If you’re in the mood for a showstopping homemade takeout experience, this General Tso’s Chicken Recipe is an absolute must-try. With juicy bites of crispy chicken tossed in a bold, tangy, and sweet-savory sauce, every mouthful is a celebration of flavor. This dish brings together a perfect balance of textures and tastes, all made in your own kitchen without any mystery ingredients. Whether you’re an enthusiastic home cook or just looking to shake up your dinner routine, there’s nothing quite like serving this classic, crowd-pleasing Chinese-American favorite made fresh, hot, and irresistibly delicious!
Ingredients You’ll Need
The magic behind General Tso’s Chicken Recipe is in its deceptively simple ingredient list—each one adds something essential, from the satisfying crunch of the chicken coating to the aromatic zing that makes the sauce unforgettable. Make sure you gather everything before you start, so every step flows smoothly.
- Chicken thighs: Juicy, flavorful, and less likely to dry out than breasts—perfect for that restaurant-style tenderness.
- Cornstarch: The secret to that signature light, crispy coating on every bite.
- Eggs: Help the cornstarch adhere to the chicken, creating a pillowy crust when fried.
- Vegetable oil: Neutral in flavor with a high smoke point, ideal for deep frying until golden perfection.
- Green onions: Add a fresh, mild onion flavor and a burst of color throughout the dish.
- Fresh ginger: Delivers warmth and an unmistakable zing to the sauce.
- Garlic: Brings earthy depth and unmistakable aroma to each bite.
- Red pepper flakes (optional): Amp up the heat, or dial it back to suit your spice preference.
- Soy sauce: Brings umami, saltiness, and rich color to the sauce base—go low-sodium for balance.
- Rice vinegar: Supplies the tangy, bright note that balances the sweetness.
- Hoisin sauce: Intensifies the depth with sweet, savory complexity that’s totally crave-worthy.
- Sugar: Adds the beloved sweet edge that rounds out the General Tso’s Chicken Recipe sauce.
- Cornstarch slurry: Thickens the sauce to the right glossy, coat-everything consistency.
- Steamed rice: The ultimate base for sopping up all the delicious sauce.
- Sesame seeds and extra green onions (for garnish): Add just the right frills for flavor, texture, and presentation.
How to Make General Tso’s Chicken Recipe
Step 1: Prepare the Chicken
Start by cutting your chicken thighs into bite-sized pieces—think large cubes so they become crisp outside and remain juicy inside. In a bowl, beat the eggs, then add the chicken, ensuring every piece is well coated. Next, toss the egg-coated chicken with cornstarch until every morsel is evenly covered. This two-stage coating is the secret to that thick, airy crunch we all love.
Step 2: Fry Until Golden & Crispy
Pour about two inches of vegetable oil into a deep skillet or wok and heat it to 350°F. Fry the chicken pieces in batches to avoid overcrowding. Fry for four to five minutes until beautifully golden and incredibly crispy. Remove each batch and drain on paper towels. The anticipation as the kitchen fills with the mouthwatering aroma is half the fun!
Step 3: Build the Sauce’s Flavor Base
In a clean wok or large skillet, heat a couple of tablespoons of oil over medium heat. Add sliced green onions, minced fresh ginger, and garlic, plus a sprinkle of red pepper flakes if you like some heat. Sauté for about a minute, just until everything turns fragrant—this step creates that signature burst of aroma and depth that makes the General Tso’s Chicken Recipe unmistakable.
Step 4: Simmer and Thicken the Sauce
Pour in the soy sauce, rice vinegar, hoisin sauce, and sugar all at once. Stir and bring to a gentle simmer. Mix up your cornstarch slurry (just cornstarch and water) and drizzle it in, stirring constantly. In about two minutes, your sauce should bubble and thicken into that glossy, restaurant-style finish.
Step 5: Combine and Finish
Add your freshly fried chicken pieces back into the skillet, tossing so every piece is thickly coated with sauce. Let it all heat through for a minute. Now it’s ready to serve—don’t be surprised if it vanishes as quickly as you can dish it out!
