If you’ve ever dreamed of recreating that iconic, sweet, tangy, and crispy dish from your favorite Chinese takeout spot, this General Tso’s Chicken Recipe is going to be your new kitchen obsession. It’s all about perfectly crispy chicken bite-sized pieces drenched in a luscious sauce that balances savory soy, fragrant garlic and ginger, a hint of tangy vinegar, and just the right touch of sweetness. Every bite bursts with flavor and texture, making it the perfect crowd-pleaser for family dinners or casual get-togethers. Let me take you step-by-step through this delightful recipe that’s sure to earn its spot as one of your go-to dishes.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you; each component is simple yet essential to crafting the signature layers of flavor and texture that make General Tso’s chicken so unforgettable. From the crispy chicken coating to the bold, glossy sauce, let’s break down what you’ll need.
- 2 lbs chicken breasts, cut into bite-sized pieces: The hero of the dish, chicken breasts offer a tender, lean canvas for crispening and soaking in the sauce.
- 1 cup cornstarch: This creates the irresistibly crisp coating that keeps the chicken crunchy underneath all that delicious sauce.
- 2 large eggs, beaten: Acts as the perfect binding agent, helping the cornstarch stick beautifully to each chicken piece.
- Vegetable oil, for frying: Use a neutral oil with a high smoke point for perfectly fried chicken every time.
- 1 ½ tablespoons vegetable oil (for sauce): Just enough to lightly sauté garlic and ginger without overpowering the sauce.
- 1 tablespoon garlic, minced: Fresh garlic infuses the sauce with aromatic depth and a subtle sharpness.
- 1 tablespoon ginger, minced: This adds a warm, spicy undertone that dances beautifully with the other flavors.
- ½ cup low-sodium soy sauce: The savory backbone of the sauce, providing umami without too much saltiness.
- ½ cup rice vinegar: Brings the necessary tang that lifts and balances the sweetness of the sauce.
- 1 tablespoon hoisin sauce: A luscious addition that adds sweetness and complexity.
- ½ cup sugar: Sweetness is essential here to counter the tang and salt for that signature General Tso’s flavor.
- ¼ cup water: Helps to dilute and meld the sauce ingredients together seamlessly.
- 1 tablespoon cornstarch (for thickening): Creates that sticky, glossy texture that hugs the chicken in sauce perfection.
- Green onions, chopped (for garnish): Adds a fresh crunch and pop of vibrant green color to finish the dish beautifully.
- Sesame seeds (for garnish): These little seeds add a nutty flavor and charming visual bite.
How to Make General Tso’s Chicken Recipe
Step 1: Prepare the Chicken
Start by cutting your chicken breasts into bite-sized pieces so they crisp up evenly and are easy to eat. Toss these pieces in the beaten eggs to give the cornstarch something to cling to, ensuring each bite gets that irresistible crispy crust.
Step 2: Coat the Chicken
Once the chicken pieces are coated in egg, roll them thoroughly in cornstarch. This step is crucial as it’s the cornstarch that creates that signature crunchy texture we all love in General Tso’s Chicken Recipe.
Step 3: Fry the Chicken
Heat vegetable oil in a skillet or wok over medium-high heat until shimmering. Fry the coated chicken in batches—don’t overcrowd the pan! This keeps the oil hot and helps each piece cook evenly into a golden, crispy delight. Drain the cooked chicken on paper towels to keep it nice and crispy.
Step 4: Make the Sauce
In a small saucepan, heat 1 ½ tablespoons of vegetable oil and sauté minced garlic and ginger just until fragrant—about 30 seconds. Next, add your soy sauce, rice vinegar, hoisin sauce, sugar, and water. Bring this mixture to a simmer and get ready for the magic to happen.
Step 5: Thicken the Sauce
Mix the tablespoon of cornstarch with a bit of water to form a slurry. Slowly add this slurry to your simmering sauce, stirring continuously. Watch as the sauce thickens into a glossy coating, ready to transform your chicken into the dish you’ve been craving.
Step 6: Coat the Chicken
Once your sauce has thickened, toss the fried chicken pieces right into the saucepan. Stir to coat every piece evenly—this is where all those crispy bits get beautifully glazed with that signature, sticky sauce we adore.
Step 7: Serve
Transfer your shiny, saucy chicken to a serving plate, garnishing with chopped green onions and sesame seeds. Serve it hot over steamed rice or alongside crisp veggies for a meal that’s both comforting and exciting.
