If you have ever craved a dish that perfectly balances bold flavors with a sizzling, crispy texture, this General Tso’s Chicken Recipe is about to become your new favorite. This dish is such a delightful combination of tender, juicy chicken pieces with a sticky, sweet, and slightly tangy sauce that keeps you coming back for more. Whether you’re cooking for a casual weeknight meal or impressing friends at a dinner party, this recipe captures everything you love about classic Chinese-American comfort food with fresh and simple ingredients that pack a punch.
Ingredients You’ll Need
Each ingredient in this General Tso’s Chicken Recipe plays an essential role, making the dish not only delicious but visually appealing and perfectly textured. These kitchen staples turn into magic when combined, giving you that irresistible mix of crispy chicken with a luscious, flavorful sauce.
- 2 lb chicken thighs: Use boneless and skinless for juicy, tender bites that hold up well to frying.
- 1/2 cup corn starch: This creates the ultra-crispy coating that gives the chicken its signature crunch.
- 1/4 cup extra light olive oil: Ideal for frying without overpowering other flavors.
- 2 tbsp minced ginger: Fresh ginger adds a slightly spicy, aromatic kick.
- 3 cloves garlic: Garlic brings warmth and depth to the sauce.
- 1/2 tsp red pepper flakes: Adds a subtle heat that you can adjust to your liking.
- 1 tsp sesame seeds: Optional but perfect for garnish, adding nutty flavor and texture.
- 1/2 cup cold water: Helps dissolve the sauce ingredients evenly.
- 5 tbsp low sodium soy sauce: A flavorful umami punch that forms the sauce’s salty base.
- 3 tbsp rice vinegar: Brings brightness and balance with a slight tang.
- 1 1/2 tbsp hoisin sauce: Adds sweetness and depth with a velvety texture.
- 4 tbsp granulated sugar: Sweetens the sauce perfectly while helping it thicken.
- 1 1/2 tbsp corn starch: Used again here to give the sauce that glossy, thickened finish.
How to Make General Tso’s Chicken Recipe
Step 1: Prep the Chicken
Start by cutting your chicken thighs into bite-sized 1-inch pieces. Toss these pieces gently with the cornstarch in batches to ensure each piece is evenly coated. Make sure to tap off the excess cornstarch because you want a light crust, not a doughy coating. Lay the dredged chicken out on a platter so it’s ready for frying.
Step 2: Whisk Together the Sauce
In a separate bowl, whisk together the cold water, soy sauce, rice vinegar, hoisin sauce, sugar, and corn starch until smooth. This combination forms the heart of the sauce — sweet, tangy, and thick enough to cling to every crispy chicken bite beautifully.
Step 3: Fry the Chicken
Heat the oil in a large non-stick skillet until shimmering. Fry the chicken in batches — this allows them to cook evenly and keeps them crispy. When the chicken pieces are golden brown on all sides and cooked through, transfer them to a clean bowl. Don’t forget to keep at least a tablespoon of oil in the pan, as it’s essential for sautéing the aromatics in the next step.
Step 4: Sauté Aromatics
In the same pan, toss in the minced garlic, ginger, and red pepper flakes. Sauté them for about 30 seconds or until they release their incredible aroma. This step infuses the oil with flavors that will intensify your sauce and bring the dish alive.
Step 5: Finish with the Sauce and Chicken
Pour the prepared sauce into the skillet and stir it constantly as it comes to a simmer. Let it cook for about one minute; this helps burn off some of the vinegar sharpness and thickens the sauce nicely. Taste the sauce now and tweak with more soy sauce or rice vinegar if needed. Then, return the chicken to the skillet and toss everything to coat each piece in luscious sauce. Serve hot and consider sprinkling with sesame seeds if you like.
How to Serve General Tso’s Chicken Recipe
Garnishes
Sprinkling your finished dish with toasted sesame seeds adds a beautiful touch, not only visually but also in texture and nutty flavor. You can also add finely sliced green onions for a fresh, crisp burst of color and mild onion flavor. Both really elevate the dish from good to restaurant-worthy.
Side Dishes
This General Tso’s Chicken Recipe pairs wonderfully with fluffy white jasmine rice or brown rice for a wholesome meal. For those looking to add some greens, steamed broccoli or sautéed snow peas complement the sauce’s richness perfectly and add a little crunch. Fried rice or vegetable lo mein are also excellent options if you want a more indulgent meal.
Creative Ways to Present
Trying something fun? Serve the chicken over a bed of crispy fried rice waffle or nest it inside lettuce cups for a fresh, hand-held option. If hosting a party, setting out side bowls of chopped peanuts, sliced chilies, or fresh herbs encourages guests to customize their plates and makes the meal interactive and engaging.
Make Ahead and Storage
Storing Leftovers
Leftover General Tso’s Chicken stores well in an airtight container in the refrigerator for up to 3 days. To maintain the crispness as much as possible, keep the chicken and sauce together, but reheat using methods that help revive the exterior crunch, like a stovetop skillet or oven instead of just a microwave.
