sauce, tossing to coat evenly.
- Garnish and Serve: Remove from heat. Sprinkle with finely sliced green onions and sesame seeds. Serve immediately with steamed rice or your preferred side.
Notes
- Use light or all-purpose soy sauce for authentic flavor; dark soy sauce is too strong.
- Chicken thighs provide juicier, more flavorful meat but breasts or tenderloins can be substituted.
- Fresh ginger and garlic add brightness and depth to the dish.
- Use peanut, vegetable, or canola oil for frying due to their high smoke points.
- Cornflour coating creates the signature crispy texture on the chicken after frying.
- Toasted sesame oil offers a nutty aroma that enhances the sauce.
