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–+ servings
A skillet filled with cooked ramen noodles and pieces of saucy, sesame-sprinkled chicken, garnished with chopped green onions.

General Tso Chicken and Ramen Noodles

Crispy fried chicken tossed in a bold, sticky General Tso sauce and served over springy ramen noodles. This fast and flavorful dinner is perfect for nights when you want something comforting, but still exciting.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine asian, Chinese, Japanese
Servings 4 servings
Calories 469 kcal

Ingredients
  

For the chicken

  • 1 pound boneless skinless chicken thigh meat, cut into bite-sized pieces
  • 1 egg beaten
  • ½ cup cornstarch
  • 3 tablespoons vegetable oil
  • 2 packs instant ramen noodles seasoning packets discarded, or 8 ounces dried ramen

For the sauce

  • 1 cup chicken broth
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup hoisin sauce
  • ¼ cup brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon chili flakes adjust to taste
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch mixed with 2 tablespoons water

For garnish

  • 3 green onions sliced
  • Sesame seeds optional

Instructions
 

  • Coat the Chicken
  • Place the chicken pieces in a bowl. Dip them into the beaten egg and then coat evenly in cornstarch. Set aside.
  • Cook the Noodles
  • Bring a pot of water to a boil. Cook the ramen noodles according to the package instructions. Drain and set aside.
  • Fry the Chicken
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Working in batches, add the chicken and cook for about 3 to 4 minutes, until golden and crispy. Transfer to a paper towel-lined plate to drain.
  • Make the Sauce
  • In a medium saucepan, combine the chicken broth, soy sauce, rice vinegar, hoisin sauce, brown sugar, garlic, ginger, chili flakes, and sesame oil. Bring the sauce to a simmer. Stir in the cornstarch slurry and cook until thickened, about 2 to 3 minutes.
  • Coat the Chicken
  • Add the fried chicken pieces to the sauce and stir to coat evenly.
  • Serve
  • Divide the cooked ramen noodles among plates. Top with saucy chicken and garnish with sliced green onions and sesame seeds.

Notes

1. Chicken thighs work well if you prefer richer meat.
2. You can substitute tofu or cauliflower for a vegetarian version.
3. Adjust the amount of chili flakes to your preferred spice level.
4. Leftovers will keep in the refrigerator for up to two days. Store the chicken and noodles separately if you want to keep the texture crisp. Reheat in a skillet for best results.

Nutrition

Calories: 469kcalCarbohydrates: 42gProtein: 30gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 111mgSodium: 1409mgPotassium: 560mgFiber: 1gSugar: 19gVitamin A: 300IUVitamin C: 2mgCalcium: 46mgIron: 2mg
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