If you’re on the hunt for the ultimate crispy, saucy, sweet-and-spicy sensation, look no further than General Tso Chicken. Beloved by Chinese takeout fans everywhere, this dish takes tender bites of chicken, coats them in a shatteringly crisp crust, and tosses everything in a glossy, sticky sauce that’s an absolute flavor bomb. Whether you’re making it for a weeknight treat or to impress friends, it’s a fun and satisfying recipe that captures why we crave General Tso Chicken whenever a takeout menu lands on the table.
Ingredients You’ll Need
What really sets General Tso Chicken apart is how every ingredient works together to bring out its signature textures and bold flavors. You won’t need anything exotic, but the little details matter, from sharp ginger to that iconic punchy sauce.
- Chicken Thighs: Juicier and more flavorful than breasts; stay tender even after frying.
- Cornstarch: Gives the chicken its trademark crispy coating.
- Eggs: Help the cornstarch adhere for that perfect crunch.
- Soy Sauce: Adds savory depth both in the chicken marinade and the sauce.
- Vegetable Oil: Ideal for high-heat frying and to sauté aromatics for the sauce.
- Chicken Broth: Provides a rich backbone to the sauce without overpowering.
- Rice Vinegar: Lends tangy brightness to balance the sweetness.
- Hoisin Sauce: Delivers that signature sweet and umami kick.
- Sugar: Provides caramelized sweetness to offset the heat.
- Cornstarch Slurry: Thickens the sauce to a clingy, glossy perfection.
- Sesame Oil: Adds nutty aroma; a little goes a long way.
- Ginger: Freshly grated for gentle heat and zing.
- Garlic: Essential for a deep, savory foundation.
- Red Pepper Flakes: Adjust to taste for just the right level of heat.
- Green Onions: Sliced for a crisp, peppery finish on top.
- Sesame Seeds: Sprinkle for a final flourish and added crunch.
- Steamed Rice: The perfect blank canvas to soak up every bit of sauce.
How to Make General Tso Chicken
Step 1: Marinate and Dredge the Chicken
Start by giving your chicken thigh pieces a quick bath in soy sauce right in a large mixing bowl. The soy sauce acts like a flavor primer, ensuring every bite is seasoned all the way through. Next, dunk those pieces into beaten egg, then roll them in a generous coat of cornstarch. This three-part process is what creates that irresistible, puffy golden crust you know and love in General Tso Chicken.
Step 2: Fry to Crispy Perfection
Heat up a couple inches of vegetable oil in either a deep skillet or a wok—it should be hot enough to sizzle when you drop in a bit of cornstarch. Fry the chicken in batches (don’t overcrowd the pan!) for about 4 to 5 minutes, or until each piece turns a rich, deep gold. Transfer the finished pieces to a plate lined with paper towels, letting any excess oil drain off so the chicken remains gloriously crunchy.
Step 3: Mix Up the Iconic Sauce
While the last batch of chicken is frying, whisk together the chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil in a bowl. This medley forms the soul of the General Tso Chicken experience. Separately, stir together the cornstarch and water to create a slurry for later thickening. You’ll want to have everything ready so you’re not scrambling at the stove.
Step 4: Sauté Aromatics and Simmer Sauce
In a clean skillet or wok, heat a tablespoon of vegetable oil over medium heat. Toss in the garlic, ginger, and red pepper flakes—sauté just until fragrant, about 30 seconds. Immediately pour in your prepared sauce mixture, then let it bubble gently. Once simmering, stir in the cornstarch slurry and keep it moving until the sauce thickens up, in just a few minutes. It should look sticky and glossy, ready to cling to every piece of chicken.
Step 5: Combine and Toss
Add the crispy chicken straight into that shimmering sauce, tossing and turning until every surface is lacquered with flavor. This is where the fried exterior meets zingy-sweet sauce, and you’ll see why homemade General Tso Chicken is truly unbeatable.
How to Serve General Tso Chicken
Garnishes
For the best finish, shower the hot chicken with freshly sliced green onions and a sprinkle of sesame seeds right before serving. Not only do these add pops of color and crunch, but they complement the flavors beautifully, giving every bite a gentle, oniony freshness and a toasty sesame aroma.
Side Dishes
Classic steamed jasmine rice is a must—it soaks up the sauce and provides a tender contrast to the crisp chicken. You can also serve General Tso Chicken alongside quick stir-fried broccoli, snap peas, or bok choy, which add more color and make the meal feel even more balanced and satisfying.
Creative Ways to Present
If you love a bit of showmanship, consider piling the chicken high on a platter set over a bed of fluffy rice, then top with heaps of fresh garnishes. For a party, you can skewer pieces on cocktail picks or nestle them in lettuce cups for an appetizer spin. General Tso Chicken is endlessly adaptable for family dinners or festive gatherings.
Make Ahead and Storage
Storing Leftovers
If you’ve made a big batch and have leftovers, cool the chicken to room temperature before placing it in a tightly sealed container in the refrigerator. It will stay fresh and flavorful for up to 3 days, though the coating will soften slightly as it sits.
Freezing
To freeze, arrange cooled chicken pieces (sauce and all) in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. This keeps the portions easy to grab and helps prevent clumping. General Tso Chicken can be frozen for up to two months, making it a super handy meal prep option.
Reheating
For the best results, reheat leftover General Tso Chicken in a hot oven (about 400°F), on a baking sheet lined with foil or parchment. Heat until sizzling again, about 10-15 minutes. This will help re-crisp the chicken. While the microwave works in a pinch, the oven method brings you closer to that just-cooked texture.
FAQs
Can I use chicken breast instead of thighs for General Tso Chicken?
Absolutely! While chicken thighs tend to stay juicier and more flavorful, you can use chicken breast if you prefer a leaner option. Just keep a close eye while frying to avoid overcooking and drying out the meat.
Is there a way to make this dish less spicy?
Yes, simply reduce or omit the red pepper flakes in the sauce. You can always serve extra pepper flakes on the side so spice lovers can add more heat to their own plates.
Can I make General Tso Chicken gluten-free?
It’s easy to adapt: use tamari or a certified gluten-free soy sauce, and double-check that your hoisin sauce is labeled gluten-free. All other ingredients are naturally gluten-free.
What can I substitute for hoisin sauce?
If you’re out of hoisin, try mixing a tablespoon of extra soy sauce with a teaspoon each of brown sugar and peanut butter for a makeshift version. The flavor won’t be exactly the same, but it keeps that sweet and savory balance.
Why is my chicken not crunchy after reheating?
The coating can soften as it sits with the sauce, especially if reheated in the microwave. The best way to restore some crispness is to reheat in a hot oven, which removes moisture and perks up the texture.
Final Thoughts
I truly hope you give this homemade General Tso Chicken a try—it’s a total crowd-pleaser, packs all your favorite flavors, and is much easier than you might expect. There’s nothing quite like tasting that first bite of crispy chicken drenched in sticky, tangy sauce, knowing you made it all from scratch. Go ahead, treat yourself, and let General Tso Chicken be the star at your next dinner table!
