Name: General Tso's Chicken
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lb chicken thighs; 9 tbsp cornstarch; 0.5 tsp salt; 0.25 tsp black pepper; 3 tbsp vegetable oil; 4 clove garlic; 1 tbsp fresh ginger; 4 whole dried red chili; 3 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp sugar; 0.25 cup chicken broth; 0.5 tsp sesame oil; 2 stalk scallions

← Recipes · Stir Fry · General Tso's Chicken

385 cal32g protein18g carbs22g fat780mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch45 min activeShortcut25 min active

Everyday 25nothing beyond the everyday cabinet

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General Tso's Chicken

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Stir Fry45 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

chicken thighsboneless, skinless, cut into bite-sized pieces2 lb

cornstarch9 tbsp

salt0.5 tsp

black pepper0.25 tsp

vegetable oil3 tbsp

garlicminced4 cloves

fresh gingerminced1 tbsp

dried red chiliwhole or broken into pieces4 whole

soy sauce3 tbsp

rice vinegar2 tbsp

sugar2 tbsp

chicken broth0.25 cups

sesame oil0.5 tsp

scallionsGarnishsliced, white and green parts separated2 stalks

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Pat chicken dry with paper towels. Toss chicken pieces with 0.5 cup cornstarch, salt, and black pepper until evenly coated.

2Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. When shimmering, working in batches if needed, cook chicken until golden and cooked through, about 8–10 minutes per batch. Transfer to a plate.

3In the same skillet, reduce heat to medium. Add garlic, ginger, and whole dried chilies. Toast for 30 seconds until fragrant.

4Whisk together soy sauce, rice vinegar, sugar, and chicken broth in a small bowl. In another bowl, mix 1 tbsp cornstarch with 1 tbsp water to make a slurry.

5Pour the soy mixture into the skillet. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes until the sauce thickens and turns glossy.

6Return the chicken to the skillet and toss to coat completely in the sauce. Drizzle with sesame oil and scatter white parts of scallions over top. Cook for 1 minute more.

7Garnish with green scallion tops and serve immediately over rice.