Ingredients

3-4 chicken breasts, cut into cubes

3/4 cup flour

3/4 cup cornstarch

1/2 tsp. salt

1/2 tsp. black pepper

2 large egg whites

1/2 cup vegetable oil

2/3 cup hoisin sauce

1/3 cup rice vinegar

1/3 cup low sodium soy sauce

1/4 cup brown sugar

3 tsp. minced garlic

1 tsp. ground ginger

1/2 tsp. red pepper flakes

2 tsp. cornstarch

Instructions

Step 1: In a medium bowl, whisk together hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ground ginger, red pepper flakes, and 2 teaspoons of cornstarch. Set the sauce mixture aside.

Step 2: In a large ziplock bag, combine flour, 3/4 cup cornstarch, salt, and black pepper. Shake the bag to mix well.

Step 3: In a separate medium bowl, add the cubed chicken and beaten egg whites. Toss to coat evenly.

Step 4: Heat a large skillet over medium-high heat and pour in 1/2 cup vegetable oil.

Step 5: Using a large slotted spoon, scoop up chicken pieces and let excess egg white drip off. Transfer chicken pieces into the ziplock bag with the flour mixture and shake until all pieces are evenly coated.

Step 6: Once the oil is hot, fry the coated chicken pieces in batches without overcrowding the pan. Cook until golden brown and fully cooked through. Remove the chicken and place it on a sheet pan lined with paper towels to drain.

Step 7: After frying all the chicken, wipe out the skillet with a paper towel to remove excess oil. Pour the prepared sauce into the skillet and simmer until it begins to thicken.

Step 8: Add the fried chicken back into the skillet and toss thoroughly to coat the chicken evenly with the sauce.

Step 9: Serve the General Tso’s Chicken immediately with white or brown rice and garnish with chopped green onions if desired.

Tips & Variations

For extra crispiness, double fry the chicken by frying it once until just cooked, draining, then frying again until golden brown.

Add steamed broccoli or snow peas for a vegetable boost and extra color.

Adjust the red pepper flakes to control the spiciness based on your preference.

If you prefer a gluten-free option, use gluten-free soy sauce and substitute the flour with rice flour.

FAQs

Can I use dark meat chicken like thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier, making them a great alternative to breasts.

How do I make the sauce thicker?

If the sauce is too thin, simmer it a few minutes longer to reduce. You can also add a little more cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook until thickened.