There is nothing quite like the comforting, bold flavors of this General Tso Chicken Recipe to bring a bit of restaurant-quality magic to your own kitchen. Crispy, tender chicken pieces cloaked in a perfectly balanced, sweet and tangy sauce with a hint of heat make this dish an all-time favorite that’s irresistible for any occasion. Whether you’re craving takeout or looking to impress friends and family, this recipe promises a satisfying punch of flavor that is surprisingly simple to master.
Ingredients You’ll Need
Each ingredient in this General Tso Chicken Recipe is carefully chosen to create layers of texture and flavor, from the crispy exterior of the chicken to the vibrant sauce. They come together effortlessly, proving that amazing taste doesn’t require complicated or hard-to-find components.
- 1 ½ pounds boneless skinless chicken thighs: The juicy, tender chicken thighs provide rich flavor and stay moist during cooking.
- 1 large egg: Acts as a binder to help the coating stick evenly to every chicken bite.
- ½ cup cornstarch: Essential for creating that irresistibly crispy crust when fried.
- ¼ cup all-purpose flour: Adds extra structure to the coating, ensuring a nice crunch.
- ½ teaspoon salt: Enhances all the other flavors in the dish.
- ½ teaspoon black pepper: Brings a subtle warmth and depth to the chicken.
- ½ teaspoon garlic powder: Boosts the savory notes in every bite.
- ½ cup vegetable oil: Needed for frying to achieve the perfect golden crisp.
- 3 cloves garlic, minced: Adds fragrant punch to the sauce.
- 1 tablespoon fresh ginger, minced: Brings bright, zesty undertones to balance the sweetness.
- ½ teaspoon crushed red pepper flakes: Gives the signature gentle heat without overpowering.
- ¼ cup low-sodium soy sauce: Delivers umami richness and saltiness to the sauce.
- 2 tablespoons hoisin sauce: Provides sweetness and depth to the glaze.
- 3 tablespoons rice vinegar: Adds a sharp tang that keeps the sauce lively.
- 3 tablespoons sugar: Sweetens the sauce and helps it caramelize nicely.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the sauce to a beautiful glaze.
- ½ cup chicken broth: Builds a savory foundation for the sauce.
- 2 teaspoons sesame oil: Adds a nutty finish and aromatic lift.
- Sliced green onions for garnish: Freshens the dish with color and a mild onion bite.
- Sesame seeds for garnish: Offer a subtle crunch and visual appeal.
How to Make General Tso Chicken Recipe
Step 1: Prepare the Chicken Coating
Start by whisking together the egg, cornstarch, flour, salt, black pepper, and garlic powder in a large bowl until you get a smooth, thick batter. This mixture will coat the chicken and give it that gorgeous crispy texture we all love. Toss the bite-sized chicken thighs in this batter, making sure each piece is well covered.
Step 2: Fry the Chicken
Heat the vegetable oil in a deep skillet or wok over medium-high heat. Once the oil is hot, carefully fry the chicken in batches, avoiding overcrowding, so that each piece crisps up perfectly golden. This frying step is key to getting that signature crunch. After frying, drain the chicken pieces on paper towels to remove any excess oil.
Step 3: Make the Sauce
Remove most of the oil from the pan, leaving about a tablespoon for sautéing the aromatics. Add the minced garlic, fresh ginger, and crushed red pepper flakes, then sauté briefly until you can smell their wonderful fragrances. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, chicken broth, and sesame oil. Pour this mixture into the pan and bring it to a gentle simmer.
Step 4: Thicken the Sauce
Slowly stir in the cornstarch slurry, and keep cooking until the sauce thickens to a luscious glaze that will cling to every piece of chicken. This step transforms the sauce into the sticky, flavorful coating that defines this dish.
Step 5: Combine Chicken and Sauce
Return all of your crispy fried chicken back into the sauce. Toss everything together carefully to make sure every piece is coated evenly with that mouthwatering sauce. Now your General Tso Chicken Recipe is truly ready!
How to Serve General Tso Chicken Recipe
Garnishes
Sprinkle sliced green onions and toasted sesame seeds on top just before serving. These simple garnishes add a lovely fresh crunch and a touch of nutty elegance that beautifully complement the sticky sauce and crispy chicken.
Side Dishes
Serve your General Tso Chicken alongside fluffy steamed jasmine rice or fragrant fried rice to soak up all that incredible sauce. Steamed broccoli, snap peas, or sautéed bok choy are excellent vegetable sides that bring color, crunch, and balance to the plate.
