Dinner
General Tso’s Chickpeas
Crisp chickpeas are tossed with a spicy-sweet ginger, garlic and hoisin sauce and served over rice.
- Yield
- 2 servings
- Cuisine
- Chinese-inspired
Serving ideas
Spoon over white rice and top with sesame seeds and scallions.
Ingredients
See the ingredient checklist
- 15.5 oz canned chickpeas, drained
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sriracha
- 2 tbsp cornstarch
- 2 cloves garlic, finely grated
- 1/3 cup low-sodium vegetable broth
- 3 tbsp rice wine vinegar
- 2 tbsp packed light brown sugar
- 1 tbsp grated fresh ginger
- 1 tbsp hoisin sauce
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1/4 cup peanut or vegetable oil
- 1 Fresno chile, seeded and thinly sliced, optional
- 2 cloves garlic, thinly sliced
- 1 tsp red pepper flakes
- cooked white rice
- toasted sesame seeds
- sliced scallions
Before you cook
Drain the chickpeas before adding the cornstarch so it coats evenly.
How to make General Tso’s Chickpeas
Toss the chickpeas with soy sauce, vinegar and sriracha. Rest 10 minutes, drain and toss the chickpeas with cornstarch.
Whisk the sauce ingredients together. Heat the frying oil in a large skillet over medium heat and fry the chickpeas 8 to 10 minutes, stirring occasionally, until crisp. Lift out the chickpeas and leave the oil in the skillet.
Cook the Fresno chile, sliced garlic and pepper flakes in the oil for 1 minute. Slowly add the prepared sauce and stir 1 to 2 minutes, until slightly thickened. Return the chickpeas and toss to coat.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
General Tso’s Chickpeas
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Ingredients
- 15.5 oz canned chickpeas, drained
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp rice wine vinegar
1 tbsp sriracha- 2 tbsp cornstarch
- 2 cloves garlic, finely grated
- ⅓ cup low-sodium vegetable broth
- 3 tbsp rice wine vinegar
- 2 tbsp packed light brown sugar
- 1 tbsp grated fresh ginger
- 1 tbsp hoisin sauce
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp toasted sesame oil
- ¼ cup peanut or vegetable oil
- 1 Fresno chile, seeded and thinly sliced optional
- 2 cloves garlic, thinly sliced
- 1 tsp red pepper flakes
- cooked white rice
- toasted sesame seeds
- sliced scallions
Instructions
- Toss the chickpeas with soy sauce, vinegar and sriracha. Rest 10 minutes, drain and toss the chickpeas with cornstarch.
- Whisk the sauce ingredients together. Heat the frying oil in a large skillet over medium heat and fry the chickpeas 8 to 10 minutes, stirring occasionally, until crisp. Lift out the chickpeas and leave the oil in the skillet.
- Cook the Fresno chile, sliced garlic and pepper flakes in the oil for 1 minute. Slowly add the prepared sauce and stir 1 to 2 minutes, until slightly thickened. Return the chickpeas and toss to coat.
Notes
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