General Tso Chicken Recipe

Cut your chicken thighs into bite-sized pieces, about 1-inch cubes. Pat them dry with paper towels—wet chicken won’t crisp up. Toss those pieces in a bowl with the cornstarch until every single piece looks like it rolled in snow. Shake off any excess but make sure they’re all coated.

Heat your vegetable oil in a large skillet over medium-high heat until it’s really hot and shimmering. Don’t rush this—wait until that oil is properly hot. Add your coated chicken pieces in a single layer without crowding the pan. Let them sit undisturbed for 2-3 minutes until the bottom gets golden and crispy, then flip and cook another 3-4 minutes until cooked through and crispy all over. Pull them out and set aside.

In that same skillet, add a tiny bit more oil if it looks dry. Toss in your minced garlic and grated ginger and let this sizzle for about a minute, stirring constantly, until it smells absolutely incredible. Don’t let the garlic burn or it’ll taste bitter.

Pour in your soy sauce, hoisin sauce, rice vinegar, honey, and red pepper flakes if you’re using them. Give everything a good stir and let this bubble away for 2-3 minutes. The sauce will thicken and get glossy—it should coat the back of a spoon.

Slide your crispy chicken back into that sauce and toss everything together until every piece is coated in that sticky glaze. Let it all hang out together for about a minute so the chicken soaks up the flavors.

Pull it off the heat and toss in those sliced green onions. Give it one more stir and you’re done.

Pile this over fluffy white rice, hit it with sesame seeds and extra green onions, and dig in before someone else gets all the crispy pieces.

380

38g

26g

12g

1g

1180mg

12% DV

8% DV

Seriously, pat that chicken dry and get your pan hot—these two things make the difference between crispy and soggy

Don’t crowd the pan. Cook in batches if you need to, even though it takes longer. Crowded chicken steams instead of crisps

Use low-sodium soy sauce or this will be way too salty when the sauce reduces

Every stove runs different, so watch your chicken closely. Overcooked chicken is dry and sad

Taste the sauce before adding the chicken back—adjust sweetness or saltiness to your preference

Serve over steamed white or brown rice to soak up every drop of that glossy sauce

Pair with steamed broccoli, bok choy, or stir-fried green beans for a complete meal

Toss with lo mein noodles instead of rice for variety

Serve in butter lettuce cups with shredded carrots and cucumbers for a lighter option