Pan-Fried Chicken with Sweet-Spicy General Tso Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender chicken thigh pieces pan-fried to golden perfection and coated in a rich, sticky General Tso's sauce with a balance of sweet, spicy, and tangy flavors. This chinese-inspired chicken ready in about 35 minutes blends boneless skinless chicken thighs, cornstarch, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 390 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
• 3 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 1/4 cup low sodium soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 3 tbsp dark brown sugar
• 1/4 cup chicken broth
• 1 tbsp cornstarch + 1 tbsp water cornstarch slurry (cornstarch + water)
• 1 tsp dried red chili flakes
• 2 stalks green onions, sliced
• 1 tsp sesame seeds

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 until shimmering. Add the chicken pieces in batches, frying for 4-5 minutes per side until golden and cooked through, then transfer to a paper towel-lined plate.
3. Step 3: In the same skillet, reduce heat to medium and add 3 minced garlic cloves and 1 tbsp minced ginger, sautéing for 30 seconds until fragrant.
4. Step 4: Stir in 1/4 cup low sodium soy sauce, 2 tbsp hoisin sauce, 2 tbsp rice vinegar, 3 tbsp dark brown sugar, 1/4 cup chicken broth, and 1 tsp dried red chili flakes. Bring to a simmer.
5. Step 5: Mix 1 tbsp cornstarch with 1 tbsp water to form a slurry and whisk into the sauce. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Return the fried chicken to the skillet and toss to coat evenly in the sauce. Cook for 1 minute more to meld flavors.
7. Step 7: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.