How to Serve General Tso’s Chicken Recipe
Garnishes
Scatter on a shower of toasted sesame seeds and an extra handful of sliced green onions for color and crunch. These simple toppings instantly make your platter look and taste restaurant-caliber, giving a nutty, fresh finish that contrasts the rich sauce.
Side Dishes
Fluffy steamed rice is an absolute must—it catches every last drop of that craveable sauce. For a complete, balanced meal, try pairing with stir-fried broccoli, snap peas, or a cooling cucumber salad on the side. Each bite then becomes a dazzling mix of hot, sweet, and fresh flavors.
Creative Ways to Present
Try serving your General Tso’s Chicken Recipe in a big communal bowl at the center of the table, or turn it into a rice bowl for easy weeknight dinners. For parties, skewer individual pieces on toothpicks with a slice of scallion for irresistible finger food. There really is no wrong way to show it off!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is never guaranteed!), let the chicken cool completely before storing in an airtight container. Refrigerate for up to three days, making sure to keep sauce and chicken together so the flavors mingle.
Freezing
You can freeze portions of the cooled General Tso’s Chicken Recipe for up to two months. Use zip-top freezer bags or tightly covered containers. For best results, thaw overnight in the refrigerator before reheating so the chicken stays as crisp as possible.
Reheating
To revive that beloved crispy edge, reheat gently in a hot skillet or in the oven at 350°F until sizzling and warmed through. Microwaving will soften the coating, but the flavor stays bold and delicious if you’re in more of a hurry.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs offer a juicier texture, chicken breast works well too. Just be careful not to overcook, as breast meat can dry out a bit more quickly during frying.
Is it possible to make General Tso’s Chicken Recipe gluten-free?
Yes, you can substitute gluten-free soy sauce (tamari) and ensure your hoisin sauce is also gluten-free. Check all labels to be sure—then you’re good to go!
How spicy is this dish?
The spice level is totally up to you. With the listed amount of red pepper flakes, the heat is mild, but feel free to increase or skip them based on your personal preference.
Can I air fry or bake the chicken instead of deep frying?
You definitely can! Air frying or baking is a great way to cut down on oil while still getting crunch. Just spray the coated chicken lightly with oil and cook until crisp before tossing with sauce.
What’s the best way to re-crisp leftovers?
For the crispiest leftovers, reheat the chicken in a 350°F oven or in a skillet on the stovetop. This helps the coating firm up again, so your second-day General Tso’s Chicken Recipe is just as tasty.
Final Thoughts
Bring your favorite takeout home with pride—this General Tso’s Chicken Recipe is wildly satisfying, easy to pull off, and destined to become a staple at your table. Cooking it yourself means you get every detail just right. Give it a try and get ready for rave reviews!
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General Tso’s Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make a delicious General Tso’s Chicken at home with this easy recipe. Crispy, flavorful chicken coated in a sweet and spicy sauce, served over steamed rice.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- vegetable oil for frying
For the Sauce:
- 3 green onions, sliced
- 2 teaspoons fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 1/4 cup sugar
- 2 tablespoons cornstarch mixed with 1/4 cup water (slurry)
For Serving:
- steamed rice
- sesame seeds and extra green onions for garnish
Instructions
- Prepare the Chicken: Coat chicken with beaten eggs, then toss with cornstarch until evenly coated.
- Fry the Chicken: Heat oil in a skillet, fry chicken until golden and crispy. Drain on paper towels.
- Make the Sauce: Sauté green onions, ginger, garlic, and red pepper flakes. Add soy sauce, rice vinegar, hoisin sauce, and sugar. Thicken with cornstarch slurry.
- Combine: Toss fried chicken in the sauce until coated.
- Serve: Serve hot over steamed rice, garnished with sesame seeds and green onions.
Notes
- For a healthier version, bake or air-fry the chicken instead of deep frying.
- Adjust red pepper flakes to control spiciness.
- Broccoli can be added for extra vegetables.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying, Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 portion (with sauce, without rice)
- Calories: 540
- Sugar: 18g
- Sodium: 1460mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 160mg
