If you’ve ever craved that irresistible, sticky, sweet, and spicy flavor combo of your favorite takeout, then you’re going to fall in love with this General Tso’s Chicken Recipe. The perfect balance of crispy, golden chicken tossed in a glossy sauce that hits all the right notes makes this dish an absolute crowd-pleaser. Whether it’s a weeknight dinner or a special occasion, this recipe brings a comforting yet exciting punch to your table with every bite.
Ingredients You’ll Need
The magic behind any great dish starts with the ingredients, and this General Tso’s Chicken Recipe is no exception. Each component is simple but essential, contributing to that perfect harmony of flavors and textures — from the tender, juicy chicken thighs to the perfectly balanced sauce with tangy, sweet, and savory notes.
- 500 g boneless, skinless chicken thighs: They stay juicy and tender, making every bite full of flavor.
- 2 eggs, beaten: Helps the coating stick perfectly to the chicken for that crispy finish.
- 100 g cornstarch: Adds a light, crispy crunch to the chicken’s exterior when fried.
- 50 g all-purpose flour: Works alongside cornstarch for the ideal coating texture.
- 1/2 tsp salt: Brings out the natural flavors in both chicken and batter.
- Vegetable oil, for frying: A neutral oil perfect for deep frying without overpowering the flavors.
- 2 tbsp soy sauce: Gives a savory, umami richness to the sauce.
- 2 tbsp hoisin sauce: Adds a sweet, tangy depth that’s signature to this dish.
- 2 tbsp rice vinegar: Brings brightness and balance to the sweet elements.
- 2 tbsp sugar: Sweetens the sauce just enough to create that addictive glaze.
- 1 tbsp sesame oil: Infuses a nutty aroma that makes the dish truly aromatic.
- 1 tbsp cornstarch mixed with 2 tbsp water: This slurry thickens the sauce to the perfect glossy consistency.
- 2 cloves garlic, minced: Provides a punch of pungency and richness.
- 1 tsp fresh ginger, grated: Adds warmth and a subtle zing to the sauce.
- 4–6 dried red chilies (optional): Bring a fiery kick that you can adjust to your liking.
- Sliced spring onions and sesame seeds, for garnish: Fresh garnishes that add crunch and pop of color.
How to Make General Tso’s Chicken Recipe
Step 1: Prepare the Chicken Coating and Fry
Start by whisking the eggs in one bowl. In another bowl, mix together the cornstarch, all-purpose flour, and salt. This combination is the secret to that perfect, crispy bite. Dip each chicken piece into the egg, making sure it’s fully coated, then dredge it in the flour mixture. This double-action coating creates a crispy shell that locks in juiciness. Heat 2 to 3 centimeters of vegetable oil in a deep frying pan or wok over medium-high heat. Fry the chicken in small batches for 4–5 minutes until they turn a beautiful golden brown. Drain the chicken on paper towels to remove excess oil but keep that irresistible crunch.
Step 2: Make the Signature Sauce
In a clean pan or wok, heat a tablespoon of oil over medium heat. Toss in the minced garlic, freshly grated ginger, and dried red chilies if you want an extra spice punch, sautéing for just 30 seconds until fragrant. Meanwhile, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, and the cornstarch slurry in a small bowl. Pour this mixture into the pan and stir gently, allowing it to simmer and thicken for 2–3 minutes until glossy and luscious.
Step 3: Combine Chicken and Sauce
Add your golden-fried chicken pieces back into the pan with the sauce. Toss everything together so every bite is generously coated with that shiny, flavorful sauce. This step seals in the flavors and ensures the perfect balance of sweetness, tang, and spice that defines this General Tso’s Chicken Recipe.
How to Serve General Tso’s Chicken Recipe
Garnishes
Nothing finishes this dish quite like a sprinkle of fresh sliced spring onions and a shower of toasted sesame seeds. They not only add a lovely crunch but also bring a fresh bite and visual appeal, making the dish inviting straight from the stove to the table.
Side Dishes
General Tso’s Chicken pairs beautifully with steamed jasmine or white rice to help soak up that irresistible sauce. For a balanced meal, lightly steamed broccoli or snap peas add color, crunch, and a nutritious contrast that complements the richness of the chicken.
Creative Ways to Present
Want to impress your guests? Serve your General Tso’s Chicken Recipe in a colorful bowl topped with chopped fresh cilantro or thinly sliced red chili for extra color and heat. You could even lay the chicken over a bed of fried rice or nestle it beside vegetable stir-fry for a full, vibrant plate packed with texture and flavor.