Creative Ways to Present
If you want to share this dish at a gathering, try serving the General Tso Chicken over crispy noodle nests or wrapped in lettuce cups for a fun twist. You can also turn it into a delicious sandwich by piling the chicken onto soft buns with fresh slaw for an Asian-inspired slider treat.
Make Ahead and Storage
Storing Leftovers
Leftover General Tso Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together to preserve flavor and texture.
Freezing
You can freeze the cooked chicken and sauce separately in freezer-safe containers or bags for up to 2 months. This way, you can enjoy this dish anytime with minimal effort. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chicken and sauce gently in a skillet over medium heat, stirring frequently to prevent sticking and ensure even heating. Avoid microwaving if possible to keep the chicken crispy and avoid sogginess.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs stay juicier and more flavorful, chicken breast can work if you prefer leaner meat. Just be careful not to overcook it to avoid dryness.
Is there a healthier way to cook this General Tso Chicken Recipe?
Yes! Instead of deep-frying, you can air-fry or bake the coated chicken pieces for a lighter version. They will still crisp up nicely and taste fantastic with the classic sauce.
How spicy is this General Tso Chicken?
This recipe has a gentle, balanced heat from crushed red pepper flakes. You can easily adjust the spice level by adding more or less to suit your taste.
Can I make the sauce ahead of time?
Definitely! Preparing the sauce in advance can save time. Store it in the fridge and reheat gently when you’re ready to toss in the freshly cooked chicken.
What can I substitute for hoisin sauce if I don’t have any?
You can use a mixture of soy sauce and a little honey or molasses for sweetness and depth if you don’t have hoisin on hand. It won’t be exactly the same but will still create a delicious sauce.
Final Thoughts
This General Tso Chicken Recipe is a true crowd-pleaser that blends crispy, tender chicken with a luscious sauce that’s both sweet and mildly spicy. It’s fun to make and even more fun to eat, perfect for cozy weeknights or special occasions. Don’t wait to dive in and make this comforting classic your own — your taste buds will thank you!
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General Tso Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
General Tso Chicken is a beloved Chinese-American dish featuring crispy fried chicken pieces tossed in a sweet, tangy, and mildly spicy sauce. This recipe uses boneless skinless chicken thighs coated in a seasoned batter, fried to golden perfection, then coated in a flavorful sauce made with soy, hoisin, rice vinegar, and a touch of heat from red pepper flakes. Garnished with green onions and sesame seeds, this dish delivers restaurant-quality flavor in your own kitchen.
Ingredients
Chicken and Coating
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large egg
- ½ cup cornstarch
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup vegetable oil, for frying
Sauce and Garnish
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- ½ teaspoon crushed red pepper flakes
- ¼ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 3 tablespoons rice vinegar
- 3 tablespoons sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- ½ cup chicken broth
- 2 teaspoons sesame oil
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Chicken Batter: In a large bowl, whisk together the egg, cornstarch, all-purpose flour, salt, black pepper, and garlic powder until smooth. Add the bite-sized chicken pieces to this mixture and toss well to coat each piece evenly.
- Fry the Chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the coated chicken pieces in batches, making sure not to overcrowd the pan, until they turn golden brown and crispy, about 4-5 minutes per batch. Use a slotted spoon to remove the chicken and drain them on paper towels.
- Sauté Aromatics: Carefully pour out excess oil from the pan, leaving about 1 tablespoon. Add minced garlic, ginger, and crushed red pepper flakes to the pan and sauté for about 30 seconds to 1 minute until fragrant.
- Make the Sauce: In a separate bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, chicken broth, and sesame oil. Pour this mixture into the pan with aromatics and bring to a simmer over medium heat.
- Thicken the Sauce: Stir in the cornstarch slurry gradually and cook the sauce while stirring continuously until it thickens to a glossy consistency, about 2-3 minutes.
- Combine Chicken and Sauce: Return the fried chicken pieces to the pan and toss thoroughly to coat each piece evenly with the thickened sauce.
- Garnish and Serve: Transfer the sauced chicken to a serving dish and garnish with sliced green onions and sesame seeds before serving hot.
Notes
- For a lighter version, consider air-frying or baking the chicken instead of deep-frying.
- Adjust the amount of crushed red pepper flakes to suit your preferred heat level.
- Use low-sodium soy sauce to control the sodium content of the dish.
- Chicken thighs provide extra juiciness; you can substitute with chicken breast if preferred.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
