Pan-Fried General Tso’s Chicken with Sweet-Spicy Glaze

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

Crispy pan-fried chicken pieces coated in a tangy sweet and spicy sauce, a beloved Chinese-American dish with bold 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.

Ingredients

• 1 lb, cut into 1.5-inch chunks boneless skinless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup for frying vegetable oil
• 1 tbsp minced fresh ginger
• 3 cloves minced garlic
• 6, halved and seeds removed dried red chili peppers
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 2 tbsp brown sugar
• 1/3 cup water
• 1 tsp cornstarch mixed with 1 tbsp water cornstarch slurry
• 1 tsp sesame oil
• 2 stalks sliced for garnish green onions
• 1/4 tsp salt

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Instructions

1. Step 1: Toss 1 lb chicken thigh chunks thoroughly with 1/2 cup cornstarch, shaking off excess to create a light coating.
2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add chicken pieces in batches and pan-fry for 4-5 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
3. Step 3: Discard excess oil, leaving about 1 tbsp in the skillet. Add 1 tbsp minced ginger, 3 minced garlic cloves, and 6 halved dried red chili peppers; sauté for 30 seconds until fragrant.
4. Step 4: Stir together 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 2 tbsp brown sugar, and 1/3 cup water, then pour into the skillet.
5. Step 5: Bring the sauce to a simmer, then stir in 1 tsp cornstarch slurry to thicken, cooking for 1-2 minutes until the glaze coats the back of a spoon.
6. Step 6: Return the fried chicken to the skillet, tossing gently to coat evenly in the sauce. Drizzle 1 tsp sesame oil over the top, sprinkle 1/4 tsp salt and garnish with 2 sliced green onions before serving.