General Tso’s Chicken Recipe

GENERAL TSO’S CHICKEN is the kind of dish that’s irresistible from the very first bite: think crispy golden chicken bites slicked in a glossy, tangy-sweet, and just-spicy-enough sauce. Every element pops, from the shatteringly crisp exterior to the fragrant hit of ginger and garlic, all balanced by a sticky, craveable glaze. This is your ticket to that classic Chinese takeout flavor, but the best part? It’s totally do-able at home, even on a weeknight. Dive in and let’s make this crowd-pleaser that will have everyone reaching for seconds!

Ingredients You’ll Need

Ingredients You’ll Need

Crafting a memorable GENERAL TSO’S CHICKEN starts with simple, honest ingredients that each play a crucial role. Don’t skip a thing—these are the building blocks of everything you love about this dish: the crunch, the zing, the addictive sauce.

• Chicken thighs: Juicier and more flavorful than breast meat, these make your chicken extra tender.
• Corn starch: The secret to that light, crisp crust that stands up to the saucy coating.
• Extra light olive oil: Perfect for frying, giving you those golden, crunchy bites without heavy greasiness.
• Ginger: Fresh and zingy, it gives every bite a burst of aromatic warmth.
• Garlic (minced): Key for that deep, savory flavor base in the sauce.
• Red pepper flakes: Bring on the heat! Adjust to your spice preference.
• Sesame seeds (optional, for garnish): Add nutty crunch and classic finish.
• Green onions (optional, for garnish): Provide a fresh pop of color and flavor to balance the richness.
• Cold water or chicken broth: Creates the silky texture in the signature sauce.
• Low sodium soy sauce: Brings the salty, umami backbone that ties everything together.
• Rice vinegar: A splash of tang that lifts the sweetness and balances the dish.
• Hoisin sauce: Lends depth, a little sweetness, and authentic Chinese flavor.
• Granulated sugar: The sweet counterpoint to the vinegar and soy; don’t skip it!
• Cornstarch (for sauce): Helps thicken the sauce to gorgeous, glossy perfection.

How to Make GENERAL TSO’S CHICKEN

Step 1: Prep and Dredge the Chicken

Start by cutting your chicken thighs into bite-sized, 1-inch pieces. Toss the chicken in batches with cornstarch, coating each piece thoroughly but tapping off any excess. This step is crucial for achieving the signature crispy outside once your chicken hits the pan. Place the dredged pieces on a plate or tray lined with a kitchen towel—this helps absorb any extra moisture and keeps your coating from getting soggy. Set them aside as you move on.

Step 2: Whisk the Sauce Together

In a separate bowl, combine cold water (or chicken broth), soy sauce, rice vinegar, hoisin sauce, sugar, and a tablespoon of cornstarch. Whisk everything until fully dissolved and smooth; this step is your ticket to a lump-free sauce later. If you want to customize the tang or sweetness, adjust the vinegar or sugar now—this sauce is wonderfully forgiving.

Step 3: Fry the Chicken Until Crisp

Heat extra light olive oil in a large non-stick skillet over medium-high. In batches, sauté the chicken chunks, giving each piece space so it crisps up rather than steams. Let them turn golden and fully cooked through—about 3–4 minutes per side. Use tongs to transfer each cooked batch to a bowl and repeat with the remaining chicken, adding more oil as needed. Don’t rush; this is where that addictive crunch comes from!

Step 4: Sauté Ginger, Garlic, and Red Pepper Flakes

Pour off excess oil, leaving just about a tablespoon in the pan. Add the minced garlic, fresh ginger, and red pepper flakes right into the pan. Stir for 30 seconds until fragrant and sizzling. The perfume of these aromatics is the first hint that something seriously delicious is about to happen—don’t let them burn, just let them bloom!

Step 5: Simmer the Sauce and Combine Everything

Give your pre-mixed sauce a final whisk and pour it in with the aromatics. Stir constantly and let it simmer for about 1 minute, just enough to thicken and mellow the vinegar. Taste as you go; if you want more tang or salt, splash in a little more vinegar or soy sauce. Finally, add your crispy chicken back in and toss to coat every piece in that glossy, sticky sauce. Serve immediately, garnished as you like!

How to Serve GENERAL TSO’S CHICKEN

Garnishes

Finish your GENERAL TSO’S CHICKEN with a generous sprinkle of sesame seeds and sliced green onions. The seeds add a nutty crunch that complements the sauce, while the fresh green onions provide a welcome pop of color and a mild bite to contrast the sweetness. If you’re feeling extra, an extra drizzle of toasted sesame oil never hurts!

Side Dishes

Pair this classic with fluffy steamed jasmine rice or nutty brown rice to soak up every bit of that incredible sauce. Broccoli florets (steamed or quickly stir-fried) are a traditional match that also bring freshness and color to your plate. A crisp Asian-inspired slaw or simple cucumber salad can cool things down if you opt for extra heat in the dish.

Creative Ways to Present

GENERAL TSO’S CHICKEN is just begging for a fun twist! Try serving it as a crowd-pleasing appetizer in lettuce cups or alongside steamed bao buns for a playful dinner spread. For parties, toothpick “chicken bites” with dipping sauce make it finger food perfection. Or pile it over stir-fried noodles for an eye-catching, hearty meal.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Store any cooled GENERAL TSO’S CHICKEN in an airtight container in the fridge for up to three days. A quick tip: include a tiny splash of soy sauce or vinegar before sealing the container to keep the sauce lively and prevent things from tasting flat when reheated.

Freezing

If you’re thinking long-term, this dish freezes surprisingly well. Spread the cooled chicken pieces out on a tray to freeze individually before transferring to a zip-top bag or airtight container—this keeps them from sticking together. Defrost overnight in the fridge and reheat as directed for a speedy meal any time.

Reheating

To restore your GENERAL TSO’S CHICKEN to its former crispy glory, skip the microwave and use a hot skillet or oven (350°F for about 10 minutes works beautifully). If the sauce has thickened up too much, stir in a spoonful of water or broth as it reheats. A few fresh green onions or sesame seeds added at the end can revive the whole dish!

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast is leaner and will still crisp up nicely, though you may sacrifice a little juiciness. Just be sure not to overcook the pieces so they stay tender inside.

How spicy is GENERAL TSO’S CHICKEN?

The red pepper flakes add a gentle background heat, but you completely control the spice. Start light and add more if you want that signature fiery kick—or skip it if you want a milder experience for younger eaters.

Is this recipe gluten free?

If you swap out the soy sauce for a gluten-free variety and double-check your hoisin sauce label, you can easily make GENERAL TSO’S CHICKEN gluten free. Just confirm all your ingredients, especially any store-bought sauces.

Can I air-fry the chicken instead of frying in oil?

You sure can! Arrange your cornstarch-coated chicken pieces in a single layer in the air fryer, spritz with a little oil, and cook at 400°F for about 12-15 minutes, shaking once halfway through. They won’t be quite as deep-fried crispy, but it’s a great lighter option.

What vegetables go well with this dish?

Broccoli is the go-to classic, but you can stir in bell peppers, snap peas, or even baby corn for added crunch and color. Add these veggies in after the chicken but before the sauce, letting them cook just until crisp-tender.

Final Thoughts

Give GENERAL TSO’S CHICKEN a try at home, and you’ll see exactly why this dish is legendary in the world of comfort food. With all its bold, balanced flavors and that satisfying crispy texture, it’s destined to become a favorite at your table. Enjoy every saucy, satisfying bite—and don’t forget, making takeout classics together is half the fun!

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