If you have ever wondered how to recreate a restaurant favorite at home, this General Tso’s Chicken Recipe is exactly what you need. Bursting with bold flavors and a perfectly crispy coating that soaks up a tangy, sweet, and savory sauce, this dish brings the essence of classic Chinese-American cuisine right to your kitchen. The balance of tender chicken bites coated in a luscious sauce makes this recipe an absolute crowd-pleaser that’s perfect for weeknights and special occasions alike.
Ingredients You’ll Need
This General Tso’s Chicken Recipe comes together with simple but essential ingredients that work harmoniously to deliver flavor, texture, and color. Each component plays a part, whether it’s the crunch from the cornstarch coating, the warmth from fresh ginger, or the perfect sweet-sour tang from the sauce.
- Chicken breasts, 2 lbs: Cut into bite-sized pieces for even cooking and deliciously tender bites.
- Cornstarch, 1 cup + 1 tablespoon: Creates that irresistible crispy crust and thickens the sauce beautifully.
- Eggs, 2 large, beaten: Helps the cornstarch stick to the chicken for a perfect coating.
- Vegetable oil: Used twice—first for frying the chicken and then for making the fragrant sauce base.
- Garlic, 1 tablespoon minced: Adds a savory punch and depth to the sauce.
- Ginger, 1 tablespoon minced: Brings a warm, slightly spicy aroma that complements the chicken.
- Low-sodium soy sauce, ½ cup: Delivers salty richness while keeping flavors balanced.
- Rice vinegar, ½ cup: Offers a bright, tangy lift essential to the signature flavor.
- Hoisin sauce, 1 tablespoon: Adds a hint of sweetness and complexity.
- Sugar, ½ cup: Balances the acidity with just the right amount of sweetness.
- Water, ¼ cup + for slurry: Adjusts sauce consistency and helps blend flavors.
- Green onions, chopped: Fresh garnish that adds color and a mild onion crunch.
- Sesame seeds: Toasted seeds provide a subtle nutty finish and extra texture.
How to Make General Tso’s Chicken Recipe
Step 1: Prepare the Chicken Coating
Start by tossing the chicken pieces in beaten eggs to ensure the cornstarch sticks perfectly. Then, evenly coat the chicken with cornstarch. This step is key to achieving that coveted crispy texture once fried, so take your time making sure each piece is nicely covered.
Step 2: Fry the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches to avoid overcrowding, cooking about 5 to 6 minutes per batch until each piece is golden and crispy. Once cooked, transfer them onto a paper towel-lined plate to drain excess oil. Crispy chicken is the foundation of the dish’s irresistible crunch.
Step 3: Make the Sauce
In a small saucepan, heat 1 ½ tablespoons of vegetable oil over medium heat, then sauté the minced garlic and ginger for about 30 seconds until fragrant. Next, add soy sauce, rice vinegar, hoisin sauce, sugar, and water to the pan. Bring the mixture to a gentle simmer—this blend of flavors is what brings the sauce to life.
Step 4: Thicken the Sauce
Mix 1 tablespoon of cornstarch with a little water to create a slurry, then slowly whisk it into the simmering sauce. Keep stirring until the sauce thickens to a glossy finish that will cling deliciously to your chicken.
Step 5: Toss the Chicken in Sauce
Transfer the crispy chicken pieces into a large bowl and pour the thickened sauce over them. Gently toss until each piece is fully coated. This step ensures every bite bursts with the perfect combination of crunch and saucy goodness.
Step 6: Garnish and Serve
Sprinkle chopped green onions and sesame seeds over the chicken just before serving. These garnishes not only add pops of color but also bring fresh crunch and nuttiness that elevate the dish to the next level.
How to Serve General Tso’s Chicken Recipe
Garnishes
Fresh green onions and toasted sesame seeds are the classic finishing touches that brighten up the dish visually and texturally. You can also add a few thin slices of fresh red chili or a sprinkle of crushed red pepper flakes if you like extra heat.
Side Dishes
General Tso’s Chicken pairs beautifully with steaming bowls of jasmine or basmati rice which soak up the luscious sauce perfectly. For a balanced meal, consider serving it alongside steamed broccoli, snap peas, or bok choy. These vibrant sides add a refreshing contrast to the rich, savory chicken.
Creative Ways to Present
Want to impress your guests? Serve the chicken in mini lettuce cups for a fun, handheld twist or on a bed of fluffy fried rice garnished with chopped peanuts and cilantro. You can also skewer the crispy chicken pieces and drizzle with the sauce for a stunning appetizer presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the chicken and sauce separately in airtight containers to maintain crispiness. Refrigerate for up to 3 days — this way, the chicken won’t become soggy by soaking in the sauce overnight.
Freezing
General Tso’s Chicken Recipe freezes well if you want to keep it longer. Freeze fried chicken pieces and sauce separately in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating for the best texture.
Reheating
To reheat, warm the sauce in a skillet and gently add the chicken, tossing to coat and heat through. For extra crispiness, you can pop the chicken in a 375°F oven for 5-7 minutes before combining it with the sauce.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and can add extra flavor. Just cut them into similar bite-sized pieces and follow the same steps for frying and saucing.
Is it necessary to deep fry the chicken?
While deep frying gives the best crispy coating, pan-frying in enough oil works well too. Just be sure not to overcrowd the pan and maintain medium-high heat for a crispy finish.
How spicy is General Tso’s Chicken?
This recipe is mildly tangy and sweet with just a hint of warmth from the ginger and garlic. If you want more heat, feel free to add chili flakes or fresh chilies to the sauce.
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce and ensure the cornstarch is gluten-free as well. This way, you get all the flavor without any gluten.
What’s the best way to serve leftovers?
Leftover General Tso’s Chicken is fantastic in fried rice or tossed with steamed noodles for a quick and tasty meal the next day.
Final Thoughts
Friends, I promise once you try this General Tso’s Chicken Recipe, it will quickly become one of your go-to meals for evenings when you want comfort food with a touch of flair. The crispy chicken and tangy sauce combination is irresistible, and the simple ingredients mean you can whip it up any time with little fuss. So, roll up your sleeves and treat yourself to this crowd-pleasing dish—you won’t regret it!
Print
General Tso’s Chicken Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
General Tso’s Chicken is a popular Chinese-American dish featuring crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy sauce. This recipe combines tender chicken coated in a cornstarch batter, fried to golden perfection, and tossed with a flavorful sauce made from soy sauce, rice vinegar, hoisin, garlic, and ginger. Garnished with green onions and sesame seeds, this dish is perfect served over rice or steamed vegetables for a satisfying meal.
Ingredients
Chicken and Batter
- 2 lbs chicken breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- Vegetable oil, for frying
Sauce
- 1 ½ tablespoons vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- ½ cup low-sodium soy sauce
- ½ cup rice vinegar
- 1 tablespoon hoisin sauce
- ½ cup sugar
- ¼ cup water
- 1 tablespoon cornstarch (for thickening)
- Additional 2 tablespoons water (to make slurry)
Garnish
- Green onions, chopped
- Sesame seeds
Instructions
- Prepare the Chicken: Toss the bite-sized chicken pieces into the beaten eggs, ensuring each piece is well coated. Then, dredge the chicken evenly with cornstarch, creating a light, even coating that will crisp up when fried.
- Fry the Chicken: Heat vegetable oil in a skillet or wok over medium-high heat. Fry the coated chicken pieces in batches for about 5 to 6 minutes each until they turn golden brown and crispy on the outside. Remove the chicken and drain on a paper towel-lined plate to remove excess oil.
- Make the Sauce: In a small saucepan, heat 1 ½ tablespoons of vegetable oil over medium heat. Sauté the minced garlic and ginger for about 30 seconds until fragrant but not browned. Add the soy sauce, rice vinegar, hoisin sauce, sugar, and ¼ cup water. Stir the mixture and bring it to a simmer.
- Thicken the Sauce: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons of water to create a smooth slurry. Gradually pour the slurry into the simmering sauce while stirring continuously. Continue cooking until the sauce thickens to a glossy consistency.
- Coat the Chicken: Add the fried chicken pieces to the thickened sauce and toss well to ensure that every piece is fully coated with the flavorful sauce.
- Garnish and Serve: Transfer the chicken to a serving dish, sprinkle with chopped green onions and sesame seeds for a fresh, crunchy finish. Serve hot over steamed rice or vegetables for a complete meal.
Notes
- For extra crispy chicken, double fry the chicken pieces by frying them twice, allowing them to rest for a few minutes after the first fry.
- You can adjust the sweetness or tanginess of the sauce by varying the amount of sugar and rice vinegar to suit your taste.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Garnish generously with green onions and sesame seeds to enhance both flavor and presentation.
- Leftover chicken can be stored in the refrigerator for up to 2 days and reheated in a skillet to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
