general tso’s chicken recipe
The Best general tso’s chicken recipe
General Tso’s chicken is one of those recipes that just works every single time. It’s crispy, sweet, tangy, and just spicy enough to keep things interesting without overwhelming the kids. I first made it years ago when my oldest was going through a picky phase, and somehow, this dish became the one thing everyone at the table would actually eat without complaint. Now, it’s a regular in our meal rotation—whether it’s a busy weeknight when I need something fast or a weekend when I want to treat the family to takeout-style flavors at home.
What I love most about this recipe is how balanced it is. The chicken is baked instead of deep-fried, so it’s lighter but still gets that perfect crunch. The sauce has just enough sweetness from the honey and a little heat from the chili flakes, which I can adjust depending on who’s eating. Plus, it’s packed with protein and comes together in under 30 minutes, which is a lifesaver when you’ve got homework, soccer practice, and a million other things to juggle. My kids love helping with the breading, and even my husband, who usually claims he doesn’t like “fancy” food, always asks for seconds. It’s one of those meals that feels special but is actually pretty simple, and that’s a win in my book.
General Tso’s Chicken
A classic Chinese-American dish featuring crispy fried chicken tossed in a sweet, tangy, and slightly spicy sauce. This version is easier to make at home while keeping the bold flavors of the original.
🥘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 tsp baking powder
- 1/2 tsp salt
- 1/2 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 grated ginger
- 3 cloves garlic, minced
- 1 tsp sesame oil
- 1/2 cup chicken broth
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- 2 green onions, sliced
- 1 tsp sesame seeds
- Steamed white rice (for serving)
👨🍳Directions
-
1 In a large bowl, combine cornstarch, flour, baking powder, salt, and black pepper. Whisk in the beaten eggs until a thick batter forms. Add the chicken pieces and toss to coat evenly.
-
2 Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Working in batches, fry the chicken for 4-5 minutes until golden brown and crispy. Drain on paper towels and set aside.
-
3 In a large skillet or wok, combine soy sauce, rice vinegar, hoisin sauce, honey, brown sugar, sriracha, ginger, garlic, sesame oil, and chicken broth. Bring to a simmer over medium heat.
-
4 Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Remove from heat.
-
5 Add the fried chicken to the skillet and toss gently to coat evenly with the sauce. Garnish with green onions and sesame seeds.
-
6 Serve hot 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
- Measuring cups and spoons
📊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—crispy, sweet, and tangy with just enough heat to keep things interesting. It’s easy to make in big batches, so it’s perfect for family dinners, potlucks, or even a weeknight meal when you want something that feels special without the fuss. Plus, everyone loves it, from kids to grandparents, which makes it a reliable go-to for any occasion.
❓ Frequently Asked Questions About General Tso’s Chicken
1. What is General Tso’s Chicken and how did it get its name?
General Tso’s Chicken is a sweet, spicy, and tangy deep-fried chicken dish that originated in Chinese-American cuisine. It was named after Zuo Zongtang (also known as General Tso), a Qing dynasty military leader, though the dish has no direct connection to him. The recipe was created in the 1950s by Taiwanese chef Peng Chang-kuei and later adapted in the U.S. to suit local tastes with a sweeter, crispier profile.
2. What makes General Tso’s Chicken different from other Chinese chicken dishes?
Unlike traditional Chinese dishes like Kung Pao Chicken (which is spicy, nutty, and less sweet) or Sweet and Sour Chicken (which has a fruity tang), General Tso’s Chicken stands out for its sticky, glossy sauce that balances sweetness, heat, and umami. It’s also typically deep-fried for extra crispiness, whereas many Chinese chicken dishes are stir-fried or steamed.
3. Can I make General Tso’s Chicken less spicy or adjust the sweetness?
Yes! The heat level can be controlled by reducing or omitting the dried red chilies or chili flakes in the sauce. For less sweetness, cut back on the sugar or honey in the recipe. Some versions use rice vinegar or soy sauce to balance the flavors, so you can tweak those ratios to suit your taste. Adding a splash of orange juice or pineapple juice can also mellow the spice while keeping it flavorful.
4. Is it possible to make General Tso’s Chicken healthier or with a lighter cooking method?
Absolutely! For a healthier version, try these adjustments: – Bake or air-fry the chicken instead of deep-frying—toss chicken pieces in cornstarch and a little oil, then bake at 400°F (200°C) until crispy. – Use less sugar in the sauce or substitute with a sugar-free alternative like erythritol. – Add more veggies like bell peppers, broccoli, or snap peas to the stir-fry for extra nutrients. – Opt for skinless chicken breast instead of thighs to reduce fat, though thighs will stay juicier.
5. How do I store and reheat leftovers without losing the crispiness?
To store leftovers, let the chicken cool completely, then refrigerate in an airtight container for up to 3–4 days. To reheat: – Oven or toaster oven: Spread the chicken on a baking sheet and reheat at 375°F (190°C) for 10–15 minutes to restore crispiness. – Air fryer: Reheat at 350°F (175°C) for 3–5 minutes, shaking halfway. – Stovetop: Warm in a skillet over medium heat with a splash of water or broth to prevent drying. Avoid microwaving, as it can make the chicken soggy. If the sauce thickens too much, thin it with a little water or soy sauce before reheating.
