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General Tso’s Chicken

General Tso's Chicken

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispyCreations #CollectiveBias #CrispyChicken

No need to call takeout when you can make this General Tso’s Chicken Recipe at home. This recipe for General Tso’s Chicken is made with crispy fried chicken that is tossed in a sweet and savory sauce.

I absolutely love fried everything! If it’s fried, count me in. I have tried so many different variations of fried chicken, I can’t even count them on both hands.

I discovered a secret ingredient to make the crispiest chicken with an airy texture!

It’s Argo® Corn Starch! Yep, you can get the crispiest chicken with Argo® Corn Starch.

By using Argo® Corn Starch, you can definitely see and taste a difference in the final dish. I love when you take the first bite and get that crunch with a light airy texture.

So delicious!

I know most people use Argo® Corn Starch as a thickening agent for sauces and soups and is commonly used in Asian cooking for stir-fries. Argo® Corn Starch is not just for a thickener; it can also be used for things from sidewalk chalk to slime. I’m definitely going to use it the next time the boys want to make slime.

For this General Tso’s Chicken Recipe, I used Argo® Corn Starch to get the chicken the crispiest. Our family loves crispy General Tso’s Chicken. And nothing beats making takeout at home.

This recipe is sweet and savory, and you can’t tell that it isn’t takeout. The chicken is crispy, and when you pour the sauce on, it still remains crispy! Yummy!

How to Make General Tso’s Chicken:

Delicious recipes are made right at home including our creation of General Tso’s Chicken! A simple coating using Argo® Corn Starch and a quick sauce is so simple to do.

FOR THE CHICKEN:

In a medium bowl, whisk together the Argo® Corn Starch and flour with seasoning salt and pepper. Add the chicken pieces to the bowl, tossing to coat.

Add Mazola® Corn Oil to a large heavy-bottomed pot set over medium-high heat. Line a plate with paper towels.

Once the oil is hot, shake off any excess Argo® Corn Starch mixture from the chicken pieces and add them to the oil in batches.

Cook the chicken pieces in batches, turning as needed, until golden brown and cooked through. Using a slotted spoon, transfer the cooked chicken to the paper towel-lined plate.

FOR THE SAUCE:

In a large saucepan, combine chicken stock, hoisin sauce, rice wine vinegar, soy sauce, dark brown sugar, minced garlic cloves, minced ginger, and Argo® Corn Starch. Whisk sauce and bring to a boil over medium heat stirring often. Reduce heat and let simmer for 3-4 minutes, until thick.

Have you used Argo® Corn Starch before? Let me know what recipe you used it for in the comments below.

General Tso's Chicken

General Tso’s Chicken

No need to call takeout when you can make this General Tso’s Chicken recipe at home. This recipe for General Tso’s Chicken is made with crispy fried chicken then tossed in a sweet and savory sauce.
Prep Time 15 minutes
Cook Time 32 minutes
Servings 4

Ingredients

FOR THE CHICKEN:

  • 1 cup Argo® Corn Starch
  • 1/4 cup all-purpose flour
  • ½ teaspoon seasoning salt
  • ¼ teaspoon pepper
  • 2 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 bottle Mazola® Corn Oil 40 oz. for frying

FOR THE SAUCE:

  • 1 ½ cup chicken stock
  • 1/3 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 3 tablespoon dark brown sugar
  • 2 minced garlic cloves
  • ½ inch of a piece of ginger minced
  • 1 tablespoon Argo® Corn Starch
  • Sliced scallions for garnishing
  • Sesame Seeds for garnishing
  • Serve with rice

Instructions

FOR THE CHICKEN:

  1. In a medium bowl, whisk together the Argo® Corn Starch and flour with seasoning salt and pepper. Add the chicken pieces to the bowl, tossing to coat.

  2. Add Mazola® Corn Oil to a large heavy-bottomed pot set over medium-high heat. Line a plate with paper towels.
  3. Once the oil is hot, shake off any excess Argo® Corn Starch mixture from the chicken pieces and add them to the oil in batches.
  4. Cook the chicken pieces in batches, turning as needed, until golden brown and cooked through. Using a slotted spoon, transfer the cooked chicken to the lined plate with paper towels.

FOR THE SAUCE:

  1. In a large saucepan, combine chicken stock, hoisin sauce, rice wine vinegar, soy sauce, dark brown sugar, minced garlic cloves, minced ginger, and Argo® Corn Starch. Whisk sauce and bring to a boil over medium heat stirring often. Reduce heat and let simmer for 3-4 minutes, until thickened.

  2. Serve with steamed rice, then garnish with scallions and sesame seeds.

 

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