If you’ve ever craved the unbeatable sweet, savory, and just-a-little-spicy magic of your favorite takeout, get ready to turn your own kitchen into the most popular spot in town! General Tso’s Chicken is the iconic, golden-fried classic that balances crispy chicken with a glossy, irresistible sauce. This homemade version is everything you love about the dish: shatteringly crisp chicken, an aromatic punch from garlic and ginger, and a sticky-sweet glaze that will have everyone reaching for seconds. Time to fire up those woks and make this Chinese-American gem your new weeknight go-to!
Ingredients You’ll Need
The secret behind wow-worthy General Tso’s Chicken lies in fresh, simple ingredients you probably already have in your pantry. Each component brings a unique sparkle to the plate, whether it’s a crave-worthy crunch, a savory depth, or that tongue-tingling pop of heat. Here’s what you’ll need and why:
- Chicken thighs: Juicy, tender, and cooks up perfectly golden; they soak up the sauce and stay flavorful.
- Cornstarch: Ensures that signature crunch—don’t skimp on it if you want that classic crispy exterior.
- Soy sauce: The backbone of the marinade and sauce, delivering salty, umami richness.
- Rice vinegar: Adds a little tang and cuts through the sweetness, perking up the whole dish.
- Hoisin sauce: Think of this as the secret weapon; its subtle smokiness deepens every bite.
- Brown sugar: Brings warmth and caramel notes to complement the spice and tang.
- Ketchup: Rounds out the sauce with a gentle tartness and stunning color.
- Chicken broth: Creates silky body and keeps the sauce smooth, never clumpy.
- Garlic: Three cloves make the flavor sing! Don’t skip for that aromatic undertone.
- Fresh ginger: Zesty and bright, it’s a must for that authentic, tantalizing aroma.
- Dried red chilies (optional): For the signature sizzle—adjust to your spice level.
- Vegetable oil: A high-heat oil is key for frying up the chicken until it’s perfectly crisp.
- Green onions: A scattering of these brings freshness, color, and the ideal finishing touch.
- Cooked white rice: Because every drop of that delectable sauce deserves to be soaked up!
How to Make General Tso’s Chicken
Step 1: Prep and Coat the Chicken
Begin by taking your chicken thighs and cutting them into bite-sized pieces—aim for even sizes so they all cook evenly. Toss the chicken in a bowl with ¼ cup of cornstarch, making sure each piece is thoroughly coated. This step is crucial for the ultra-crispy shell that sets General Tso’s Chicken apart from all the rest.
Step 2: Whisk Up the Signature Sauce
In a separate bowl, grab your soy sauce, rice vinegar, hoisin sauce, brown sugar, ketchup, and chicken broth. Whisk everything together until it’s nice and smooth. This is the sauce that brings all the flavors together and creates that unforgettable glossy finish.
Step 3: Crisp Up the Chicken
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Working in batches, add the cornstarch-coated chicken so the pan isn’t overcrowded. Fry each batch for about 5 to 7 minutes, turning occasionally, until golden brown and crispy. As each batch finishes, transfer the chicken to a plate and set it aside—you’ll be coming back to it soon!
Step 4: Make the Aromatic Base
Add the remaining tablespoon of oil to the same pan. Toss in the minced garlic, grated ginger, and dried red chilies. Stir-fry for 1 to 2 minutes, just until fragrant and the kitchen smells absolutely amazing—this is the moment General Tso’s Chicken starts coming to life.
Step 5: Simmer and Thicken the Sauce
Pour the sauce you prepared earlier into the pan with the aromatics. Let it simmer gently for a few minutes, about 2 to 3, until it thickens slightly. If you prefer a thicker, almost lacquered sauce, stir together the remaining ¼ cup of cornstarch with a tablespoon of water, then add it into the pan and watch the sauce transform.
Step 6: Finish and Serve
Now, bring the fried chicken back into the pan and toss everything together so each piece is coated in that gorgeous, sticky sauce. Allow it all to heat through for another 2 to 3 minutes. Just before serving, scatter the sliced green onions over the top for a fresh pop of color and flavor, then dish it up hot over fluffy white rice. That’s General Tso’s Chicken perfection!
