Prepare to elevate your weeknight meals with this extraordinary General Tso’s Chicken recipe – a dish that perfectly balances sweet, savory, and spicy flavors with an irresistible crispiness. Forget takeout menus; this homemade version brings the restaurant experience right into your kitchen, ready to serve even faster than delivery. This comprehensive guide will walk you through every step, ensuring you achieve that coveted sticky, saucy, and wonderfully crispy texture that makes General Tso’s Chicken a beloved classic worldwide.
There’s a unique satisfaction in recreating your favorite takeout dishes at home. Not only do you gain complete control over the ingredients, ensuring freshness and quality, but you also get to tailor the flavors to your exact preferences. This General Tso’s Chicken recipe promises a thick, glossy sauce brimming with complex flavors – a delightful symphony of sweetness, a subtle tang, and a gentle spicy kick that will undoubtedly become a family favorite. Many shy away from homemade versions, fearing they can’t achieve the signature crispy chicken. Rest assured, with our detailed instructions and expert tips, you’ll master the art of perfectly crispy chicken every single time.
Looking for more exciting Asian-inspired recipes to conquer at home? Explore our Easy Orange Chicken Recipe for another citrusy delight, or spice things up with our Spicy Teriyaki Chicken with Broccoli. These dishes are designed for home cooks who crave delicious, satisfying meals without the hassle.
Why This General Tso’s Chicken Recipe is a Must-Try
- Unforgettable Flavor Profile: This recipe delivers the quintessential General Tso’s experience – a deeply flavorful, sweet, and tangy sauce with just the right amount of heat, generously coating each piece of perfectly crispy chicken. It’s a harmonious blend that tantalizes the taste buds and leaves you craving more.
- Remarkably Quick & Easy: Despite its impressive taste, this dish is surprisingly straightforward to prepare. From start to finish, you can have this delectable General Tso’s Chicken on your table in under 30 minutes, making it an ideal choice for busy weeknights when you need a satisfying meal fast.
- A Healthier Homemade Alternative: When you cook at home, you control every ingredient. This means you can significantly reduce unhealthy additives, excessive sugars, and sodium often found in restaurant versions. Plus, it’s effortless to incorporate extra vegetables into the sauce, boosting its nutritional value without sacrificing flavor.
- Perfectly Crispy Chicken, Guaranteed: We provide detailed steps and crucial tips to ensure your chicken achieves that signature crispy exterior that holds up beautifully under the rich, luscious sauce. Say goodbye to soggy chicken and hello to restaurant-quality texture!
Essential Ingredients for General Tso’s Chicken
Crafting the perfect General Tso’s Chicken requires a careful selection of ingredients for both the crispy chicken and the iconic flavorful sauce. Here’s what you’ll need to gather:
For the Crispy Chicken
- Chicken Tenderloins: We recommend tenderloins for their tenderness and quick cooking time. Cut them into bite-sized cubes for even frying and better sauce adhesion. Chicken breasts or thighs can also be used, but adjust cooking times accordingly.
- All-Purpose Flour: Forms the primary coating for the chicken, creating a base for crispiness.
- Corn Starch (or Corn Flour): The secret ingredient for extra crispiness! Mixing corn starch with flour ensures a light, airy, and shatteringly crisp coating when fried.
- Seasoning: A blend of paprika, black pepper, and salt enhances the chicken’s natural flavor before frying, giving it a delicious foundation.
- Oil for Frying: Choose a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for best frying results.
The Signature General Tso’s Sauce
The sauce is truly the heart of this dish, offering that irresistible sticky-sweet-spicy balance. Each component plays a vital role:
- Chicken Broth: Provides the liquid base for the sauce. Opt for low-sodium broth to control the overall saltiness, as other ingredients like soy sauce also contribute significant sodium.
- Chili in Oil: Adds a beautiful depth of spicy flavor and a hint of texture. Adjust the amount to suit your preferred heat level.
- Go Chu Jang Chili Sauce: A Korean fermented chili paste that brings a unique savory-sweet heat and umami. If unavailable, sriracha can be a substitute, though the flavor profile will differ slightly.
- Soy Sauce: Essential for savory depth and umami. Again, low-sodium is recommended.
- Hoisin Sauce: A thick, fragrant Chinese sauce that offers sweet, salty, and tangy notes, contributing to the sauce’s characteristic richness and gloss.
- Brown Sugar: Provides the signature sweetness and helps create that wonderful sticky texture.
