Easy General Tso's Chicken (30 Minutes)

Easy General Tso's Chicken (30 Minutes)

Crispy, juicy chicken coated in a sticky, sweet, savory, and spicy sauce. This easy General Tso's chicken recipe is ready in just 30 minutes. I evenly coat the chicken in cornstarch to create a light, crispy crust that holds up to the sticky glaze.

4.99 from 66 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Chinese

Servings

Calories per serving 332 kcal

Ingredients

1 lb skinless boneless chicken thighs
¼ cup cornstarch
1 teaspoon ginger peeled & thinly sliced
⅓ cup vegetable oil or any neutral oil
½ green onion finely chopped
¼ teaspoon sesame seeds toasted kind

Sauce:

3 tablespoon brown sugar
3 tablespoon regular soy sauce or light soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar or apple cider vinegar
2 garlic cloves minced
2 teaspoon sesame oil toasted kind
½ teaspoon red pepper flakes add 1⁄2 teaspoon more for extra heat
1 tablespoon cornstarch
½ cup water cold

Instructions

In a small bowl, whisk together all the sauce ingredients until the sugar fully dissolves. Set aside.
Dice the chicken thighs into even 1.5-inch pieces. Do not pat the chicken dry; the natural surface moisture helps the cornstarch stick.
Place the chicken in a large bowl, add the cornstarch, and toss until evenly coated with no wet spots remaining. If needed, add another 1-2 tablespoons of cornstarch.
Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes. Leave the chicken undisturbed until the bottom is golden and crispy before flipping. Cook until both sides are golden and the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy, allowing the oil to reheat between batches.
Remove the excess oil from the pan, leaving 1 teaspoon. Sauté the ginger over medium-high heat for about 5 seconds. Whisk the sauce again to redistribute the cornstarch, then pour it into the pan. Simmer for about 30 seconds or until the sauce is thick and glossy.
Quickly toss the fried chicken in the thickened sauce until evenly coated. Garnish with green onions and toasted sesame seeds, then serve immediately.

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