Description
Recreate the beloved sweet and spicy General Tso’s Chicken from your favorite Chinese takeout spot right in your own kitchen with this easy-to-follow copycat recipe. Perfect for a weeknight meal that the whole family will love.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce, divided
- 1 tablespoon cornstarch
- 1 large egg, beaten
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup chicken broth
- 1/3 cup hoisin sauce
- 1/4 cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes (or to taste)
- Cooked white rice, for serving
- Sesame seeds, for garnish (optional)
- Chopped green onions, for garnish (optional)
Instructions
- In a bowl, toss the chicken pieces with 2 tablespoons of soy sauce and cornstarch. Add the beaten egg and mix until the chicken is evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
- In a small bowl, whisk together the chicken broth, remaining soy sauce, hoisin sauce, ketchup, rice vinegar, brown sugar, and red pepper flakes.
- Pour the sauce into the skillet and bring to a simmer, stirring constantly. Cook for 2-3 minutes, or until the sauce has thickened.
- Return the cooked chicken to the skillet and toss to coat evenly with the sauce.
- Serve immediately over cooked white rice. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- For a crispier chicken, you can lightly fry the chicken pieces in hot oil until golden brown before adding them to the sauce.
- Adjust the red pepper flakes to control the spice level.
- Feel free to add other vegetables like broccoli florets or bell pepper strips to the stir-fry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: American-Chinese
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 550
- Sugar: 25g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg