General Tso’s Chicken
General Tso’s Chicken is a classic takeout favorite that’s crispy, sticky, and full of flavor. The chicken pieces are lightly battered and fried until golden, then tossed in a tangy,…
Tip: save now, cook later.General Tso’s Chicken is a classic takeout favorite that’s crispy, sticky, and full of flavor. The chicken pieces are lightly battered and fried until golden, then tossed in a tangy, sweet, and slightly spicy sauce that clings to every bite. It’s a perfect mix of crunchy and saucy that keeps you reaching for more.
I love making General Tso’s at home because it’s easier than you might think, and it fills the kitchen with that amazing aroma you usually get from your favorite Chinese restaurant. I usually add a bit more spice to the sauce to suit my taste, but you can keep it mild if you prefer. Cooking it fresh means you get that perfect crunch, which often gets lost in leftovers.
My favorite way to serve General Tso’s Chicken is over steamed white rice or alongside some simple steamed broccoli. It makes a balanced meal that’s both satisfying and comforting. Plus, it’s always a hit with friends and family whenever I make it, and somehow, the leftovers disappear fastest the next day!
Key Ingredients & Substitutions
Chicken: I prefer thighs for their juiciness and flavor, but breasts work well if you want leaner meat. Just watch the cooking time so they don’t dry out.
Cornstarch: This is crucial for creating that crispy coating. You could try potato starch or arrowroot as gluten-free alternatives.
Shaoxing wine: If you don’t have this Chinese cooking wine, dry sherry or mirin are good substitutes that add depth to the marinade.
Hoisin sauce: It brings sweetness and umami. If you can’t find it, try a mix of soy sauce, peanut butter, and a tiny bit of honey for a similar effect.
Chili paste: Adds spice, but you can adjust or skip it if you prefer mild flavors. I like adding a bit more if I want heat.
How Do You Get the Chicken Extra Crispy Without It Getting Soggy?
Crispiness is key in General Tso’s Chicken. Here’s how I make sure the chicken stays crunchy, even after adding the sauce:
- Pat the chicken pieces dry before marinating. Excess moisture spoils the crispiness.
- Use two-step coating: dip in egg, then cornstarch, making sure each piece is fully coated.
- Fry in hot oil (around 350°F) in small batches to avoid temperature drops and soggy chicken.
- Drain fried chicken on paper towels briefly, but don’t let it sit too long.
- When tossing in sauce, do it quickly on high heat. The sauce will cling nicely without soaking in too much.
Following these steps helps keep the outside crunchy while the inside stays tender and juicy—just like takeout!
Equipment You’ll Need
- Deep skillet or wok – perfect for frying chicken evenly and tossing it in the sauce.
- Cooking thermometer – helps keep the oil at the right temperature for crispy chicken.
- Mixing bowls – useful for marinating chicken and preparing coating and sauce separately.
- Slotted spoon or tongs – makes it easy to flip and remove chicken from hot oil safely.
- Paper towels – essential for draining excess oil and keeping chicken crispy.
- Whisk – to quickly mix the sauce ingredients and cornstarch slurry smooth.
Flavor Variations & Add-Ins
- Swap chicken for tofu or cauliflower for a vegetarian version that still crisps up nicely.
- Add steamed broccoli or snap peas for a fresh, crunchy veggie boost.
- Use honey instead of sugar for a milder, natural sweetness in the sauce.
- Mix in chopped toasted peanuts for extra crunch and a nutty flavor.
How to Make General Tso’s Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs
- Vegetable oil, for frying
- 3 green onions, chopped (white and green parts separated)
- 2 tsp sesame seeds, for garnish
- Steamed white rice, for serving
For the Marinade:
- 1 tsp soy sauce
- 1 tsp Shaoxing wine (or dry sherry)
- 1/4 tsp salt
- 1/4 tsp white pepper
For the Sauce:
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 2 tbsp sugar
- 2 tbsp water
- 1 tbsp cornstarch (mixed with 2 tbsp water to make slurry)
- 1 tsp chili paste or dried red chili flakes (adjust to taste)
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp sesame oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and marinate the chicken, 15 minutes to fry and cook the sauce, for a total of around 30-35 minutes. It comes together fairly quickly, so it’s perfect for a tasty homemade meal without long wait times.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, salt, and white pepper. Mix well and let it sit for at least 15 minutes. This step helps infuse flavor into your chicken.
2. Prepare the Coating:
While the chicken marinates, whisk the eggs in one bowl and place the cornstarch in another. You’ll dip the chicken in these to get that crispy coating.
3. Coat the Chicken:
For each piece of chicken, dip it into the egg, then dredge thoroughly in cornstarch until evenly coated. Set aside.
4. Fry the Chicken:
Heat vegetable oil in a deep skillet or wok to about 350°F (175°C). Fry the chicken in small batches, so the oil temperature stays consistent. Cook each batch until golden brown and crispy (about 4-5 minutes). Drain fried chicken on paper towels to remove excess oil.
5. Make the Sauce:
In a small bowl, combine soy sauce, rice vinegar, hoisin sauce, sugar, water, and chili paste. Stir well until the sugar dissolves and the sauce is well mixed.
6. Cook the Aromatics:
Remove all but about 1 tablespoon of oil from the wok. Heat the sesame oil over medium heat, then add garlic, ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
7. Add the Sauce Mixture:
Pour the sauce mixture into the wok and bring it to a gentle simmer.
8. Thicken the Sauce:
Stir your cornstarch slurry until smooth, then slowly add it to the simmering sauce while stirring continuously. Keep cooking until the sauce thickens and becomes glossy.
9. Combine Chicken and Sauce:
Add the fried chicken pieces into the wok with the sauce. Toss everything together quickly, ensuring each piece is coated with delicious glaze.
10. Serve:
Serve the General Tso’s Chicken over steamed white rice. Garnish with the chopped green parts of the green onions and a sprinkle of sesame seeds for a beautiful finish.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating. Pat it dry to remove excess moisture for a crispier result.
Can I Make General Tso’s Chicken Ahead of Time?
You can prepare the sauce in advance and store it in the fridge for up to 2 days. For best texture, fry and toss the chicken in the sauce right before serving.
How Do I Store Leftovers?
Keep leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to maintain crispiness as much as possible.
Can I Substitute the Chicken with a Vegetarian Option?
Absolutely! Try using firm tofu or cauliflower florets coated and fried the same way for a tasty vegetarian version of General Tso’s chicken.
