General Tso-Style Chicken
Crispy bite-size chicken is tossed in a glossy sauce made with soy sauce, sugar, rice vinegar, garlic, ginger, and a gentle chili kick. Serve it over steamed rice for a quick takeout-style dinner.
Prep: 20 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 pounds chicken thighs, boneless, skinless
- 0.75 cup cornstarch
- 0.5 cup vegetable oil
- 0.5 cup low-sodium soy sauce
- 0.25 cup rice vinegar
- 0.25 cup granulated sugar
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 0.5 teaspoon red pepper flakes
- 3 green onions green onions
- 4 cups cooked white rice
Cooking instructions
- Cut the chicken into 1-inch pieces and pat dry. Place the cornstarch in a bowl, add the chicken, and toss until evenly coated. (about 5 min)
- Whisk the soy sauce, rice vinegar, sugar, garlic, ginger, and red pepper flakes in a small bowl until the sugar is mostly dissolved. (about 3 min)
- Heat the vegetable oil in a large skillet over medium-high heat until a pinch of cornstarch sizzles immediately. Add the chicken in a single layer, working in batches if needed, and cook until golden and crisp, turning occasionally, 6 to 8 minutes per batch. The thickest pieces should reach 165°F. (about 8 min) — Medium-high
- Transfer the chicken to a plate lined with paper towels. Carefully pour off all but 1 tablespoon of oil from the skillet. (about 2 min) — Medium
- Return the skillet to medium heat. Add the sauce mixture and simmer until slightly thickened and glossy, about 2 minutes, stirring constantly. (about 2 min) — Medium
- Return the chicken to the skillet and toss until fully coated and heated through, about 1 minute. Remove from the heat, scatter with sliced green onions, and serve immediately over cooked white rice. (about 2 min) — Medium