General Tso Chicken Recipe
This General Tso Chicken recipe brings that takeout favorite home with crispy, deep-fried chicken tossed in a sweet and tangy sauce that’s bursting with spicy, authentic flavor.
Let me share a little backstory: I first fell for General Tso Chicken on a chilly evening back in ’95, sitting in a tiny Chinatown spot. The crackle of oil, the pop of red chilies, the glossy sauce—I was hooked. Fast forward to today, and I’ve perfected a version that’s both approachable and true to its Chinese-American roots. You’ll get that classic Asian cuisine vibe without braving traffic or waiting forever for delivery.
Here’s what makes it special: tender chicken thighs (or breasts, if you like), double-coated in cornstarch for maximum crunch, then bathed in a homemade sweet and tangy sauce—no mystery powders, just pantry staples. It’s great for a busy weeknight, a casual dinner party, or even meal prep (yes, it holds up better than you’d think). Plus, I’ve sprinkled in data-driven tips—like why a 3:1 cornstarch-to-flour ratio crisps better—and personalized swaps for gluten-free, vegetarian, and lower-sugar versions.
Why You’ll Love This Recipe
• Restaurant-style crunch right in your kitchen—skip the takeout line.
• Sweet and tangy sauce with a spicy kick—just the right balance.
• Uses simple pantry staples—no running to a specialty market.
• Ready in about 40 minutes—perfect for weeknights.
• Customizable heat level—mild to fiery, you choose.
• Great for meal prep—stores beautifully for lunches.
• Gluten-free option available—swap soy sauce for tamari.
• Crowd-pleaser at parties—you’ll be the hostess with the mostest.
Ingredients
• 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch chunks (or use breasts)
• 2 large eggs, lightly beaten (for coating)
• ⅔ cup cornstarch (plus extra for a lighter crust)
• 2 tablespoons all-purpose flour (helps the crust stay put)
• Vegetable oil for frying (about 4 cups; can use peanut oil for flavor)
• 3 cloves garlic, minced (fresh is best)
• 1 tablespoon fresh ginger, finely grated (or 1 teaspoon jarred)
• ½ cup low-sodium soy sauce (I like Kikkoman)
• ⅓ cup rice vinegar (tangy lift)
• ½ cup brown sugar, packed (light or dark both work)
• 2 tablespoons hoisin sauce (adds depth)
• 1–2 tablespoons chili garlic sauce (Lee Kum Kee for authentic bite)
• 1 teaspoon toasted sesame oil (adds nuttiness)
• 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry to thicken)
• 4 scallions, thinly sliced on the bias (garnish)
• Sesame seeds, for sprinkling (optional)
Tip: Let chicken rest at room temperature for 15 minutes before coating—that helps it cook evenly.
Directions
1. Marinate & Coat: In a bowl, toss chicken with beaten eggs. In another shallow dish, whisk ⅔ cup cornstarch and flour. Dredge each piece in the mix, shaking off excess. (Tip: Keep a sieve handy to dust extra flour back.)
2. Heat the Oil: Pour oil into a heavy pot or wok, filling it about 2 inches deep. Heat to 350°F (175°C)—use a candy or deep-fry thermometer. No thermometer? Drop a bit of batter; it should sizzle and rise steadily.
3. Fry in Batches: Gently lower half the chicken into hot oil. Don’t crowd the pot. Fry 4–5 minutes, until golden and crisp. Transfer to a wire rack over paper towels. Repeat with remaining chicken.
4. Make the Sauce: In a skillet over medium heat, add a tablespoon of oil, garlic, and ginger. Stir until fragrant (about 30 seconds). Pour in soy sauce, rice vinegar, brown sugar, hoisin, chili sauce, and sesame oil. Bring to a simmer.
5. Thicken & Toss: Stir in the cornstarch slurry. Cook until sauce coats the back of a spoon—about 1–2 minutes. Remove from heat.
6. Combine & Garnish: Working quickly, add fried chicken to the skillet. Toss gently, ensuring every piece glistens. Sprinkle scallions and sesame seeds. Serve hot.
Servings & Timing
Yield: Serves 4 hungry adults
Prep Time: 20 minutes (plus 15 minutes for chicken to rest)
Cook Time: 15 minutes (frying and sauce)
Total Time: 35–40 minutes
Variations
• Vegetarian Twist: Swap chicken for extra-firm tofu—press, cube, and fry the same way.
• Oven-Baked Version: Arrange coated chicken on a baking sheet; bake at 425°F for 20 minutes, flipping halfway.
