general tso’s chicken recipe
The Best general tso’s chicken recipe
I’ve been making General Tso’s chicken for years, and it’s one of those recipes that never gets old in our house. My kids ask for it at least once a week, and honestly, I don’t blame them—it’s that good. The crispy, tender chicken coated in that sweet and tangy sauce hits all the right notes, and it’s one of those dishes that feels special without being complicated. Whether it’s a busy weeknight or a casual weekend dinner, this recipe always delivers, and it’s become a staple in our meal rotation.
What I love most about this version is how balanced it is. The chicken is baked instead of deep-fried, which cuts down on the oil without sacrificing that satisfying crunch. The sauce is made with real ingredients—ginger, garlic, soy sauce, and a touch of honey—which means no weird additives or preservatives. Plus, it’s packed with protein and pairs perfectly with steamed veggies or rice, making it a well-rounded meal. My family doesn’t even realize they’re eating something that’s actually good for them, and that’s a win in my book.
This dish is also incredibly versatile. It’s fancy enough for guests but easy enough for a quick family dinner. Leftovers reheat well, and the flavors even deepen after a day in the fridge. If you’re looking for a recipe that’s crowd-pleasing, simple, and just a little bit healthier than takeout, this is the one. I’ve tweaked it over the years to get it just right, and now I can’t imagine not having it in my recipe arsenal.
General Tso’s Chicken
A classic Chinese-American dish featuring crispy fried chicken tossed in a sweet, tangy, and slightly spicy sauce. This version balances bold flavors with a satisfying crunch, perfect for a weeknight dinner or takeout-style meal at home.
🥘Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 3 cups vegetable oil (for frying)
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp sriracha or chili garlic sauce (adjust to taste)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp sesame oil
- 1/2 cup chicken broth
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- 2 green onions, thinly sliced
- 1 tsp toasted sesame seeds
- Steamed white rice (for serving)
👨🍳Directions
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1 In a large bowl, combine chicken pieces with cornstarch, flour, salt, and black pepper. Toss until evenly coated. Dip each piece into the beaten eggs, allowing excess to drip off.
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2 Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry chicken in batches for 4-5 minutes per batch, or until golden brown and crispy. Drain on paper towels and set aside.
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3 In a large skillet or wok, combine soy sauce, rice vinegar, hoisin sauce, honey, brown sugar, sriracha, garlic, ginger, sesame oil, and chicken broth. Bring to a simmer over medium heat.
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4 Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens to a glossy consistency.
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5 Add the fried chicken to the skillet and toss gently to coat evenly with the sauce. Cook for an additional 1-2 minutes to ensure the chicken is heated through.
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6 Transfer the chicken to a serving platter, garnish with sliced green onions and sesame seeds, and serve immediately with steamed white rice.
🔧Equipment
- Large mixing bowl
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
- Paper towels
- Large skillet or wok
- Whisk
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How General Tso’s Chicken Works
General Tso’s chicken is one of those recipes that just works every time, no matter the occasion. It’s quick enough for a weeknight dinner but still feels special enough for family gatherings, with that perfect balance of sweet, spicy, and crispy that everyone loves. I always keep this one in my back pocket because it’s a crowd-pleaser that never disappoints—simple, flavorful, and always a hit with both kids and adults.
❓ Frequently Asked Questions About General Tso’s Chicken
1. What is General Tso’s Chicken and where did it originate?
General Tso’s Chicken is a sweet, spicy, and tangy deep-fried chicken dish that’s a staple in American Chinese cuisine. Despite its popularity in the U.S., it was actually invented in Taiwan in the 1950s by Chef Peng Chang-kuei, who named it after Zuo Zongtang (Tso Tsung-t’ang), a Qing dynasty military leader. The American version is sweeter and crispier than the original Taiwanese recipe, which was less sweet and more savory.
2. What are the key ingredients in General Tso’s Chicken?
The main ingredients include: – Chicken: Typically boneless thighs or breasts, cut into bite-sized pieces. – Sauce: A mix of soy sauce, rice vinegar, hoisin sauce, sugar (or honey), garlic, ginger, and dried red chilies (or chili paste) for heat. – Batter: Cornstarch and sometimes egg for a crispy coating. – Garnish: Green onions and sesame seeds for freshness and crunch. Optional additions include Shaoxing wine, chicken broth, or a splash of orange juice for extra depth.
3. How do I make the chicken extra crispy?
For maximum crispiness: – Double-fry the chicken: Fry once at a lower temperature (around 325°F/160°C) to cook through, then increase the heat (375°F/190°C) for a second fry to crisp the exterior. – Use cornstarch: A cornstarch-heavy batter (or even a dry cornstarch coating) creates a lighter, crunchier texture than flour. – Drain well: Place fried chicken on a wire rack (not paper towels) to prevent sogginess from steam. – Serve immediately: Crispiness fades quickly, so toss the chicken in sauce right before serving.
4. Can I make General Tso’s Chicken healthier?
Yes! Try these swaps: – Bake instead of fry: Toss chicken pieces in a little oil and bake at 400°F (200°C) until crispy (about 20–25 minutes), flipping halfway. – Use less sugar: Reduce the sugar in the sauce or substitute with a sugar-free alternative like erythritol. – Air-fry: Coat chicken in cornstarch and air-fry at 400°F (200°C) for 12–15 minutes, shaking halfway. – Add veggies: Bulk up the dish with broccoli, bell peppers, or snap peas for fiber and nutrients. – Lighten the sauce: Use low-sodium soy sauce and reduce the amount of hoisin or honey.
5. Why does my sauce turn out too thin or too thick?
Too thin? – Not enough cornstarch: The sauce relies on a cornstarch slurry (1–2 tbsp cornstarch + 2 tbsp water) to thicken. Add it gradually while stirring. – Too much liquid: Reduce the sauce by simmering longer or add an extra teaspoon of cornstarch mixed with water. – Added sauce too early: If you toss the chicken in the sauce before frying, the moisture from the chicken can thin it out. Always coat the chicken after frying.
Too thick? – Over-reduced: If the sauce simmers too long, it can become gluey. Remove from heat as soon as it coats the back of a spoon. – Too much cornstarch: Start with 1 tbsp cornstarch slurry and adjust as needed. – Not enough liquid: Thin with a splash of water, chicken broth, or rice vinegar.
