General Tso’s Chicken Recipe

If you’ve ever wished you could bring that irresistible, sweet-and-spicy magic of your favorite takeout right into your own kitchen, look no further than General Tso’s Chicken. This dish captures everything we love about classic Chinese-American comfort food: crispy, tender pieces of chicken, all beautifully enrobed in a glossy, tangy sauce with just the right touch of heat. Whether you’re batch-cooking for the family or treating yourself to a homemade feast, it’s a recipe that hits all the right notes—bold flavor, deep satisfaction, and kitchen fun all in one.

this Recipe

Ingredients You’ll Need

Making General Tso’s Chicken at home doesn’t call for a mile-long shopping list. Each ingredient has a unique role, bringing either crunch, tang, kick, or savory depth, so it’s worth picking up every single one for the full flavor experience.

• Chicken Thighs: Boneless, skinless thighs stay extra juicy and tender, ideal for crispy frying.
• Cornstarch (for chicken): The secret to that gorgeous crunch—don’t skip this step for the ultimate texture.
• Eggs: Help bind the cornstarch for a batter that fries up golden and crisp.
• Vegetable Oil: Pick a neutral oil with a high smoke point—peanut or canola also work well for deep-frying.
• Soy Sauce: Lends a savory, umami backbone to the sauce and ties the flavors together.
• Hoisin Sauce: Adds sweet, earthy depth and rich color to the final dish.
• Rice Vinegar: Provides brightness and helps balance out the sweet and savory elements.
• Sugar: For that iconic sticky, sweet glaze you crave.
• Chicken Broth or Water: Keeps the sauce silky and brings everything together—low-sodium is best.
• Cornstarch (for sauce): Essential for thickening the sauce so it clings to every piece of chicken.
• Sesame Oil: A drizzle adds a nutty aroma and classic Chinese restaurant flavor.
• Garlic: Fresh, minced garlic wakes up the sauce with aromatic depth.
• Ginger: Brings zingy freshness that brightens the whole dish.
• Dried Red Chilies: Optional, but they give authentic, smoky heat—a little goes a long way!
• Green Onions: Chopped and sprinkled on top for a hit of color and a fresh crunch.
• Sesame Seeds: Optional but highly recommended—just a pinch gives the perfect finishing touch.

How to Make General Tso’s Chicken

Step 1: Coat the Chicken

Start by getting your chicken ready for that perfect crispy bite. In a medium bowl, toss the chicken thigh pieces with cornstarch until they’re evenly coated—this is your first step toward crunchy bliss. Then dip them into the beaten eggs, making sure each piece gets a bath for the ideal batter coating. Prepping everything before you heat the oil keeps your frying process smooth and stress-free.

Step 2: Fry the Chicken

Pour about an inch of vegetable oil into a deep skillet or wok, and heat it over medium-high until it shimmers. Fry the chicken in batches; overcrowding the pan will steam instead of crisp. Cook each batch for four to five minutes, turning as needed, until the chicken is golden and perfectly crispy. Transfer to a plate lined with paper towels so they stay crunchy (not greasy!) while you finish the rest.

Step 3: Whisk Together the Sauce

While the chicken drains, mix up the irresistible sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, chicken broth (or water), cornstarch, and sesame oil. This glossy, deeply flavored mixture is the heart of any great General Tso’s Chicken, so taste and adjust the seasoning if you like a little more tang or sweetness.

Step 4: Sauté Aromatics

Wipe out your skillet or wok, add a tablespoon of fresh oil, and set it back over medium heat. Toss in the minced garlic, grated ginger, and dried red chilies (if you like some fire). Stir for about 30 seconds, just until everything smells delicious and fragrant—not burnt. This simple step builds bold layers of flavor fast!

Step 5: Simmer the Sauce

Pour the prepared sauce mixture into the skillet with the aromatics. Let it bubble and thicken, stirring constantly, for about two minutes. The sauce should transform into a smooth, sticky glaze that smells incredible and has the perfect clingy texture for tossing the chicken.

Step 6: Finish and Toss

Now comes the magic moment: add the crispy fried chicken pieces back into the sauce. Gently toss to coat every nook and cranny—let the sauce envelope each piece. Continue to cook for another one to two minutes, so the chicken is heated through and every bite is packed with flavor. Transfer to a serving dish, sprinkle with green onions and sesame seeds, and just try to resist digging in immediately!

How to Serve General Tso’s Chicken

Garnishes

Don’t underestimate the power of a good garnish! A sprinkle of fresh chopped green onions and a pinch of sesame seeds turn your plate into a restaurant-worthy showpiece. These add pops of color, crunch, and a gentle nuttiness that complement the chicken beautifully.

Side Dishes

The natural partner for General Tso’s Chicken is perfectly steamed white or brown rice, soaking up every drop of that luscious sauce. You could also serve it with fried rice, lo mein, or a crisp stir-fried veggie medley. Even a simple bowl of steamed broccoli pairs wonderfully and offers a deliciously wholesome contrast.

Creative Ways to Present

While piling your chicken high on a big platter is classic, you can also serve individual portions in pretty rice bowls for a bistro vibe. For easy entertaining, skewer pieces onto toothpicks with cucumber or red pepper for a fun, party-ready appetizer twist on traditional General Tso’s Chicken. Or, try serving it in lettuce wraps for a light, modern option that still packs all the flavor!

Make Ahead and Storage

Storing Leftovers

Leftover General Tso’s Chicken will keep in an airtight container in the fridge for up to three days. The chicken may lose a bit of its initial crispiness, but the flavors develop and mellow even more. If you know you’ll have leftovers, store the sauce and chicken separately if you can, then combine when reheating for fresher texture.

Freezing

If you want to get ahead, freeze cooled fried chicken pieces in a single layer (to prevent sticking), then transfer to a freezer bag for up to two months. Store the sauce in a separate airtight container. When you’re ready, thaw overnight in the fridge, then reheat and toss together for an almost fresh-from-the-wok experience.

Reheating

For the best texture, reheat your chicken in a skillet or oven so it can regain some crisp—microwaving works in a pinch, but can make the coating a bit soft. Add the sauce at the end and warm through until everything is hot and glossy. A quick blast under the broiler can help recover that initial crunch if you crave it!

FAQs

Can I make General Tso’s Chicken less spicy?

Absolutely! Just leave out the dried red chilies or reduce the amount to dial back the heat. The sauce will still be flavorful and delicious, with all the sweet and savory notes you love.

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast if you prefer a leaner option. Just be careful not to overcook it, as breast meat can dry out faster than thighs during frying and reheating.

How do I make a healthier version?

Try baking or air-frying the coated chicken instead of deep frying for a lighter take that still gives a crispy result. Pair with steamed veggies and limit the sugar for an even more wholesome meal without sacrificing the flavors of General Tso’s Chicken.

What can I substitute for hoisin sauce?

If you don’t have hoisin sauce on hand, a mixture of extra soy sauce, a bit of brown sugar, and a touch of peanut butter or miso paste can approximate its sweet, savory complexity in a pinch.

Why is my chicken not staying crispy?

This usually happens if the oil wasn’t hot enough when frying, or if the coated chicken sat too long before hitting the oil. Also, be sure not to cover the fresh-fried chicken or crowd the pan, and always reintroduce it to the sauce right before serving to help preserve the crunch.

Final Thoughts

There’s something downright joyful about making your own General Tso’s Chicken from scratch—crisping, tossing, and savoring every saucy bite. Whether you’re new to homemade takeout or already a pro in the kitchen, this recipe is sure to become a favorite. Give it a go and discover just how rewarding (and fun!) it is to recreate this beloved classic at home.

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