- Fresh Garlic & Ginger: Minced garlic and grated fresh ginger are crucial aromatics that infuse the sauce with vibrant, pungent flavors, adding complexity and warmth.
- Rice Vinegar: Adds a necessary touch of acidity and tang, balancing the sweetness and richness of the other ingredients.
- Corn Starch: A thickening agent that gives the sauce its glossy, luscious consistency. Mixed with a little liquid, it forms a slurry that prevents clumps.
- Spanish Paprika (Optional): Can be added for a deeper reddish-brown color, enhancing the sauce’s visual appeal. It also adds a subtle earthy sweetness.
- Vegetable Oil: Used for sautéing the aromatics before adding the wet sauce ingredients.
Garnish for Freshness and Visual Appeal
- Whole Dry Chili Pepper Pods: These add a rustic look and an additional layer of mild heat. Remove seeds and cut them for easier distribution.
- Green Onion: Sliced green onions provide a fresh, pungent contrast to the rich sauce, adding both flavor and a pop of color.
- Toasted Sesame Seeds: A classic finishing touch that offers a delicate nutty flavor and appealing texture.
Step-by-Step: How to Make General Tso’s Chicken at Home
Follow these easy steps to create your own irresistible General Tso’s Chicken:
- Prepare and Coat the Chicken: Begin by patting your chicken cubes dry with paper towels – this is crucial for crispiness. In a medium bowl, combine the chicken cubes with flour, corn starch, paprika, black pepper, and salt. Toss thoroughly until each piece of chicken is evenly coated. Make sure to shake off any excess flour mixture before frying to prevent it from burning in the oil.
- Fry the Chicken to Crispy Perfection: In a large, heavy-bottomed pot or Dutch oven, heat about 3 inches of frying oil over medium-high heat until it reaches approximately 375-380°F (190-195°C). Carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes per batch, or until the chicken is light golden brown and cooked through. Overcrowding will lower the oil temperature and result in less crispy chicken. Use a slotted spoon to transfer the fried chicken to a sheet pan lined with paper towels to drain excess oil. This step is key for maximum crispiness.
- Prepare the Flavorful Sauce: While the chicken is frying, prepare your sauce. In a separate bowl or measuring cup, whisk together the chicken broth, chili in oil, Go Chu Jang chili sauce, soy sauce, hoisin sauce, brown sugar, grated ginger, rice vinegar, and corn starch until well combined and smooth. In a large skillet (the same one you’ll use to coat the chicken), heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Thicken the Sauce: Pour the prepared sauce mixture into the skillet with the sautéed garlic. Bring the sauce to a gentle simmer over medium-low heat, stirring periodically. Continue to cook, stirring occasionally, until the sauce visibly thickens and becomes glossy. This usually takes a few minutes. If it gets too thick, you can add a tablespoon or two of water or chicken broth to reach your desired consistency. Taste the sauce and adjust seasonings if needed – perhaps a pinch more sugar for sweetness or a dash more rice vinegar for tang.
- Combine and Garnish: Once the sauce has thickened to your liking, add the crispy fried chicken back into the skillet. Toss gently to ensure every piece of chicken is thoroughly coated in the rich, sticky sauce. Stir in the dry chili pepper pods (if using) and sliced green onions. Cook for another 2-3 minutes, allowing the flavors to meld and the chicken to heat through. Remove from heat, transfer to a serving platter, and generously garnish with toasted sesame seeds. Serve immediately for the best crispy texture.
Recipe Variations to Suit Your Taste
This General Tso’s Chicken recipe is incredibly versatile! Feel free to experiment and customize it:
- Alternative Chicken Cuts: While tenderloins are ideal, you can easily swap them for boneless, skinless chicken breasts or thighs. If using thighs, cube them and ensure they are cooked through. Adjust frying time as needed.
- Go Chu Jang Alternatives: If authentic Go Chu Jang chili sauce is hard to find, sriracha sauce is a good alternative for adding heat. However, Go Chu Jang offers a unique fermented, savory-sweet depth that sriracha won’t replicate exactly. Adjust quantity to taste as sriracha can be spicier.
- Adjusting the Spice Level: For those who love a fiery kick, simply add more chili in oil or a pinch of red pepper flakes to the sauce. If you prefer it milder, reduce or omit the chili components.
- Vegetarian/Vegan Option: Substitute chicken with firm tofu or tempeh, pressed and cubed, then coated and fried. Ensure your chicken broth is replaced with vegetable broth, and check that all sauces (hoisin, chili paste) are vegetarian-friendly.
