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- 1 lb boneless chicken thighs, cut into bite-sized pieces - ½ cup cornstarch - ½ cup all-purpose flour - 2 large eggs, beaten - ½ cup vegetable oil (for frying) The chicken thighs bring a juicy and rich flavor. I prefer thighs over breasts for this recipe. They stay tender and absorb the sauce beautifully. The cornstarch and flour coating gives the chicken a crispy crunch. - 2 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon hoisin sauce - 2 tablespoons sugar - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 inch piece ginger, grated - 2-3 dried red chilies (adjust for heat preference) The sauce makes this dish sing! Soy sauce gives it saltiness. Rice vinegar adds a nice tang. Hoisin sauce brings sweetness and depth. Garlic and ginger add warmth and richness. The dried red chilies allow you to control the heat, making it just right for you. - 3 green onions, sliced (for garnish) - Optional toppings like sesame seeds Garnishes are key to a great presentation. Green onions add a fresh crunch on top. Sesame seeds are another great option for a bit of texture. They also look lovely on the plate. To start, combine cornstarch and flour in a bowl. This mix gives the chicken a crunchy crust. Take your chicken pieces, dip them in the beaten eggs, and then coat them well in the flour mix. Make sure each piece is covered. This coating is key for crispiness. If you skip this step, the chicken may turn out soggy. Next, heat vegetable oil in a skillet over medium-high heat. The oil needs to be hot enough for frying. If it’s too cool, the chicken will absorb too much oil. Once hot, add the chicken in batches. Fry each batch for about 5 to 7 minutes. Look for a golden brown color on the outside. Remove the chicken and place it on a paper towel to drain excess oil. Now, let’s prepare the sauce. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, garlic, and ginger. Mix until smooth. In the same skillet, discard most of the oil, leaving just about a tablespoon. Add dried red chilies and sauté for 30 seconds to unlock their flavor. Pour in your sauce mix and bring it to a gentle simmer. Finally, add the fried chicken back into the skillet. Toss everything together to coat the chicken evenly. Let it simmer for another 2 to 3 minutes. This step allows the sauce to thicken and cling to the chicken nicely. To get that perfect crunch, double-coat your chicken. First, dip it in beaten egg. Then, roll it in a mix of cornstarch and flour. The two layers help create a crispy shell. For frying, heat your oil to about 350°F. This temperature cooks the chicken well and keeps it golden and crunchy. Fry in batches to avoid crowding. This keeps the oil hot and helps the chicken fry evenly. To make your dish pop, adjust the heat using red chilies. Start with two dried chilies and taste as you go. You can always add more if you like it spicier. Adding extra garlic and ginger boosts the flavor too. Try using four cloves of garlic instead of three. Grated ginger adds warmth and depth. Both ingredients bring a fresh zing that enhances your dish. Serving General Tso’s Chicken is all about the visuals. Plate it over a mound of fluffy steamed rice. Drizzle some extra sauce on top for added flavor. Garnish with sliced green onions to add a fresh, vibrant touch. You can also sprinkle sesame seeds for extra crunch. The colors and textures make your dish look just as good as it tastes! {{image_2}} You can make this dish lighter by using chicken breast. Chicken breast has less fat than thighs. It still tastes great when cooked right. Another healthy swap is baking instead of frying. Preheat your oven to 400°F. Coat the chicken like usual, then bake on a lined sheet. Bake for about 20 minutes, or until crispy. Want to add color and nutrition? Try adding vegetables! Bell peppers and broccoli work well. They add crunch and flavor. Toss them in when you cook the sauce for a few minutes. You can also play with the sauce. Swap hoisin sauce for teriyaki or sweet chili sauce. Each sauce brings a unique twist to the dish. For gluten-free options, use gluten-free soy sauce. This keeps the flavor but makes it safe for gluten-sensitive folks. If you want a vegetarian or vegan version, try using tofu or tempeh. Cut it into cubes, coat it, and follow the same frying steps. Use a vegan sauce by swapping regular soy sauce for a plant-based version. Store leftovers in an airtight container. This keeps them fresh and tasty. Make sure the chicken cools before sealing. When reheating, use a skillet over medium heat. This helps restore the crispiness. You can also microwave, but it may make the chicken soggy. For best results, add a splash of water to steam it slightly. To freeze General Tso’s Chicken, let it cool completely first. Place the chicken in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. It’s best to freeze it without sauce. When ready to eat, thaw it overnight in the fridge. Reheat in a skillet for the best texture. You can also microwave it on low power. In the fridge, General Tso’s Chicken lasts about 3 to 4 days. Always check for signs of spoilage. Look for a strange smell or color changes. If the chicken feels slimy, it’s best to discard it. Keeping track of dates helps you enjoy your meal safely. This General Tso’s Chicken stands out for a few key reasons. First, I use fresh chicken thighs, which give a juicier bite. Takeout often uses lower-quality meats that can be dry. The coating, made of cornstarch and flour, adds a great crunch that takeout lacks. I fry the chicken until it’s golden brown, ensuring crispiness that is hard to beat. The sauce blends soy sauce, rice vinegar, hoisin sauce, and fresh garlic and ginger. This mix adds layers of flavor that you simply won’t find in many takeout versions. Plus, I control the heat with dried red chilies, so you can adjust it to your taste. Finally, the use of sesame oil brings a nutty depth, making each bite more delightful. Absolutely! Meal prepping this dish is a great idea. You can cut the chicken and coat it in the flour mixture a day ahead. Store it in the fridge, and it will be ready to fry when you need it. You can also make the sauce in advance. Just mix all the sauce ingredients, and keep it in a jar in the fridge. When it’s time to eat, fry the chicken, heat the sauce, and combine them. This way, you have a quick meal ready to go. If you prefer less heat, you can easily adjust the spice level. Start by using fewer dried red chilies. Just one or two can give nice flavor without too much heat. Another option is to remove the seeds from the chilies. The seeds hold most of the spice, so skipping them can really tone it down. You can also add a touch more sugar to balance the heat. Lastly, serve it with rice, which helps to cool down the dish. Enjoy your meal at your preferred spice level! You now have a complete guide to making General Tso’s Chicken. From selecting the best ingredients to achieving perfect crispiness, each step adds to its flavor. Don't forget to experiment with variations to suit your taste. Proper storage ensures your leftovers last longer and taste great. With these tips, you can make a delicious dish that beats takeout. Enjoy your cooking adventure and savor every bite of your homemade meal!

