General Tso’s Chicken Recipe
Skip the takeout and make your own General Tso’s chicken! Get crispy chicken with a spicy, tangy sauce in the comfort of your own kitchen.
General Tso’s chicken is one of the most popular Chinese takeout dishes, known for its balance of sweet, savory, and spicy flavors. Tender marinated chicken is coated in cornstarch, fried until crisp and golden, then tossed in a tangy, garlicky sauce made with hoisin, soy sauce, vinegar, and chili paste.
This version keeps all the restaurant-style flavor but is easy to make at home. Dried red chiles bring authentic heat, but crushed red pepper flakes work just as well. Serve it over rice or noodles for an irresistible meal that’s sure to impress.
Why You’ll Love the Dish
Restaurant flavor at home. Crispy chicken and a perfectly balanced sauce make this a takeout favorite you can recreate in your own kitchen.
Customizable heat. Adjust the spice level by adding more or fewer chiles or swapping in crushed red pepper flakes.
Perfect texture. Double coating and frying give the chicken a crunchy exterior that stays crisp in the sauce.
Ingredient Notes
- Chicken thighs: Juicy and flavorful, though chicken breasts can also be used.
- Cornstarch: Gives the chicken its crisp, golden crust when fried.
- Soy sauce and rice vinegar: Form the savory, tangy backbone of the sauce.
- Hoisin sauce: Adds sweetness and depth for classic Chinese flavor.
- Chili paste or dried red peppers: Provide heat — use to taste.
- Sesame oil: Adds nutty aroma and rounds out the sauce.
- Garlic and green onions: Bright, aromatic finishing touches.
Steps to Make General Tso’s Chicken
- Make the sauce: In a bowl, whisk together the broth (or water), ketchup, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, brown sugar, and cornstarch. Set aside.
- Marinate the chicken: In another bowl, whisk soy sauce, sherry, and egg whites until blended. Add chicken pieces and stir to coat. Let stand for 15 minutes.
- Coat the chicken: Combine cornstarch, salt, and pepper in a large bowl or resealable bag. Remove chicken from marinade, letting excess drip off, and toss in the cornstarch mixture until evenly coated.
- Fry the chicken: Heat 1½ to 2 inches of oil in a deep pot or fryer to 365°F (185°C). Fry the chicken in batches, turning occasionally, for 4 to 6 minutes or until golden and cooked through. Drain on paper towels.
- Make the stir-fry: Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add dried chiles and minced garlic; stir-fry for 30 to 45 seconds or until aromatic. Pour in the prepared sauce and cook, stirring, until thickened.
- Combine and serve: Add the fried chicken to the wok and toss until evenly coated with sauce. Serve immediately over rice or noodles, garnished with green onions and sesame seeds.
Tips for the Best General Tso’s Chicken
- Use boneless chicken thighs for the juiciest results.
- Fry the chicken in small batches to maintain the oil temperature and crispness.
- Keep the sauce warm and thickened slightly before adding the chicken so it coats evenly.
- Serve right away — the chicken stays crisp longer when freshly tossed in sauce.
Recipe Variations
- Peppers. Substitute dried red chiles with 1/2 to 1 teaspoon of crushed red pepper flakes.
- Chicken. Use boneless, skinless chicken breasts instead of thighs for a leaner version.
- Nuts. Add peanuts or cashews for extra crunch and flavor.
- Sweet-spicy twist. Add a tablespoon of orange marmalade or honey to the sauce for subtle sweetness.
What to Serve With General Tso’s Chicken
- Rice: Jasmine, basmati, or fried rice soaks up the sauce perfectly.
- Noodles: Lo mein, rice noodles, or ramen make a great base.
- Vegetables: Serve with steamed broccoli, green beans, or bok choy.
- Appetizers: Pair with egg rolls, pot stickers, or hot-and-sour soup.
How to Store and Reheat General Tso’s Chicken
Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days.
Reheat: Reheat in a skillet over medium heat with a splash of water or broth until hot and the sauce is loosened. Avoid microwaving to keep the coating crisp.
Freeze: Freeze the chicken (without sauce) in a sealed container for up to 2 months. Reheat and toss in freshly made sauce before serving.
General Tso’s Chicken Recipe
Ingredients
For the Sauce
- 1/3 cup water, or chicken broth
- 2 tablespoons ketchup
- 1 1/2 tablespoons soy sauce
- 4 teaspoons rice vinegar
- 1 1/2 teaspoons hoisin sauce
- 1 teaspoon chili garlic paste, or similar Asian chili paste
- 2 teaspoons sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
Marinade
- 1 1/2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 egg whites
- 1 1/2 pounds chicken thighs, boneless, cut into bite-size cubes
Coating
- 1 1/2 cups cornstarch
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
For the Stir-Fry
- 1/4 cup peanut oil , or more, for deep-frying, plus 1 tablespoon for stir-frying (or canola)
- 3 to 4 small dried red chile peppers, seeds removed, broken up
- 3 cloves garlic, finely minced
- Green onions, thinly sliced , for garnish
- Sesame seeds, for garnish, optional
Instructions
- Sauce: combine the broth or water, ketchup, 1 1/2 tablespoons soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, brown sugar, and 1 teaspoon cornstarch in a medium bowl. Set aside.
- Marinade: In a large bowl, combine 1 12 tablespoons of soy sauce, sherry, and egg whites; whisk to blend and add the chicken. Stir to coat the chicken and let stand for 15 minutes.
- Breading: In a bowl or food storage bag, combine the cornstarch, salt, and pepper. Remove the marinated chicken pieces from the marinade and let excess drip off; transfer them to the cornstarch mixture and toss to coat.
- Fry: Add about 1 1/2 to 2 inches of oil to a deep, heavy pot or deep fryer and heat to 365 F (185 C). When the oil is hot, add 8 to 10 of the chicken pieces to the oil and fry for 4 to 6 minutes or until golden brown. Turn them frequently to ensure even browning. With a slotted spoon, remove the chicken to paper towels to drain. Repeat with the remaining chicken pieces.
- Stir Fry: Heat 1 tablespoon of oil in a wok or large sauté pan over medium-high heat. Add the chili peppers and garlic and stir-fry for 30 to 45 seconds or until aromatic. Add the sauce mixture from step 1 and cook, stirring, for 30 seconds or until thickened. Add the chicken pieces and stir-fry until well coated and heated through.
- Serve: Serve the chicken over rice or noodles with a garnish of sliced green onions or sesame seeds. Enjoy!!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