- Gluten-Free Version: Use gluten-free all-purpose flour and corn starch for coating the chicken. Ensure your soy sauce is gluten-free tamari, and verify that all other sauces (hoisin, chili in oil) are certified gluten-free.
- Add More Vegetables: For a more complete meal, you can stir-fry some broccoli florets, bell peppers, snow peas, or sliced carrots separately and add them to the sauce along with the chicken.
Expert Tips for the Best General Tso’s Chicken
Achieving restaurant-quality General Tso’s Chicken at home is all about paying attention to a few key details:
- Do Not Overcook the Chicken: Chicken tenderloins cook quickly, especially when diced into small, bite-sized pieces. Fry them for no more than 3 to 4 minutes per batch, or until just golden brown and cooked through. Overcooked chicken will become tough and chewy, losing its desirable tender interior.
- Shake Off Excess Flour: Before introducing the coated chicken to the hot oil, make sure to thoroughly shake off any loose flour mixture. Too much excess flour will detach during frying, burning in the oil and imparting an unpleasant burnt flavor to subsequent batches.
- Maintain Optimal Oil Temperature: Heat your frying oil to a consistent medium-high, ideally around 375-380°F (190-195°C). This temperature allows the chicken to cook fully and achieve a beautiful golden-brown crispness rapidly. If the oil is too hot, the exterior will burn before the inside cooks; if it’s too cool, the chicken will absorb too much oil and become greasy, not crispy. Use a kitchen thermometer for accuracy.
- Avoid Crowding the Pan: Fry the chicken in batches. Adding too much chicken to the oil at once will drastically lower the oil’s temperature, leading to soggy, clumpy pieces rather than individually crispy ones. Give each piece space to fry evenly.
- Choose the Right Frying Pot: A heavy-bottomed pot, such as a Dutch oven or cast-iron skillet, is excellent for deep frying. These vessels retain heat exceptionally well, helping to maintain a consistent oil temperature throughout the frying process.
- Season the Sauce to Perfection: Always taste the sauce before adding the chicken. Adjust the saltiness (especially if using low-sodium ingredients), sweetness (with a touch more brown sugar), or tang (with extra rice vinegar) to match your personal preference. Remember, it’s easier to add than to subtract.
- Fresh Aromatics Make a Difference: Using fresh minced garlic and grated ginger significantly elevates the flavor of the sauce compared to powdered versions. Don’t skip this step for maximum impact.
- Serve Immediately: For the ultimate crispy chicken experience, serve the General Tso’s Chicken as soon as it’s coated in the sauce. The crispy coating will gradually soften over time due to the moisture from the sauce.
Frequently Asked Questions About General Tso’s Chicken
For frying, it’s crucial to use oils with a high smoke point to prevent them from breaking down and imparting a burnt flavor. Ideal choices include peanut oil, vegetable oil, and canola oil. Avoid oils with low smoke points like olive oil.
While the flavors of the sauce will be excellent, this crispy General Tso’s Chicken recipe is truly best enjoyed immediately. The crispy coating on the chicken will gradually lose its crunch as it absorbs the sauce over time. Leftovers will still taste delicious, but the texture won’t be as crisp.
Store any leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat and help restore some crispness, avoid the microwave. Instead, spread the chicken on a baking sheet and heat it in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes, or use an air fryer until heated through and slightly crispy.
While both are popular sweet and sour chicken dishes, General Tso’s chicken typically features a spicier, tangier, and savory-sweet sauce, often with a hint of garlic and ginger, and frequently includes dried chilies. Orange chicken, on the other hand, highlights a more prominent citrusy flavor from orange juice and zest, and is generally sweeter and less spicy.
General Tso’s Chicken is a dish that originated in Taiwan and became widely popular in North American Chinese restaurants. While it draws inspiration from Hunanese cuisine, it’s often considered an Americanized Chinese dish, tailored to Western palates, rather than a traditional dish found in mainland China.
Delicious Sides to Serve with General Tso’s Chicken
General Tso’s Chicken is a hearty and flavorful main dish that pairs wonderfully with a variety of sides. Here are some ideas to complete your meal:
- Steamed Rice: Classic white or brown rice is the perfect absorbent base for the rich General Tso’s sauce, soaking up all the delicious flavors.
- Garlic Butter Mushrooms: Earthy mushrooms sautéed in garlic butter offer a savory and tender counterpoint to the crispy chicken.
