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Easy General Tso's Chicken Recipe That Tastes Better Than Takeout

Easy General Tso's Chicken Recipe

Crisp, bite-size chicken is coated in a glossy sweet-and-savory sauce flavored with hoisin, soy sauce, garlic, ginger, sesame oil, and rice vinegar. This American-Chinese takeout-style recipe makes 4 servings in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/4 cup Cornstarch
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Neutral cooking oil, such as vegetable or canola oil
Sauce
  • 1/2 cup Chicken broth
  • 1/4 cup Hoisin sauce
  • 1/4 cup Regular soy sauce
  • 2 tablespoons Unseasoned rice vinegar
  • 2 tablespoons Brown sugar
  • 1 teaspoon Toasted sesame oil
  • 2 teaspoons Minced garlic
  • 1 teaspoon Minced fresh ginger
  • 1/4 teaspoon Crushed red pepper flakes
Garnish
  • 2 green onions Green onions, sliced
  • 1 teaspoon Sesame seeds, optional

Method
 

Step-by-Step
  1. Combine the chicken pieces, cornstarch, kosher salt, and black pepper in a bowl. Toss thoroughly until every piece is evenly coated.
  2. Whisk the chicken broth, hoisin sauce, soy sauce, rice vinegar, brown sugar, toasted sesame oil, garlic, ginger, and crushed red pepper flakes together in a separate bowl.
  3. Heat the neutral cooking oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for about 3 to 4 minutes per side.
  4. Transfer the browned chicken to a plate when it reaches an internal temperature of 165°F (74°C). Pour the prepared sauce into the skillet and simmer for 2 to 3 minutes, stirring until slightly thickened.
  5. Return the cooked chicken to the skillet and toss for 1 to 2 minutes, until every piece is coated and heated through. Garnish with sliced green onions and optional sesame seeds, then serve immediately.

Notes

Do not overcrowd the skillet, because batches help the cornstarch coating brown rather than steam. Add the chicken after the sauce begins to thicken and toss briefly so the coating does not become excessively soft. Chicken thighs are juicier, while chicken breast is leaner and cooks slightly faster.