Get ready to fall in love with this General Tso’s Chicken Recipe, a deliciously crispy, sweet, and tangy dish that brings the perfect balance of bold flavors and satisfying textures right to your dinner table. This crowd-pleaser is packed with tender chicken pieces coated in a crackly cornstarch crust, enveloped in a sticky, rich sauce that dances on your taste buds. Whether you’re craving Chinese takeout or looking to impress friends with a homemade classic, this recipe is an absolute must-try for any food lover.

Ingredients You’ll Need

General Tso's Chicken Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are refreshingly simple but each plays a critical role in delivering the iconic taste and perfect texture of the dish. From the crispy chicken to the vibrant sauce components, every item brings its own magic to this General Tso’s Chicken Recipe.

Chicken breasts (2 lbs): Cut into bite-sized pieces for ideal frying and easy eating.
Cornstarch (1 cup + 1 tablespoon): Creates that irresistibly crispy coating and thickens the sauce beautifully.
Large eggs (2, beaten): Helps the cornstarch stick perfectly to the chicken for a crunchy texture.
Vegetable oil: For frying the chicken until golden and crispy, and also for sautéing the sauce aromatics.
Garlic (1 tablespoon, minced): Adds fragrant depth and warmth to the sauce.
Ginger (1 tablespoon, minced): Provides a fresh, zesty kick that brightens the flavors.
Low-sodium soy sauce (½ cup): Brings salty umami that’s essential in balancing the sweet and tangy notes.
Rice vinegar (½ cup): Adds just the right amount of acidity for that signature crispness.
Hoisin sauce (1 tablespoon): Offers a hint of sweetness and complexity that rounds out the sauce.
Sugar (½ cup): Sweetens the sauce perfectly without overpowering the other flavors.
Water (¼ cup): Helps in creating the sauce base and dissolving ingredients evenly.
Green onions (for garnish): Adds freshness and a pop of vibrant color on top.
Sesame seeds (for garnish): Provides a nutty crunch that complements the dish’s textures.

How to Make General Tso’s Chicken Recipe

Step 1: Prepare the Chicken

Begin by cutting your chicken breasts into bite-size pieces — this ensures each piece cooks quickly and crisply. Dip the chicken pieces in beaten eggs; this step is key because it helps the cornstarch coat stick like a charm, setting the stage for that perfect crunch.

Step 2: Coat with Cornstarch

Once your chicken is nicely moistened from the egg soak, toss it evenly in the cornstarch. This simple dusting gives every piece a wonderful texture that, once fried, becomes deliciously crispy and holds the sauce beautifully.

Step 3: Fry the Chicken

Heat vegetable oil in a skillet or wok on medium-high heat. Fry the chicken pieces in batches, allowing them to cook about 5 to 6 minutes each until gorgeously golden brown and crispy. Don’t overcrowd the pan—it helps keep the chicken fried rather than steamed. Drain the pieces on paper towels to remove any excess oil before moving on.

Step 4: Make the Sauce

In a small saucepan, heat a bit of vegetable oil and gently sauté minced garlic and ginger for about 30 seconds. This step releases their aromatic qualities. Add soy sauce, rice vinegar, hoisin sauce, sugar, and water, then bring everything to a gentle simmer. This blend gives the sauce a lovely sweet, tangy, and savory complexity.

Step 5: Thicken the Sauce

Mix the additional tablespoon of cornstarch with water to create a smooth slurry. Slowly pour this into the simmering sauce while stirring constantly to avoid lumps. The sauce will thicken up to a luscious, glossy syrup that perfectly clings to the chicken.

Step 6: Coat the Chicken

Return the crispy fried chicken to the pan and toss it generously in the thickened sauce. Make sure every piece is coated with that rich, irresistibly sticky glaze. This step is where everything comes together in full flavorful harmony.

Step 7: Serve

Your General Tso’s Chicken is ready to be served hot! Don’t forget to add your garnishes to elevate the presentation and taste.

How to Serve General Tso’s Chicken Recipe

Garnishes

Chopped green onions provide a fresh, slightly sharp contrast that cuts through the sweetness while adding a lively pop of color. Toasted sesame seeds sprinkle a subtle nuttiness and visual appeal. Together, they make every bite more exciting and photogenic!

Side Dishes

This dish pairs wonderfully with steamed white rice or fragrant jasmine rice, which soaks up the luscious sauce beautifully. For some extra balance, try serving it alongside steamed or stir-fried vegetables like broccoli, snow peas, or bok choy. The vibrant veggies add texture, color, and nutritional balance to your meal.

Creative Ways to Present

For a fun twist, serve your General Tso’s Chicken over fluffy cauliflower rice for a low-carb option or sprinkle it atop a crunchy Asian slaw for contrast. You could even turn it into a lettuce wrap filling, adding a refreshing crunch and a handheld option perfect for casual gatherings.

