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General Tso Chicken Recipe
Craving that sweet and tangy, spicy kick of takeout but made in your own kitchen? Look no further than my homemade General Tso Chicken recipe, bursting with deep-fried crispy goodness and authentic Asian cuisine vibes.
Full Recipe Introduction
There’s something magical about General Tso Chicken—crispy chicken morsels drenched in a glossy sauce that dances on your tongue with every bite. Despite the name, this Chinese-American favorite was invented stateside in the 1970s, inspired by bold Hunan flavors. You know what? It’s the perfect dish when you want to impress guests or simply treat yourself to a cozy weeknight dinner. I discovered it at a tiny Boston takeout joint during a blustery winter; now I make it whenever I crave that sweet and tangy comfort. By swapping a few ingredients and keeping things fresh, you get an authentic taste without feeling weighed down.
Why You’ll Love This Recipe (H2)
• Crispy, deep-fried chicken that stays crunchy even after saucing
• Sweet and tangy glaze balanced with just the right level of spice
• Faster than ordering takeout—you’re in control of cook times
• Customizable heat level (turn up the chili flakes or dial it back)
• Uses simple pantry staples and easy-to-find Asian ingredients
• Family-friendly: kids love it, and it pairs beautifully with steamed veggies
• Make-ahead marinade for busy weeknights
• Gluten-free option with tamari instead of soy sauce
• Leftovers reheat like a dream (see Storage & Reheating below)
Ingredients (H2)
• 1½ lbs boneless, skinless chicken thighs (or breasts), cut into 1½″ pieces
• ¼ cup cornstarch (arrowroot powder for paleo-friendly)
• 2 large eggs, beaten
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• Vegetable oil, for frying (peanut or canola is ideal)
• 3 cloves garlic, minced
• 1 Tbsp fresh ginger, grated
• 4 scallions, sliced (whites and greens separated)
• 1 tsp crushed red pepper flakes (adjust to taste)
Sauce:
• ⅓ cup low-sodium soy sauce (tamari for gluten-free)
• ¼ cup rice vinegar (apple cider vinegar works too)
• ⅓ cup granulated sugar (or coconut sugar)
• 2 Tbsp hoisin sauce (look for Lee Kum Kee)
• 1 Tbsp chili garlic sauce (Sriracha works in a pinch)
• 2 tsp toasted sesame oil
Directions (H2)
-
Prep the chicken
Whisk eggs, salt, pepper, and garlic powder in a bowl. Toss chicken until coated, then dredge in cornstarch—shake off excess for lighter crisp. -
Heat the oil
Pour 2″ of oil into a wok or heavy pot; warm to 350°F. (No thermometer? Drop in a pinch of cornstarch—if it sizzles, you’re set.) -
Fry in batches
Fry half the chicken for 4–5 minutes until golden. Drain on a wire rack. Repeat with remaining pieces. -
Build the sauce
In a clean skillet, keep 1 Tbsp oil. Sauté garlic, ginger, and scallion whites until fragrant (30 seconds). Stir in soy sauce, vinegar, sugar, hoisin, chili sauce, and sesame oil; simmer. -
Thicken & toss
Whisk 1 tsp cornstarch with 2 Tbsp water; swirl into sauce. Once thick, add chicken and red pepper flakes, tossing to coat. Finish with scallion greens. -
Serve
Pile on rice or cauliflower rice, garnish with sesame seeds if you like, and dig in!
Servings & Timing (H2)
• Yield: Serves 4 generously
• Prep Time: 20 minutes (includes quick marinating)
• Cook Time: 25 minutes (frying + sauce)
• Total Time: 45 minutes
Variations (H2)
• Orange Zest Twist: Stir in 1 tsp fresh orange zest for citrus brightness.
• Keto-Friendly: Use almond flour instead of cornstarch; swap sugar for monk fruit.
• Vegan Swap: Replace chicken with tofu cubes; confirm hoisin is plant-based.
• Hunan Heat: Add a spoonful of doubanjiang (fermented chili bean paste).
• Peanut Butter Drizzle: Stir 2 Tbsp creamy peanut butter into the sauce.
