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Quick Crispy General Tso Chicken

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A fast and flavorful General Tso chicken recipe with crispy chicken bites and a sweet, tangy, and slightly spicy sauce, ready in 20 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs (about 450 grams)
  • ½ cup cornstarch (about 60 grams) or arrowroot powder for gluten-free
  • ¼ cup vegetable oil (about 60 ml) for frying
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely minced
  • 2 stalks green onions, sliced
  • ⅓ cup low-sodium soy sauce (about 80 ml) or tamari for gluten-free
  • 2 tablespoons rice vinegar (about 30 ml)
  • 2 tablespoons hoisin sauce (about 30 ml)
  • 2 tablespoons brown sugar (about 25 grams)
  • 1 teaspoon chili flakes or Sriracha (optional)
  • ¼ cup water (about 60 ml)
  • 1 teaspoon sesame oil (about 5 ml)

Instructions

  1. Cut the boneless chicken thighs into bite-sized pieces, about 1 to 1.5 inches. Pat dry with paper towels.
  2. Place cornstarch in a large mixing bowl. Add chicken pieces and toss until evenly coated in a thin layer of cornstarch.
  3. In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, chili flakes (if using), water, and sesame oil. Set aside.
  4. Heat vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.
  5. Add chicken pieces in a single layer without overcrowding. Fry for 3-4 minutes per side until golden brown and crispy and internal temperature reaches 165°F (74°C). Remove and drain on a wire rack or paper towels.
  6. Remove excess oil from the pan, leaving about 1 tablespoon. Lower heat to medium and add minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
  7. Pour prepared sauce into the pan with garlic and ginger. Bring to a gentle simmer and cook for 1-2 minutes until slightly thickened.
  8. Return crispy chicken to the pan and toss to coat evenly with the sauce.
  9. Remove from heat, sprinkle with sliced green onions, and serve immediately over steamed rice or noodles.

Notes

Dry chicken pieces thoroughly before coating to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Adjust chili flakes or Sriracha to control heat. Sauce can be thickened with a cornstarch slurry if needed. Sauce can be prepared ahead and stored in the fridge for up to 3 days.

Nutrition

Keywords: General Tso chicken, quick dinner, crispy chicken, easy recipe, weeknight meal, sweet and spicy sauce, pan-fried chicken

Find it online: https://oracooks.com/quick-crispy-general-tso-chicken-recipe-easy-20-minute-dinner/