General Tso’s Chicken Recipe – Easy & Delicious

General Tso’s chicken recipe is a true crowd-pleaser, and for good reason! That irresistible combination of crispy, tender chicken coated in a glossy, sweet, savory, and slightly spicy sauce is pure culinary magic. It’s the kind of dish that brings smiles to every face at the table, whether it’s a weeknight dinner or a special occasion. But what is it about General Tso’s chicken that makes it so universally loved? It’s that perfect balance – the satisfying crunch of the fried chicken giving way to succulent pieces, all enveloped in a sauce that’s complex enough to intrigue but comforting enough to crave again and again. Forget takeout; we’re about to unlock the secrets to making this iconic General Tso’s chicken recipe right in your own kitchen, creating a version that might just rival your favorite restaurant’s.

Get ready to experience a taste of takeout at home with this incredible General Tso’s Chicken recipe! Forget those overly sweet and gloopy versions you might have encountered. This recipe focuses on achieving that perfect balance of savory, sweet, and slightly spicy, with wonderfully crispy chicken that holds up beautifully in the luscious sauce. It’s surprisingly simple to make, and the results are so rewarding. We’ll be working with fresh ingredients to create a dish that rivals your favorite Chinese restaurant.

Ingredients:

Preparing the Chicken

The key to delightfully crispy chicken in this General Tso’s recipe lies in how we prepare it before frying. First, ensure your chicken thighs are trimmed of any excess fat and cut into uniform 1-inch pieces. This ensures they cook evenly. In a medium bowl, toss the chicken pieces with the 1/2 cup of corn starch until each piece is lightly and evenly coated. Don’t worry if there’s a little extra corn starch; it helps create that fantastic crispy exterior. You can let this sit for about 10-15 minutes while you prepare the sauce; this allows the corn starch to adhere better to the chicken.

Making the General Tso’s Sauce

While the chicken is getting ready for its crispy bath, let’s whip up that signature sauce. In a small bowl, whisk together the 1/2 cup of cold water with the 1 1/2 tablespoons of corn starch. This is our slurry, and it will be used to thicken the sauce. In a separate medium bowl or liquid measuring cup, combine the 5 tablespoons of low sodium soy sauce, 3 tablespoons of rice vinegar, 1 1/2 tablespoons of hoisin sauce, and 4 tablespoons of granulated sugar. Whisk these ingredients together until the sugar is mostly dissolved. This sauce mixture is where all the flavor magic happens. The rice vinegar provides a bright tangin extractess, the soy sauce brings the savory depth, the hoisin adds a touch of sweetness and umami, and the sugar balances everything out beautifully. You can adjust the rice vinegar or sugar at the end if you prefer a sweeter or tangier sauce.

Frying the Chicken

Now for the part that makes our chicken irresistibly crispy! Heat the 1/4 cup of extra light olive oil in a large skillet or wok over medium-high heat. You want the oil to be hot but not smoking. A good test is to drop a tiny piece of chicken in; it should sizzle immediately. Carefully add the corn-starch-coated chicken pieces to the hot oil, being careful not to overcrowd the pan. You’ll likely need to fry in batches. Overcrowding will cause the chicken to steam instead of fry, resulting in soggy pieces. Fry the chicken for about 4-5 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels to drain any excess oil. Add more oil to the skillet if needed for subsequent batches.

Sautéing Aromatics and Combining

Once all the chicken is fried and set aside, carefully pour out most of the oil from the skillet, leaving just about a tablespoon. Return the skillet to medium heat. Add the minced gin extractger extract and minced garlic to the skillet. Sauté for about 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic. Stir in the 1/2 teaspoon of red pepper flakes now for a touch of heat. If you like it spicier, feel free to add a bit more. This step infuses the oil with wonderful aromatic flavors that will permeate the sauce.

