General Tso's Chicken Twist

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 4
★★★★★
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Craving something savory, a little spicy, and irresistibly sticky? This General Tso's Chicken Twist takes a classic favorite and adds a citrusy zing with orange zest, making it perfect for a cozy night in.

Ingredients for General Tso's Chicken Twist

Chicken thighs are the star of this dish, offering juicy and tender bites. All-purpose flour provides a light, crispy coating when the chicken is fried. The salt and black pepper bring out the chicken's natural flavors. Vegetable oil is used for frying, giving the chicken a golden brown finish.

For the sauce, soy sauce adds umami richness, while rice vinegar provides a subtle tang. Honey sweetens the mix, balancing the flavors. Orange zest introduces a refreshing citrus note, complemented by the warmth of ginger and garlic.

Cornstarch and water are combined to thicken the sauce, ensuring it clings beautifully to the chicken. Red pepper flakes bring a hint of heat, while green onions and sesame seeds add freshness and texture.

Tips & Tricks

  • For extra crispiness, double dredge the chicken by dipping it back in the flour mixture after the first coat.
  • If you prefer less heat, reduce the amount of red pepper flakes or omit them altogether.
  • Ensure your oil is hot enough before frying the chicken to avoid a greasy result.

Serving Suggestions

This dish pairs beautifully with steamed jasmine rice or a side of stir-fried vegetables like broccoli or snap peas. For a refreshing contrast, consider serving it with a simple cucumber salad dressed in rice vinegar.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Absolutely! Just be mindful that chicken breast may cook a bit quicker, so keep an eye on it to avoid drying out.
Is there a substitute for rice vinegar?
Yes, apple cider vinegar or white wine vinegar can be used as alternatives, though they may slightly alter the taste.

General Tso's Chicken Twist Recipe Walkthrough

Start by cutting the chicken thighs into bite-sized pieces. This makes them cook evenly and quickly. In a bowl, mix together the flour, salt, and black pepper. Dredge each piece of chicken in this mixture, shaking off any excess. This coating will give your chicken a crispy outer layer once cooked.

Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces. Cook them until they're golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate lined with paper towels to absorb any excess oil.

In the same skillet, pour in the soy sauce, rice vinegar, and honey. Add the orange zest, ginger, and garlic. Stir everything well to combine and let it simmer for a moment. In a small bowl, mix the cornstarch and water until smooth, then add this to the skillet. Bring the mixture to a boil, stirring until the sauce thickens.

Put the cooked chicken back in the skillet, ensuring each piece is well-coated with the sauce. Add the red pepper flakes and half of the green onions, stirring to combine everything nicely. Serve the chicken hot, garnished with the remaining green onions and a sprinkle of sesame seeds.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for weeknights.
  • A delightful balance of sweet, tangy, and spicy flavors.
  • Uses simple, readily available ingredients.
  • Customizable heat level to suit your taste.

Ingredients

1 lb boneless, skinless chicken thighs
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup soy sauce
1/4 cup rice vinegar
3 tablespoons honey
1 tablespoon orange zest
1 tablespoon ginger, grated
2 cloves garlic, minced
1 tablespoon cornstarch
1/4 cup water
1/4 teaspoon red pepper flakes
2 green onions, chopped
1 tablespoon sesame seeds

Step-by-step Instructions

1. Cut the chicken thighs into bite-sized pieces.
2. In a bowl, combine the flour, salt, and black pepper. Dredge the chicken pieces in the flour mixture.
3. In a large skillet, heat vegetable oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
4. In the same skillet, add soy sauce, rice vinegar, honey, orange zest, ginger, and garlic. Stir well to combine.
5. In a small bowl, mix cornstarch and water. Add to the skillet and bring to a boil until the sauce thickens.
6. Return chicken to the skillet, stir to coat with the sauce.
7. Add red pepper flakes and half of the green onions, stir to combine.
8. Serve hot, garnished with remaining green onions and sesame seeds.

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