General Tso’s Chicken
General Tso’s Chicken is a delicious dish that’s crispy, tender, and packed with flavor. The chicken is coated in a crunchy batter and tossed in a sticky, tangy sauce that…
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General Tso’s Chicken is a delicious dish that’s crispy, tender, and packed with flavor. The chicken is coated in a crunchy batter and tossed in a sticky, tangy sauce that has just the right amount of sweetness and a little kick of spice. It’s the kind of dish that grabs your attention with every bite and makes you want to come back for more.
I love making General Tso’s Chicken when I want something that feels special but is pretty easy to whip up. What I really enjoy is how the sauce clings to the chicken, giving each piece a perfect balance of crispy and saucy. If you make the sauce a little extra thick, it helps coat the chicken even better, which is a little trick I like to use so every bite feels just right.
For serving, I usually pile the chicken over a bed of fluffy white rice and add some steamed broccoli or snap peas on the side. The fresh veggies help cut through the richness and make the plate feel more balanced. It’s one of those dishes that’s great for sharing, whether you’re having a quiet night at home or inviting friends over for a casual dinner.
Key Ingredients & Substitutions
Chicken: Chicken thighs are my favorite because they’re juicier, but chicken breasts work fine too if you prefer leaner meat.
Batter mix: The combination of flour, cornstarch, and baking powder makes the chicken extra crispy. You can swap all-purpose flour for gluten-free flour if needed.
Sauce: Soy sauce and hoisin sauce bring the salty and sweet balance. If hoisin is hard to find, you can substitute it with a mix of soy sauce and a little honey or molasses.
Spice: Chili garlic sauce adds heat. Feel free to adjust the amount or use fresh chilies based on how spicy you like it.
Aromatics: Fresh garlic and ginger really lift the flavor. Don’t skip them—they add the essential base notes.
How Do You Get the Chicken Crispy and Keep It from Getting Soggy?
The trick is in the batter and frying method:
- Keep your batter cold by using cold water—this helps it stay light and crispy when cooked.
- Fry the chicken pieces in small batches so the oil temperature stays steady around 350°F (175°C). Overcrowding lowers the oil temp making the chicken less crispy.
- Drain the fried chicken on paper towels to absorb excess oil.
- Add the sauce at the very end and toss quickly—too much time in the sauce can make the coating soggy.
This way, you get crunchy chicken coated with a glossy, sticky sauce that’s just perfect.
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying chicken evenly and holding enough oil safely.
- Thermometer – helps keep oil at 350°F, so the chicken stays crispy and cooks fully.
- Mixing bowls – you’ll need a couple for batter and sauce prep.
- Slotted spoon or spider strainer – makes it easy to lift fried chicken without excess oil.
- Whisk – keeps sauces smooth and helps mix batter evenly.
Flavor Variations & Add-Ins
- Swap chicken with tofu for a vegetarian option; press tofu well to get it crispy.
- Add steamed broccoli or snap peas for fresh crunch and color alongside the chicken.
- Stir in chopped cashews or peanuts after tossing with sauce for extra texture.
- Use honey instead of sugar in the sauce for a natural sweetness and slight floral note.
General Tso’s Chicken
Ingredients You’ll Need:
For the Chicken and Batter:
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 2 large eggs
- ¾ cup cold water
- Vegetable oil, for frying
For the Sauce:
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 3 tbsp sugar
- 1 tbsp chili garlic sauce (adjust to taste)
- ½ cup chicken broth or water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 3 garlic cloves, minced
- 1-inch piece ginger, minced
- 2-3 dried red chilies or fresh sliced red chili (optional for heat)
For Garnish and Serving:
- Sesame seeds, for garnish
- Green onions, thinly sliced, for garnish
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation, 15 minutes for frying and cooking the sauce, so a total of around 35 minutes from start to finish. It’s a quick yet flavorful dish!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large bowl, whisk together the flour, cornstarch, and baking powder. In another bowl, beat the eggs with cold water. Pour the wet mixture into the dry ingredients and stir until smooth. The batter should be thick but still pourable. If too thick, add a little more cold water.
2. Coat the Chicken:
Dip the chicken pieces into the batter, making sure they’re fully covered.
3. Fry the Chicken:
Heat oil in a deep pan or wok to 350°F (175°C). Fry the chicken in batches until golden brown and crispy, about 5 to 7 minutes. Use a slotted spoon to remove the chicken and place them on paper towels to drain excess oil.
4. Make the Sauce:
In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, sugar, chili garlic sauce, and chicken broth. Set aside.
5. Cook Aromatics:
Heat a small amount of oil in a pan over medium heat. Add minced garlic, ginger, and chilies. Sauté for about 30 seconds until fragrant but not browned.
6. Add and Thicken the Sauce:
Pour the sauce mixture into the pan and bring to a gentle boil. Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens.
7. Combine Chicken and Sauce:
Add the fried chicken to the sauce and toss well so each piece is coated evenly.
8. Serve:
Plate the General Tso’s Chicken with a sprinkle of sesame seeds and sliced green onions on top. Serve with steamed white rice and enjoy!
Can I Use Frozen Chicken for General Tso’s Chicken?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before using. Pat the pieces dry to remove excess moisture, which helps the batter stick and fry up crispy.
Can I Bake Instead of Frying the Chicken?
You can! Coat the chicken as usual, then bake on a parchment-lined sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway through. While it won’t be as crispy as frying, it’s a healthier alternative.
How Should I Store Leftovers?
Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat in a pan over medium heat to keep the chicken crispy.
Can I Make the Sauce Ahead of Time?
Absolutely! Make the sauce in advance and refrigerate it. When ready to serve, gently warm it on the stove and toss with freshly fried chicken for best texture.
