General Tso’s Chicken with Ramen

Ingredients You’ll Need

For the Chicken:

• 1 lb boneless chicken thighs (or breasts), cut into bite-sized pieces
• 2 eggs, beaten
• ½ cup cornstarch
• ½ cup all-purpose flour
• Salt and black pepper, to taste
• Oil for frying (canola, peanut, or vegetable oil)

For the Sauce:

• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 3 tbsp sugar (or honey for a natural touch)
• 2 tsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tbsp sesame oil
• 3–4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1–2 tsp chili flakes or sriracha (adjust heat to taste)
• ½ cup chicken broth or water

For the Ramen:

• 2 packs instant ramen (discard seasoning packets)
• 1 tbsp sesame oil
• Optional: sliced green onions, steamed broccoli, bell peppers, or snap peas

Step-by-Step Instructions

1. Prepare the Chicken

1. Season chicken with salt and pepper.
2. In one bowl, whisk eggs; in another, mix flour and cornstarch.
3. Dip each chicken piece into the egg, then dredge in the flour-cornstarch mixture.
4. Heat oil in a deep skillet or wok. Fry chicken in batches until golden and crispy, about 4–5 minutes per side. Drain on paper towels.

2. Make the Sauce

1. In a bowl, whisk together soy sauce, hoisin, rice vinegar, sugar, sesame oil, and chicken broth.
2. Heat a pan with a drizzle of oil, then sauté garlic and ginger until fragrant.
3. Pour in sauce mixture and simmer. Add cornstarch slurry and cook until the sauce thickens and becomes glossy.

3. Cook the Ramen

1. Boil ramen noodles according to package directions (just 2–3 minutes).
2. Drain, then toss with a little sesame oil to prevent sticking.

4. Bring It All Together

1. Add fried chicken to the sauce and toss until fully coated.
2. Stir in the ramen noodles until everything is evenly coated with sauce.
3. Garnish with sliced green onions, sesame seeds, or extra chili flakes.

Tips for the Best General Tso’s Chicken with Ramen

• Use chicken thighs for juicier, more flavorful bites.
• Double fry the chicken if you want extra crunch.
• Don’t overcook the noodles—slightly underdone is best since they’ll soak up sauce.
• Adjust sweetness & spice – add more sugar for a sweeter sauce, or more chili for heat.
• Add veggies like broccoli, bell peppers, or carrots for color and nutrition.

Variations to Try

• Low-carb version – swap ramen with zucchini noodles or shirataki noodles.
• Gluten-free – use tamari instead of soy sauce and rice noodles instead of ramen.
• Extra protein – add shrimp or tofu along with the chicken.
• Spicy kick – add dried red chilies for restaurant-style heat.

What to Serve With It

This dish is hearty on its own, but you can round it out with:

• Steamed or fried rice on the side
• A crisp cucumber salad or Asian slaw
• Steamed dumplings or spring rolls

Storage & Meal Prep

• Reheat: Warm in a skillet with a splash of water to loosen the sauce.
• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken and sauce (without ramen) for up to 2 months. Add fresh noodles when reheating.