One Pan General Tso's Chicken
A delicious and easy dish that brings the flavors of Chinese takeout right into your kitchen with tender chicken coated in a sweet and spicy sauce.
Ingredients
Chicken and Coating
- 2 pounds boneless skinless chicken breasts (cut into one-inch cubes)
- 1 large egg
- 1 cup cornstarch More if needed for coating
- ⅓ cup vegetable oil More if needed
Sauce
- ¾ cup hoisin sauce
- ¼ cup soy sauce
- ¾ cup brown sugar
- 2 cloves minced garlic
- ¼ cup rice vinegar
- 2 teaspoons sesame oil
- ½ teaspoon ground ginger
- 1 teaspoon crushed red pepper More for garnish
Garnish
- Sliced green onions Optional for garnish
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces and place them in a large bowl.
- Crack the egg on top of the chicken and mix it in with your hands to coat the chicken evenly.
- Transfer the chicken to a ziplock bag. Add the cornstarch, seal the bag, and toss to coat each piece well.
Cooking
- In a large skillet or wok over medium-high heat, add the vegetable oil.
- Working in batches, add the coated chicken and cook for about 7-8 minutes until browned and no longer pink. Remove the chicken from the pan and set it aside.
- In a medium bowl, whisk together hoisin sauce, soy sauce, brown sugar, minced garlic, rice vinegar, sesame oil, ground ginger, and crushed red pepper.
- Return to the skillet or wok, add the sauce, and bring it to a simmer while stirring. Let it simmer for 2-3 minutes to thicken slightly.
- Add the chicken back to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes and enjoy over rice!
Notes
Make sure to coat the chicken well with cornstarch for a crispy texture. Don’t overcrowd the pan when cooking the chicken; cook in batches to ensure even cooking. Adjust the amount of crushed red pepper to your spice preference. For a variation, you can add vegetables like bell peppers, broccoli, or snap peas.