general tso chicken recipe
The Best general tso chicken recipe
What I love most about this recipe is how adaptable it is. You can adjust the heat level to suit your family, and it pairs perfectly with steamed rice and a simple side of veggies for a well-rounded meal. The chicken stays tender and juicy, and the sauce clings just right—no soggy takeout vibes here. It’s also a great way to get some protein into the kids without them even realizing it. The ginger and garlic add a nice immune boost, and if you use a little less sugar, it’s still plenty flavorful without being overly indulgent. My husband always asks for seconds, and honestly, so do I. It’s one of those dishes that just makes everyone happy.
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 heat and sweetness for a crowd-pleasing meal.
🥘Ingredients
- 1.5 lbs 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
- Vegetable oil for frying (about 3 cups)
- 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
-
1
In a large bowl, combine chicken pieces with cornstarch, flour, salt, and black pepper. Toss until evenly coated. -
2
Dip each piece of chicken into the beaten eggs, allowing excess to drip off, then return to the cornstarch mixture and coat thoroughly. -
3
Heat about 2 inches of vegetable oil in a deep fryer or heavy 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. -
4
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. -
5
Whisk the cornstarch slurry, then slowly pour it into the sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens. -
6
Add the fried chicken to the skillet and toss gently to coat evenly with the sauce. Cook for an additional 1-2 minutes. -
7
Transfer the chicken to a serving platter, garnish with green onions and sesame seeds, and serve immediately with steamed 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
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How General Tso’s Chicken Works
❓ Frequently Asked Questions About General Tso’s Chicken
1. What is General Tso Chicken and where does it originate from?
General Tso 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 (General Tso), 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. Can I make General Tso Chicken without deep-frying?
Yes! While traditional recipes call for deep-frying, you can achieve a similar crispy texture by pan-frying or air-frying the chicken. For pan-frying, coat the chicken in cornstarch and cook in a small amount of oil until golden and crispy. For air-frying, lightly spray the breaded chicken with oil and air-fry at 400°F (200°C) for about 12-15 minutes, flipping halfway. The sauce will still cling well to the crispy exterior.
3. What’s the best way to thicken the General Tso sauce?
The sauce is typically thickened with a cornstarch slurry (a mix of cornstarch and water). To avoid lumps, whisk 1-2 tablespoons of cornstarch with an equal amount of cold water, then stir it into the simmering sauce. Let it cook for 1-2 minutes until thickened. If the sauce is too thin, add a bit more slurry; if too thick, thin it with a splash of water or chicken broth.
4. Can I make General Tso Chicken ahead of time?
You can prep components ahead, but for the best texture, assemble the dish just before serving. The chicken is crispiest right after frying, so if you must prep ahead, fry the chicken and store it in the fridge (un-sauced) for up to 2 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to restore crispiness, then toss with freshly made sauce. The sauce can be made 1-2 days ahead and reheated on the stove.
5. What are some good side dishes to serve with General Tso Chicken?
General Tso Chicken pairs well with steamed white or brown rice to soak up the sauce. For a balanced meal, add vegetable sides like stir-fried broccoli, sautéed bok choy, or a simple cucumber salad. Egg rolls, fried rice, or wonton soup also complement the dish. For a lighter option, serve with steamed greens or a refreshing Asian slaw.
