General Tso's Chicken

Ingredients

• 1.5 lbboneless chicken thighs, cubed$4.80
• 0.5 cupcornstarch$0.24
• 0.5 cupchicken broth$0.20
• 3 tbspsoy sauce$0.34
• 2 tbsprice vinegar$0.12
• 2 tbsphoisin sauce$0.09
• 3 tbspbrown sugar$0.04
• 3 eachgarlic cloves, minced$0.32
• 1 tbspfresh ginger$0.06
• 4 eachdried red chiles$3.19
• 3 cupvegetable oil for frying$2.99
• 3 eachgreen onions, sliced$0.50
• 4 cupcooked rice$1.67
• Total for 4 servings$14.56

Most of the cost is boneless chicken thighs, cubed ($4.80) and dried red chiles ($3.19). With oil, spices and staples already at home, the shop drops to about $9.11. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a medium bowl, whisk together the chicken broth, soy sauce, rice vinegar, hoisin sauce, brown sugar, and 1 tablespoon of the cornstarch until the sugar and starch dissolve.
2. Place the cubed chicken thighs in a separate bowl, add the remaining cornstarch, and toss thoroughly until every piece is evenly coated, shaking off any heavy excess.
3. Pour the vegetable oil for frying into a large deep skillet or Dutch oven and heat over medium-high heat until it reaches 350°F (180°C). Carefully add the coated chicken in two batches and fry for 4 to 6 minutes per batch, turning occasionally, until deep golden, crisp, and cooked to an internal temperature of 165°F (74°C). Transfer the fried chicken to a paper towel-lined plate.
4. Carefully discard all but 1 tablespoon of the frying oil from the pan (or heat 1 tablespoon of oil in a clean skillet) over medium heat. Add the dried red chiles, minced garlic, and fresh ginger, and stir-fry for 30 to 45 seconds until aromatic but not browned.
5. Give the prepared sauce mixture a quick restir, pour it into the skillet with the aromatics, and bring to a simmer over medium heat. Cook for 1 to 2 minutes until glossy and thickened, then immediately add the fried chicken and toss for 1 minute until evenly glazed.
6. Divide the warm cooked rice among four dinner plates, spoon the glazed chicken over the top, and scatter the sliced green onions over each portion.