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–+ servings
General Tso’s Chicken

Crispy General Tso's Chicken That's Better Than Takeout

This General Tso's Chicken recipe brings restaurant-quality flavors to your kitchen with crispy, sweet, and spicy elements.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken thighs Can substitute chicken breasts for a leaner option
  • 2 large Eggs Acts as a binding agent for the coating
  • Salt and Pepper Adjust to suit your taste preferences
For the Coating
  • 1 cup All-Purpose Flour Can use gluten-free flour if needed
  • 1/3 cup Corn Starch Can replace with additional flour if in a pinch
  • 2 cups Vegetable Oil Choose oils with high smoke point for frying
For the Sauce
  • 1 tablespoon Vegetable Oil (for sauce) Base for sautéing the garlic
  • 3 cloves Minced Garlic Fresh minced garlic enhances flavor
  • 1 teaspoon Crushed Red Pepper Flakes Adjust quantity based on heat preference
  • 1 cup Low-Sodium Chicken Broth Forms the base of the sauce
  • 1/4 cup Hoisin Sauce Can substitute with soy sauce if necessary
  • 2 tablespoons Brown Sugar Consider using alternative sweeteners if desired
  • 1/4 cup Low-Sodium Soy Sauce Regular soy sauce can be used but may increase sodium
  • 1 tablespoon Corn Starch (for sauce) Thickens the sauce
For Garnishing
  • 1 tablespoon Sesame Seeds Optional garnish
  • 2 stalks Green Onions Optional garnish, adds freshness

Equipment

  • Deep Skillet
  • Mixing bowl
  • Slotted spoon
  • Meat thermometer

Method
 

Cooking Steps
  1. Cut the boneless, skinless chicken thighs into 1-inch pieces and season with salt and pepper. Set up a dredging station with one bowl containing beaten eggs and another with a flour and cornstarch mix.
  2. Heat vegetable oil in a deep skillet to 350°F. Fry the coated chicken pieces in batches for 3 to 5 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.
  3. Whisk together low-sodium chicken broth, hoisin sauce, brown sugar, low-sodium soy sauce, and cornstarch until smooth. Heat a tablespoon of vegetable oil in a skillet, sauté minced garlic and crushed red pepper flakes for 30 seconds, then pour in sauce mixture and stir until thickened.
  4. Add the fried chicken pieces to the sauce, toss gently to coat, and heat through for an additional 2 to 3 minutes. Garnish with sesame seeds and green onions before serving.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 10mg

Notes

Ensure chicken pieces are dry before coating for best texture. Adjust sauce seasonings to your preference before combining with chicken.

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