How to Serve General Tso’s Chicken Recipe
Garnishes
Simple garnishes like fresh chopped green onions and toasted sesame seeds not only add a delightful crunch and fresh flavor but also elevate the presentation with vibrant colors and textures that make the dish feel extra special.
Side Dishes
This dish pairs wonderfully with fluffy steamed white rice to soak up that rich, sticky sauce. For a balanced meal, add steamed broccoli, snap peas, or sautéed bok choy—the crisp greens provide a fresh contrast to the sweet and savory chicken.
Creative Ways to Present
You can serve this dish in a more interactive way by arranging the chicken and sides separately for a “build-your-own” plate or bowl. Or try placing the chicken over a bed of fried rice for an all-in-one meal experience that bursts with layered flavors and fun textures.
Make Ahead and Storage
Storing Leftovers
Place any leftover General Tso’s Chicken Recipe in an airtight container and refrigerate for up to 3 days. The flavors tend to deepen overnight, but to maintain the crispy texture, avoid leaving the chicken sitting in the sauce for too long before storing.
Freezing
You can freeze leftover cooked chicken (without sauce) by placing it in a freezer-safe container or bag for up to 2 months. Freeze the sauce separately in a sealed container. This way, you can thaw and reassemble to keep the chicken from getting soggy.
Reheating
To reheat, gently warm the sauce in a saucepan while crisping leftover chicken in a hot skillet to revive its crunch. Then toss them back together for a delicious “freshly made” meal that’s just as good the second time around.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs have a bit more fat, which many find adds juiciness and flavor. Just cut them into similar bite-sized pieces and follow the recipe as usual.
Is there a way to make this dish healthier?
For a lighter version, you can bake or air-fry the chicken instead of deep-frying. While the texture won’t be quite as crispy, the flavors will still shine through beautifully.
What can I substitute for hoisin sauce?
If you don’t have hoisin sauce on hand, try a mix of soy sauce, honey, and a touch of Chinese five-spice. It won’t be exactly the same but will lend a similar sweet, umami depth.
Can this recipe be made gluten-free?
Yes! Just swap out regular soy sauce for tamari or a gluten-free soy sauce alternative and ensure your hoisin sauce is gluten-free. Cornstarch is naturally gluten-free, so no worries there.
How spicy is General Tso’s chicken?
This classic version is moderately sweet and savory with only a slight kick from ginger and garlic. If you like it spicier, feel free to add crushed red pepper flakes or fresh chili to the sauce.
Final Thoughts
There’s something truly magical about mastering your own General Tso’s Chicken Recipe at home. With its crispy chicken pieces and irresistibly sticky sauce, this dish will become a guaranteed crowd-pleaser every time. It’s heartfelt, flavorful, and wonderfully rewarding to make from scratch—so dive in and treat yourself and your loved ones to one unforgettable meal tonight!
Print
General Tso’s Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
General Tso’s Chicken is a popular Chinese-American dish featuring crispy battered chicken pieces tossed in a flavorful, tangy-sweet sauce with garlic and ginger notes. Perfect as a main course, it pairs beautifully with steamed rice or vegetables.
Ingredients
Chicken
- 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)
Garnish
- Green onions, chopped
- Sesame seeds
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Toss them in the beaten eggs to coat, then evenly coat the chicken pieces with cornstarch ensuring all sides are covered.
- Fry the Chicken: Heat vegetable oil in a skillet or wok over medium-high heat. Fry the coated chicken pieces in batches for about 5-6 minutes each until they turn golden brown and crispy. Remove and drain on paper towel-lined plates to absorb excess oil.
- Make the Sauce: In a small saucepan, heat 1 ½ tablespoons of vegetable oil. Sauté the minced garlic and ginger for 30 seconds until fragrant. Add the low-sodium soy sauce, rice vinegar, hoisin sauce, sugar, and water. Bring this mixture to a gentle simmer.
- Thicken the Sauce: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring continuously until the sauce thickens to a glossy consistency.
- Coat the Chicken: Transfer the fried chicken pieces into the thickened sauce. Toss thoroughly to ensure each piece is evenly coated with the flavorful sauce.
- Serve: Garnish the coated chicken with chopped green onions and sesame seeds. Serve immediately while hot, ideally over steamed rice or alongside your favorite steamed vegetables.
Notes
- For extra crispy chicken, double coat the pieces by dipping again in egg and cornstarch before frying.
- Adjust the amount of sugar in the sauce to balance sweetness according to taste.
- Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
- Ensure the oil is hot enough before frying to prevent soggy chicken.
- Serve immediately for the best texture, as the chicken may lose crispiness if left too long.
