General Tso’s Chicken can sometimes have recipes that are really complicated and with many different breading steps. I eliminated them going to a simple cornstarch coating, but you can definitely do a thicker typical breading if you would like, like I did in my Orange Chicken recipe. Also, the addition of the hoisin sauce may seem small and you may want to skip it because it isn’t a normal pantry item unless you are used to doing Asian cooking, but the flavor is that specific General Tso’s Chicken flavor that you’ll miss without it.
INGREDIENTS
- 1 pound chicken thighs cut into 1 inch chunks
- 1/4 cup cornstarch
- oil for frying
- 1 tablespoon minced ginger
- 1/2 teaspoon red chili flakes
- 2 cloves garlic minced
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons hoisin sauce
- 1/4 cup water
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients.
- Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together.
- Add the chicken to a pan with the oil and fry until crispy.
- Remove chicken from the pan and drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic.
- Cook until you smell the garlic (about 30 seconds).
- Add in the chicken and toss, then add in the sauce.
- Stir for about 30 seconds until thickened.
- Serve immediately.
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