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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - ½ cup cornstarch - ½ cup all-purpose flour - 2 large eggs, beaten - ¾ cup chicken broth - ¼ cup low sodium soy sauce - ¼ cup honey - 2 tablespoons rice vinegar - 1 tablespoon hoisin sauce - 3 cloves garlic, minced - 1-inch piece grated ginger - 1-2 tablespoons red chili flakes - Vegetable oil and sesame oil for frying This dish starts with juicy chicken thighs. I like thighs because they stay tender. First, we coat the chicken in a mix of cornstarch and flour. This makes the chicken crispy. Then, we dip it in beaten eggs for a good hold. Next, we make a tasty sauce. I love using chicken broth and low sodium soy sauce. Honey adds sweetness, while rice vinegar gives a nice tang. Hoisin sauce adds depth, making the dish special. Spices are key for flavor. I use garlic and ginger for a great aroma. Red chili flakes add the heat. You can adjust the heat level to your taste. For frying, I use vegetable oil. A touch of sesame oil gives it a rich flavor. This mix of ingredients makes a dish better than takeout. First, you need to prepare the chicken. Take your bite-sized chicken pieces and dip them into the beaten eggs. Make sure each piece is well-coated. Next, mix the cornstarch and flour in a bowl. Once the chicken is in the eggs, toss it into the cornstarch mixture. Coat the chicken well, ensuring every piece gets a good layer. This step helps make the chicken crispy when fried. Now it's time to fry the chicken. Heat vegetable oil in a large skillet or wok over medium-high heat. You want enough oil to cover the bottom of the pan. Once the oil is hot, carefully add the coated chicken in batches. Fry each batch for about 4-5 minutes or until golden brown. Turn the chicken to ensure it cooks evenly. After frying, place the chicken on a paper towel-lined plate to drain excess oil. This keeps it crispy and not greasy. In the same pan, lower the heat to medium. Add sesame oil and let it heat up for a moment. Next, add minced garlic, grated ginger, and red chili flakes. Sauté these for about 30 seconds until fragrant. This step adds a lot of flavor to your sauce. In a separate bowl, whisk together chicken broth, soy sauce, honey, rice vinegar, and hoisin sauce. Pour this mix into the pan with your sautéed garlic and ginger. Bring it to a simmer and let it thicken for about 3-4 minutes. Now, it's time to bring everything together. Add the fried chicken back into the pan with the sauce. Toss the chicken gently to coat each piece evenly. Cook for another 2-3 minutes until everything is heated through. This step ensures the chicken absorbs all that delicious sauce. Finally, remove it from heat and let it sit for a minute before serving. Enjoy your homemade General Tso Chicken! To get the best texture, start with a cornstarch coating. Cornstarch makes the chicken crispy when fried. It holds in moisture and gives a light crunch. Fry the chicken in batches. This step is key to keep the oil hot. If you crowd the pan, the chicken will steam instead of fry. Frying in small amounts takes a bit longer but makes a big difference. You can adjust the spice to fit your taste. Use 1 tablespoon of chili flakes for mild heat. For more kick, add 2 tablespoons. You can also try other spices like black pepper or garlic powder to change the flavor. If you want a different taste, consider adding Szechuan peppercorns. They add a unique flavor and some heat too! Serve your General Tso Chicken with jasmine rice. The fluffy rice pairs well with the sauce. You can also add stir-fried vegetables for color and nutrients. For garnish, sprinkle chopped green onions and sesame seeds on top. This adds a fresh touch and makes the dish look beautiful. A vibrant plate makes the meal more appetizing! {{image_2}} You can make this dish healthier by using an air fryer instead of frying. An air fryer gives you crispy chicken with less oil. Just coat the chicken like normal and air fry it until golden. Another option is to reduce the sweetness in the sauce. Cut back on honey or try using a sugar substitute. This change can help balance flavors without losing taste. Want to add more color and nutrients? Toss in some vegetables like broccoli or bell peppers. They cook quickly and add great crunch. You can mix and match based on what you like or have at home. Feel free to experiment with different sauces or marinades. Try teriyaki or sweet and sour sauce for a new twist. Each option can change the dish while keeping it delicious. If you are gluten-free, swap out regular flour and soy sauce for gluten-free versions. This way, you can still enjoy this dish without worry. You can also make this recipe paleo or keto-friendly. Use almond flour instead of regular flour and substitute honey with a low-carb sweetener. These changes keep the flavors while meeting dietary needs. To keep your General Tso Chicken fresh, store it right. Place leftovers in an airtight container. This helps keep the chicken crispy. If you don’t have one, use a plastic wrap over a plate. Make sure to cool the chicken first, then refrigerate it. Use it within three days for the best taste. When it’s time to eat, you want that crunchy texture back. To reheat, the stovetop works best. Heat a little oil in a pan. Add the chicken and stir until hot. This will help keep it crispy. If you use a microwave, place chicken on a plate. Cover it with a damp paper towel. Heat in short bursts, about 30 seconds each, until warm. If you have a lot of leftovers, freezing is a great option. Place the chicken in a freezer-safe bag. Remove as much air as you can before sealing. It can stay in the freezer for up to three months. When ready to eat, move it to the fridge to defrost overnight. Reheat as mentioned before to bring back the crunch. To make your General Tso Chicken spicier, simply add more red chili flakes. Start with one tablespoon and taste as you go. You can also use fresh chili peppers for extra heat. If you like it really hot, try adding sambal oelek or sriracha to the sauce. Adjust the spice to fit your taste buds. Yes, you can use chicken breast, but the flavor and texture will change. Chicken thighs are juicier, making the dish more tender. Breast meat can dry out if overcooked. If you choose breast, watch the cooking time closely. Cut it into even pieces to help it cook uniformly. General Tso Chicken pairs well with steamed jasmine rice or fried rice. Stir-fried vegetables, like broccoli or bell peppers, add color and crunch. You can also serve it with spring rolls or dumplings for a tasty meal. A simple green salad on the side can balance the flavors too. Yes, this recipe is great for meal prep. Cook the chicken and sauce ahead of time. Store them separately in airtight containers. Keep the chicken crispy by reheating it in the oven or air fryer. It will taste fresh when you’re ready to eat. This blog post covered how to make General Tso Chicken. We discussed the key ingredients, from chicken to the flavorful sauce. You learned about each step, from frying to combining the chicken and sauce. Remember, you can tweak the spice and even use healthier methods like the air fryer. Storing leftovers and reheating properly ensures you enjoy this dish another day. Enjoy making this popular meal your own!