Freezing
You can freeze leftover General Tso’s Chicken for up to 2 months. Cool the cooked chicken completely, then pack it in a freezer-safe container or zip-top bag. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Reheating
For the best texture, reheat the chicken in a hot skillet over medium heat until warmed through, stirring gently to prevent burning. This method helps restore some of the original crispiness and keeps the sauce nicely coated on each piece. Avoid microwaving alone, as it can make the coating soggy.
FAQs
What kind of chicken is best for General Tso’s chicken?
Chicken thighs are ideal for this recipe because they stay juicy and tender during frying. However, you can use chicken breasts if you prefer leaner meat, just be careful not to overcook them to keep the texture pleasant.
Can I make this dish vegetarian or vegan?
While this recipe centers on chicken, you can substitute tofu for a vegetarian or vegan version. Use firm or extra-firm tofu, press it well, coat in cornstarch, and fry similarly. Just remember to check your hoisin and soy sauces for vegan-friendly labels.
How spicy is General Tso’s Chicken Recipe?
It has a subtle heat thanks to the red pepper flakes, which can be adjusted or omitted based on your preference. This recipe balances sweetness and spice so it isn’t overwhelmingly hot but pleasantly flavorful.
Can I prepare the sauce in advance?
Absolutely! The sauce can be whisked together a day ahead and stored in the fridge. This makes the cooking process quicker and ensures the flavors have melded beautifully by the time you use it.
What can I serve with General Tso’s Chicken Recipe for a complete meal?
Steamed rice, sautéed or steamed vegetables, and a light soup like hot and sour or egg drop soup together make a classic and satisfying meal that balances the richness of the chicken.
Final Thoughts
There’s something genuinely special about making this General Tso’s Chicken Recipe at home. It brings a restaurant-quality experience to your own kitchen with simple ingredients and clear steps, plus the joy of giving each bite that perfect sweet and spicy crunch. I can’t wait for you to give this recipe a try—it’s a guaranteed crowd-pleaser that turns any mealtime into a celebration.
Print
General Tso’s Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This General Tso’s Chicken recipe is a flavorful and crispy takeout favorite made with tender chicken thighs coated in a light cornstarch crust and tossed in a tangy, sweet, and slightly spicy sauce. It combines garlic, ginger, soy sauce, and rice vinegar to create a deliciously balanced dish that’s perfect for a quick weeknight dinner or entertaining guests at home.
Ingredients
Chicken
- 2 lb chicken thighs, trimmed and cut into 1-inch pieces
- 1/2 cup corn starch
- 1/4 cup extra light olive oil (for frying, plus more as needed)
Sauce
- 2 tbsp minced ginger (from a 2-inch piece of ginger)
- 3 cloves garlic (or 1 Tbsp grated or finely minced)
- 1/2 tsp red pepper flakes (or added to taste)
- 1 tsp sesame seeds (optional for garnish)
- 1/2 cup cold water
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar (or more to taste)
- 1 1/2 tbsp hoisin sauce
- 4 tbsp granulated sugar
- 1 1/2 tbsp corn starch
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch cubes. Toss the chicken in batches with the cornstarch, making sure to coat each piece evenly. Tap off any excess cornstarch and place the dredged chicken pieces on a platter; set aside.
- Mix the Sauce: In a separate bowl or dish, combine the ginger, garlic, red pepper flakes, cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch. Whisk all these ingredients together until well blended.
- Cook the Chicken: Heat a non-stick skillet with the extra light olive oil over medium-high heat. Add the chicken pieces in 2 to 3 batches, sautéing each until golden brown on both sides and cooked through, about 3-5 minutes per side depending on thickness. Remove the cooked chicken from the skillet and transfer to a bowl. Add more oil to the pan as needed to maintain at least 1 tablespoon of oil remaining.
- Cook Aromatics: Add the minced garlic, minced ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds or until fragrant, stirring constantly to avoid burning.
- Simmer the Sauce and Combine: Pour the prepared sauce mixture into the skillet and bring to a gentle simmer while stirring. Allow the sauce to simmer for 1 minute so the vinegar cooks off slightly and the sauce thickens. Taste and adjust seasonings by adding more soy sauce or rice vinegar if desired. Finally, add back the cooked chicken and toss thoroughly to coat each piece with the sauce.
- Serve: Transfer the coated chicken to a serving dish and garnish with optional sesame seeds. Serve immediately with steamed rice or your preferred side.
Notes
- Use chicken thighs for juicier, more flavorful results; chicken breast can be substituted but may result in a drier texture.
- The amount of red pepper flakes can be adjusted according to your preferred spice level.
- Make sure the oil is hot before frying the chicken to get a crispy outer layer.
- Do not overcrowd the pan when frying to ensure even cooking and browning.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet or microwave.
