General Tso's Chicken with Toasted Sesame and Scallions

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A bold, tangy Chinese stir-fry featuring crispy chicken bites in a spicy-sweet sauce finished with toasted sesame seeds and fresh scallions. This Chinese 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 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
• 3 tbsp vegetable oil
• 1 tbsp finely grated ginger
• 3 minced garlic cloves
• 1 tsp dried red chili flakes
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 3 tbsp dark brown sugar
• 1/3 cup water
• 1 tbsp cornstarch + 1 tbsp water cornstarch slurry (cornstarch + water)
• 1 tbsp toasted sesame seeds
• 2 thinly sliced scallions

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Instructions

1. Step 1: Cut 1 lb boneless skinless chicken thighs into 1-inch pieces and toss with 1/2 cup cornstarch until each piece is evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for 4-5 minutes until golden and crisp; transfer to a paper towel-lined plate.
3. Step 3: In the same skillet, reduce heat to medium and add 1 tbsp finely grated ginger, 3 minced garlic cloves, and 1 tsp dried red chili flakes; sauté for 1 minute until fragrant.
4. Step 4: Add 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 3 tbsp dark brown sugar, and 1/3 cup water; stir and bring to a simmer.
5. Step 5: Mix 1 tbsp cornstarch with 1 tbsp water to create slurry, then pour into the sauce. Cook for 2-3 minutes until sauce thickens and coats the back of a spoon.
6. Step 6: Return the fried chicken pieces to the skillet and toss to coat evenly in the sauce.
7. Step 7: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions before serving.