General Tso’s Chicken is a beloved Chinese-American dish known for its crispy fried chicken coated in a flavorful, sticky sauce that balances sweet, spicy, and savory elements.
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It's the kind of takeout classic that has made its way into many homes, but the good news is that you can easily recreate this restaurant favorite at home. Not only is it satisfying and delicious, but it’s also surprisingly easy to make!
In this recipe, we’ll show you how to achieve perfectly crispy chicken, and a sauce that will coat each piece with the perfect blend of flavors. We’ll also provide some variations and tips to make the recipe your own, as well as answer frequently asked questions to help ensure your homemade General Tso’s Chicken is as good (or better!) than takeout.
Ingredients You’ll Need
For the chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 eggs, beaten
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Vegetable oil, for frying
- Salt and pepper, to taste
For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon cornstarch, dissolved in 2 tablespoons of water
- 1 tablespoon sesame oil
- 2 teaspoons chili paste or sriracha (adjust for spice preference)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup chicken broth
- Green onions, chopped for garnish
- Sesame seeds, for garnish (optional)
Instructions
1. Prepare the Chicken
Start by seasoning the bite-sized chicken pieces with salt and pepper. In a medium bowl, mix the cornstarch and flour. Beat the eggs in a separate bowl.
Dip each piece of chicken in the beaten eggs, then dredge them in the cornstarch-flour mixture, making sure each piece is well coated. This will give you that crispy texture you’re looking for.
2. Fry the Chicken
In a large skillet or deep frying pan, heat about 1/2 inch of vegetable oil over medium-high heat. When the oil is hot (you can test it by dropping a small piece of batter into the oil to see if it sizzles), carefully add the coated chicken pieces in batches. Fry for about 4-5 minutes per side or until golden brown and crispy. Remove the fried chicken and let it drain on a paper towel-lined plate.
3. Make the Sauce
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, and chicken broth. Set aside.
In a separate skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Pour the soy sauce mixture into the pan and stir to combine. Bring the sauce to a simmer.
Once the sauce begins to simmer, add the cornstarch-water slurry, stirring until the sauce thickens to a glossy consistency, about 2-3 minutes. Add the chili paste or sriracha, adjusting the spice level to your preference.
4. Combine the Chicken and Sauce
Once the sauce has thickened, add the fried chicken pieces to the skillet, tossing them in the sauce until each piece is well-coated. Continue to cook for another 1-2 minutes, allowing the chicken to soak up the sauce.
5. Serve
Remove from heat and serve immediately. Garnish with chopped green onions and sesame seeds for added flavor and texture. Serve the General Tso’s Chicken over steamed rice or with a side of stir-fried vegetables for a complete meal.
Tips for the Best General Tso’s Chicken
Use Dark Meat for Juicy Chicken: Chicken thighs tend to stay juicier than breasts when fried, making them a great choice for this dish. If you prefer chicken breast, make sure not to overcook the pieces to keep them tender.
Double Fry for Extra Crispiness: For an even crunchier coating, you can fry the chicken twice. After the first fry, let the chicken rest for a few minutes, then fry them again for an additional 1-2 minutes until golden brown.
Adjust the Spice Level: General Tso’s Chicken is known for having a bit of heat, but you can easily adjust the spice to your taste. Add more chili paste or sriracha if you like it spicy, or reduce the amount for a milder version.
Don’t Skip the Cornstarch: Cornstarch is key to getting that crispy, light coating on the chicken. If you only use flour, the coating may turn out too heavy and won’t crisp up as well.
Thicken the Sauce Correctly: The cornstarch slurry (cornstarch mixed with water) is essential for thickening the sauce and giving it that glossy, sticky finish. If the sauce isn’t thickening as much as you’d like, you can add a bit more cornstarch slurry.
FAQs About General Tso’s Chicken
1. Who was General Tso?
General Tso’s Chicken is named after General Tso Tsung-tang, a 19th-century Chinese military leader. However, the dish itself has no direct connection to him or traditional Chinese cuisine. It was popularized in the U.S. by Chinese chefs in the 1970s and became a staple in Chinese-American restaurants.
2. Can I make General Tso’s Chicken without frying?
Yes! If you’re looking for a lighter version, you can bake or air fry the chicken. For baking, preheat your oven to 400°F (200°C) and bake the chicken on a greased baking sheet for about 20-25 minutes, flipping halfway through. You won’t get the same crispy texture as frying, but it will still be delicious.
3. What can I substitute for hoisin sauce?
If you don’t have hoisin sauce, you can substitute it with a combination of soy sauce and a bit of honey or sugar to replicate the sweetness and savory flavors of hoisin. Adding a dash of rice vinegar can also help achieve that tangy flavor.
4. How do I store and reheat leftovers?
Store any leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, the best method is to use the oven at 350°F (175°C) for about 10-15 minutes, which helps retain some crispiness. You can also reheat it in a skillet on the stove. Microwaving is convenient but may make the chicken soggy.
5. Can I make this dish gluten-free?
Yes! To make General Tso’s Chicken gluten-free, use gluten-free soy sauce (or tamari) and gluten-free hoisin sauce. Ensure the cornstarch and other ingredients you use are also gluten-free.
6. Can I use a different protein?
While chicken is the traditional choice for this dish, you can easily substitute it with other proteins like shrimp, pork, or tofu for a vegetarian option. Simply adjust the cooking times for each protein.
7. Is General Tso’s Chicken spicy?
It typically has a mild to moderate heat level, thanks to the chili paste or sriracha. If you prefer it spicier, you can add more heat by increasing the amount of chili paste or adding red pepper flakes. If you don’t like spice, you can reduce or omit the chili paste entirely.
8. Can I make the sauce ahead of time?
Yes! You can prepare the sauce in advance and store it in the refrigerator for up to 3 days. When ready to use, just reheat the sauce in a skillet and proceed with adding the fried chicken.
9. What sides go well with General Tso’s Chicken?
This dish is often served with steamed white rice, which helps soak up the flavorful sauce. You can also pair it with fried rice, lo mein, or stir-fried vegetables like broccoli, snow peas, or bok choy.
10. Can I use pre-cooked chicken?
While fresh-fried chicken will give you the best results, you can use pre-cooked chicken in a pinch. However, it’s important to note that pre-cooked chicken won’t be as crispy. You can toss it in the sauce and warm it through before serving.
Conclusion
General Tso’s Chicken is the perfect blend of crispy, sweet, savory, and spicy, making it a favorite for many. While it’s often ordered as takeout, this dish is simple enough to make at home, giving you full control over the ingredients and flavors. With the right technique, you can enjoy perfectly crispy chicken coated in a glossy, flavorful sauce that rivals any restaurant version. Whether you’re making it for a quick weeknight meal or to impress guests, General Tso’s Chicken is sure to become a staple in your recipe rotation. Enjoy!
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