• Gluten-Free: Use tamari instead of soy sauce and arrowroot instead of cornstarch.
• Healthier Swap: Air-fry at 400°F for 12 minutes, shaking once for crispiness.
• Loud & Spicy: Add a pinch of crushed Szechuan peppercorns for that buzzy numbing heat.
• Citrus Zing: Stir in 1 tablespoon orange zest for a bright twist.
Storage & Reheating
Store in an airtight container in the fridge for up to 3 days. For longer stash, freeze in freezer-safe bags for up to 1 month—flash-freeze chicken on a tray first to avoid clumps. Reheat in a 350°F oven for 8–10 minutes or air-fryer for 4–5 minutes to bring back crunch. Sauce can be made ahead; just toss chicken when you’re ready.
Notes
• I learned that resting the chicken at room temperature prevents that dreaded cold center.
• A good thermometer is a kitchen MVP—you’ll nail the oil temp every time.
• If your sauce isn’t glossy enough, add a touch more slurry, but whisk vigorously.
• Brown sugar gives a richer color and depth; white granulated works but is milder.
• Feel free to stir-fry broccoli or bell peppers separately and fold in for a veggie boost.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Absolutely—breasts will be leaner but may dry faster; watch them closely.
Q: My sauce separated—what went wrong?
A: Most likely heat was too high. Lower the flame and whisk in a small cornstarch slurry to bring it back.
Q: How do I tame the spiciness?
A: Reduce the chili garlic sauce or remove seeds from fresh chilies; you’ll still have flavor without the kick.
Q: Is this dish gluten-free?
A: Yes, swap soy sauce for tamari and use arrowroot powder instead of cornstarch.
Q: Can I prep everything the night before?
A: Sure—marinate and coat chicken, then cover and refrigerate; fry fresh for best crunch.
Q: Why isn’t my chicken crispy after tossing in sauce?
A: Let chicken rest on a rack and cool for 1–2 minutes before saucing; hot chicken steams and softens the coating.
Q: What’s a good side dish?
A: Classic steamed rice, vegetable fried rice, or even a crunchy cucumber salad pairs beautifully.
Conclusion
This General Tso Chicken recipe nails that sweet and tangy, deep-fried goodness you love from Chinese takeout—right at home. With customizable spice, quick prep, and tips honed over years of kitchen experiments, it’s sure to become a family favorite. Give it a try, leave a comment below, and don’t forget to explore my Homemade Fried Rice Recipe for a full feast!
General Tso Chicken
Ingredients
- 1½ pounds boneless, skinless chicken thighs cut into 1½-inch chunks
- 2 large eggs lightly beaten (for coating)
- ⅔ cup cornstarch plus extra for a lighter crust
- 2 tablespoons all-purpose flour helps the crust stay put
- 4 cups vegetable oil for frying
- 3 cloves garlic minced (fresh is best)
- 1 tablespoon fresh ginger finely grated (or 1 teaspoon jarred)
- ½ cup low-sodium soy sauce I like Kikkoman
- ⅓ cup rice vinegar tangy lift
- ½ cup brown sugar packed (light or dark both work)
- 2 tablespoons hoisin sauce adds depth
- 1-2 tablespoons chili garlic sauce Lee Kum Kee for authentic bite
- 1 teaspoon toasted sesame oil adds nuttiness
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry to thicken)
- 4 scallions thinly sliced on the bias (garnish)
- Sesame seeds for sprinkling (optional)
Instructions
- In a bowl, toss chicken with beaten eggs. In another shallow dish, whisk ⅔ cup cornstarch and flour. Dredge each piece in the mix, shaking off excess.
- Pour oil into a heavy pot or wok, filling it about 2 inches deep. Heat to 350°F (175°C)—use a candy or deep-fry thermometer.
- Gently lower half the chicken into hot oil. Fry 4–5 minutes, until golden and crisp. Transfer to a wire rack over paper towels. Repeat with remaining chicken.
- In a skillet over medium heat, add oil, garlic, and ginger. Stir until fragrant. Pour in soy sauce, rice vinegar, brown sugar, hoisin, chili sauce, and sesame oil. Bring to a simmer.
- Stir in the cornstarch slurry. Cook until sauce coats the back of a spoon—about 1–2 minutes. Remove from heat.
- Working quickly, add fried chicken to the skillet. Toss gently, ensuring every piece glistens. Sprinkle scallions and sesame seeds. Serve hot.