Storage & Reheating (H2)
Refrigerate leftovers in an airtight container for up to 3 days. To freeze, flash-freeze chicken on a tray, then bag for up to one month. Reheat in a 350°F oven for 10–12 minutes to bring back the crunch—microwaving tends to soften the coating.
Notes (H2)
• Pat chicken dry before dredging for maximum crunch.
• Let the sauce rest off heat for a minute; it clings better.
• Too salty? A pinch of sugar or a drizzle of honey balances it.
• A splash of shaoxing wine adds depth if you have it on hand.
FAQs (H2)
Q: Can I bake instead of fry?
A: Yes—spread coated chicken on parchment, spray lightly with oil, bake at 425°F for 18–20 minutes, flipping halfway.
Q: How spicy is this?
A: Medium heat by default; reduce chili flakes or chili garlic sauce for milder flavor.
Q: What sides go well?
A: Jasmine rice, fried rice, bok choy, or even steamed broccoli—anything green and crisp.
Q: Is it gluten-free?
A: Absolutely—use tamari and check that your hoisin is gluten-free.
Q: Can I prep ahead?
A: Marinate and dredge chicken up to 24 hours ahead; fry and sauce just before serving.
Q: Why did my sauce separate?
A: Cooking too hot can break the emulsion—keep heat moderate and stir when adding the slurry.
Q: How do I keep leftovers crunchy?
A: Store sauce and chicken separately; re-crisp chicken in the oven before mixing.
Q: Any low-sugar tips?
A: Swap sugar for erythritol or monk fruit, or cut sugar by one-third and add a splash of orange juice.
Conclusion (H2)
There you have it—a homemade General Tso Chicken recipe that nails the sweet and tangy flavors of your favorite Chinese takeout, but healthier and faster. Give it a whirl, then share your thoughts below or tag me on Instagram with your crispy creations. Craving more? Check out my Kung Pao Shrimp or Vegetable Lo Mein next!
General Tso Chicken Recipe
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1.5″ pieces
- 0.25 cup cornstarch (arrowroot powder for paleo-friendly)
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
- Vegetable oil, for frying (peanut or canola is ideal)
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 4 scallions, sliced (whites and greens separated)
- 1 tsp crushed red pepper flakes (adjust to taste)
- 0.33 cup low-sodium soy sauce (tamari for gluten-free)
- 0.25 cup rice vinegar (apple cider vinegar works too)
- 0.33 cup granulated sugar (or coconut sugar)
- 2 Tbsp hoisin sauce (look for Lee Kum Kee)
- 1 Tbsp chili garlic sauce (Sriracha works in a pinch)
- 2 tsp toasted sesame oil
Instructions
- Whisk eggs, salt, pepper, and garlic powder in a bowl. Toss chicken until coated, then dredge in cornstarch—shake off excess for lighter crisp.
- Pour 2″ of oil into a wok or heavy pot; warm to 350°F. (No thermometer? Drop in a pinch of cornstarch—if it sizzles, you’re set.)
- Fry half the chicken for 4–5 minutes until golden. Drain on a wire rack. Repeat with remaining pieces.
- In a clean skillet, keep 1 Tbsp oil. Sauté garlic, ginger, and scallion whites until fragrant (30 seconds). Stir in soy sauce, vinegar, sugar, hoisin, chili sauce, and sesame oil; simmer.3 cloves garlic, minced, 1 Tbsp fresh ginger, grated, 4 scallions, sliced (whites and greens separated), 1 tsp crushed red pepper flakes (adjust to taste), 0.33 cup low-sodium soy sauce (tamari for gluten-free), 0.25 cup rice vinegar (apple cider vinegar works too), 0.33 cup granulated sugar (or coconut sugar), 2 Tbsp hoisin sauce (look for Lee Kum Kee), 1 Tbsp chili garlic sauce (Sriracha works in a pinch), 2 tsp toasted sesame oil
- Whisk 1 tsp cornstarch with 2 Tbsp water; swirl into sauce. Once thick, add chicken and red pepper flakes, tossing to coat. Finish with scallion greens.1 tsp crushed red pepper flakes (adjust to taste)
- Pile on rice or cauliflower rice, garnish with sesame seeds if you like, and dig in!