Better Than Takeout General Tso Chicken

Swap takeout for homemade deliciousness with this Better Than Takeout General Tso Chicken recipe! Enjoy crispy chicken thighs coated in a flavorful sauce made with honey, soy, and a kick of chili. Perfect for a weeknight dinner, this dish is simple to make and tastes amazing over jasmine rice. Ready to impress your taste buds? Click through to discover the full recipe and make your mealtime memorable! #GeneralTsoChicken #BetterThanTakeout #EasyRecipes #HomeCooking
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

½ cup cornstarch

½ cup all-purpose flour

2 large eggs, beaten

1 tablespoon vegetable oil (for frying)

1 tablespoon sesame oil

3 cloves garlic, minced

1-inch piece ginger, grated

1-2 tablespoons red chili flakes (adjust for spice level)

¾ cup chicken broth

¼ cup soy sauce (low sodium preferred)

¼ cup honey

2 tablespoons rice vinegar

1 tablespoon hoisin sauce

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

In a bowl, mix together the cornstarch and flour. Dip the chicken pieces into the beaten eggs, then coat them generously in the cornstarch mixture.

    Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken in batches until golden brown and crispy, about 4-5 minutes per side. Remove and set aside on a paper towel-lined plate to drain excess oil.

      In the same pan, reduce heat to medium and add the sesame oil. Sauté the minced garlic, grated ginger, and red chili flakes for about 30 seconds, until fragrant.

        In a separate bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, and hoisin sauce. Pour this sauce into the pan with the garlic and ginger. Bring to a simmer, allowing it to thicken slightly for about 3-4 minutes.

          Add the fried chicken back into the pan and toss to coat evenly in the sauce. Cook for an additional 2-3 minutes until everything is heated through.

            Remove from heat and let sit for a minute. Serve hot, garnished with chopped green onions and sesame seeds.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                Presentation Tips: Serve the General Tso Chicken over a bed of steamed jasmine rice or alongside stir-fried vegetables for a complete meal. Use a large plate or bowl to highlight the color of the dish, and drizzle a little extra sauce on the top for visual appeal.