Classic General Tso's Chicken
Traditional dish · Chinese-American
A quintessential Chinese-American takeout favorite, featuring crispy fried chicken pieces coated in a sweet, savory, and slightly tangy sauce.
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Ingredients
- Chicken thighs, boneless and skinless1.5 lbs
- Cornstarch1 cup
- Soy sauce1/2 cup
- Rice vinegar1/4 cup
- Hoisin sauce1/4 cup
- Sugar1/4 cup
- Ketchup2 tbsp
- Sesame oil1 tbsp
- Garlic, minced3 cloves
- Ginger, minced1 tbsp
- Dried red chilies2-3
- Vegetable oil, for frying3 cups
- Scallions, chopped2
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Cut chicken thighs into 1-inch pieces. Season with salt and pepper.
- 2
In a bowl, toss chicken pieces with 1/2 cup of cornstarch until evenly coated. Reserve remaining cornstarch.
- 3
Heat vegetable oil in a wok or deep skillet to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken and drain on paper towels.
- 4
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, ketchup, sesame oil, and 1/4 cup water. This is your sauce base.
- 5
In the same wok (with oil removed or reduced to 1 tbsp), sauté minced garlic, ginger, and dried red chilies over medium heat until fragrant, about 30 seconds.
- 6
Pour the sauce mixture into the wok. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
- 7
In a small bowl, mix the remaining 1/2 cup cornstarch with 1/4 cup water to create a slurry. Stir this slurry into the simmering sauce to thicken it further.
- 8
Return the fried chicken pieces to the wok. Toss gently to coat evenly with the sauce. Cook for 1-2 minutes until the sauce clings to the chicken.
- 9
Garnish with chopped scallions and serve immediately.
