General Tso’s Chicken Recipe

There's something magical about biting into a piece of crispy, saucy General Tso's Chicken. The perfect balance of savory, sweet, and slightly spicy flavors wrapped in a satisfying crunch is what makes this dish a true favorite. When that glossy, dark sauce clings to golden-brown chicken pieces, every bite becomes an irresistible experience.

I first fell in love with General Tso’s Chicken in a small, bustling Chinese restaurant tucked away in my neighborhood. It became a comfort dish, one that I always craved after a long day or on a chilly evening. When I set out to make it at home, I knew it had to be just right – and after many tests, this recipe captures everything I love about the classic.

Why You'll Love This General Tso’s Chicken

Get ready to meet your new go-to takeout alternative! This homemade General Tso’s Chicken will win you over with its unbeatable flavor and texture.

First, it's all about the crunch. The chicken is coated in a light, crispy batter that holds up beautifully to the sticky, rich sauce. Even after sitting for a while, you’ll still get that satisfying bite with every piece.

The sauce is an absolute flavor bomb. It’s the perfect balance of sweet, tangy, and spicy, with just enough heat to warm your taste buds without overwhelming them. If you’re a fan of complex flavors, you’re in for a treat.

Plus, this recipe comes together surprisingly quickly. You can have it on your dinner table in about 30 minutes, making it ideal for busy weeknights when you want something delicious and special without all the fuss.

Best of all, making General Tso’s Chicken at home lets you customize it to your preferences. Like it spicier? Add more chili flakes. Watching your sugar intake? Adjust the sweetness to taste. It’s a versatile recipe that you can make your own.

Ingredients Notes

The secret to a great General Tso’s Chicken lies in the perfect combination of ingredients. Let’s dive into what makes this recipe so special.

Chicken: I recommend using boneless, skinless chicken thighs for their rich, juicy texture. Thighs hold up well to frying and remain moist even after being coated and sauced. However, if you prefer a leaner option, you can substitute with chicken breasts, though they may be slightly less tender.

Cornstarch: This is the key to achieving that light, crispy coating. The chicken is dusted in cornstarch before frying, giving it an irresistible crunch that stays even when sauced. If you don’t have cornstarch, you can use potato starch as a substitute.

Garlic and Ginger: These aromatics add a powerful flavor foundation to the sauce. Make sure to use freshly minced garlic and grated ginger for the best results. They give the dish a vibrant, fragrant quality that dried versions just can’t match.

Soy Sauce: A blend of light and dark soy sauce provides the umami depth and beautiful caramel color to the sauce. Light soy sauce adds saltiness, while dark soy sauce gives that rich, dark appearance. If you only have one, you can make do with light soy sauce and a pinch of sugar.

Rice Vinegar: This adds the tangy note that balances the sweetness of the sauce. If you don’t have rice vinegar, you can use apple cider vinegar or white vinegar in a pinch, though the flavor will be slightly different.

Chili Flakes: For that gentle heat, I like to use red chili flakes. You can adjust the amount based on your spice preference or leave them out entirely if you’re not a fan of heat. Alternatively, dried whole chilies can be used for a more authentic touch.

Equipment-wise, a wok or large, deep skillet works best to achieve even frying and proper tossing of the sauce. You’ll also need a wire rack for draining the fried chicken, which keeps it from getting soggy.

How To Make This General Tso’s Chicken

Making this restaurant-quality General Tso’s Chicken is easier than you think. Follow these simple steps for a delicious homemade experience.

Start by prepping your chicken. Cut the chicken thighs into bite-sized pieces and toss them with a generous amount of cornstarch in a large bowl. This dry coating will ensure each piece crisps up beautifully when fried. Let the chicken sit for a few minutes while you heat your oil.

Next, heat about an inch of vegetable oil in a heavy-bottomed pot or skillet over medium-high heat. To test if the oil is ready, drop a small bit of cornstarch into the oil. If it sizzles and rises to the surface, you’re good to go. Carefully add the chicken pieces in batches, making sure not to crowd the pan. Fry until golden brown, about 4-5 minutes per batch, and transfer to a wire rack to drain.

While the chicken is frying, whip up the sauce. In a small bowl, whisk together soy sauce, rice vinegar, sugar, hoisin sauce, and a pinch of chili flakes. Heat a tablespoon of oil in your wok and sauté the garlic and ginger until fragrant. Pour in the sauce and let it simmer until slightly thickened.

When all your chicken is fried, toss it into the wok with the sauce. Make sure every piece is well-coated, and cook for another minute to let the sauce caramelize slightly. Serve immediately over steamed rice, garnished with green onions and sesame seeds.

Total time? About 30 minutes, and you’ll be rewarded with a dish that tastes like it came straight from your favorite Chinese takeout spot!

Storage Options

If you’re lucky enough to have leftovers, General Tso’s Chicken can be stored in the fridge or freezer, though it’s best enjoyed fresh.

Refrigerator: Transfer any leftover chicken to an airtight container and refrigerate for up to 3 days. Note that the sauce will soak into the chicken, making it less crispy over time.

Freezer: For longer storage, you can freeze the fried chicken pieces before adding the sauce. Place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to enjoy, simply reheat them in the oven until crisp, then toss in fresh sauce.

Reheating: To reheat, use a skillet over medium heat to warm up the chicken while keeping it as crispy as possible. You can also pop it in the oven at 375°F for about 10 minutes.

Variations and Substitutions

General Tso’s Chicken is endlessly adaptable, so feel free to experiment with these variations!

For a healthier version, skip the frying and pan-sear the chicken instead. You won’t get the same crunch, but it’s still delicious. Alternatively, you can bake the coated chicken in a hot oven until crispy.

Want to make it vegetarian? Substitute the chicken with crispy tofu or even cauliflower florets. Coat and fry them just as you would the chicken, then toss in the sauce.

If you’re looking for a gluten-free option, use tamari in place of soy sauce and check that your hoisin sauce is gluten-free. You can also use arrowroot powder instead of cornstarch.

To make the dish extra spicy, add sliced fresh chili peppers or increase the amount of chili flakes. You can also drizzle a bit of chili oil over the finished dish for an extra kick.

Don’t be afraid to experiment with flavors! Adding a splash of orange juice to the sauce can give it a citrusy twist, or try sprinkling some crushed peanuts over the top for added crunch.

However you choose to customize it, this General Tso’s Chicken is sure to satisfy your craving for bold, delicious flavors. Enjoy!

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