Get ready to fall in love with General Tso’s Chicken, the ultimate takeout favorite you can make right at home! This dish delivers everything you crave: golden, crispy chicken tossed in an irresistibly sticky, sweet, and mildly spicy sauce. With its perfectly balanced flavor and eye-catching glossy finish, General Tso’s Chicken brings excitement and comfort to your dinner table. Whether you’re mastering Chinese-American classics for the first time or already a home-cooking hero, this recipe will become an absolute staple in your kitchen.
Ingredients You’ll Need
One of the best things about General Tso’s Chicken is that the ingredients are straightforward, yet every single one adds its own magic to the final dish. Each component has a specific role—some contribute crunch, others bring boldness, and, of course, a few create that signature sweet-and-savory bite.
- Chicken thighs: Juicy, tender, and flavorful, these are perfect for frying and hold up beautifully to the sauce.
- Cornstarch: The secret weapon for crispy coating, ensuring each bite of chicken stays light and crunchy.
- Eggs: Help the cornstarch stick to the chicken, creating that signature battered texture.
- Vegetable oil: A neutral oil that’s great for getting chicken crispy without overpowering the flavors.
- Garlic: Adds aromatic depth to the sauce—don’t skip it!
- Ginger: Fresh brightness that cuts through the sweetness for a well-rounded flavor.
- Red pepper flakes (optional): Just a pinch for a subtle kick that won’t overpower the dish.
- Soy sauce: Delivers all that irresistible umami and a dose of salty richness.
- Rice vinegar: The tangy note that brings brightness and lifts the sauce.
- Hoisin sauce: Provides that signature sweet, slightly smoky depth that makes the sauce so addictive.
- Sugar: Creates the glossy, sticky-sweet finish we all know and love in General Tso’s Chicken.
- Water: Helps balance and loosen the sauce so it coats every piece of chicken evenly.
- Cornstarch slurry: Thickens the sauce to that perfect clingy consistency—no runny sauce here!
- Sliced green onions and sesame seeds: Essential for a burst of freshness and crunch right at the end.
How to Make General Tso’s Chicken
Step 1: Prep the Chicken
Let’s start by giving the chicken its irresistible, restaurant-worthy crunch. Toss your bite-sized pieces of chicken thighs generously in cornstarch. This dry coating is what makes every bite extra crispy. Next, dunk each piece into the beaten eggs, ensuring they get a nice, even layer. Set them aside while you heat up your oil—these little magic nuggets are about to shine!
Step 2: Fry to Golden Perfection
Pour vegetable oil into a large skillet or wok and bring it up to medium-high heat. Fry the coated chicken pieces in batches—don’t crowd the pan! Each batch should take about 4 to 5 minutes until the chicken is golden brown and deliciously crispy. Set them on paper towels to drain while you cook the rest. The anticipation is REAL as you see these beauties pile up!
Step 3: Sauté the Aromatics
Wipe out the skillet or use a clean saucepan, then add a splash of oil. Quickly sauté minced garlic and ginger, plus red pepper flakes if you like a bit of heat. Just thirty seconds is all it takes for your kitchen to fill with that mouthwatering aroma—trust me, no one will be able to stay away from the stove!
Step 4: Make the Sauce
Now comes the iconic sauce that makes General Tso’s Chicken truly special. Stir in soy sauce, rice vinegar, hoisin sauce, sugar, and water, mixing well. Let everything come to a gentle simmer, then add that cornstarch slurry. You’ll see the sauce thicken and turn glossy within a minute—just the way it should be to coat your chicken perfectly.
Step 5: Bring It All Together
Add your perfectly crisped chicken back to the pan and toss to coat every piece in the luscious sauce. Let it all cook together for a couple of minutes so the chicken absorbs all that flavor and turns gloriously sticky and shiny. The hard part is resisting the urge to sneak a bite before you serve!
How to Serve General Tso’s Chicken
Garnishes
The finishing touches matter! Sprinkle sliced green onions and a generous shower of sesame seeds over your General Tso’s Chicken right before serving. These garnishes add color, fresh crunch, and subtle nuttiness that makes the whole dish pop visually and flavor-wise.