- Oven Roasted Baby Potatoes: Crispy on the outside and fluffy on the inside, these potatoes provide a comforting starch.
- Parmesan Herbed Potatoes: Elevate your potato side with aromatic herbs and savory Parmesan cheese.
- Cheesy Broccoli Bites: A fun and flavorful way to incorporate more vegetables, offering a creamy texture contrast.
- Steamed or Stir-fried Vegetables: Simple steamed broccoli, green beans, or a quick stir-fry of mixed bell peppers and snow peas add freshness, color, and essential nutrients to balance the meal.
- Light Salad: A simple, crisp green salad with a light vinaigrette can provide a refreshing contrast to the richness of the chicken.
We are confident that you will absolutely adore this homemade General Tso’s Chicken recipe. It’s designed to bring joy and incredible flavors to your dining table, proving that your favorite takeout can be made even better at home. We encourage you to try it, savor every bite, and share your culinary success with friends and family!
If you recreate this delightful recipe, please share your experience with us! Use the hashtag on INSTAGRAM for a chance to be featured. For all our latest recipes and cooking inspiration, be sure to follow Cookin’ With Mima on FACEBOOK, INSTAGRAM, and PINTEREST. Happy cooking!
Easy General Tso’s Chicken
Ingredients
Chicken
- 2 lbs. chicken tenderloins, cubed
- 1 tbsp. corn starch (or corn flour)
- 1 tsp. paprika
- ¾ tsp. black pepper, freshly cracked
- ¼ cup all-purpose flour
- ⅔ tsp. salt
- Oil for frying (e.g., vegetable, canola, or peanut oil)
The Sauce
- 1 cup chicken broth, low sodium
- 1 tsp. chili in oil, or more to taste
- 3-4 tbsps. Go Chu Jang Chili sauce (or sriracha as substitute)
- ¼ cup soy sauce, low sodium
- ¼ cup hoisin sauce
- 3 tbsps. brown sugar
- 4 cloves garlic, minced
- 1 tbsp. fresh ginger, grated
- 2 tbsps. rice vinegar
- 2 tbsps. corn starch
- ½ tsp. Spanish paprika, optional (for color)
- 1 tbsp. vegetable oil, to sauté the garlic
Other
- 4-6 whole dry chili pepper pods, seeds removed and cut into smaller pieces (optional, for heat and garnish)
- 4 stalks green onion, sliced into 1-inch pieces (for garnish)
- 1 tsp. toasted sesame seeds, for garnishing
Instructions
- In a bowl, toss the chicken cubes with all-purpose flour, corn starch, paprika, black pepper, and salt until well coated. Shake off any excess flour before frying.
- In a large frying pot or Dutch oven, heat about 3 inches of frying oil on medium-high heat (approx. 375-380°F or 190-195°C). Cook the chicken in batches for about 3-4 minutes per batch, or until lightly browned and cooked through. Do not overcrowd the pan. Transfer fried chicken to a sheet pan lined with paper towels to drain excess oil.
- While the chicken is cooking, prepare the sauce. In a cup, whisk together all the sauce ingredients (chicken broth, chili in oil, Go Chu Jang, soy sauce, hoisin, brown sugar, grated ginger, rice vinegar, and corn starch) except for the 1 tbsp vegetable oil.
- In a large skillet over medium heat, add 1 tbsp of vegetable oil and sauté the minced garlic and chili flakes together for about 30 seconds until fragrant.
- Pour the whisked sauce mixture into the skillet. Bring to a gentle simmer over medium-low heat and cook, stirring periodically, until the sauce thickens and becomes glossy.
- Once the sauce has thickened, add the fried chicken back into the skillet. Toss well to coat the chicken evenly with the sauce. Stir in the dry chili pepper pods and sliced green onions. Cook for another 2-3 minutes to heat through and allow flavors to meld.
- Remove from heat. Garnish generously with toasted sesame seeds and serve immediately with your favorite side dishes.
Notes
- Do not overcook the chicken, or it will become chewy. 3 to 4 minutes at most is sufficient for bite-sized pieces.
- Ensure you shake off excessive flour before frying to prevent burnt flour residue in the oil.
- Heat oil to medium-high (around 380°F/195°C) for the chicken to cook fully and brown quickly. Too high, and it burns; too low, and it becomes greasy.
- Avoid adding too much chicken to the oil at once; it will lower the temperature and cause clumping.
- A Dutch oven is excellent for frying as it maintains oil temperature well.
- Taste the sauce and adjust salt/sweetness/tang before adding the chicken.