General Tso’s Chicken Recipe

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 lb chicken thighs (trimmed and cut into 1-inch pieces)

1/2 cup corn starch

1/4 cup extra light olive oil (for frying, plus more as needed)

2 tbsp minced ginger (from a 2-inch piece of ginger)

3 cloves garlic (or 1 Tbsp grated or finely minced)

1/2 tsp red pepper flakes (or added to taste)

1 tsp sesame seeds (optional for garnish)

1/2 cup cold water

5 tbsp low sodium soy sauce

3 tbsp rice vinegar (or more to taste)

1 1/2 tbsp hoisin sauce

4 tbsp granulated sugar

1 1/2 tbsp cornstarch

Directions

Cut chicken into 1-inch cubes. Toss chicken in batches with cornstarch, tapping off the excess. Set dredged chicken on a platter and set aside.

In a separate dish, combine all the ingredients for your sauce and whisk to combine.

Preheat a non-stick skillet with oil. Cook chicken in 2 to 3 batches, sauteeing until golden on both sides and cooked through then remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Leave at least 1 Tbsp oil in the pan.

Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds or until fragrant.

Add the sauce to the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to cook off the vinegar a little. Taste the sauce and add more soy sauce or rice vinegar to taste if desired. Add the chicken and toss to coat. Serve garnished with sesame seeds if desired.

Nutrition

• Calories: 386 kcal
• Total Fat: 26 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.1 g
• Cholesterol: 111 mg
• Sodium: 502 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 0.4 g
• Total Sugars: 7 g
• Protein: 20 g