General Tso's Chicken Stir Fry 7 Irresistible Secrets
Crispy, juicy chicken tossed in a glossy sweet, savory, and slightly spicy sauce with garlic and ginger. Master seven chef-tested secrets for takeout-quality General Tso’s Chicken at home in under 30 minutes.
Equipment
- Large non-stick skillet or wok
- Mixing bowls
- Tongs or spatula
- Measuring Cups and Spoons
Ingredients
For the Chicken
- 2 lb chicken thighs trimmed and cut into 1-inch pieces
- 1/2 cup cornstarch for dredging
- 1/4 cup extra light olive oil for frying, plus more as needed
Aromatics & Garnish
- 2 tbsp fresh ginger minced, from a 2-inch piece
- 3 cloves garlic grated or finely minced
- 1/2 tsp red pepper flakes adjust to taste
- 1 tsp sesame seeds optional, for garnish
General Tso's Sauce
- 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 for thickening the sauce
Instructions
Prep the Chicken
- Pat chicken dry. Toss with 1/2 cup cornstarch until evenly coated, shaking off excess. Rest 5 minutes while you mix the sauce.
Mix the Sauce
- In a bowl whisk cold water, soy sauce, rice vinegar, hoisin, sugar, and 1 1/2 tbsp cornstarch until smooth with no lumps. Set aside.
Fry the Chicken
- Heat 2–3 tbsp oil in a large skillet or wok over medium-high. Cook chicken in 2–3 batches, 4–5 minutes per side, until golden and cooked through. Transfer to a bowl. Leave about 1 tbsp oil in the pan.
Build Aromatics
- Lower heat to medium. Add garlic, ginger, and red pepper flakes. Stir-fry 30 seconds until fragrant, taking care not to brown the garlic.
Thicken the Sauce
- Whisk the sauce once more and pour into the skillet. Stir as it comes to a simmer; cook 1–2 minutes until glossy and thick enough to coat a spoon.
Combine and Serve
- Return chicken to the pan and toss to coat. Adjust seasoning with extra soy for salt or vinegar for brightness. Garnish with sesame seeds and serve over rice or noodles.
Notes
7 Irresistible Secrets: 1) Pat chicken dry for better adhesion. 2) Light cornstarch coat keeps it crisp without pasty breading. 3) Fry in small batches so pieces brown not steam. 4) Use fresh garlic and ginger for aroma that carries the sauce. 5) Whisk the sauce just before pouring so cornstarch is fully suspended. 6) Simmer only until glossy to avoid a gummy texture. 7) Finish seasoning in the pan with a splash of soy or vinegar to hit perfect balance for your palate.