Crispy, sweet, and tangy, this homemade General Tso’s Chicken tastes better than takeout.
I recently read that General Tso’s chicken got its name from the 19th-century Chinese military leader, General Tso Tsung-t’ang. However, the dish itself wasn’t invented until the 1950s by a notable Chinese chef named Peng Chang-kuei in Taiwan. When Chef Peng brought the dish to the U.S. in the 1970s, it gained popularity with American diners. I guess that means General Tso’s chicken isn’t authentic Chinese cuisine, but you know what? It’s authentically delicious, and that’s enough for me.
I’ve probably mentioned this before, but I’m a sucker for Chinese takeout, and General Tso’s chicken is one of my go-to orders. Heck, if I ordered this from my local dive as often as I’d like, I’d probably be up three waist sizes.
And while my recipe isn’t exactly low in the calorie department, it uses less sugar and oil without sacrificing that crispy, tangy, sweet flavor we all love. Of course, the star of this dish is the sauce. It’s purposefully thick so that it easily coats every crispy bite of chicken.
If you’re craving takeout but want something fresher and more satisfying at home, General Tso’s chicken is a deliciously easy recipe. Because sometimes the best “takeout” comes from your own kitchen.
Why chicken thighs?
I generally use chicken thighs over chicken breast for a couple of reasons. First, chicken thighs are usually less expensive. More importantly, they’re fattier, which helps them stay tender and juicy, even when fried at high heat. If you prefer a leaner cut, I won’t stop you, but keep in mind that thighs are much more forgiving. Plus, there are other ways to reduce the fat content in this recipe.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat until it’s warmed through. I’d also add a little water to the skillet to loosen the sauce—it tends to thicken in the fridge.
Serving suggestions
General Tso’s chicken pairs perfectly with Steamed Rice, or sneak some veggies in with this low-carb Cauliflower Fried Rice recipe. My kids don’t even notice a difference! When I make something like General Tso’s chicken, I just have to go all out and create my own little Chinese restaurant at home. That means appetizers like Crisp Fried Wontons and Crispy Air-Fryer Egg Rolls are on the menu. And if I have time, I’ll whip up some bowls of Dumpling Soup.
Ingredients
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1/4 cup granulated sugar
- 1/2 cup chicken broth
- 2 teaspoons sesame oil
- Green onions sliced, for garnish
- Sesame seeds for garnish
Instructions
- In a bowl, toss the chicken pieces with cornstarch until evenly coated. Set aside.
- Heat vegetable oil in a large pan over medium-high heat. Add the chicken in batches, frying until golden and crispy, about 3-4 minutes per side. Remove chicken and set aside on a paper towel-lined plate.
- In the same pan, reduce heat to medium and add minced garlic, ginger, and red pepper flakes. Sauté for 30 seconds. Stir in soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth. Bring to a simmer.
- Add the fried chicken back into the pan. Toss in the sauce to coat evenly. Drizzle with sesame oil and garnish with green onions and sesame seeds. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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