Finishing the Sauce and Coating the Chicken

Now it’s time to bring it all together. Pour the prepared sauce mixture into the skillet with the aromatics. Bring the sauce to a simmer, stirring occasionally. Once the sauce is simmering, give your corn starch slurry (water and corn starch mixture) a quick re-whisk, as the corn starch can settle. Gradually pour the slurry into the simmering sauce, stirring constantly. Continue to cook and stir until the sauce thickens to your desired consistency, usually about 1-2 minutes. It should be thick enough to coat the back of a spoon. Once the sauce has thickened, add the fried chicken back into the skillet. Toss gently to coat each piece of chicken evenly with the glossy General Tso’s sauce. Cook for another minute or so, just to ensure the chicken is heated through and coated. Garnish with sesame seeds if desired, and serve immediately over steamed rice. Enjoy your delicious homemade General Tso’s Chicken!

Conclusion:

I hope you’ve enjoyed learning how to make this fantastic General Tso’s Chicken recipe! This dish is a true winner because it strikes that perfect balance between crispy, tender chicken and a deliciously sweet, savory, and slightly spicy sauce. It’s surprisingly achievable right in your own kitchen, offering a restaurant-quality experience without the takeout hassle. It’s perfect for a weeknight meal that feels special, or for impressing guests at your next gathering. I truly encourage you to give this General Tso’s Chicken recipe a try – you won’t be disappointed!

For serving, I highly recommend pairing it with steamed white or brown rice to soak up all that incredible sauce. A side of steamed broccoli or stir-fried vegetables adds a healthy and colorful contrast. If you’re feeling adventurous, consider a sprinkle of toasted sesame seeds or thinly sliced green onions for an extra layer of flavor and texture.

Looking for variations? Feel free to adjust the spice level by adding more or less red pepper flakes. For a healthier twist, you can bake or air-fry the chicken instead of pan-frying. You can also swap out the chicken for tofu or even shrimp for a different protein.

Frequently Asked Questions:

How can I make the chicken extra crispy?

For maximum crispiness, ensure your chicken pieces are thoroughly dried before coating them in the cornstarch mixture. Don’t overcrowd the pan when frying; cook in batches so the chicken pieces can fry properly and develop a beautiful golden-brown crust. Letting the fried chicken sit on a wire rack for a minute after frying also helps maintain its crispiness.

What if I don’t have Shaoxing vinegar?

If you can’t find Shaoxing vinegar, don’t worry! You can substitute it with dry sherry vinegar or even a splash of chicken broth with a tiny bit of rice vinegar for a similar flavor profile. The key is to add a bit of depth and complexity to the sauce.

Can I make the sauce ahead of time?

Yes, absolutely! The sauce for this General Tso’s Chicken can be made a day or two in advance and stored in an airtight container in the refrigerator. When you’re ready to cook, simply reheat the sauce gently on the stovetop before tossing in your fried chicken.

General Tso’s Chicken Recipe

A classic and delicious General Tso’s Chicken recipe made with tender chicken thighs and a flavorful, slightly sweet and spicy sauce.

Prep Time
20 Minutes

Cook Time
25 Minutes

Total Time
45 Minutes

Servings
4 servings

Ingredients

• 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)
• 2 tbsp minced 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

1. Step 1
   In a medium bowl, toss the chicken pieces with 1/2 cup of cornstarch until evenly coated. Set aside.
2. Step 2
   In a small bowl, whisk together the cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and 1 1/2 tbsp cornstarch until smooth. This is your sauce mixture. Set aside.
3. Step 3
   Heat 1/4 cup of olive oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Fry for 3-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside on a plate lined with paper towels.
4. Step 4
   Pour off excess oil from the skillet, leaving about 1 tablespoon. Add the minced ginger, garlic, and red pepper flakes. Stir-fry for about 30 seconds until fragrant.
5. Step 5
   Give the sauce mixture a quick whisk to ensure it’s well combined, then pour it into the skillet with the ginger and garlic. Bring to a simmer and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
6. Step 6
   Return the fried chicken to the skillet and toss to coat evenly with the sauce. Cook for another minute until the chicken is heated through.
7. Step 7
   Serve immediately, garnished with sesame seeds if desired. This dish is excellent served with rice.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.