- Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients.
- Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together.
- Add the chicken to a pan with the oil and fry until crispy.
- Remove chicken from the pan and drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic.
- Cook until you smell the garlic (about 30 seconds).
- Add in the chicken and toss, then add in the sauce.
- Stir for about 30 seconds until thickened.
- Serve immediately.
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Prep
15 minutes
Total
30 minutes
Serves
US | Metric
Ingredients
-
0.45 kg chicken thighs cut into 1 inch chunks
-
60 ml cornstarch
-
oil for frying
-
1 tbsp minced ginger
-
½ tsp red chili flakes
-
2 cloves garlic minced
-
For the Sauce:
-
3 tbsps rice vinegar
-
3 tbsps soy sauce
-
2 tsps hoisin sauce
-
60 ml water
-
3 tbsps sugar
-
1 tbsp cornstarch
-
Chicken stock
General Tso’s chicken
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General Tso’s chicken
favorite
print
share
Prep
15 minutes
Total
30 minutes
Serves
US | Metric
Ingredients
-
0.45 kg chicken thighs cut into 1 inch chunks
-
60 ml cornstarch
-
oil for frying
-
1 tbsp minced ginger
-
½ tsp red chili flakes
-
2 cloves garlic minced
-
For the Sauce:
-
3 tbsps rice vinegar
-
3 tbsps soy sauce
-
2 tsps hoisin sauce
-
60 ml water
-
3 tbsps sugar
-
1 tbsp cornstarch
-
Chicken stock
- Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients.
- Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together.
- Add the chicken to a pan with the oil and fry until crispy.
- Remove chicken from the pan and drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic.
- Cook until you smell the garlic (about 30 seconds).
- Add in the chicken and toss, then add in the sauce.
- Stir for about 30 seconds until thickened.
- Serve immediately.
More from
Discover what else is on CooklyBookly