When it comes to Chinese-American cuisine, few dishes are as beloved as General Tso’s Chicken. Known for its balance of sweet and spicy flavors with that satisfyingly crispy texture, it’s no wonder this dish has found its way into countless homes and takeout orders. Despite its restaurant reputation, General Tso’s Chicken is surprisingly easy to make at home! Originating from Hunan cuisine but modified in America, it embodies the perfect combination of flavors. This dish also holds a lot of nostalgia for people who enjoy family meals or takeout dinners with friends, making it a great recipe to recreate in the kitchen.
Why You’ll Love This Recipe
This General Tso’s Chicken recipe delivers the same delicious, sticky-sweet taste you expect from a restaurant but in the comfort of your own kitchen. It’s made with easy-to-find ingredients and only takes about 35 minutes from start to finish. Plus, the crispy fried chicken paired with the rich, tangy sauce is so satisfying that you’ll want to skip takeout and cook it at home again and again.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken thighs – cut into bite-sized pieces for a perfect, tender bite
- 1/2 cup cornstarch – to coat the chicken and give it that signature crispiness
- 2 eggs – beaten, to help the cornstarch adhere to the chicken
- 1/4 cup vegetable oil – for frying the chicken
- 2 tbsp soy sauce – provides umami depth to the sauce
- 2 tbsp rice vinegar – balances the sweetness and brings out flavors
- 3 tbsp hoisin sauce – gives a delicious, savory sweetness to the sauce
- 1/4 cup sugar – for a hint of sweetness that balances the spice
- 1 tbsp cornstarch – to thicken the sauce
- 1/4 cup water – to mix with the cornstarch and create a smooth sauce consistency
- 3 cloves garlic – minced, adding bold flavor
- 1 tsp fresh ginger – grated, bringing a warm, spicy aroma
- 1/2 tsp red pepper flakes – adjust to taste for the perfect amount of heat
- 2 green onions – sliced, for garnish
- Sesame seeds – for garnish, adding a hint of nutty flavor
How to Make General Tso’s Chicken
With a few simple steps, you’ll have a dish that rivals your favorite takeout spot!
Step-by-Step Instructions
- Prepare the Chicken
- In one bowl, beat the eggs. In another, place the cornstarch. Dip each piece of chicken first in the egg, then coat it thoroughly with cornstarch, ensuring every piece is evenly coated for a good crunch.
- Fry the Chicken
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the chicken in small batches to avoid overcrowding, and fry for 4-5 minutes on each side until golden brown and crispy. Remove the chicken and place it on a paper towel to drain any excess oil.
- Make the Sauce
- In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, and 1 tablespoon of cornstarch mixed with 1/4 cup of water. This will create a glossy, thick sauce to coat the chicken.
- Cook the Sauce
- In the same pan, add a little extra oil if needed, then add the garlic, ginger, and red pepper flakes. Sauté for about a minute, just until fragrant. Pour in the sauce mixture and cook for 2-3 minutes, stirring frequently until the sauce begins to thicken.
- Combine the Chicken and Sauce
- Once the sauce has reached a nice consistency, add the fried chicken pieces to the pan, tossing well until every piece is coated in the delicious, sticky sauce.
- Serve and Garnish
- Transfer the chicken to a serving dish, garnish with green onions and sesame seeds, and serve immediately. This dish pairs wonderfully with steamed rice or noodles, soaking up all that delicious sauce.
Helpful Tips
- Extra Crispy Chicken: For an even crunchier texture, try double-frying the chicken. After the first fry, let it rest for a few minutes, then give it a second round in the oil.
- Adjusting the Spice: Feel free to increase or decrease the red pepper flakes based on your preference. If you’re cooking for those who prefer a milder flavor, you can omit the flakes entirely and add a pinch at the table.
- Cooking Ahead: You can prepare the sauce a day ahead if needed, then fry and toss the chicken in the sauce when you’re ready to serve.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-Frying and Stir-Frying
- Cuisine: Chinese-American
- Diet: Gluten-Free (if using gluten-free soy sauce)
Notes
This recipe can be adapted easily. If you’re looking to make a gluten-free version, simply replace soy sauce with a gluten-free alternative. You can also swap chicken thighs with breast meat if you prefer a leaner option, though thighs provide a richer flavor.
