General Tso’s Chicken

General Tso’s Chicken

General Tso’s Chicken—a takeout classic that deserves a spot in your home kitchen!

This dish is a perfect mix of crispy chicken tossed in a bold, tangy, and sweet sauce with a kick of heat. It’s a crowd-pleaser that feels like a fancy treat but is surprisingly simple to whip up.

Whether you’re cooking for a weeknight dinner or impressing friends, this recipe will have everyone reaching for seconds (or thirds!).

Let’s dive into the magic of making General Tso’s Chicken at home.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Prepare the Chicken
Start by cutting the chicken into bite-sized pieces. Mix cornstarch, flour, salt, and pepper in a large bowl, then coat each chicken piece thoroughly in the mixture. Shake off excess coating and set the chicken aside on a plate.

Heat the Oil for Frying
Heat a deep skillet or wok with about 2 inches of vegetable oil over medium-high heat until it reaches 350°F. Test the temperature with a small piece of batter; it should sizzle immediately.

Fry the Chicken
Fry the chicken in small batches to avoid overcrowding. Cook each batch for 4–5 minutes, turning occasionally until the chicken is golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain.

Prepare the Sauce
In a saucepan, mix soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth. Stir in minced garlic, fresh ginger, and chili flakes. Bring the mixture to a gentle simmer over medium heat for 3–5 minutes.

Thicken the Sauce
Combine cornstarch and water in a small bowl to create a slurry. Slowly pour it into the simmering sauce while stirring constantly. Watch as the sauce thickens into a silky, glossy consistency.

Toss and Garnish
Add the crispy chicken to the saucepan with the thickened sauce. Toss gently to coat each piece evenly. Finish with a sprinkle of sesame seeds and freshly sliced green onions. Serve hot over steamed rice or alongside stir-fried vegetables.

Pro Tips

• Double Fry for Extra Crunch: Fry the chicken twice to ensure a crispy texture that holds up under the sauce.
• Adjust the Heat: Prefer mild? Reduce the chili flakes. Like it spicy? Add a dash of Sriracha or extra chili flakes to the sauce.
• Use Fresh Ingredients: Fresh garlic and ginger take the sauce to a whole new level of flavor.
• Thick Sauce Trick: Dissolve a little cornstarch in water and add it to the sauce if it’s not thick enough.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet to preserve the crispness.
• Freezer: You can freeze the sauce separately for up to 2 months. Thaw and toss with freshly fried chicken for a quick meal.