Ingredients

The following ingredients have 4 Servings
  • 1 ½ lbs. chicken thighs (boneless and skinless)
  • ¼ cup cornstarch (or tapioca starch)
  • ¼ cup flour (or a gluten-free 1-to-1 blend*)
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 3-4 Tbsp. oil (avocado)
  • ⅓ cup soy sauce (or Tamari)
  • ¼ cup hoisin sauce
  • ½ cup water
  • ¼ cup brown sugar (or coconut sugar)
  • 3 Tbsp. rice vinegar
  • 1 Tbsp. cornstarch
  • 1 Tbsp. ginger (paste or minced)
  • 3 cloves garlic (crushed)
  • 1-2 tsp. Sriracha sauce (optional)
  • White rice (cooked)
  • Green onions (chopped)
  • Toasted sesame seeds (optional)

Instruction

  • Trim any excess fat from the chicken thighs and cut into bite-sized pieces, about 1-inch.
  • Whisk together cornstarch, flour, salt, and black pepper in a large bowl. Add chicken thigh pieces and toss until all are completely coated.
  • Heat 1-2 tablespoons of oil in a large stainless-steel skillet or wok over medium to medium-high heat. Wait for the oil to sizzle and add in half of the coated chicken pieces. Cook for 7-8 minutes, flipping halfway through. Remove the cooked chicken and let drain on a paper towel-lined plate. Repeat with remaining chicken.
  • Whisk together the sauce ingredients in a medium-sized bowl. After chicken is removed from the skillet, pour in sauce and bring to a boil. Reduce heat to medium and cook for 2-3 minutes, stirring occasionally. The sauce should reduce by almost half during this time.
  • Once reduced, add in cooked chicken and continue cooking over medium-low heat for another 2-3 minutes.
  • Serve General Tso’s Chicken over a bed of white rice with green onions and toasted sesame seeds. Enjoy!