General Tso's Chicken

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup cornstarch
• 2 large eggs, beaten
• Vegetable oil for frying
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 2 green onions, sliced
• Sesame seeds for garnish

Steps

1. 1 Toss chicken pieces with cornstarch until evenly coated.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Dip each piece of chicken into beaten eggs, then fry until golden brown and cooked through, about 3-4 minutes per batch.
3. 3 Remove chicken and drain on paper towels.
4. 4 In the same skillet, add soy sauce, rice vinegar, sugar, garlic, ginger, and red pepper flakes. Simmer until slightly thickened.
5. 5 Return chicken to the skillet, toss to coat, and cook for another 1-2 minutes.
6. 6 Garnish with green onions and sesame seeds before serving.

Nutrition

Tips

• For extra crispiness, double coat the chicken in cornstarch.
• Ensure chicken reaches an internal temperature of 165°F for food safety.
• Substitute chicken breast if preferred, though thighs are juicier.
• Adjust spice level by varying the amount of red pepper flakes.
• Use a meat thermometer to check doneness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness.

Serving Suggestions

• Serve with steamed white rice.
• Pair with crispy egg rolls.
• Add a side of cucumber salad.
• Enjoy with a sprinkle of toasted sesame seeds.

FAQ