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A serving of General Tso's Chicken coated in a rich, sweet, and spicy sauce, garnished with scallions.

Quick way to grow General Tso's Chicken fanatics

This recipe is a quick and easy way to make General Tso's Chicken, perfect for turning anyone into a fan. It features crispy chicken pieces tossed in a sweet and spicy sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 0.5 cup cornstarch
  • 1 egg beaten
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Sauce
  • 0.0 cup soy sauce 1/4 cup
  • 0.0 cup rice vinegar 2 tbsp
  • 0.0 cup hoisin sauce 1 tbsp
  • 2 tbsp sugar
  • 1 tsp sesame oil
  • 2 garlic cloves, minced
  • 1 tsp ginger grated
  • 0.5 tsp red pepper flakes or to taste
  • 0.5 cup chicken broth
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Frying
  • 4 cups vegetable oil or as needed for deep frying

Equipment

  • Large bowl
  • Whisk
  • Large pot or Dutch oven
  • Thermometer (for oil)
  • Wire rack

Method
 

Preparation
  1. In a bowl, combine the chicken pieces with salt, pepper, and beaten egg, then toss to coat thoroughly.
  2. Add the cornstarch to the chicken and mix well until each piece is fully coated. Set aside.
Make the Sauce
  1. In a separate bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, minced garlic, grated ginger, red pepper flakes, and chicken broth.
  2. Set the sauce aside, along with the cornstarch slurry.
Fry the Chicken
  1. Heat the vegetable oil in a large pot or Dutch oven to 350°F (175°C).
  2. Fry the chicken in batches for 3-4 minutes per batch until golden brown and crispy, then remove and drain on a wire rack.
  3. Increase the oil temperature to 375°F (190°C) and quickly fry the chicken again for 1-2 minutes for extra crispiness.
Combine and Serve
  1. Drain almost all the oil from the pot, leaving about 1 tablespoon, then add the sauce mixture and bring it to a simmer.
  2. Stir in the cornstarch slurry and cook until the sauce thickens to your desired consistency.
  3. Add the fried chicken to the pot, toss to coat evenly in the sauce, and serve immediately with rice and steamed vegetables.

Notes

For extra flavor, marinate the chicken in a little soy sauce and rice wine vinegar for 15 minutes before coating. Adjust red pepper flakes to your preferred spice level. Serve immediately for best crispiness.