Make Ahead and Storage
Storing Leftovers
This dish keeps well in an airtight container in the refrigerator for up to 3 days. To maintain the crispy texture, store the chicken separately from the sauce if possible and combine just before reheating.
Freezing
If you want to save it longer, freeze the cooked chicken and sauce together in a sealed container for up to 1 month. Thaw overnight in the fridge for best results. The texture may soften slightly but the flavors remain delicious.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened too much. This method keeps the chicken from getting rubbery and helps restore some crispness. Avoid microwaving as it can make the coating soggy.
FAQs
Can I use chicken breast instead of thighs?
Definitely! Chicken breast will work fine, but since it’s leaner, be sure not to overcook it to keep it tender. Thighs are preferred for juiciness and richer flavor, but breasts offer a leaner alternative.
How spicy is this General Tso’s Chicken Recipe?
The heat level depends on whether you include the dried red chilies. You can easily adjust the spice by adding more chilies or leaving them out altogether for a milder, family-friendly version.
Is it possible to make this dish gluten-free?
Absolutely. Use gluten-free soy sauce and substitute the all-purpose flour with a gluten-free alternative such as rice flour or chickpea flour. Make sure to double-check other sauces too for gluten content.
How do I get the chicken super crispy?
The secret lies in the coating mix and frying temperature. Using a blend of cornstarch and flour, plus frying in batches at the right oil temperature, helps achieve that perfect crispy crust that holds up well under the sauce.
Can I prepare the sauce in advance?
Yes, you can make the sauce ahead and store it in the fridge for a day or two. When ready to serve, reheat and toss the freshly fried chicken in it. This can make your cooking process faster without sacrificing flavor.
Final Thoughts
This General Tso’s Chicken Recipe is one of those dishes that feels like a warm hug on a plate — crispy, flavorful, and satisfyingly delicious. It’s easier to make at home than you might have thought, and the result is anything but ordinary. I promise once you try this recipe, you’ll want to make it again and again, sharing it with friends and family who love good food as much as you do!
Print
General Tso’s Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
General Tso’s Chicken is a popular Chinese-American dish featuring crispy fried chicken pieces coated in a sweet, spicy, and tangy sauce. This recipe combines tender chicken thighs with a flavorful sauce made from soy, hoisin, and rice vinegar, garnished with spring onions and sesame seeds for an authentic taste perfect for a satisfying main course.
Ingredients
Chicken and Coating
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 eggs, beaten
- 100 g cornstarch
- 50 g all-purpose flour
- 1/2 tsp salt
- Vegetable oil, for frying
Sauce
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 4–6 dried red chilies (optional)
Garnish
- Sliced spring onions
- Sesame seeds
Instructions
- Prepare the coating and dredge chicken: In a bowl, whisk the eggs until smooth. In another bowl, combine the cornstarch, all-purpose flour, and salt. Dip the chicken pieces first into the beaten eggs, then thoroughly coat them in the flour and cornstarch mixture to ensure a crispy texture when fried.
- Fry the chicken: Heat 2–3 cm of vegetable oil in a deep frying pan or wok over medium-high heat. Carefully fry the coated chicken pieces in batches, cooking each batch for 4–5 minutes or until they turn golden and crispy. Remove and drain them on paper towels to discard excess oil.
- Sauté aromatics: In a separate pan or clean wok, add 1 tablespoon of vegetable oil and heat over medium heat. Sauté the minced garlic, grated ginger, and dried red chilies (if using) for about 30 seconds until fragrant, being careful not to burn the garlic.
- Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, and the cornstarch slurry. Pour this sauce mixture into the pan with the aromatics and simmer gently for 2–3 minutes, stirring continuously until the sauce thickens and becomes glossy.
- Toss chicken in sauce: Add the fried chicken pieces into the thickened sauce and toss well to coat each piece evenly with the flavorful glaze.
- Garnish and serve: Transfer the sauced chicken to a serving plate. Garnish with sliced spring onions and a sprinkle of sesame seeds. Serve hot, ideally alongside steamed rice and steamed broccoli for a complete meal.
Notes
- Best served with steamed rice and broccoli for a balanced meal.
- You can substitute chicken thighs with chicken breast if you prefer a leaner option.
- Adjust the heat level by increasing or omitting the dried red chilies according to your spice preference.
