Tangy General Tso's Chicken

Name: Tangy General Tso's Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken thighs; 1 cup all-purpose flour; 1 cup cornstarch; 2 eggs; 1/4 cup soy sauce; 1/4 cup rice vinegar; 1/4 cup ketchup; 2 tbsp hoisin sauce; 3 tbsp honey; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp ginger, grated; 1/2 tsp red pepper flakes; 2 green onions, chopped; 1/4 cup vegetable oil; Salt and pepper to taste; 1 tbsp sesame seeds

🕒 Prep: 20 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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If you're craving a dish that balances sweet, tangy, and spicy, then this Tangy General Tso's Chicken is calling your name! This recipe takes a classic takeout favorite and brings it into your kitchen, where you can enjoy it fresh and tailored to your taste.

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Ingredients for Tangy General Tso's Chicken

Boneless chicken thighs are the star here, providing a juicy and flavorful base that holds up well to frying. The combination of all-purpose flour and cornstarch creates a crispy coating that's key to that satisfying crunch. Eggs bind the breading, ensuring it adheres well during frying.

Soy sauce and rice vinegar add depth and tang to the sauce, while ketchup and hoisin sauce contribute sweetness and umami. Honey enhances the sweet notes, and sesame oil brings a nutty aroma that completes the dish. The essential aromatics—garlic and ginger—impart a warm, spicy undertone. Lastly, red pepper flakes provide a subtle heat that you can adjust to your liking.

Tips & Tricks

For extra crispy chicken, let the coated pieces sit for a few minutes before frying.
Adjust the red pepper flakes to control the heat level—start with less, and add more if you like it spicier.
Let the sauce simmer to your preferred thickness; it should be thick enough to coat the chicken well.

Serving Suggestions

This dish pairs beautifully with steamed jasmine rice or fluffy fried rice to soak up the delicious sauce. For a fresh contrast, serve alongside a simple cucumber salad drizzled with rice vinegar and sesame oil.

Frequently Asked Questions

Can I use chicken breast instead of thighs?: Yes, but chicken thighs are preferred for their juiciness and flavor.
Can I make this dish less sweet?: Sure! Reduce the amount of honey to suit your taste.
How can I make this gluten-free?: Use a gluten-free flour blend and tamari instead of soy sauce.

Tangy General Tso's Chicken Recipe Walkthrough

Start by cutting your chicken thighs into bite-sized pieces. Season them with a good pinch of salt and pepper. This step ensures that the chicken itself is flavorful, not just the coating.

Next, grab two bowls. In the first, whisk the eggs with a tablespoon of soy sauce—it adds a touch more flavor to the binding agent. In the second bowl, mix your flour and cornstarch. This combination is your secret weapon for a perfectly crispy coating.

Now it's dredging time. Take each piece of chicken and coat it in the flour mixture, then dip it into the egg, and finally, back into the flour. This double coating is crucial for that crunch we all love. Once all your chicken is coated, heat the vegetable oil in a large skillet over medium-high heat.

Fry the chicken in batches, making sure not to overcrowd the pan. Each piece should sizzle as it hits the oil, cooking to a golden, crispy perfection in about 4–5 minutes per side. Once done, set the chicken pieces aside on a plate lined with paper towels to drain any excess oil.

In a separate pan, heat the sesame oil over medium heat. Add the minced garlic, grated ginger, and red pepper flakes, and sauté until they're fragrant. This step only takes a minute, so keep an eye on it to prevent burning.

Now, pour in the remaining soy sauce, rice vinegar, ketchup, hoisin sauce, and honey. Stir everything together and let it simmer for a few minutes until it's thickened slightly. The sauce should be glossy and coat the back of a spoon.

Add your fried chicken to the sauce, stirring to coat each piece evenly. Ensure all that flavorful sauce clings to the chicken. Once everything's well combined, you're ready to serve!

Why You'll Love This Recipe

Perfect balance of sweet, savory, and spicy flavors.
Crispy on the outside, tender and juicy on the inside.
Quick and straightforward preparation—ready in under an hour.
Customizable heat level to suit your taste buds.

Ingredients

1 lb boneless chicken thighs

1 cup all-purpose flour

1 cup cornstarch

2 eggs

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup ketchup

2 tbsp hoisin sauce

3 tbsp honey

1 tbsp sesame oil

2 cloves garlic, minced

1 tsp ginger, grated

1/2 tsp red pepper flakes

2 green onions, chopped

1/4 cup vegetable oil

Salt and pepper to taste

1 tbsp sesame seeds

Step-by-step Instructions

1. Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

2. In a bowl, whisk together eggs and 1 tbsp soy sauce. In another bowl, mix the flour and cornstarch.

3. Dredge chicken pieces in the flour mixture, dip in egg mixture, and coat again with flour mixture.

4. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken until golden and crispy, about 4-5 minutes per side. Remove and set aside.

5. In another pan, heat sesame oil over medium heat. Sauté garlic, ginger, and red pepper flakes until fragrant.

6. Add remaining soy sauce, rice vinegar, ketchup, hoisin sauce, and honey. Stir well and bring to a simmer.