Side Dishes
Nothing beats the classic combo of steamed white rice and tender-crisp broccoli with General Tso’s Chicken. The rice soaks up all that gorgeous sauce, while the broccoli adds freshness and a bit of bite, making each plate a hearty, satisfying meal.
Creative Ways to Present
If you’re in a playful mood, try serving your General Tso’s Chicken in lettuce cups for fun handheld bites, or spoon it over a bed of fried rice for an extra-indulgent spin. For a party, use toothpicks and offer the chicken as irresistible cocktail bites—watch it disappear in minutes!
Make Ahead and Storage
Storing Leftovers
If you have any General Tso’s Chicken left over (which honestly is rare!), let it cool completely before packing it into an airtight container. Store it in the refrigerator for up to 3 days—just remember, the chicken won’t stay quite as crisp, but the flavors develop and deepen beautifully overnight.
Freezing
Yes, you can freeze General Tso’s Chicken! Lay pieces in a single layer on a baking sheet to freeze individually first, then transfer to a freezer-safe bag or container. This way, the pieces don’t stick together and you can reheat just what you need. Freeze for up to 2 months for best quality.
Reheating
The best way to reheat General Tso’s Chicken is in a hot oven or air fryer. Spread the chicken on a baking sheet and heat at 375°F until warmed through and re-crisped, usually about 10 minutes. A few minutes on the stovetop in a skillet also works well—just avoid microwaving if you want to maintain the signature crunch.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs stay juicier and are more forgiving when fried, chicken breast works just as well if you prefer a leaner option. Just be extra careful not to overcook the breast pieces, since they can dry out more quickly.
Is General Tso’s Chicken spicy?
General Tso’s Chicken is typically more sweet and savory than it is hot. The red pepper flakes add just a hint of spice, but you can easily adjust the heat to your liking—add more for some extra fire or skip them entirely for a milder version.
Can I make General Tso’s Chicken gluten free?
Yes, you can! Swap the soy sauce for a gluten-free alternative like tamari or coconut aminos, and double-check that your hoisin sauce is gluten free as well. Everything else in the recipe is already naturally gluten free.
Why is my sauce too thin or too thick?
The key to getting the perfect sauce consistency is the cornstarch slurry. If your sauce is runny, let it cook a bit longer to thicken, or add a touch more cornstarch mixed with water. If it’s too thick, add a splash of water and stir to loosen it up until it shines and glazes the chicken just right.
Can I prepare any part of the dish in advance?
You sure can! Coat the chicken and refrigerate it a few hours ahead of time, or mix the sauce ingredients in advance and store in the fridge. Fry the chicken and make the sauce just before you’re ready to eat for the crispiest, freshest results.
Final Thoughts
Once you try homemade General Tso’s Chicken, you’ll want it on repeat week after week! There’s something so satisfying about recreating your takeout favorite at home, with all the flavors you love and none of the mystery ingredients. Dive in, and share your version with loved ones—this is one dish that never fails to impress or satisfy!
Print
General Tso’s Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A homemade version of the popular takeout dish, General Tso’s Chicken, featuring crispy fried chicken coated in a sweet and savory sauce. This Chinese-American classic is easy to make and bursting with flavor.
Ingredients
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 2 large eggs (beaten)
- 1/2 cup vegetable oil (for frying)
For the Sauce:
- 2 teaspoons garlic (minced)
- 1 teaspoon ginger (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
For Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken: Coat chicken pieces in cornstarch, then dip in beaten egg.
- Fry the Chicken: Fry in batches until golden brown and cooked through.
- Make the Sauce: Sauté garlic, ginger, and red pepper flakes. Add soy sauce, vinegar, hoisin, sugar, and water. Thicken with cornstarch slurry.
- Combine and Glaze: Toss fried chicken in sauce until coated. Cook briefly until hot and glazed.
- Garnish and Serve: Garnish with green onions and sesame seeds before serving.
Notes
- Serve with steamed rice and broccoli for a complete meal.
- Chicken breast can be used instead of thighs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 490
- Sugar: 18g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 140mg