How to Serve General Tso’s Chicken
Garnishes
A handful of thinly sliced green onions adds a visual pop and a delicious bite. For extra pizzazz, sprinkle a few toasted sesame seeds or an additional pinch of dried red chili flakes across the top to emphasize the dish’s bold character.
Side Dishes
This dish is begging for simple steamed white rice to soak up all that glorious sauce. For veggie lovers, lightly steamed broccoli or quick-sautéed snap peas pair perfectly, balancing out the sweet and spice of General Tso’s Chicken.
Creative Ways to Present
Try serving the chicken in lettuce cups for a fun, hand-held starter, or pile it over steamed jasmine rice in a pretty shallow bowl. For a buffet or party, toothpick skewers make these crispy bites the highlight of the table—General Tso’s Chicken gets even more attention when it looks the part!
Make Ahead and Storage
Storing Leftovers
Any leftovers will keep well in an airtight container in the fridge for up to three days. The chicken may lose some of its crispiness, but the flavors will deepen and develop, making for a seriously tasty lunch or dinner encore.
Freezing
For longer storage, let the chicken and sauce cool completely before freezing in a sealed container. Thawing overnight in the refrigerator works best—just remember to keep the chicken and rice separate, so both reheat beautifully without turning mushy.
Reheating
For best results, reheat the chicken in a hot skillet or oven for a few minutes to help restore its crisp texture. If microwaving, add a splash of water to the sauce and loosely cover to prevent it from drying out. Give it a good toss before serving!
FAQs
Can I make General Tso’s Chicken with chicken breast instead of thighs?
Absolutely! While thighs are juicier and a bit more forgiving during cooking, chicken breast works just as well. Just keep an eye on the cooking time to avoid overcooking and drying out the meat.
How do I control the spice level?
The beauty of homemade General Tso’s Chicken is you’re in the driver’s seat—simply add fewer (or more!) dried chilies, or toss in a pinch of red pepper flakes to tailor the heat to your exact liking.
Can I make this gluten-free?
Yes! Swap the soy sauce for tamari or a gluten-free soy sauce, and double-check that your hoisin sauce is certified gluten-free. The dish will be just as delicious and satisfying.
What oil is best for frying the chicken?
Opt for a neutral, high-heat oil like vegetable, canola, or peanut oil. These allow the chicken to become crispy without overpowering the subtle flavors of the sauce.
Is General Tso’s Chicken authentically Chinese?
It’s a Chinese-American sensation! While you won’t find it in traditional Chinese home cooking, General Tso’s Chicken was inspired by Hunan flavors and created for American tastes—it’s a fabulous showcase of how cuisines evolve and delight new audiences.
Final Thoughts
If you’ve ever wanted your very own signature takeout recipe, this General Tso’s Chicken will have friends and family raving with every crispy, saucy bite. Give it a try—it’s so much easier and more rewarding than you might think. Your kitchen is about to be everyone’s new favorite restaurant!
Print
General Tso’s Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
- Diet: Non-Vegetarian
Description
Learn how to make delicious General Tso’s Chicken at home with this easy recipe. Crispy chicken bites coated in a sweet and tangy sauce, served over rice. It’s a perfect balance of flavors that will satisfy your takeout cravings!
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup cornstarch
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon ketchup
- ½ cup chicken broth
Other Ingredients:
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4–6 dried red chilies (optional)
- 3 tablespoons vegetable oil
- 2 green onions, sliced
- cooked white rice for serving
Instructions
- Coat the Chicken: Toss chicken pieces with ¼ cup cornstarch until coated.
- Make the Sauce: Whisk soy sauce, rice vinegar, hoisin sauce, brown sugar, ketchup, and chicken broth.
- Cook the Chicken: Brown coated chicken in oil, then set aside.
- Sauté Aromatics: Sauté garlic, ginger, and chilies in oil.
- Add Sauce: Pour in sauce mixture, simmer until thickened.
- Thicken Sauce: Stir in cornstarch slurry for desired thickness.
- Combine and Serve: Return chicken to pan, toss to coat, and heat through. Garnish with green onions and serve over rice.
Notes
- For a spicier version, add more dried red chilies or red pepper flakes.
- You can substitute chicken breasts if preferred.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
