General Pao's Chicken

Crispy, bold, and irresistibly flavorful, General Pao's Chicken is a tantalizing twist on a classic takeout favorite. Tender pieces of boneless chicken thighs are marinated in soy sauce, coated in cornstarch for the ultimate crunch, and fried to golden perfection. The highlight of this dish is its signature spicy-sweet sauce, a mouthwatering blend of hoisin, soy sauce, rice vinegar, and a hint of heat from dried red chilies. Aromatic garlic and ginger provide a fragrant base, while a cornstarch slurry ensures the sauce clings beautifully to every bite. Garnished with fresh scallions and sesame seeds and served over fluffy steamed rice, this quick and easy recipe is perfect for weeknight dinners or impressing guests with homemade Chinese-inspired cuisine. Whether you’re a fan of bold Asian flavors or looking for a crispy chicken recipe with a kick, General Pao’s Chicken is guaranteed to hit the spot!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1.5 cups cornstarch
• 3 tablespoons soy sauce
• 1 large egg
• 3 cups vegetable oil (for frying)
• 3 cloves garlic (minced)
• 1 teaspoon ginger (minced)
• 6 pieces dried red chilies
• 1/3 cup sugar
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1/4 cup low-sodium chicken broth
• 1 teaspoon cornstarch (for sauce)
• 2 teaspoons water (for sauce)
• 2 stalks scallions (sliced)
• 1 tablespoon sesame seeds (optional, for garnish)
• 3 cups steamed rice (for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add 2 tablespoons of soy sauce and the egg. Mix well to coat the chicken.

Step 2

Place the 1.5 cups of cornstarch in a shallow dish. Dredge each piece of chicken in the cornstarch to coat evenly and set aside on a plate.

Step 3

Heat the vegetable oil in a deep frying pan or wok over medium-high heat. Once the oil reaches 350°F (175°C), fry the chicken in batches until golden and crispy, about 5–6 minutes per batch. Remove and place on a paper towel-lined plate to drain excess oil.

Step 4

In a small bowl, mix together the remaining 1 tablespoon of soy sauce, sugar, rice vinegar, hoisin sauce, and chicken broth to prepare the sauce.

Step 5

In another small bowl, whisk the 1 teaspoon of cornstarch and 2 teaspoons of water to make a slurry. Set both aside.

Step 6

In a clean wok or large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic, minced ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.

Step 7

Pour in the prepared sauce mixture and bring it to a gentle simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened.

Step 8

Add the fried chicken back into the wok and toss it in the sauce until well coated.

Step 9

Garnish with sliced scallions and sesame seeds, if desired. Serve immediately over steamed rice.

Nutrition Facts

Serving size	(2334.2g)

Amount per serving	% Daily Value*
Calories	8904.0

Total Fat 775.7g	0%
Saturated Fat 118.4g	0%
Polyunsaturated Fat 2.6g
Cholesterol 787.5mg	0%
Sodium 2799.3mg	0%
Total Carbohydrate 391.2g	0%
Dietary Fiber 9.7g	0%
Total Sugars 78.0g
Protein 154.5g	0%

Vitamin D 85.5IU	0%
Calcium 304.7mg	0%
Iron 18.3mg	0%
Potassium 1934.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.2%

Protein: 6.7%

Carbs: 17.1%