Description
A delightful and crispy General Tso’s Chicken, featuring tender chicken tossed in a sticky sweet and savory sauce.
Ingredients
- 2 lb chicken thighs, trimmed and cut into 1-inch pieces
- 1/2 cup corn starch
- 1/4 cup extra light olive oil (for frying, plus more as needed)
- 2 tbsp minced ginger (from a 2-inch piece of ginger)
- 3 cloves garlic (or 1 Tbsp grated or finely minced)
- 1/2 tsp red pepper flakes (or added to taste)
- 1 tsp sesame seeds (optional for garnish)
- 1/2 cup cold water
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar (or more to taste)
- 1 1/2 tbsp hoisin sauce
- 4 tbsp granulated sugar
- 1 1/2 tbsp corn starch
Instructions
- Toss the chicken pieces in batches with corn starch, ensuring you tap off any excess. Set aside on a platter.
- In a bowl, combine sauce ingredients: soy sauce, rice vinegar, hoisin sauce, granulated sugar, cold water, and corn starch. Whisk until incorporated.
- Preheat a non-stick skillet over medium heat and add olive oil. Cook chicken in 2 to 3 batches until golden brown on both sides. Ensure thorough cooking before removing.
- With oil in the pan, add garlic, ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Pour in the sauce mixture, bring to a simmer while stirring, and simmer for about one minute. Adjust sauce with more soy sauce or rice vinegar if needed.
- Return chicken to the pan, toss to coat in sauce, and serve warm, optionally garnished with sesame seeds.
Notes
Serve with steamed rice or fried rice. Store leftover in an airtight container for 3-4 days. Can freeze for 3 months.