General Tso’s Chicken Better Than Takeout

Savor the flavors of homemade General Tso’s Chicken Delight with this easy recipe! Perfectly crispy chicken thighs are tossed in a sweet and savory sauce that’s sure to impress. With simple ingredients and straightforward steps, you can create a delicious meal in no time. Click through to discover the full recipe and tips to elevate your dish. Don’t miss out on making this favorite in your own kitchen!
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Ingredients
  

1 lb boneless chicken thighs, cut into bite-sized pieces

½ cup cornstarch

½ cup all-purpose flour

2 large eggs, beaten

½ cup vegetable oil (for frying)

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon hoisin sauce

2 tablespoons sugar

1 tablespoon sesame oil

3 cloves garlic, minced

1 inch piece ginger, grated

2-3 dried red chilies (adjust for heat preference)

3 green onions, sliced (for garnish)

Instructions
 

Prepare the Chicken: In a mixing bowl, combine the cornstarch and all-purpose flour. Dip each piece of chicken into the beaten eggs, then into the flour mixture, ensuring it's well coated. Set aside.

    Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken pieces in batches, frying until golden brown and crispy (about 5-7 minutes). Remove and drain on a paper towel-lined plate.

      Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, garlic, and grated ginger. Stir well.

        Combine and Simmer: In the same skillet, discard excess oil, leaving about 1 tablespoon. Add dried red chilies and sauté for 30 seconds until fragrant. Pour in the sauce mixture and bring to a gentle simmer.

          Coat the Chicken: Add the fried chicken back into the skillet, tossing to coat evenly with the sauce. Allow to simmer for an additional 2-3 minutes until the sauce thickens slightly.

            Serve: Remove from heat and garnish with sliced green onions.

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4

                - Presentation Tips: Serve hot over a bed of steamed rice, drizzled with extra sauce and sprinkled with sesame seeds for added crunch.