Description
This General Tso’s Chicken recipe offers a flavorful blend of crispy chicken thighs coated in a tangy, sweet, and slightly spicy sauce. Perfectly fried to a golden brown and tossed in a delicious Asian-inspired glaze, this dish is ideal for a quick weeknight dinner that impresses with its bold flavors and satisfying texture.
Ingredients
Scale
Chicken
- 2 lb chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup olive oil (for frying)
Sauce
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar
- 4 tbsp granulated sugar
- 2 tbsp minced ginger
- 3 cloves garlic, minced
- Red pepper flakes, to taste
Instructions
- Prepare Chicken: Cut the chicken thighs into 1-inch pieces and toss them thoroughly in cornstarch, ensuring each piece is evenly coated. Set aside to let the coating adhere.
- Mix Sauce: In a medium bowl, combine the low sodium soy sauce, rice vinegar, granulated sugar, minced ginger, minced garlic, and red pepper flakes. Stir until the sugar dissolves and all ingredients are well incorporated.
- Cook Chicken: Heat olive oil in a non-stick skillet over medium heat. Fry the chicken pieces in batches to avoid overcrowding, cooking each batch until they are golden brown and cooked through, then remove from the skillet and set aside.
- Sauté Aromatics & Simmer Sauce: In the remaining oil in the skillet, sauté additional garlic and ginger briefly until fragrant. Pour in the prepared sauce and bring it to a gentle simmer for a short time to meld the flavors and slightly thicken.
- Toss Chicken in Sauce: Return the fried chicken pieces to the skillet and toss carefully to coat all pieces evenly with the simmered sauce. Heat through for a minute or two and then serve immediately.
Notes
- For crispier chicken, consider double coating with cornstarch before frying.
- Adjust red pepper flakes quantity according to your preferred spice level.
- Serve with steamed rice and steamed or stir-fried vegetables for a complete meal.
- Use low sodium soy sauce to control saltiness and make the dish healthier.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet for best texture retention.
