Ingredients
Scale
- Boneless, skinless chicken thighs (cut into 1-inch pieces) 1.5 lbs
- Cornstarch 1/2 cup
- Vegetable oil 1/4 cup
- Soy sauce 1/4 cup
- Rice vinegar 2 tablespoons
- Honey 2 tablespoons
- Garlic (minced) 2 cloves
- Red pepper flakes 1/2 teaspoon
Instructions
- Step 1: In a bowl, toss the chicken pieces with cornstarch until evenly coated.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, flipping halfway, until golden brown and cooked through. Remove chicken and set aside.
- Step 3: In the same skillet, combine soy sauce, rice vinegar, honey, minced garlic, and red pepper flakes. Bring the sauce to a simmer, stirring constantly.
- Step 4: Reduce the heat to medium-low and return the cooked chicken to the skillet. Toss to coat the chicken evenly with the sauce.
- Step 5: Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat, adding a splash of water or chicken broth to prevent it from drying out.
- Serve this quick General Tso's Chicken over steamed rice with a side of broccoli for a complete and satisfying meal.
- Don't overcrowd the skillet when frying the chicken; work in batches to ensure even browning and prevent the temperature from dropping too low.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American