General Tso’s Chicken Recipe

Introduction

General Tso’s chicken is a beloved takeout classic featuring crispy fried chicken tossed in a tangy, sweet, and slightly spicy sauce. Making this dish at home is easier than you might think and yields a flavorful, satisfying meal perfect for any night of the week.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 large egg, beaten
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying (about 3-4 cups)
• 1/4 cup soy sauce (low sodium preferred)
• 1/4 cup rice vinegar
• 1/4 cup granulated sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons chicken broth (or water)
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Instructions

1. Step 1: In a medium bowl, combine the chicken cubes with the beaten egg, cornstarch, flour, salt, and pepper. Mix well to coat each piece evenly and let marinate for at least 15 minutes or up to 30 minutes in the refrigerator.
2. Step 2: Heat vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
3. Step 3: Fry the marinated chicken in batches, avoiding overcrowding. Cook each batch for 5-7 minutes or until golden brown and cooked through (internal temperature should be 165°F/74°C). Remove with a slotted spoon and drain on a wire rack lined with paper towels.
4. Step 4: In a small bowl, whisk together soy sauce, rice vinegar, sugar, hoisin sauce, chicken broth (or water), and cornstarch until smooth. Set aside.
5. Step 5: Heat vegetable oil and sesame oil in a large skillet or wok over medium heat. Add minced ginger and garlic, sautéing for about 30 seconds until fragrant.
6. Step 6: Pour the sauce mixture into the skillet with ginger and garlic. Bring to a simmer, stirring constantly until the sauce thickens, about 2-3 minutes.
7. Step 7: Stir in red pepper flakes, adjusting the amount to your preferred spice level.
8. Step 8: Add the fried chicken to the skillet and toss to coat evenly with the sauce.
9. Step 9: Let the chicken simmer in the sauce for 1-2 minutes so the flavors meld together.
10. Step 10: Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately over steamed rice.

Tips & Variations

• For extra crispiness, double fry the chicken by frying once until cooked through, resting, then frying again briefly before tossing in sauce.
• Substitute chicken thighs with boneless chicken breasts if preferred, but thighs tend to stay juicier.
• Add more red pepper flakes or a dash of chili paste for a spicier kick.
• If you prefer a gluten-free sauce, use tamari instead of soy sauce and a gluten-free hoisin alternative.

Storage

Store leftover General Tso’s chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain crispiness, or microwave covered until warmed through. The sauce may thicken upon cooling; add a splash of water during reheating if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it may be less juicy than thighs. Marinating well and frying carefully can help maintain tenderness.

Is there a vegetarian version of General Tso’s chicken?

You can substitute tofu or cauliflower florets for chicken, following the same marinating and frying steps for a delicious vegetarian alternative.

General Tso’s Chicken Recipe

Print Recipe

★★★★★

4.8 from 96 reviews

This classic General Tso Sauce recipe features crispy fried chicken thighs coated in a flavorful, tangy, and slightly spicy sauce made from soy sauce, rice vinegar, hoisin, and a hint of ginger and garlic. Perfectly balanced sweet, sour, and spicy notes make this dish a popular homemade favorite served over steamed rice.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 large egg, beaten
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Frying

• Vegetable oil, for frying (about 3-4 cups)

General Tso Sauce

• 1/4 cup soy sauce (low sodium preferred)
• 1/4 cup rice vinegar
• 1/4 cup granulated sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons chicken broth (or water)
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)

Garnish

• Sesame seeds
• Chopped green onions

Instructions

1. Marinate the Chicken: In a medium bowl, combine the chicken cubes with the beaten egg, cornstarch, all-purpose flour, salt, and black pepper. Mix thoroughly to ensure each piece is evenly coated. Let the chicken marinate for at least 15 minutes, or up to 30 minutes in the refrigerator for enhanced flavor and better coating adherence.
2. Heat the Oil: Pour vegetable oil into a large, deep skillet or pot. Heat over medium-high heat until the oil reaches 350°F (175°C), ideal for deep frying to achieve a crispy exterior.
3. Fry the Chicken: Carefully add the marinated chicken into the hot oil in batches to avoid overcrowding. Fry each batch for about 5-7 minutes until golden brown and cooked through, checking that the internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack lined with paper towels.
4. Prepare the Sauce Mixture: In a small bowl, whisk together soy sauce, rice vinegar, sugar, hoisin sauce, chicken broth (or water), and cornstarch until smooth and set aside.
5. Sauté Aromatics: In a large skillet or wok, heat vegetable oil and sesame oil over medium heat. Add minced ginger and garlic and sauté for about 30 seconds until fragrant but not browned.
6. Add the Sauce: Pour the prepared sauce mixture into the skillet with the aromatics. Stir constantly and bring to a simmer until the sauce thickens, about 2-3 minutes.
7. Adjust the Spice Level: Stir in red pepper flakes according to your heat preference.
8. Add the Chicken to the Sauce: Add the fried chicken pieces into the skillet and toss well to coat the chicken evenly with the thickened General Tso’s sauce.
9. Simmer and Serve: Continue to simmer the chicken and sauce together for another 1-2 minutes to allow full flavor melding.
10. Garnish and Serve: Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately over freshly steamed rice for a delicious meal.

Notes

• Marinating the chicken helps the batter stick better and makes the chicken juicier after frying.
• Maintain consistent oil temperature around 350°F to ensure crispy chicken without greasy texture.
• Use low sodium soy sauce to control saltiness in the dish.
• Adjust red pepper flakes based on your preferred spice level.
• For a gluten-free version, substitute all-purpose flour with gluten-free flour blend and ensure soy sauce is gluten-free.
• Drain fried chicken properly to avoid sogginess before tossing in the sauce.
• Serve with steamed white rice or fried rice for a complete meal.

Keywords: General Tso sauce, crispy fried chicken, Chinese chicken recipe, homemade General Tso, sweet and spicy chicken, Asian stir fry sauce