The moment this General Tso's Chicken hits the pan, your kitchen fills with a toasty garlic and ginger aroma and the chicken turns beautifully crisp and golden.
Make it for a cozy weeknight dinner or a fun weekend when you want restaurant flavor without delivery, it pairs perfectly with steamed rice and simple veggies.
SaveI first perfected this in a tiny apartment kitchen and now it is the one recipe I make when I want a comfort food hug after a long day.
General Tso's Chicken Recipe
Ingredients
Chicken and coating
Battering and frying
Sauce
Finish and serve
Instructions
- Marinate the chicken
In a medium bowl, combine chicken pieces with egg, 1 tablespoon cornstarch, soy sauce, grated ginger, and black pepper. Mix until well coated and let sit for 5 to 10 minutes while you prep the sauce.
- Prep the sauce
In a small bowl or measuring cup, whisk hoisin sauce, soy sauce, rice vinegar, honey or brown sugar, cornstarch, water or broth, chili garlic paste, minced garlic, sesame oil, and Szechuan pepper until smooth and set aside.
- Set up the dredging station
In a shallow dish, mix 1/2 cup cornstarch, flour, baking powder if using, and a pinch of salt. Keep near the stove for quick coating.
- Coat the chicken
Pat chicken dry with paper towels, then dredge each piece in the cornstarch flour mix, shaking off excess and pressing gently so the coating adheres well.
- Fry the chicken until crisp
Heat vegetable oil in a large skillet over medium high heat until shimmering. Fry chicken in batches, turning occasionally, until deep golden brown and crisp, about 5 to 7 minutes per batch. Transfer to a wire rack or paper towel lined plate to drain.
- Simmer the sauce
Return the skillet to medium heat, pour in the prepared sauce, and whisk. Let it bubble and thicken for 2 to 3 minutes until glossy and slightly sticky.
- Coat the chicken in sauce
Add the fried chicken back to the skillet and toss gently to coat every piece in the thick, shiny sauce, ensuring the chicken warms through and clings to flavor.
- Finish and garnish
Remove from heat, drizzle with a little extra toasted sesame oil if desired, and sprinkle with sesame seeds and sliced scallions for color and a fresh crunch.
- Serve hot with rice and veggies
Portion the chicken over steamed jasmine rice and pair with a quick stir fry of broccoli or snap peas for a complete, satisfying plate.
- Enjoy immediately for best texture
This dish is best enjoyed right away while the coating is crisp and the sauce is glossy, though you can gently reheat leftovers on the stovetop.
Substitutions and variations
- Use chicken breast instead of thighs if preferred, though thighs stay juicier.
- Substitute hoisin sauce with a mix of 1 tablespoon soy sauce, 1 tablespoon molasses, and 1 teaspoon Chinese five spice.
- Replace chili garlic paste with crushed red pepper flakes for a simpler heat.
- Use a gluten free flour blend and tamari for gluten free version.
- Swap rice vinegar with apple cider vinegar for a similar tang.
Chloe's tips
- Pat the chicken very dry before dredging for the crispiest crust.
- Do not skip the cornstarch in the marinade; it helps the coating cling and stay crisp.
- Taste the sauce before saucing the chicken and adjust salt, sweetness, or heat to your liking.
- For extra crispiness, chill the coated chicken for 10 minutes before frying.
- Use a wire rack instead of paper towels to keep the bottom crisp and avoid sogginess.
How to store it
- Store leftover General Tso's Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a hot skillet or air fryer to restore crispness rather than the microwave.
- Keep sauce separate if you prefer it less saucy when storing.
Serving suggestions
Serve this crave worthy chicken over steamed rice and pair with bright, crisp vegetables for a classic takeout vibe at home.
- Over steamed jasmine or white rice
- With quick stir fried broccoli or snap peas
- Garnished with sesame seeds and scallions
- Alongside egg rolls or potstickers for a shareable spread
Frequently asked questions
Can I bake this instead of frying?
Yes, for a lighter version, toss the coated chicken in a little oil, spread on a baking sheet, and bake at 425°F until crisp, flipping halfway through.
How do I control the heat level?
Adjust chili garlic paste or sriracha gradually, tasting the sauce, and balance with a touch more honey for sweetness if it gets too spicy.
Why is my sauce not thickening?
Make sure the cornstarch is fully whisked in, the heat is medium, and give it a minute or two to bubble; if needed, add a splash more water slurry and simmer longer.
Can I make the sauce ahead of time?
Yes, whisk the sauce ingredients and store in the fridge for up to 3 days; reheat and thicken slightly before adding the fried chicken.
What cuts of chicken work best?
Boneless, skinless thighs are ideal for juicy, flavorful bites, but you can use breast if you prefer, keeping an eye on cook time to avoid dryness.
Let's get cooking!
If you give this General Tso's Chicken a try, I hope you feel that same happy buzz of homemade takeout joy, and don't forget to share your crispy, saucy results with friends and family.
