Chinese · Entree
General Tsos Chicken
Crispy fried chicken tossed with garlic, ginger, dried chilies, and a glossy sweet-savory sauce.
- Prep time
- 20 minutes
- Cook time
- 20 minutes
- Total time
- 40 minutes
- Servings
- 4 servings
Ingredients
- 1 1/2 lb boneless skinless chicken thighs, cut into bite-sized pieces (680 g)
- 1/2 cup cornstarch (60 g)
- 1/4 cup all-purpose flour (30 g)
- 1/2 tsp salt (3 g)
- 1/2 tsp black pepper (3 g)
- Oil for frying
- 4 cloves garlic, minced
- 1 tbsp grated ginger (15 g)
- 6–8 dried red chili peppers
- 2 green onions, sliced
Sauce
- 1/4 cup soy sauce (60 mL)
- 2 tbsp rice vinegar (30 mL)
- 1/3 cup brown sugar (65 g)
- 2 tbsp hoisin sauce (30 mL)
- 1/2 cup water (120 mL)
- 1 tbsp cornstarch (8 g)
Directions
- Coat chicken pieces evenly with salt, pepper, flour, and cornstarch.
- Fry chicken in hot oil at 350°F (175°C) until golden brown and crispy, about 4–5 minutes. Remove and set aside.
- In a large skillet or wok, cook garlic, ginger, and dried red chili peppers for about 30 seconds until fragrant.
- In a bowl, whisk together soy sauce, rice vinegar, brown sugar, hoisin sauce, water, and cornstarch until smooth.
- Pour the sauce into the skillet and cook until thickened and glossy.
- Add the fried chicken and toss until evenly coated in the sauce.
- Garnish with sliced green onions and serve immediately.