General Tso's Chicken
type: Recipe
headline: General Tso's Chicken Without Deep Frying
description: Make General Tso's chicken at home with skillet-browned chicken, soy sauce, rice vinegar, garlic, ginger, hoisin, and mild chili options.
author: Chinese Food at Home
language: en
recipe cuisine: Chinese
recipe category: Main dish
keywords: chicken, takeout-style, skillet, rice-bowl
recipe yield: 4 servings
prep time: PT18M
cook time: PT18M
total time: PT36M
recipe ingredient: chicken: 600 g / 1 1/3 lb boneless chicken thigh or breast.
recipe ingredient: cornstarch: 1/3 cup.
recipe ingredient: soy sauce: 3 tbsp.
recipe ingredient: rice vinegar: 2 tbsp.
recipe ingredient: sugar: 2 tbsp brown sugar or honey.
recipe ingredient: hoisin sauce: 1 tbsp (optional).
recipe ingredient: ketchup: 1 tbsp (optional).
recipe ingredient: garlic: 3 cloves.
recipe ingredient: ginger: 2 tsp grated.
recipe ingredient: chili crisp: 1 to 2 tsp (optional).
recipe ingredient: green onion: 2 (optional).
recipe ingredient: neutral oil: 2 tbsp.
recipe ingredient: sesame seeds: 1 tsp (optional).
recipe instructions: Cut and season chicken
  type: HowToStep
  text: Cut the chicken into bite-size pieces, about 1 inch wide, so they cook evenly. Pat them dry, then season lightly. Put the pieces in a bowl and toss with cornstarch until every piece has a thin coating.
recipe instructions: Mix the sauce before frying
  type: HowToStep
  text: In a small bowl, stir soy sauce, rice vinegar, sugar, hoisin, ketchup, garlic, ginger, chili crisp if using, and a splash of water. Keep this bowl beside the stove so the browned chicken does not overcook while you mix.
recipe instructions: Heat oil and test the pan
  type: HowToStep
  text: Heat oil in a large skillet over medium-high heat. The pan is ready when a tiny piece of chicken sizzles immediately. If the oil smokes, lower the heat; if there is no sizzle, wait another minute.
recipe instructions: Brown chicken in a single layer
  type: HowToStep
  text: Add chicken pieces without piling them up. Cook in batches if needed. Let the first side brown before turning, then cook until golden outside and no longer pink inside. Chicken should reach 165 F / 74 C if checked with a thermometer.
recipe instructions: Bubble the sauce into a glaze
  type: HowToStep
  text: Return all chicken to the pan if cooked in batches. Pour in the sauce and stir constantly as it bubbles. The cornstarch coating will help it become shiny and cling to the chicken within 1 to 2 minutes.
recipe instructions: Finish and serve
  type: HowToStep
  text: Turn off the heat once the sauce coats the chicken instead of pooling loosely. Add green onion and sesame seeds if using. Serve immediately so the coating stays lightly crisp under the glaze.
main entity of page: https://cnfoods.top/recipes/general-tsos-chicken/
about: Chicken
about: Hoisin and ketchup
about: Chili crisp
mentions: Chicken thigh stays juicier, but chicken breast works when cut into small even pieces.
mentions: Hoisin gives quick depth; ketchup adds familiar color and tang for the takeout-style sauce.
mentions: Use chili crisp or chili flakes only if you want a warmer version.
mentions: Use tofu or cauliflower instead of chicken for a meat-free adaptation.
mentions: Use apple cider vinegar or white wine vinegar if rice vinegar is unavailable.
mentions: Use honey, brown sugar, maple syrup, or white sugar for the sweetener.
mentions: Chicken: Boneless chicken thigh, Chicken breast, Firm tofu. Thigh stays juicier, while breast needs smaller pieces and shorter cooking.
mentions: Hoisin and ketchup: Hoisin only, Ketchup only, Extra soy sauce plus sugar. Use these as practical home shortcuts, not as a claim of restaurant authenticity.
mentions: Chili crisp: Chili flakes, Hot sauce, Skip it. Keep chili on the side when cooking for children or mixed spice preferences.

faq
type: FAQPage
main entity of page: https://cnfoods.top/recipes/general-tsos-chicken/
language: en
main entity: Is General Tso's chicken authentic Chinese food?
  type: Question
  accepted answer: Answer
    text: This is a Chinese-American takeout-style recipe adapted for home cooking, not a traditional regional Chinese dish.
main entity: Can I make General Tso's chicken without deep frying?
  type: Question
  accepted answer: Answer
    text: Yes. A skillet and a thin cornstarch coating give enough texture for a practical home version.
main entity: How spicy is this version?
  type: Question
  accepted answer: Answer
    text: It is mild by default. Add more chili crisp, chili flakes, or hot sauce if you want a hotter sauce.

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