General Tso Chicken: Crispy, Bold, Foolproof Weeknight Win
Calories: 450kcal
Ingredients
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce (optional for depth)
- 1 tsp sesame oil
- 1/2 cup cornstarch (for coating)
- Oil for frying (neutral is best)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1-2 dried red chilies or 1/2 teaspoon chili flakes (adjust to your heat tolerance)
- 1/4 cup chicken stock
- 3 tbsp ketchup (yes, really)
- 2 tbsp brown sugar (or to taste)
- 1 tbsp rice vinegar (extra for balance)
- Sesame seeds and sliced green onions for garnish
Instructions
- Marinate the chicken: Toss chicken with soy sauce, rice vinegar, and hoisin (if using). Let it sit 10–15 minutes while you prep the rest. Yes, you can multitask—trust yourself.
- Coat the chicken: Put cornstarch in a bowl. Dredge each piece until it’s lightly crusted and ready for the hot oil party.
- Heat the oil: Fill a deep skillet or wok with oil to about 1 inch. Heat to 350°F (180°C). If you don’t own a thermometer, drop in a bit of cornstarch—if it sizzles, you’re good.
- Fry the chicken: Fry in batches until golden and crispy, about 3–4 minutes per batch. Drain on paper towels. Don’t crowd the pan; give each piece space to shine.
- Make the sauce: In a small bowl, whisk ketchup, brown sugar, stock, sesame oil, garlic, ginger, chili, and extra rice vinegar. Adjust sweetness or heat to taste.
- Combine: Pour the sauce into the pan or a separate saucepan, simmer briefly, then toss in the crispy chicken until well coated. If it looks a little glossy, that’s the good stuff.
- Finish and garnish: Sprinkle sesame seeds and green onions. Serve immediately—this dish doesn’t like to wait around.