General Tso's Chicken with Spicy Sweet Glaze

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy chicken pieces tossed in a vibrant, sticky glaze of soy, hoisin, and chili, delivering a perfect balance of sweet, spicy, and savory flavors. This Chinese-American-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 20 min Serves 4 Chinese-American cuisine 450 cal/serving

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Ingredients

1 lb, cut into 1-inch chunks boneless skinless chicken thighs
1/2 cup cornstarch
for frying vegetable oil
2, chopped scallions
1 tsp, minced fresh ginger
3 cloves, minced garlic
3 tbsp low sodium soy sauce
2 tbsp hoisin sauce
2 tbsp rice vinegar
1 tbsp chili paste
2 tbsp brown sugar
1/4 cup water
1 tsp sesame oil

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Instructions

Step 1: Toss 1 lb chicken thigh chunks in 1/2 cup cornstarch until all pieces are evenly coated.
Step 2: Heat 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F; fry the chicken in batches for 4-5 minutes until golden and cooked through. Drain on paper towels.
Step 3: In a separate large skillet, heat 1 tsp sesame oil over medium heat; add 1 tsp minced ginger, 3 minced garlic cloves, and 2 chopped scallions, sautéing for 1 minute until fragrant.
Step 4: Stir together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 2 tbsp brown sugar, 2 tbsp rice vinegar, 1 tbsp chili paste, and 1/4 cup water; pour into the skillet and simmer for 3-4 minutes until slightly thickened.
Step 5: Add the fried chicken pieces to the skillet and toss to coat evenly with the sticky glaze.
Step 6: Serve immediately, garnished with extra scallions if desired.