General Tso’s Chicken Recipe
Make this restaurant-style General Tso’s Chicken right in your own kitchen with tender, crispy chicken and a perfectly balanced sweet and tangy sauce – all made fast using your pressure cooker!
Equipment
- 1 Mixing bowl for sauce
Ingredients
Main Ingredients
- 2 lb chicken thighs trimmed and cut into 1-inch pieces
- ½ cup corn starch for coating
- ¼ cup extra light olive oil plus more for frying
- 2 tablespoon minced fresh ginger from a 2-inch piece
- 3 cloves garlic finely minced or grated
- ½ teaspoon red pepper flakes adjust to taste
- ½ cup cold water for sauce base
- 5 tablespoon low sodium soy sauce
- 3 tablespoon rice vinegar or more to taste
- 1 ½ tablespoon hoisin sauce
- 4 tablespoon granulated sugar
- 1 ½ tablespoon corn starch for sauce thickening
- 1 teaspoon sesame seeds optional, for garnish
Instructions
Instructions
- Toss chicken pieces in cornstarch to evenly coat. Shake off excess.
- Heat olive oil in skillet over medium-high heat. Fry chicken pieces in batches until golden and cooked through. Drain on paper towels.
- In same skillet, add more oil if needed. Sauté garlic, ginger and red pepper flakes until fragrant, about 1 minute.
- Mix water, soy sauce, vinegar, hoisin, sugar and cornstarch in a bowl. Pour into skillet and bring to simmer.
- Add fried chicken pieces into the sauce. Stir well to coat evenly. Simmer 3–5 minutes until sauce thickens and clings to chicken.
- Sprinkle with sesame seeds if desired. Serve hot with steamed rice or veggies.
Notes
For best texture, fry in small batches and use natural pressure release. Store leftovers in airtight containers up to 3 days in the fridge or freeze for later.