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General Tso Chicken Recipe

General Tso Chicken

This General Tso Chicken recipe brings the favorite takeout dish home with crispy, deep-fried chicken tossed in a sweet and tangy sauce bursting with authentic Asian flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese-American
Servings 4 adults

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.

Notes

Let chicken rest at room temperature for 15 minutes before coating for even cooking. For a gluten-free version, swap soy sauce for tamari. Store leftovers in an airtight container in the fridge for up to 3 days.
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