General Tso’s Chicken is a sweet and tangy dish with crispy fried chicken pieces coated in a rich, sticky sauce. The sauce usually has a mix of soy sauce, garlic, ginger, and a hint of heat, giving it that perfect balance of flavors. It’s one of those dishes that feels comforting and exciting all at the same time.
I love making General Tso’s Chicken because the crispy texture of the chicken combined with the bold sauce always hits the spot. A little tip I’ve learned is to double-fry the chicken so it stays crunchy even after tossing it in the sauce. It’s such a crowd-pleaser—everyone I’ve served this to asks for seconds.
My favorite way to enjoy this dish is over a bed of steamed white rice with some steamed broccoli on the side. It’s simple, satisfying, and perfect for a weeknight dinner or a fun weekend treat. Honestly, it reminds me of those tasty takeout nights, but homemade and full of love.
Key Ingredients & Substitutions
- Chicken
- Chicken thighs are great because they stay juicy. Breasts work too if you prefer leaner meat. Cut into bite-size pieces for even cooking.
- Flour & Cornstarch
- These give the batter its light, crispy texture. You can swap all-purpose flour with rice flour for extra crispiness if you have it.
- Soy Sauce & Hoisin Sauce
- These bring umami and sweetness to the sauce. Tamari is a good gluten-free soy sauce alternative, and you can replace hoisin with a mix of soy sauce and a bit of honey.
- Chili Paste
- Adds heat. Adjust based on your spice tolerance. If you don’t like spice, simply leave it out.
How Do You Get the Chicken Extra Crispy Without It Getting Soggy?
The secret to crispy General Tso’s chicken is double frying and proper batter. Here’s how I do it:
- First, fry chicken pieces until golden and fully cooked. Drain well on paper towels.
- Before adding to the sauce, fry the chicken again briefly (1-2 minutes) in hot oil to crisp up the outside.
- Toss the chicken in the sauce just before serving to keep it crunchy but nicely coated.
Also, use cold water in the batter—it helps create a light, crisp crust. Avoid overcrowding the fryer to keep the oil hot and your chicken perfectly crisp!
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying chicken evenly and handling hot oil safely.
- Thermometer – helps keep oil at the right 350°F for crispy, not greasy, chicken.
- Mixing bowls – for prepping batter and mixing the sauce ingredients easily.
- Slotted spoon or spider strainer – lets you scoop fried chicken out while draining excess oil.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
Flavor Variations & Add-Ins
- Use tofu instead of chicken for a vegetarian option; press and fry it until golden for great texture.
- Add steamed broccoli or snap peas for some fresh crunch and color.
- Swap hoisin sauce for plum sauce to add a fruitier sweetness to the glaze.
- Mix in chopped toasted cashews or peanuts for extra crunch and nutty flavor.
How to Make General Tso’s Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp white pepper (optional)
- 1 cup cold water (adjust for batter consistency)
- Vegetable oil for deep frying
For the Sauce:
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 1/4 cup sugar (adjust to taste)
- 1/2 cup chicken broth or water
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 2 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1-2 tsp chili paste or chili flakes (adjust to preferred heat)
Garnish:
- Sliced green onions
- Toasted sesame seeds
To Serve:
- Steamed white rice
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation and 15 minutes of cooking. Including frying, sauce making, and assembling, plan for roughly 35 minutes from start to finish. It’s quick enough for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Batter
In a mixing bowl, combine the flour, cornstarch, baking powder, salt, and white pepper. Slowly whisk in the cold water until the batter is smooth and a little thick—just enough to coat chicken pieces well. Adjust water or dry ingredients if needed.
2. Coat the Chicken
Add the chicken pieces to the batter, mixing until each piece is fully covered with the batter.
3. Fry the Chicken
Heat vegetable oil in a deep pan or wok over medium-high heat until it reaches about 350°F (175°C). Fry the chicken pieces in batches for 4-5 minutes until they turn golden and are cooked through. Remove and let drain on paper towels. For extra crunch, fry them a second time for 1-2 minutes before coating with the sauce.
4. Make the Sauce
Mix soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth in a bowl.
5. Cook Aromatics
In a wok or large skillet, heat sesame oil over medium heat. Add minced garlic and ginger and cook for about 30 seconds until fragrant.
6. Add Sauce and Thicken
Pour in the sauce mixture. Add chili paste or flakes as you like for heat. Bring it to a simmer. Stir in the cornstarch slurry and cook, stirring constantly until the sauce thickens to a glossy shine.
7. Combine Chicken and Sauce
Add the fried chicken to the sauce and toss to coat well. If you double-fried the chicken, fry it again briefly just before tossing with the sauce to keep it crispy.
8. Serve
Place steamed white rice in bowls and top with the saucy General Tso’s chicken. Garnish with sliced green onions and toasted sesame seeds for a fresh, nutty finish.
Enjoy your homemade General Tso’s Chicken — crispy, bold, and full of flavor!
Can I Use Frozen Chicken for This Recipe?
Yes, just be sure to fully thaw the chicken in the refrigerator overnight before cutting and cooking. Pat the pieces dry to remove excess moisture for a crispier batter coating.
How Can I Make the Chicken Extra Crispy?
Double frying is the key! Fry the chicken pieces once until cooked and golden, drain them, then fry again briefly (1-2 minutes) just before tossing in the sauce. This locks in the crunch.
Can I Make This Sauce Ahead of Time?
Absolutely! Prepare the sauce in advance and store it in the fridge for up to 2 days. Reheat gently on the stovetop before adding the freshly fried chicken.
How Should I Store Leftovers?
Keep any leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to help preserve crispiness, adding a splash of water if the sauce seems too thick.