General Tso's Chicken is made of crispy pieces of chicken coated in a sweet and spicy sauce.
This popular dish has become a staple in Chinese restaurants, combining crispy fried chicken pieces coated in a tangy sauce.
But this dish is so irresistible because you can have this takeout favorite right at home by following a few simple steps.
Why I Love This Recipe
There is really something special about General Tso’s Chicken. It’s not just a meal—it’s an experience. The chicken thighs, fried with a crispy coating, give you the perfect crunch in every bite.
The General Tso's sauce, with its mix of sweet and tangy flavors, makes the dish taste even better. The combination of flavors and textures is what makes this recipe so popular with people who love Chinese food.
Do you love Chinese recipes? Try Baked Sticky Chinese Chicken Wings, Chicken Lo Mein or Pan-Friend Pork Dumplings.
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What Goes in General Tso’s Chicken
- Chicken Thighs - Chicken thighs have extra fat, which makes them juicy and flavorful while cooking. If you want something leaner, chicken breast works too.
- Cornstarch - Cornstarch gives the chicken that perfect, light crispiness when fried.
- Olive Oil - Frying the chicken in olive oil adds a mild flavor and gets it nice and crispy. You can also air fry for a healthier option.
- Fresh Ginger and Garlic - Fresh ginger adds a spicy kick, and garlic gives a deep, savory flavor. These bring an authentic taste to the dish.
- Red Pepper Flakes - A little heat from red pepper flakes goes a long way. Adjust to your spice level!
- Sesame Seeds - Sprinkling sesame seeds on top adds a nutty crunch and makes the dish look even better.
- Soy Sauce - Light soy sauce seasons the chicken with a rich, savory flavor that ties everything together.
- Rice Vinegar - Adds a touch of tanginess to balance the sweet sauce, making it taste fresh.
- Hoisin Sauce - Adds a deep, rich flavor that makes the sauce more complex and satisfying.
- Sugar - A bit of sugar thickens the sauce and gives it that sticky, glossy finish that clings perfectly to the chicken.
How to Prepare General Tso’s Chicken
- Coat the Chicken: Cover the chicken pieces completely with cornstarch to get that crispy coating.
- Fry the Chicken: Heat olive oil in a large pan on medium-high. Fry the chicken in small batches until it’s golden and crispy. Drain it on paper towels after frying.
- Mix the Ingredients: In a bowl, combine soy sauce, rice vinegar, hoisin sauce, sugar, fresh ginger, and garlic.
- Cook the Sauce: Pour the sauce into the same pan you used for frying. Let it simmer and stir until the sauce thickens a bit.
- Toss the Chicken: Add the fried chicken to the sauce, making sure every piece is fully coated. Let it cook a little longer until the chicken is fully cooked and covered in the sauce.
- Garnish: Top it off with sesame seeds and red pepper flakes for extra flavor and crunch.
Variations and Substitutions for General Tso’s Chicken
- Alternative Proteins: If you want to switch things up, you can use tofu or shrimp instead of chicken. They soak up the sauce really well and give the dish a different twist.
- Gluten-Free Option: To make this dish gluten-free, replace soy sauce with tamari and ensure all other ingredients are gluten-free.
- Vegan-Friendly Version: For a vegan option, use cauliflower instead of chicken. Coat and fry the cauliflower to get that same crispy texture.
Serving Suggestions
- Pair your General Tso's Chicken with steamed rice or Cauliflower Rice to balance the flavors and soak up the delicious sauce. It's a classic combination that never fails.
- Add a side of Stir-Fried Vegetables such as broccoli, bell peppers, and snap peas. They provide freshness and crunch that complement the dish.
- For a heartier meal, serve with Fried Rice infused with soy sauce and sesame oil. It's a satisfying accompaniment that enhances the overall dining experience.
Julia's Tip
- Soggy Coating: If the coating becomes soggy, it might be due to moisture on the chicken before frying. Pat the chicken dry with paper towels and avoid overcrowding the pan.
- Uneven Browning: Uneven browning can result from inconsistent oil temperature. Use a cooking thermometer to keep the temperature steady and fry in small batches.
- Sauce Not Thickening: If the sauce is too runny, let it simmer or add more cornstarch slurry to achieve the desired consistency.
How to Keep Fried Chicken Crispy in the Sauce
- Double Frying: After the first fry, let the chicken cool a little, then fry it again for extra crispiness before adding it to the sauce.
- Quick Toss: Toss the chicken in the sauce right before serving so it doesn’t get soggy. The sauce should be hot and ready when you add the chicken.
- Serve Right Away: Serve the dish immediately for the best mix of crispy chicken and flavorful sauce.
