General Tso’s Chicken Recipe

There's nothing quite like the mouthwatering combination of crispy chicken, savory soy sauce, and a sticky, sweet glaze that defines General Tso’s Chicken. The tangy, slightly spicy sauce clings to every piece of golden fried chicken, creating a dish that’s a perfect balance of flavor and texture.

I remember the first time I tried General Tso’s Chicken at a little Chinese takeout spot near my college campus. It quickly became my go-to comfort food, and after perfecting my own version at home, it’s a must-have on our weekly dinner rotation. This homemade recipe captures everything you love about the classic takeout dish but with the freshness and quality of a home-cooked meal.

Why You’ll Love This General Tso’s Chicken

Get ready to fall in love with your new favorite takeout-inspired dinner. This General Tso’s Chicken delivers everything you crave without ever leaving your kitchen.

First off, the flavor is out of this world. The sauce is a delicious dance of sweet, salty, and spicy notes, thanks to the perfect combination of soy sauce, hoisin, rice vinegar, and a hint of sugar. The chicken stays crispy, even after being tossed in the sauce, which is a true feat for a home-cooked meal.

The recipe is surprisingly simple. Even if you don’t consider yourself an expert in the kitchen, the step-by-step instructions make it easy to get the dish just right. You’ll feel like a professional chef whipping up this classic with confidence.

Plus, it’s perfect for meal prep. Make a batch, and you’ve got leftovers that reheat beautifully, saving you from grabbing takeout on busy days. You’ll also appreciate how budget-friendly this meal is compared to restaurant versions.

Whether you’re making this for a casual weeknight dinner or impressing guests with your cooking skills, this recipe is sure to become a family favorite.

Ingredients Notes

The magic of General Tso’s Chicken lies in its contrast of crispy chicken and flavorful sauce. Using high-quality, fresh ingredients elevates this dish to restaurant-quality status.

Chicken thighs are ideal for this recipe because they stay juicy and tender, even after frying. You could use chicken breast, but thighs ensure a richer and more flavorful end result. Cut them into bite-sized pieces for easy frying.

Cornstarch and all-purpose flour create the ultimate crispy coating. Cornstarch is key for getting that crunchy, golden crust that won’t get soggy when mixed with the sauce. It’s an essential ingredient that makes this dish stand out.

The sauce is where the magic happens. Soy sauce provides the salty, umami base, while hoisin sauce adds depth and sweetness. A little rice vinegar balances the sweetness with a touch of acidity, and crushed red pepper flakes give the sauce a subtle, addictive heat. You can adjust the spice level to your liking, making it as mild or fiery as you prefer.

A few aromatics like minced garlic and fresh ginger bring a punch of flavor to the dish. These ingredients add complexity and make the sauce taste authentic, so don’t skip them.

You’ll also need a deep skillet or wok for frying. A thermometer is helpful for monitoring the oil temperature, ensuring your chicken cooks perfectly every time.

How To Make This General Tso’s Chicken

Creating this crispy, flavorful General Tso’s Chicken is easier than you might think. Here’s how to do it, step by step.

Start by marinating the chicken. Combine the bite-sized pieces of chicken thighs with a little soy sauce, rice vinegar, and a touch of cornstarch. Let it sit for about 20 minutes while you prepare the rest of the ingredients. This step ensures every piece is juicy and flavorful.

While the chicken marinates, mix up the sauce. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, and a pinch of crushed red pepper flakes. You want the sugar to dissolve and all the ingredients to blend perfectly. Set the sauce aside, as you’ll add it later.

Next, coat the chicken. Combine cornstarch and flour in a large bowl, then toss in the marinated chicken pieces, ensuring each piece is thoroughly coated. Heat about two inches of vegetable oil in a deep skillet or wok over medium-high heat. When the oil reaches 350°F, carefully add the chicken pieces, working in batches to avoid crowding. Fry until golden and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

In a clean skillet, heat a little oil over medium heat. Add minced garlic and grated ginger, cooking until fragrant, about 30 seconds. Pour in the sauce, stirring constantly until it thickens. This only takes a couple of minutes. Finally, toss the crispy chicken into the sauce, coating every piece evenly.

Serve immediately over steamed rice, garnished with sliced green onions and sesame seeds. The total cooking time is under 30 minutes, making this a fast and satisfying meal.

Storage Options

If you find yourself with leftovers (though it’s hard to believe you will!), storing them properly will keep everything tasting delicious. Transfer the cooled chicken to an airtight container and store it in the refrigerator for up to 3 days. The sauce may thicken in the fridge, but a quick reheat will loosen it up.

To reheat, warm the chicken in a skillet over medium heat. Add a splash of water to the sauce to help it return to its original consistency. Avoid microwaving if possible, as it can make the chicken lose its crispy texture.

If you want to freeze the dish, it’s best to store the chicken and sauce separately. The fried chicken can be frozen in an airtight container for up to a month. When ready to enjoy, reheat the chicken in the oven or an air fryer to bring back the crispiness, then warm the sauce on the stovetop.

Variations and Substitutions

This recipe is incredibly versatile, so feel free to adjust it to suit your preferences and dietary needs.

For a healthier option, try baking or air-frying the chicken instead of deep-frying. It won’t be quite as crispy, but you’ll still get plenty of flavor without the added oil.

If you’re looking for a vegetarian version, swap the chicken for tofu or cauliflower florets. Both can be coated in the same cornstarch-flour mixture and cooked to golden perfection. The sauce will still pack a flavorful punch, making it a delicious meat-free meal.

Need to lower the spice level? Simply omit the crushed red pepper flakes or reduce the amount. If you love extra heat, add a little sriracha or chili paste to the sauce.

You can also add more vegetables to the dish. Bell peppers, snap peas, or broccoli work beautifully and add a nice pop of color. Just stir-fry them in the skillet before adding the sauce.

This General Tso’s Chicken is a recipe that encourages experimentation. Make it your own and have fun with the process!

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