General Tso’s Chicken is a popular Chinese-American dish featuring crispy fried chicken coated in a sweet, savory, and slightly spicy sauce. Known for its rich flavor and glossy appearance, this dish is a takeout favorite that you can easily recreate at home. Serve it with steamed rice and vegetables for a satisfying meal.
Why You’ll Love This Recipe
- Crispy and flavorful chicken coated in a thick, tangy sauce
- A homemade version that tastes just like restaurant takeout
- Simple ingredients with easy-to-follow steps
- Customizable spice level to suit your preference
- Perfect for meal prep and reheating
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs or breasts
- Cornstarch
- Egg
- All-purpose flour
- Soy sauce
- Rice vinegar
- Hoisin sauce
- Brown sugar
- Garlic
- Ginger
- Sesame oil
- Dried red chilies or red pepper flakes
- Chicken broth
- Green onions
- Cooking oil for frying
Directions
- Prepare the chicken: Cut the chicken into bite-sized pieces. In a bowl, mix cornstarch and flour. In another bowl, whisk the egg.
- Coat the chicken: Dip the chicken pieces in the egg, then dredge them in the flour mixture until fully coated.
- Fry the chicken: Heat oil in a pan to 350°F and fry the chicken in batches until golden brown and crispy. Drain on paper towels.
- Make the sauce: In a separate pan, heat sesame oil and sauté garlic and ginger until fragrant. Add soy sauce, rice vinegar, hoisin sauce, brown sugar, chicken broth, and dried red chilies. Simmer until slightly thickened.
- Combine everything: Toss the fried chicken into the sauce, stirring to coat evenly. Cook for a few minutes until the sauce clings to the chicken.
- Garnish and serve: Sprinkle with chopped green onions and serve hot with steamed rice or noodles.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Spicier Version: Add extra dried chilies or a spoonful of sriracha.
- Healthier Option: Bake or air-fry the chicken instead of deep frying.
- Vegetarian Alternative: Use tofu or cauliflower instead of chicken.
- Sweeter Sauce: Increase brown sugar or add a touch of honey.
- Gluten-Free: Use tamari instead of soy sauce and a gluten-free flour blend.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in a skillet over medium heat, adding a splash of water if needed. Alternatively, microwave in short bursts, stirring in between.
FAQs
What is the difference between General Tso’s Chicken and Orange Chicken?
General Tso’s Chicken has a savory, spicy sauce, while Orange Chicken is sweeter with a citrusy flavor.
Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier and more flavorful.
How do I make the dish spicier?
Add more dried red chilies, sriracha, or chili paste.
Can I make this dish ahead of time?
Yes, but store the chicken and sauce separately to maintain crispiness.
What type of oil is best for frying?
Use a neutral oil like vegetable, canola, or peanut oil.
Can I bake the chicken instead of frying?
Yes, bake at 400°F for about 20 minutes, flipping halfway through.
What can I serve with General Tso’s Chicken?
Steamed rice, fried rice, stir-fried vegetables, or noodles pair well.
How do I thicken the sauce?
Simmer longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with water).
Can I add vegetables to this dish?
Yes, bell peppers, broccoli, or snap peas make great additions.
Does this recipe work in an air fryer?
Yes, air-fry the coated chicken at 375°F for 12-15 minutes, shaking halfway through.
Conclusion
General Tso’s Chicken is a delicious and easy-to-make dish that brings restaurant-quality flavors to your home kitchen. With its crispy texture, bold sauce, and customizable spice level, it’s a perfect meal for any occasion. Try this homemade version for a satisfying alternative to takeout.
PrintGeneral Tso’s Chicken Recipe
General Tso’s Chicken is a crispy, sweet, and spicy Chinese-American dish featuring battered and fried chicken coated in a bold, flavorful sauce. It’s a takeout favorite that’s easy to make at home!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-Fry, Deep-Fry
- Cuisine: Chinese-American
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs, beaten
- ¼ cup water
- Vegetable oil, for frying
For the Sauce:
- ½ cup chicken broth
- ¼ cup soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon red pepper flakes (adjust for spice level)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish:
- 2 green onions, chopped
- 1 teaspoon sesame seeds
- 6–8 dried red chilies (optional, for extra heat)
Instructions
- Prepare the Chicken: In a bowl, mix cornstarch, flour, salt, and pepper. In a separate bowl, whisk eggs with water.
- Dip chicken pieces into the egg mixture, then coat them in the flour mixture.
- Heat about 1 inch of vegetable oil in a pan over medium-high heat. Fry chicken in batches until golden brown and crispy (about 4-5 minutes per batch). Drain on a paper towel.
- Make the Sauce: In a saucepan, combine chicken broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, honey, sesame oil, garlic, ginger, and red pepper flakes. Bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens (about 2 minutes).
- Toss the fried chicken in the sauce until fully coated.
- Garnish with green onions, sesame seeds, and dried red chilies (if using). Serve hot with steamed rice or vegetables.
Notes
- For extra crispiness, double-fry the chicken by frying once at 325°F and again at 375°F.
- Adjust spice level by adding more or less red pepper flakes.
- Serve with steamed broccoli or bell peppers for added texture.