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General Tso's Chicken is a beloved staple in Chinese-American cuisine, renowned for its sweet, tangy, and slightly spicy profile. This dish has captivated the taste buds of millions, making it a go-to option for takeout and restaurant dining alike. The crispy chicken pieces, coated in a luscious sauce, provide an irresistible combination that keeps food lovers coming back for more. However, while the traditional recipe has its merits, there’s a growing trend of reimagining classic dishes to enhance their flavors and textures, making them even more appealing to contemporary palates.

Copycat General Tso's Chicken Recipe

Looking for a delicious family-friendly lunch idea? This one-pan lunch recipe for General Tsos Chicken is a perfect way to enjoy a classic dish at home. With a crispy coating and a flavorful sauce, its sure to be a hit with everyone around the table. Check out the recipe at therecipes! FamilyFriendlyLunch OnePanLunch GeneralTsosChicken HomemadeMeals DeliciousRecipes CookingAtHome MealPrepIdeas
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Ingredients
  

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

1/2 cup cornstarch

1/2 cup all-purpose flour

2 large eggs, beaten

Vegetable oil, for frying

3 green onions, chopped (for garnish)

For the marinade:

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon ginger, minced

2 cloves garlic, minced

For the sauce:

1/2 cup soy sauce

1/4 cup rice vinegar

1/4 cup sugar

1 tablespoon hoisin sauce

1 tablespoon cornstarch mixed with 2 tablespoons water

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

1 teaspoon sesame oil

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken pieces with soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic. Let it marinate for at least 30 minutes at room temperature or refrigerated for up to 2 hours.

    Prepare the Coating: In a shallow dish, mix cornstarch and flour. In another shallow bowl, place the beaten eggs. Dredge each marinated chicken piece first in the egg, then in the cornstarch-flour mixture, pressing gently to ensure even coating.

      Fry the Chicken: In a large skillet or deep fryer, heat vegetable oil over medium-high heat. Once hot, fry the chicken in batches, ensuring not to overcrowd the pan. Cook until golden brown and crispy, about 4-5 minutes per piece. Transfer to a paper towel-lined plate to drain excess oil.

        Make the Sauce: In a separate pan, combine soy sauce, rice vinegar, sugar, hoisin sauce, and dried red chilies. Bring to a simmer over medium heat. Stir in the cornstarch-water mixture and cook until the sauce thickens, about 2-3 minutes. Remove from heat and stir in sesame oil.

          Combine: Add the fried chicken to the sauce and toss until evenly coated.

            Serve: Transfer to a serving platter, garnish with chopped green onions, and serve hot over steamed rice or alongside sautéed vegetables.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4