Achieving the Perfect Crispiness
- Use Cornstarch or Potato Starch: These are great for getting a crispy coating. Make sure the chicken pieces are evenly coated before frying for the best crunch.
- Keep the Oil at the Right Temperature: Fry the chicken at around 350°F (175°C). If the oil is too hot, the chicken will cook too quickly and won't get crispy. If it’s too cold, the chicken will soak up too much oil and get soggy.
- Drain the Oil Properly: After frying, put the chicken on a wire rack instead of paper towels. This helps the oil drip off without causing steam, that could make the chicken coating soggy.
The Secret to Fried Chicken That Stays Crispy in the Sauce!
The key to maintaining crispy fried chicken lies in the preparation and timing. Here's how to keep your chicken crispy even after adding it to the sauce:
- Double Frying: After the initial fry, allow the chicken to cool slightly. Fry again for an extra layer of crispiness before tossing it in the sauce.
- Quick Toss: Quickly toss the chicken in the sauce just before serving to avoid sogginess. The sauce should be hot and ready when you add the chicken.
- Serve Immediately: Present the dish promptly to enjoy the best combination of crispy chicken and tangy sauce.
Freezing And Storing Instructions
- To Store - Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making for delicious next-day meals.
- To Freeze - Allow the dish to cool completely before freezing. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To Reheat - Reheat the chicken in a large pan over medium-high heat, adding a splash of water or chicken stock to prevent drying. Stir occasionally until heated through.
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Recipe Card
General Tso's Chicken
Enjoy the irresistible taste of General Tso's Chicken—a crispy, sweet and spicy dish that captures the essence of Chinese takeout. Indulge in this tangy, crispy chicken delight, perfect for a flavorful meal at home.
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INGREDIENTS
For General Tso's Chicken
- 1 ½ pounds chicken thighs, trimmed and cut into 1-inch pieces
- ½ cup corn starch
- ½ cup extra light olive oil, for frying, plus more as needed
- 1 tablespoon ginger
- 1 tablespoon garlic, minced
- ¼ teaspoon red pepper flakes, or added to taste
- 1 teaspoon sesame seeds, optional for garnish
- green onions, sliced, optional
General Tso's Sauce
- ½ cup cold water, or chicken broth
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar, or more to taste
- 1 tablespoon hoisin sauce
- 2 tablespoon granulated sugar
- 1 tablespoon cornstarch
INSTRUCTIONS
- Cut chicken into 1-inch cubes. Toss chicken in batches with cornstarch, tapping off the excess. Set dredged chicken on a platter lined with kitchen towel and set aside.1 ½ pounds chicken thighs, ½ cup corn starch
- In a separate dish, combine all the ingredients for your sauce and whisk to combine.3 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 2 tablespoon granulated sugar, 1 tablespoon cornstarch, ½ cup cold water
- Preheat a non-stick skillet with oil. Cook chicken in 2 to 3 batches, sauteeing until golden on both sides and cooked through then remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Leave at least 1 tablespoon oil in the pan.½ cup extra light olive oil
- Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds or until fragrant.1 tablespoon ginger, 1 tablespoon garlic, ¼ teaspoon red pepper flakes
- Add the sauce to the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to cook off the vinegar a little. Taste the sauce and add more soy sauce or rice vinegar to taste if desired. Add the chicken and toss to coat. Serve garnished with sesame seeds and green onions if desired.1 teaspoon sesame seeds, green onions
NOTES
- Leftover Tips: Leftovers can be revitalized by adding a splash of soy sauce or vinegar to refresh the flavors before reheating. Consider turning them into a stir-fry by adding fresh ingredients like garlic, scallions, or sesame seeds.
- Homemade vs Takeout: Making orange chicken or General Tso's chicken at home allows you to control the quality and freshness of the ingredients used.
- Learning From Mistakes: If your first attempt at making these dishes doesn't turn out as expected, don't get discouraged. Practice makes perfect, and with some trial and error, you can master the flavors and techniques needed to create a delicious homemade version.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Serving: 1gCalories: 402kcalCarbohydrates: 17gProtein: 15gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 58mgSodium: 389mgPotassium: 186mgFiber: 0.3gSugar: 5gVitamin A: 133IUVitamin C: 2mgCalcium: 18mgIron: 1mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQ
How does General Tso compare to orange chicken?
While both dishes are sweet and tangy, orange chicken features a prominent citrus flavor, while General Tso's Chicken has a more balanced spice and sweetness.
Can I use an air fryer?
Yes! An air fryer is a fantastic alternative for achieving crispy chicken with less oil. Follow the same steps, adjusting the cooking time for the air fryer.
How do you pronounce General Tso?
There are a few different pronunciations, but the most common is "jen-er-al soh." However, some may say "tsao" or "jo."
Emily Vargas
One of my favorite recipes!