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General Tso Turkey Thighs

  • Thigh
  • Skillet
  • 30 minutes to an hour

A great way to enjoy the spicy and sweet flavours of traditional General Tso at home.

Prep Time

25 minutes

Cook Time

15 minutes

Yield

4-6 servings

Print Recipe

Ingredients

  • 2 lbs (1 kg) Ontario turkey thighs, deboned, skinned and fat removed, cut into 3/4-inch pcs
  • 1/4 cup (50 mL) cornstarch
  • 1 cup (250 mL) canola oil
  • 1/2 cup (125 mL) reduced sodium soy sauce
  • 3 tbsp (45 mL) sesame oil, divided
  • 1/4 cup (50 mL) rice vinegar
  • 1 cup (250 mL) turkey stock (or other stock)
  • 1/2 cup (125 mL) sugar
  • 2 tbsp (30 mL) cornstarch
  • 2 tsp (10 mL) garlic, minced
  • 2 tsp (10 mL) ginger, minced
  • 1/4 cup (50 mL) green onion, white and green parts, cut into 1/2-inch lengths
  • 1 red chili, thinly sliced (optional)

Instructions

  • Combine turkey with cornstarch and stir until pieces are evenly coated. Heat canola oil in high-sided skillet or frying pan over medium-high heat. Add turkey and fry 3-4 minutes or until pieces are crispy and lightly browned. Remove to paper towel to drain.
  • In a 2 cup (500 mL) measure, whisk together soy sauce, 1 tbsp (15 mL) sesame oil, vinegar, stock, sugar and cornstarch. Set aside.
  • Remove remaining oil from skillet, add 2 tbsp (30 mL) sesame oil and heat over medium heat. Add garlic, ginger, green onion and red chili (if using). Cook until onions are softened, about 4 minutes. Add soy sauce mixture, making sure to scrape out any undissolved sugar from measuring cup. Cook, stirring, until sauce boils, about 1 minute. Remove from heat, and stir in turkey. Serve over rice.
  • Per serving (based on 6 servings, optional ingredient not included): About 810 cal, 56 g total fat, 32 g carb, 0 g fibre, 45 g protein, 185 mg chol, 896 mg sodium. %RDI: iron 11%, calcium 2%, vit A 3%, vit C 1%

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Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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