General Tso's Spicy Chicken

Transport your taste buds straight to the heart of Chinese-American cuisine with this irresistibly bold and flavorful recipe for General Tso's Spicy Chicken. Perfectly crispy chicken thighs, coated in a light cornstarch crust, are tossed in a luscious sweet-and-spicy sauce made with hoisin, garlic, ginger, and a hint of red chili flakes for the ideal balance of heat. This crowd-pleasing dish comes together in just 40 minutes, making it a fantastic choice for weeknight dinners or casual entertaining. Serve over a bed of fluffy steamed rice and garnish with fresh green onions for a restaurant-quality meal that’s sure to impress. Whether you're a fan of takeout classics or exploring new flavors, this recipe delivers ultimate satisfaction with every bite!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 2 tablespoons Soy sauce
• 1 Egg
• 1.5 cups Cornstarch
• 2 cups Vegetable oil
• 3 Garlic cloves
• 1 teaspoon Ginger, minced
• 0.5 teaspoon Red chili flakes
• 2 tablespoons Rice vinegar
• 3 tablespoons Hoisin sauce
• 2 tablespoons Sugar
• 0.5 cup Low-sodium chicken broth
• 2 teaspoons Cornstarch (for the sauce)
• 2 tablespoons Water
• 2 Green onions, thinly sliced
• 2 cups Steamed rice (for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a medium bowl.

Step 2

In the bowl with the chicken, add 2 tablespoons of soy sauce and the egg. Mix until the chicken is well coated.

Step 3

Add 1.5 cups of cornstarch to a shallow bowl or plate. Dredge the marinated chicken pieces in the cornstarch, ensuring they are fully coated. Set aside.

Step 4

Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F (175°C).

Step 5

Fry the coated chicken pieces in batches, avoiding overcrowding the pan. Cook until golden and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and set aside on a paper towel-lined plate.

Step 6

In a small bowl, whisk together the rice vinegar, hoisin sauce, sugar, chicken broth, and 2 remaining teaspoons of cornstarch mixed with 2 tablespoons of water. This will be the sauce.

Step 7

In the same skillet or wok, remove all but 2 tablespoons of the oil. Heat over medium-high heat and add the minced garlic, ginger, and red chili flakes. Stir-fry for about 30 seconds until fragrant.

Step 8

Pour the prepared sauce mixture into the skillet. Cook, stirring constantly, until the sauce thickens, about 2-3 minutes.

Step 9

Add the fried chicken pieces back into the skillet and toss to coat them evenly with the sauce.

Step 10

Garnish with sliced green onions and serve immediately over steamed rice.

Nutrition Facts

Serving size	(1850.9g)

Amount per serving	% Daily Value*
Calories	5876.7

Total Fat 478.5g	0%
Saturated Fat 75.8g	0%
Polyunsaturated Fat 271.4g
Cholesterol 764.4mg	0%
Sodium 2481.1mg	0%
Total Carbohydrate 281.5g	0%
Dietary Fiber 5.6g	0%
Total Sugars 40.1g
Protein 143.6g	0%

Vitamin D 79.8IU	0%
Calcium 196.2mg	0%
Iron 12.7mg	0%
Potassium 1613.0mg	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: 71.7%

Protein: 9.6%

Carbs: 18.7%