General Tso’s Chicken
General Tso’s Chicken cooks lb chicken thighs with cup corn starch for a savory main dish that stays tender and flavorful.
About This Recipe
General Tso’s Chicken starts with good seasoning and careful cooking so the center stays tender.
Watch the doneness closely near the end, especially with lean meat or seafood.
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
Ingredient Notes
- Poultry: Use pieces close in size so they cook evenly and stay juicy.
- Seasoning: Spread spices or marinade evenly so every bite has flavor.
- Resting: A short rest helps juices settle before slicing or serving.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Cut chicken into 1-inch cubes. Toss chicken in batches with cornstarch, tapping off the excess. Set dredged chicken on a platter and set aside.
- 2
In a separate dish, combine all the ingredients for your sauce and whisk to combine.
- 3
Preheat a non-stick skillet with oil. Cook chicken in 2 to 3 batches, sauteeing until golden on both sides and cooked through then remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Leave at least 1 Tbsp oil in the pan.
- 4
Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds or until fragrant.
- 5
Add the sauce to the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to cook off the vinegar a little. Taste the sauce and add more soy sauce or rice vinegar to taste if desired. Add the chicken and toss to coat. Serve garnished with sesame seeds if desired.
Katy’s Kitchen Tips
- Bring pieces to an even thickness when possible.
- Season before cooking so flavor reaches the surface.
- Give the pan, oven, or air fryer enough space to circulate heat.
- Rest meat briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with pan sauce, gravy, salsa, or yogurt sauce.
- Meal prep: Slice or portion leftovers for bowls, wraps, or sandwiches.
What to Serve With General Tso’s Chicken
Serve General Tso’s Chicken with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the protein stays tender instead of drying out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowded cooking surface: Crowding traps steam and slows browning.
FAQ
Can I make General Tso’s Chicken ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 386 kcal
- Carbohydrates: 18 g
- Cholesterol: 111 mg
- Fiber: 0.4 g
- Protein: 20 g
- Sodium: 502 mg
- Sugar: 7 g
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g