Chicken: I used boneless, skinless chicken thighs, but you can also use skinless, boneless chicken breasts if you prefer. (I like chicken thighs as they tend to be juicier than chicken breast meat).

Cornstarch: Coating the chicken in cornstarch before frying it makes it crispier. If you are allergic to corn, you can substitute the cornstarch with tapioca starch or arrowroot starch instead.

Ginger: Freshly grated ginger adds a beautiful depth of flavor to this chicken recipe, so definitely make sure to add it in.

Garlic: Fresh garlic adds so much taste and flavor to this recipe, so don’t leave it out.

Red Pepper Flakes: Red pepper flakes add a nice kick of heat to the sauce. Feel free to add more or less depending on how much heat you can tolerate.

Broth: I used chicken broth (chicken stock will work too), but you can also use vegetable broth or vegetable stock if you prefer.

Rice Vinegar: Rice vinegar adds a hint of acidity to balance out the sweetness and savory flavors. Alternatively, if you don’t have rice vinegar, white wine vinegar or apple cider vinegar will work just as well.

Hoisin Sauce: I used gluten-free hoisin sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, feel free to use regular hoisin sauce instead.

Soy Sauce: I used gluten-free soy sauce (tamari sauce) to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, feel free to use regular soy sauce instead. Alternatively, if you are allergic to soy, you may substitute the soy sauce with equal amounts of coconut aminos instead.

Sugar: I used light brown sugar to add a touch of sweetness to the sauce. You may also use white sugar, cane sugar, or dark brown sugar if you prefer.

Sesame Oil: Sesame oil adds a characteristically Asian profile to the flavor of this General Tso’s chicken recipe, so definitely make sure to add it in.