My 30-Minute General Tso's Chicken Is Restaurant-Worthy
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
My go to weeknight dinner is this amazing General Tso's chicken that tastes like it came straight from your favorite restaurant, but honestly, it's ready in just 30 minutes. The secret is a perfectly balanced sauce made with ginger, which is packed with anti inflammatory properties and aids digestion, combined with the right ratio of soy sauce, rice vinegar, and hoisin. What I love most about this recipe is how straightforward it is; you simply coat your chicken in a light cornstarch batter, fry it until crispy, then toss it with the glossy sauce. No complicated techniques or hard to find ingredients required, and best of all, it costs a fraction of what you'd pay ordering takeout.
Ella x
Ingredients
- 237 mlchicken stock
- 3 tablespoonssoy sauce
- 2 tablespoonsunseasoned or seasoned rice vinegar
- 2 tablespoonshoisin sauce
- 2 tablespoonschili-garlic sauce
- 1 tablespoonlight brown sugar
- 1 teaspoongrated fresh ginger
- 237 mlplus 1 tablespoon cornstarch(divided)
- 2 largeeggs(lightly beaten)
- 1 teaspoonskosher salt(divided)
- 11 1/2 pounds boneless(skinless chicken thighs, cut into 1-inch pieces)
- 946 mlvegetable oil(for frying)
- 237 mlall-purpose flour
- 1thinly sliced scallions and toasted sesame seeds(for serving, optional)
Detail level
Instructions
- 1
In a small bowl, whisk together the chicken stock, soy sauce, rice vinegar, hoisin, chili-garlic sauce, brown sugar, ginger, and 1 tablespoon of the cornstarch. Set aside.
- 2
In a medium bowl, whisk together the eggs and 1 teaspoon of the salt. Add the chicken pieces and toss to coat. Set aside.
- 3
Pour the oil to a depth of 1 1/2 inches in a large skillet with high sides (you may have some leftover oil if using a slightly smaller skillet). Heat over medium-high until a deep fry oil or instant-read thermometer registers 350°F, about 5 minutes. While the oil heats, whisk together the flour, the remaining 1/2 cup cornstarch, and the remaining 1/2 teaspoon salt in a large, shallow dish.
- 4
Once the oil has preheated, transfer the chicken pieces from the egg mixture to the flour mixture and toss to fully coat. Working in 2 batches, remove the chicken from the flour mixture and carefully place in an even layer in the hot oil. Fry, turning occasionally, until lightly golden brown, crispy, and cooked through, 5 to 6 minutes. Remove the chicken with a spider or slotted spoon to a plate lined with paper towels. Repeat with the remaining chicken pieces, adjusting the heat of the oil as needed to maintain 350°F.
- 5
Once all the chicken has cooked, carefully pour the hot oil into a metal saucepan to cool. Reserve the used oil for another use. Do not wipe the skillet clean. Return the skillet to medium-high heat. Add the soy mixture to the skillet and cook, stirring constantly, until thickened and slightly reduced, about 2 minutes. Add the fried chicken pieces and toss to fully coat, about 1 minute. Transfer the chicken to a serving platter and garnish with scallions and sesame seeds, if desired. This is best served immediately. Refrigerate leftovers in an airtight container for up to 1 day. Reheat in a pan over medium heat with a splash of water, or reheat individual servings in the microwave in 30-second bursts until heated through. Love the recipe? Leave us stars and a comment below!
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