If you have ever craved a perfectly balanced blend of sweet, spicy, and savory flavors wrapped around crispy, tender chicken, then this General Tso’s Chicken Recipe is exactly what you need to bring that restaurant-quality experience straight into your kitchen. This dish delivers a mouthwatering sauce that clings to each bite of golden fried chicken, making every forkful an absolute joy. Whether you’re cooking for family or impressing friends, this General Tso’s Chicken Recipe offers a delicious, satisfying meal with just the right kick and plenty of comforting depth.
Ingredients You’ll Need
Gathering the right ingredients is simpler than it sounds, but every component plays a vital role in creating the iconic taste and texture of General Tso’s Chicken. Each ingredient adds a specific touch, from the caramelized sweetness to the crisp coating and bold aromatics that bring this dish to life.
- Soy sauce: Provides a salty umami base that balances the sweetness perfectly.
- Brown sugar: Adds rich, molasses-like sweetness to the sauce, creating that signature glaze.
- Rice vinegar: Cuts through the sweetness with a gentle tanginess, brightening the flavor.
- Chili garlic sauce: Delivers the essential spicy kick and subtle garlic warmth.
- Ketchup: Enhances the sauce’s color and adds a hint of tomato sweetness.
- Sesame oil: Brings a fragrant, nutty finish to the sauce.
- Cornstarch: Used twice — first for coating the chicken to get that crispy crust, then in the sauce to achieve a luscious thickness.
- Garlic and ginger (minced): Infuse aromatic depth and warmth that you’ll notice in every bite.
- Red pepper flakes: For moderate heat, lifting the overall flavor profile.
- Boneless skinless chicken breasts: Cut into bite-size pieces for perfect frying and sauce absorption.
- Oil for frying: A neutral oil that withstands high heat to crisp up the chicken beautifully.
- Chopped green onion: Adds a fresh, vibrant garnish and mild onion flavor.
How to Make General Tso’s Chicken Recipe
Step 1: Prepare the Sauce
Before you get cooking, whisk together the soy sauce, brown sugar, rice vinegar, chili garlic sauce, ketchup, sesame oil, cornstarch, minced garlic, minced ginger, and red pepper flakes in a large bowl. This sauce is the heart of the dish, combining sweet, sour, spicy, and savory elements that perfectly coat the chicken later on. Set aside so the flavors meld while you prep the chicken.
Step 2: Mix the Coating
In a shallow bowl, mix cornstarch, salt, and a pinch of pepper. This mixture is crucial—it’s what creates that crave-worthy crispy exterior for the chicken pieces. The salt and pepper season the chicken lightly before frying, enhancing its natural flavor.
Step 3: Coat the Chicken
Take your chicken pieces and dredge them thoroughly in the cornstarch mixture, shaking off any excess. This step might seem simple, but it’s what ensures each bite has that signature crunch that pairs so well with the rich sauce.
Step 4: Fry the Chicken
Heat the oil in a large skillet over medium heat. When hot, carefully add the chicken pieces in batches, making sure to give them enough space so they fry evenly and don’t steam. Fry each piece for about 3 to 4 minutes per side until golden and delightfully crispy. Lay them on paper towels to drain excess oil and keep that texture perfect.
Step 5: Cook the Sauce
Once the chicken is done, wipe out the skillet to remove leftover oil. Pour in the prepared sauce and let it simmer for a minute or so until it thickens slightly, releasing wonderful aromas and getting ready to cling to the crispy chicken.
Step 6: Combine Chicken and Sauce
Turn off the heat and immediately add the fried chicken pieces back to the skillet. Toss everything gently to coat each piece evenly with the luscious sauce. This step is where the crunchy meets the saucy magic.
Step 7: Serve and Garnish
Serve your General Tso’s Chicken over fluffy steamed rice. Sprinkle with chopped green onion and, if you like, sesame seeds to add a little extra crunch and visual appeal. The freshness of the green onions cuts through the richness perfectly, making every bite balanced and memorable.
How to Serve General Tso’s Chicken Recipe
Garnishes
Chopped green onions are a classic choice, offering a fresh, herbaceous contrast that brightens the dish. A sprinkle of toasted sesame seeds adds a nutty crunch and visual interest that elevates the presentation to restaurant quality without any extra fuss.
Side Dishes
Pair this General Tso’s Chicken Recipe with steamed jasmine or basmati rice to soak up all that gorgeous sauce. For something green and crisp, try a side of sautéed bok choy or stir-fried snap peas so you can balance the meal with freshness and texture variety.
Creative Ways to Present
Make the meal interactive by serving the chicken in lettuce wraps topped with extra sauce and crunchy veggies like shredded carrots and sliced cucumbers. You could also turn it into a bowl with rice, roasted broccoli, and a drizzle of extra chili garlic sauce for a modern twist that’s both wholesome and satisfying.