Nutritional Information (per serving)
- Calories: 450 kcal
- Protein: 26g
- Carbohydrates: 42g
- Fat: 20g
- Fiber: 1g
- Sugar: 18g
Frequently Asked Questions
Can I bake the chicken instead of frying?
Yes! You can bake the chicken at 400°F (200°C) for about 20 minutes, flipping halfway through. While the texture may not be as crispy as frying, it’s a lighter option.
What can I use instead of hoisin sauce?
If you don’t have hoisin sauce, try substituting with a mix of soy sauce, a touch of honey or brown sugar, and a bit of barbecue sauce for a similar flavor profile.
Can I add vegetables to this dish?
Absolutely! Red bell peppers, broccoli, and snap peas make wonderful additions. Simply stir-fry them after the chicken is fried, then add them back into the sauce with the chicken.
Storage Instructions
Store any leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat for best results, adding a bit of water if the sauce has thickened too much.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other Asian-inspired dishes:
Conclusion
Making General Tso’s Chicken at home is a rewarding experience that brings the flavors of your favorite Chinese takeout right to your kitchen. With crispy fried chicken, a beautifully balanced sauce, and those vibrant garnishes, this dish is a guaranteed hit every time. Whether it’s for a special dinner or just a weeknight treat, this recipe is sure to become a favorite in your home.
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General Tso’s Chicken Recipe
Description
When it comes to Chinese-American cuisine, few dishes are as beloved as General Tso’s Chicken. Known for its balance of sweet and spicy flavors with that satisfyingly crispy texture, it’s no wonder this dish has found its way into countless homes and takeout orders. Despite its restaurant reputation, General Tso’s Chicken is surprisingly easy to make at home! Originating from Hunan cuisine but modified in America, it embodies the perfect combination of flavors. This dish also holds a lot of nostalgia for people who enjoy family meals or takeout dinners with friends, making it a great recipe to recreate in the kitchen.
Ingredients
- 1 lb boneless, skinless chicken thighs – cut into bite-sized pieces for a perfect, tender bite
- 1/2 cup cornstarch – to coat the chicken and give it that signature crispiness
- 2 eggs – beaten, to help the cornstarch adhere to the chicken
- 1/4 cup vegetable oil – for frying the chicken
- 2 tbsp soy sauce – provides umami depth to the sauce
- 2 tbsp rice vinegar – balances the sweetness and brings out flavors
- 3 tbsp hoisin sauce – gives a delicious, savory sweetness to the sauce
- 1/4 cup sugar – for a hint of sweetness that balances the spice
- 1 tbsp cornstarch – to thicken the sauce
- 1/4 cup water – to mix with the cornstarch and create a smooth sauce consistency
- 3 cloves garlic – minced, adding bold flavor
- 1 tsp fresh ginger – grated, bringing a warm, spicy aroma
- 1/2 tsp red pepper flakes – adjust to taste for the perfect amount of heat
- 2 green onions – sliced, for garnish
- Sesame seeds – for garnish, adding a hint of nutty flavor
Instructions
- Prepare the Chicken
- In one bowl, beat the eggs. In another, place the cornstarch. Dip each piece of chicken first in the egg, then coat it thoroughly with cornstarch, ensuring every piece is evenly coated for a good crunch.
- Fry the Chicken
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the chicken in small batches to avoid overcrowding, and fry for 4-5 minutes on each side until golden brown and crispy. Remove the chicken and place it on a paper towel to drain any excess oil.
- Make the Sauce
- In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, and 1 tablespoon of cornstarch mixed with 1/4 cup of water. This will create a glossy, thick sauce to coat the chicken.
- Cook the Sauce
- In the same pan, add a little extra oil if needed, then add the garlic, ginger, and red pepper flakes. Sauté for about a minute, just until fragrant. Pour in the sauce mixture and cook for 2-3 minutes, stirring frequently until the sauce begins to thicken.
- Combine the Chicken and Sauce
- Once the sauce has reached a nice consistency, add the fried chicken pieces to the pan, tossing well until every piece is coated in the delicious, sticky sauce.
- Serve and Garnish
- Transfer the chicken to a serving dish, garnish with green onions and sesame seeds, and serve immediately. This dish pairs wonderfully with steamed rice or noodles, soaking up all that delicious sauce.
Notes
This recipe can be adapted easily. If you’re looking to make a gluten-free version, simply replace soy sauce with a gluten-free alternative. You can also swap chicken thighs with breast meat if you prefer a leaner option, though thighs provide a richer flavor.
