General Tso's Chicken with Crispy Battered Bites

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A tangy and spicy chicken dish featuring crispy battered chicken pieces tossed in a glossy, flavorful General Tso’s sauce. This Chinese-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, cornstarch, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 large egg
• 1 cup vegetable oil
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 6 dried red chili peppers
• 1/4 cup low sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 2 tbsp brown sugar
• 1/2 cup chicken broth
• 1 tbsp cornstarch + 1 tbsp water cornstarch slurry (cornstarch + water)
• 2 green onions, sliced
• 1 tsp sesame seeds

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Instructions

1. Step 1: Cut 1 lb boneless skinless chicken thighs into 1-inch bite-sized pieces. In a bowl, whisk together 1/2 cup cornstarch, 1/4 cup all-purpose flour, and 1 large beaten egg until smooth to create a batter.
2. Step 2: Toss the chicken pieces in the batter until fully coated. Heat 1 cup vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry the battered chicken in batches for 4-5 minutes until golden and crispy, then drain on paper towels.
3. Step 3: In a separate pan, heat 1 tbsp vegetable oil over medium heat. Add 3 minced garlic cloves, 1 tbsp minced ginger, and 6 dried red chili peppers, sautéing for 1 minute until fragrant.
4. Step 4: Stir in 1/4 cup low sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 2 tbsp brown sugar, and 1/2 cup chicken broth. Bring to a simmer.
5. Step 5: Mix 1 tbsp cornstarch and 1 tbsp water to make a slurry. Slowly add the slurry to the sauce, stirring constantly until the sauce thickens and coats the back of a spoon, about 2 minutes.
6. Step 6: Add the fried chicken pieces to the sauce and toss to coat evenly. Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.