Make Ahead and Storage

Storing Leftovers

Store leftover General Tso’s Chicken in an airtight container in the refrigerator. It holds up well for up to 3 days, making it an excellent option for quick lunches or easy dinners during the week.

Freezing

If you’d like to keep it longer, freeze the chicken in a freezer-safe container or bag. Make sure the chicken is well coated with sauce before freezing to help maintain moisture and flavor. It will last up to 2 months in the freezer without losing much of its delicious charm.

Reheating

Reheat leftovers gently in a skillet over medium heat to help retain crispiness, or microwave briefly then give a quick sear in a pan to refresh the coating. Adding a splash of water or sauce can help keep the chicken moist and saucy while warming it through.

FAQs

Can I use dark meat chicken like thighs instead of breasts?

Absolutely! Chicken thighs tend to be juicier and more forgiving during frying, which many people love. Just be sure to cut them into even pieces for consistent cooking time.

Is this recipe very spicy?

This General Tso’s Chicken Recipe leans more toward sweet and tangy than spicy, but if you love heat, you can add chili flakes or a splash of chili garlic sauce to the sauce mix for a fiery kick.

Can I bake the chicken instead of frying?

For a lighter version, you can bake the chicken pieces coated with cornstarch and egg on a baking sheet at 425°F (220°C) until crispy. It won’t be quite as crunchy as frying but still delicious!

What type of rice is best to serve with this dish?

Jasmine rice or steamed white rice are classic choices because they’re fragrant and fluffy, soaking up the sauce perfectly without overpowering the flavors of the dish.

How thick should the sauce be for the perfect coating?

The sauce should be thick and glossy but still pourable. If it’s too thin, it won’t cling well to the chicken; too thick, and it might become pasty. Adding the cornstarch slurry gradually while stirring helps control the consistency just right.

Final Thoughts

Once you try this General Tso’s Chicken Recipe, I promise it will quickly become one of your go-to favorites for a delicious, shareable meal. The balance of crispy chicken and that unforgettable sauce is simply unbeatable. Give it a whirl and watch how your dinner guests get hooked on every bite!

General Tso’s Chicken Recipe

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4.2 from 46 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x

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Description

This recipe for General Tso’s Chicken features crispy battered chicken pieces coated in a flavorful, tangy, and slightly sweet sauce made with soy sauce, rice vinegar, and hoisin. Perfect for a homemade takeout-style meal, it’s garnished with green onions and sesame seeds, offering a delightful balance of savory, sweet, and tangy flavors with a satisfying crispy texture.

Ingredients

Scale

Chicken

2 lbs chicken breasts, cut into bite-sized pieces
2 large eggs, beaten
1 cup cornstarch (for coating chicken)
Vegetable oil, for frying (enough to fill a skillet or wok for deep-frying)

Sauce

1 ½ tablespoons vegetable oil (for sauce)
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)
2 tablespoons water (for cornstarch slurry)

Garnish

Green onions, chopped
Sesame seeds

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Instructions

Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Beat the eggs in a bowl. Toss the chicken pieces in the beaten eggs until evenly coated.
Coat with Cornstarch: After coating the chicken with egg, dredge the pieces in cornstarch thoroughly to ensure a crispy texture when fried.
Heat Oil for Frying: Heat vegetable oil in a deep skillet or wok over medium-high heat. Make sure there’s enough oil to fry the chicken pieces adequately.
Fry the Chicken: Fry the chicken pieces in batches, avoiding overcrowding, for about 5-6 minutes per batch or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
Prepare the Sauce Base: In a small saucepan, heat 1 ½ tablespoons of vegetable oil over medium heat. Add minced garlic and ginger and sauté for about 30 seconds until fragrant.
Add Sauce Ingredients: Add soy sauce, rice vinegar, hoisin sauce, sugar, and ¼ cup water to the saucepan. Bring the mixture to a gentle simmer.
Make Cornstarch Slurry: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth to create the slurry for thickening.
Thicken the Sauce: Slowly pour the cornstarch slurry into the simmering sauce while stirring continuously. Cook until the sauce thickens to a glossy consistency.
Coat the Fried Chicken: Transfer the fried chicken pieces to a large bowl or the wok, then pour the thickened sauce over them. Toss carefully to ensure each piece is fully coated with the sauce.
Garnish and Serve: Sprinkle chopped green onions and sesame seeds on top. Serve the General Tso’s Chicken hot, ideally over steamed rice or with steamed vegetables.

Notes

For extra crispiness, double-fry the chicken pieces by frying them once until light golden, letting them rest for a few minutes, then frying again until deep golden brown.
If you prefer a less sweet sauce, reduce the sugar amount by a quarter.
Ensure the oil is hot enough before frying to avoid soggy chicken; the temperature should be around 350°F (175°C).
Low-sodium soy sauce helps control the saltiness of the dish; adjust seasoning accordingly if using regular soy sauce.
This dish pairs well with steamed broccoli, bok choy, or snap peas to balance the richness.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Frying
Cuisine: Chinese-American