General Tso's Chicken
General Tso's chicken, no second-guessing required.
If you’re staring into the fridge and can’t decide what to cook, this is a good default. General Tso’s chicken gives you the sweet-savory, sticky-spicy payoff of takeout without a long ingredient list or a pile of dishes. It works especially well on nights when you want something familiar, filling, and a little more exciting than plain chicken and rice. This version keeps the sauce simple and the method fast, so don’t expect deep-fried takeout crunch or a restaurant-level glaze. Do expect a satisfying weeknight dinner that comes together with pantry staples and tastes like a clear yes.
Ingredients
- 1.5 lb boneless skinless chicken thighs — cut into 1-inch pieces
- 0.5 cup cornstarch
- 2 tbsp neutral oil
- 0.25 cup soy sauce
- 0.25 cup rice vinegar
- 0.25 cup honey
- 1 tbsp sriracha
- 2 unit garlic cloves — minced
- 1 tsp fresh ginger — grated
- 2 unit scallions — sliced
- 1 pinch red pepper flakes — optional
- 2 tbsp water
Method
- 1 Toss the chicken with cornstarch until coated.
- 2 Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning once or twice, until browned and cooked through, 6 to 8 minutes.
- 3 While the chicken cooks, stir together soy sauce, rice vinegar, honey, sriracha, garlic, ginger, water, and red pepper flakes if using.
- 4 Pour the sauce into the skillet and toss until it thickens and coats the chicken, 1 to 2 minutes.
- 5 Top with scallions and serve hot over rice or with steamed vegetables.
Variations
- Vegetarian swap — Use extra-firm tofu instead of chicken; press, cube, and cook the same way.
- Faster swap — Use thin-cut chicken cutlets sliced into strips so they cook in about 5 minutes.
- Easy substitutions — No sriracha? Use a little chili garlic sauce or a pinch of red pepper flakes plus a touch more honey.
Notes
For best texture, keep the chicken pieces similar in size and avoid crowding the pan. If the sauce gets too thick, add 1 tbsp water at a time until it loosens. Serve with rice if you have it, but the chicken also works with noodles or alongside simple sautéed greens.
Equipment that helps
- Large skillet — Its wide surface helps the chicken brown instead of steam.
- Mixing bowl — You can coat the chicken and whisk the sauce in the same bowl.
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