Make Ahead and Storage
Storing Leftovers
Leftover General Tso’s Chicken keeps beautifully in an airtight container in the refrigerator for up to three days. The sauce soaks into the chicken even more overnight, making it a perfect next-day treat. Just be sure to reheat gently to keep that balance of crispness and sauciness.
Freezing
You can freeze the cooked chicken without sauce by placing it in a freezer-safe bag or container for up to one month. When ready to enjoy, thaw overnight in the fridge. It’s best to freeze the sauce separately in a small container to maintain freshness and texture.
Reheating
For reheating, warm the chicken in a skillet over medium heat to help restore some crispiness, then add the sauce and toss to combine. Avoid microwaving as it can make the chicken soggy. This method keeps the integrity of the dish while bringing back that freshly cooked flavor.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more juiciness and flavor, and they crisp up nicely too. Just cut them into similarly sized pieces for even cooking.
Is General Tso’s Chicken very spicy?
It has a mild to moderate heat depending on the amount of chili garlic sauce and red pepper flakes you use. You can adjust these to your preferred spice level without losing the essence of the dish.
What can I substitute if I don’t have rice vinegar?
If you don’t have rice vinegar, you can use white vinegar or apple cider vinegar as a substitute. Use slightly less and taste as you go to avoid overpowering the sauce with acidity.
Can I bake the chicken instead of frying?
Yes, baking is a healthier alternative. Coat the chicken as instructions say, lay it out on a greased baking sheet, and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through until crispy and cooked through.
How do I get the sauce to thicken just right?
The cornstarch acts as a thickening agent in the sauce. Make sure to whisk it well with the other liquid ingredients before cooking the sauce. A minute or two of simmering will achieve that perfect glaze-like consistency.
Final Thoughts
Tackling this General Tso’s Chicken Recipe at home is both fun and rewarding, giving you a chance to savor one of the most beloved Asian-inspired dishes without stepping outside your door. The perfect marriage of crispy chicken and bold, flavorful sauce is sure to become a favorite in your recipe rotation. So grab your ingredients, fire up the stove, and get ready to impress yourself and everyone at your table with this irresistible crowd-pleaser!
Print
General Tso’s Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
A flavorful and crispy take on General Tso’s Chicken featuring a tangy, spicy sauce and perfectly fried chicken pieces, ideal for a homemade Asian-inspired dinner.
Ingredients
Sauce Ingredients
- 1/3 cup soy sauce
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce (e.g., Huy Fong Chili Sauce)
- 1 tbsp ketchup
- 2 tsp sesame oil
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1 inch ginger, minced
- ¼ tsp red pepper flakes
Chicken and Coating
- 1 cup cornstarch
- 1 tsp salt
- Pinch of black pepper
- 1½ lbs boneless skinless chicken breasts, cut into bite-size pieces
- Oil for frying (vegetable or canola oil recommended)
Garnish
- Chopped green onion
- Sesame seeds
Instructions
- Prepare the Sauce: In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, chili garlic sauce, ketchup, sesame oil, cornstarch, minced garlic, minced ginger, and red pepper flakes until smooth. Set aside to thicken slightly.
- Make the Coating Mixture: In a large shallow bowl, combine the cornstarch, salt, and a pinch of black pepper. This mixture will give the chicken its signature crispy texture once fried.
- Coat the Chicken: Dredge the bite-sized chicken pieces in the cornstarch mixture, ensuring each piece is evenly coated. Shake off any excess cornstarch before transferring to a plate to prepare for frying.
- Fry the Chicken: Heat oil in a large skillet over medium heat until hot. Using tongs, carefully place chicken pieces into the skillet in batches, avoiding overcrowding. Fry each piece for 3 to 4 minutes per side or until golden brown and crispy. Transfer finished chicken to a paper towel–lined sheet pan to drain excess oil.
- Cook the Sauce: Wipe excess oil from the skillet and pour the prepared sauce into the skillet. Allow it to sizzle and thicken over medium heat for about 1 minute, stirring occasionally to prevent burning.
- Toss Chicken in Sauce: Turn off the heat and add the fried chicken pieces back into the skillet. Toss thoroughly to coat each piece evenly with the thickened sauce.
- Serve: Serve the sauced chicken over rice. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.
Notes
- To keep the chicken extra crispy, avoid overcrowding the skillet when frying; fry in batches if necessary.
- Using fresh garlic and ginger enhances the flavor of the sauce significantly.
- Adjust the amount of chili garlic sauce or red pepper flakes to your preferred spice level.
- This dish pairs well with steamed white rice or fried rice for a complete meal.
- If desired, substitute chicken breasts with boneless thigh meat for a juicier texture.
