General Tso’s Chicken is a beloved Chinese-American dish featuring crispy fried chicken tossed in a flavorful sauce that balances sweet, savory, tangy, and spicy elements. While it’s a popular takeout item, it’s surprisingly simple to make at home with just a few ingredients. This recipe will guide you to recreate this iconic dish with all its bold flavors, perfect for weeknight dinners or special occasions.
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Vegetable oil for frying
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 2 tbsp sugar
- 1 tbsp cornstarch
- ½ cup chicken broth
- 2 tsp sesame oil
- 1-2 tsp chili paste or red pepper flakes (adjust for spice level)
For garnish:
- 2 green onions, sliced
- 1 tsp sesame seeds
Equipment
- Large mixing bowls
- Whisk
- Deep frying pan or wok
- Tongs or slotted spoon
- Saucepan
Instructions
- Prepare the chicken:
- In one bowl, mix the cornstarch and flour. In another bowl, beat the eggs.
- Dip each piece of chicken into the egg, then coat it in the cornstarch-flour mixture, pressing lightly to adhere.
- Fry the chicken:
- Heat about 2 inches of vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken in batches, making sure not to overcrowd the pan, for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Make the sauce:
- In a small saucepan, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, chicken broth, sesame oil, and chili paste. Heat the mixture over medium heat, stirring constantly, until it thickens and becomes glossy.
- Combine chicken and sauce:
- In a large skillet or wok, heat the prepared sauce over low heat. Add the fried chicken pieces and toss to coat them evenly in the sauce.
- Serve:
- Transfer the chicken to a serving dish and garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or stir-fried vegetables.
Tips
- For extra crispiness: Double-fry the chicken by frying it a second time for 1-2 minutes after the first round of frying.
- Adjusting spice level: Add more chili paste or red pepper flakes for a spicier dish, or reduce it for a milder version.
- Vegetarian option: Substitute the chicken with crispy tofu or cauliflower for a vegetarian-friendly take on the dish.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to preserve the crispness.
General Tso’s Chicken is the perfect combination of crispy, saucy, and flavorful, making it a crowd-pleaser for any occasion. With this easy recipe, you can skip the takeout and enjoy this classic dish at home, tailored to your taste. Serve it with rice and vegetables for a complete meal that everyone will love!
General Tso’s Chicken Recipe
Make restaurant-quality General Tso’s chicken at home with this easy recipe! Crispy chicken is coated in a sweet, tangy, and slightly spicy sauce for a takeout favorite everyone will love.
Equipment
- For the chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Vegetable oil for frying
- For the sauce:
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 2 tbsp sugar
- 1 tbsp cornstarch
- ½ cup chicken broth
- 2 tsp sesame oil
- 1-2 tsp chili paste or red pepper flakes (adjust for spice level)
- For garnish:
- 2 green onions, sliced
- 1 tsp sesame seeds
Ingredients
- Large mixing bowls
- Whisk
- Deep frying pan or wok
- Tongs or slotted spoon
- Saucepan
Instructions
- Prepare the chicken:
- In one bowl, mix the cornstarch and flour. In another bowl, beat the eggs.
- Dip each piece of chicken into the egg, then coat it in the cornstarch-flour mixture, pressing lightly to adhere.
- Fry the chicken:
- Heat about 2 inches of vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken in batches, making sure not to overcrowd the pan, for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Make the sauce:
- In a small saucepan, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, chicken broth, sesame oil, and chili paste. Heat the mixture over medium heat, stirring constantly, until it thickens and becomes glossy.
- Combine chicken and sauce:
- In a large skillet or wok, heat the prepared sauce over low heat. Add the fried chicken pieces and toss to coat them evenly in the sauce.
- Serve:
- Transfer the chicken to a serving dish and garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or stir-fried vegetables.
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