Easy General Tso's Chicken (30 Minutes)

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• 1 lb skinless boneless chicken thighs
  Ingredient note

  Source: 1 lb skinless boneless chicken thighs
• 1/4 cup + 1 tbsp cornstarch
  Ingredient note

  Source: 1/4 cup cornstarch; Source: 1 tbsp cornstarch
• 1 tsp ginger (peeled & thinly sliced)
  Ingredient note

  Source: 1 tsp ginger (peeled & thinly sliced)
• ⅓ cup vegetable oil (or any neutral oil)
  Ingredient note

  Source: ⅓ cup vegetable oil (or any neutral oil)
• 1/2 each green onion (finely chopped)
  Ingredient note

  Source: 1/2 green onion (finely chopped)
• 1/4 tsp sesame seeds (toasted kind)
  Ingredient note

  Source: 1/4 tsp sesame seeds (toasted kind)
• 3 tbsp brown sugar
  Ingredient note

  Source: 3 tbsp brown sugar
• 3 tbsp regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 3 tbsp regular soy sauce (or light soy sauce)
• 1 tbsp hoisin sauce
  Ingredient note

  Source: 1 tbsp hoisin sauce
• 1 tbsp rice vinegar (or apple cider vinegar)
  Ingredient note

  Source: 1 tbsp rice vinegar (or apple cider vinegar)
• 2 each garlic cloves (minced)
  Ingredient note

  Source: 2 garlic cloves (minced)
• 2 tsp sesame oil (toasted kind)
  Ingredient note

  Source: 2 tsp sesame oil (toasted kind)
• ½ tsp red pepper flakes (add 1⁄2 tsp more for extra heat)
  Ingredient note

  Source: ½ tsp red pepper flakes (add 1⁄2 tsp more for extra heat)
• ½ cup water (cold)
  Ingredient note

  Source: ½ cup water (cold)

1. In a small bowl, whisk together all the sauce ingredients until the sugar fully dissolves. Set aside.
2. Dice the chicken thighs into even 1.5-inch pieces. Do not pat the chicken dry; the natural surface moisture helps the cornstarch stick.
3. Place the chicken in a large bowl, add the cornstarch, and toss until evenly coated with no wet spots remaining. If needed, add another 1-2 tablespoons of cornstarch.
4. Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes. Leave the chicken undisturbed until the bottom is golden and crispy before flipping. Cook until both sides are golden and the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy, allowing the oil to reheat between batches.
5. Remove the excess oil from the pan, leaving 1 teaspoon. Sauté the ginger over medium-high heat for about 5 seconds. Whisk the sauce again to redistribute the cornstarch, then pour it into the pan. Simmer for about 30 seconds or until the sauce is thick and glossy.
6. Quickly toss the fried chicken in the thickened sauce until evenly coated. Garnish with green onions and toasted sesame seeds, then serve immediately.