Description
This One Pan General Tso’s Chicken recipe delivers crispy, bite-sized chicken pieces coated in a flavorful, tangy, and slightly sweet sauce. Prepared entirely in a skillet, it combines hoisin, soy, garlic, ginger, and a touch of heat from crushed red pepper for an easy yet delicious takeout favorite made right at home in just 30 minutes.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 large egg
- 1 cup cornstarch
- ⅓ cup vegetable oil (more if needed)
Sauce
- ¾ cup hoisin sauce
- ¼ cup soy sauce
- ¾ cup brown sugar
- 2 cloves garlic, minced
- ¼ cup rice vinegar
- 2 teaspoons sesame oil
- ½ teaspoon ground ginger
- 1 teaspoon crushed red pepper
Garnish (optional)
- Sliced green onions
- Additional crushed red pepper flakes
Instructions
- Cut the Chicken: Cut 2 pounds of boneless skinless chicken breasts into bite-sized 1-inch pieces and place them in a large bowl. Crack 1 large egg over the chicken and massage it with your hand to evenly coat all the pieces.
- Coat with Cornstarch: Transfer the chicken and egg mixture into a ziplock bag. Add 1 cup of cornstarch to the bag, seal it tightly, and toss the contents by shaking the bag to coat each piece thoroughly. Add extra cornstarch if needed to ensure all pieces are well coated.
- Cook the Chicken: Heat ⅓ cup of vegetable oil in a large skillet or wok over medium-high heat. In batches to avoid overcrowding, add the coated chicken pieces and cook for 7-8 minutes until they are golden brown and cooked through with no pink inside. Remove the cooked chicken from the pan and set aside.
- Prepare the Sauce: In a medium bowl, whisk together ¾ cup hoisin sauce, ¼ cup soy sauce, ¾ cup brown sugar, 2 cloves of minced garlic, ¼ cup rice vinegar, 2 teaspoons sesame oil, ½ teaspoon ground ginger, and 1 teaspoon crushed red pepper until smooth.
- Simmer the Sauce: Return the skillet or wok to the heat and pour in the prepared sauce. Bring it to a gentle simmer while stirring continuously. Let the sauce cook for 2-3 minutes until it thickens slightly and the flavors meld.
- Combine Chicken and Sauce: Add the cooked chicken back into the skillet with the sauce. Toss thoroughly to coat each piece evenly. Continue cooking for another 2-3 minutes to allow the chicken to absorb the sauce.
- Serve: Serve the General Tso’s chicken hot over steamed rice. Garnish with sliced green onions and additional crushed red pepper flakes if desired for extra flavor and heat.
Notes
- Ensure not to overcrowd the pan when cooking the chicken. Cook in batches to get a crispy exterior.
- Adding extra cornstarch helps achieve a crispy coating on the chicken.
- You can adjust the amount of crushed red pepper to control the spiciness.
- This dish pairs perfectly with steamed white rice or fried rice.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
