If you have a craving for a dish that perfectly balances bold flavors, crispy textures, and a touch of sweetness, this General Tso’s Chicken Recipe is going to become your new go-to favorite. This classic takeout staple is all about tender chicken thighs coated in a lightly crisp cornstarch crust, tossed in a sauce that harmonizes tangy rice vinegar, savory soy sauce, sweet sugar, and a little heat from red pepper flakes. Trust me, once you make this at home, you’ll wonder why you ever settled for anything less than the homemade version packed with fresh garlic and ginger aromas, sizzling right in your skillet.
Ingredients You’ll Need
These ingredients are simple, accessible, and each one plays a crucial role in bringing your General Tso’s Chicken Recipe to life. From the succulent chicken thighs to the punchy ginger and garlic, every component adds a layer of flavor, texture, or zest, making this dish as delicious as it is straightforward to prepare.
- 2 lbs boneless, skinless chicken thighs: Provide juicy, tender meat that stays moist and flavorful.
- ½ cup cornstarch: The secret to a crisp, light coating that locks in moisture when fried.
- ¼ cup extra light olive oil: For frying, it offers a neutral flavor and high smoke point.
- 2 tablespoons minced ginger: Adds a warm, spicy aroma essential for that authentic bite.
- 3 cloves garlic, minced: Brings an earthy richness and depth to the sauce.
- ½ teaspoon red pepper flakes: Just enough heat to wake up your taste buds without overpowering.
- 1 teaspoon sesame seeds (optional): Adds a subtle nuttiness and extra visual appeal as a garnish.
- ½ cup cold water: Helps achieve the perfect sauce consistency.
- 5 tablespoons low-sodium soy sauce: Provides umami and saltiness, key to the savory flavor.
- 3 tablespoons rice vinegar: Brings brightness and balance with its tartness.
- 1 ½ tablespoons hoisin sauce: Adds a sweet and slightly smoky undertone to the glaze.
- 4 tablespoons granulated sugar: Sweetens and contrasts the tangy and spicy notes.
- 1 ½ tablespoons cornstarch (for the sauce): Thickens the sauce to a luscious coating consistency.
How to Make General Tso’s Chicken Recipe
Step 1: Prep the Chicken
Start by cutting your chicken thighs into bite-sized 1-inch pieces, perfect for even cooking and easy eating later on. Toss the chicken in cornstarch in batches, making sure each piece is lightly coated but not clumpy. This coating is what gives the chicken that irresistible crispiness once fried. Set these aside on a platter while you prepare the rest of the ingredients.
Step 2: Make the Sauce
In a bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, granulated sugar, cold water, and cornstarch until the mixture is smooth and well combined. This sauce blend is where all the magic happens—its sweet, salty, tangy, and thickened profile will cling beautifully to your chicken later.
Step 3: Cook the Chicken
Heat a large non-stick skillet over medium-high heat and add about ¼ cup of the extra light olive oil. When the oil shimmers, add the chicken pieces in batches to avoid overcrowding, which ensures they brown up nicely instead of steaming. Cook each side for about 2 to 3 minutes until beautifully golden and cooked through, then transfer to a plate lined with paper towels to drain excess oil. Repeat until all chicken is fried, adding extra oil if needed.
Step 4: Sauté Aromatics
With the skillet still hot, toss in your minced garlic, ginger, and red pepper flakes. Sauté for about 30 seconds just until fragrant—this quick step releases their essential oils and builds a vibrant flavor base for your sauce.
Step 5: Simmer the Sauce
Pour the prepared sauce into the skillet and bring it to a simmer over medium heat, stirring constantly. Let it bubble for about a minute; this cooks off the raw vinegar taste and allows the cornstarch to thicken the sauce beautifully. Give it a taste and tweak with a little more soy sauce or rice vinegar if you want it saltier or tangier.
Step 6: Combine and Serve
Return the crispy chicken to the skillet and toss to coat every piece in that glossy, flavorful sauce. Garnish with sesame seeds if you like, and serve it up immediately for the tastiest experience. The sauce clings to the chicken perfectly, with a punch of heat and sweet-savory balance in every bite.
How to Serve General Tso’s Chicken Recipe
Garnishes
Sprinkle toasted sesame seeds on top for a lovely nutty crunch and a touch of elegance. Fresh scallions, thinly sliced, can also add a vibrant green contrast and a mild sharpness that cuts through the richness of the sauce. These small finishing touches elevate the dish to restaurant-quality levels.
Side Dishes
General Tso’s Chicken pairs beautifully with simple steamed jasmine rice or fluffy brown rice, which soaks up all the delicious sauce. For a vegetable side, lightly steamed broccoli or crisp stir-fried snow peas offer freshness and a pop of color. You can also try fried rice or even a crunchy Asian slaw to add texture variety to your meal.
Creative Ways to Present
For a fun twist, serve the chicken over cauliflower rice to keep things light and gluten-free. You might also try stacking the chicken over steamed buns for a casual handheld treat. If you’re hosting a party, offer General Tso’s Chicken skewers with dipping sauce on the side—this recipe is versatile enough to shine in many exciting presentations!
Make Ahead and Storage
Storing Leftovers
Let your General Tso’s Chicken cool to room temperature, then store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it an excellent option for quick lunches or dinners after a busy day.
Freezing
You can freeze the cooked chicken and sauce separately in freezer-safe containers for up to 2 months. This way, you keep the textures better and can thaw only what you need. When you’re ready, defrost overnight in the fridge for an easy, flavorful meal on demand.
Reheating
Reheat your leftover General Tso’s Chicken gently in a skillet over medium heat to maintain crispiness, stirring occasionally to warm evenly. Avoid microwaving if possible, as it can make the coating soggy. Adding a splash of water can help loosen the sauce if it has thickened too much in storage.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work fine, but thighs tend to stay juicier and more tender, especially when fried. If using breasts, watch carefully to avoid overcooking, which can dry out the meat.
Is it possible to make this recipe gluten-free?
Yes! Simply swap regular soy sauce for tamari or a gluten-free soy sauce alternative, and ensure your hoisin sauce is gluten-free too. Cornstarch is naturally gluten-free and already used in the recipe, which helps a lot.
How spicy is this General Tso’s Chicken Recipe?
The recipe has a mild to medium heat level thanks to red pepper flakes. You can adjust the amount depending on your spice tolerance—add more for a fiery kick or omit for a gentle warmth.
What’s the best way to get the chicken crispy?
Coating the chicken pieces evenly but lightly in cornstarch and frying in well-heated oil without crowding the pan helps ensure a crisp crust. Using thighs also helps keep the interior juicy without sacrificing crispiness outside.
Can I prepare this recipe ahead of time for a party?
You can prep the chicken and sauce separately in advance and combine just before serving. This keeps the chicken crispy and the flavors fresh. Serve immediately after tossing in the sauce for best results.
Final Thoughts
If you’ve been on the hunt for a homemade Chinese takeout experience that tastes just as good—if not better—than what you get from your favorite restaurant, give this General Tso’s Chicken Recipe a try. It combines bold flavors, crisp textures, and straightforward steps, making it a perfect crowd-pleaser or weeknight dinner. Once you master this recipe, you’ll have an incredible dish ready to impress and satisfy anytime you want!
Print
General Tso’s Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This General Tso’s Chicken recipe offers a perfect balance of crispy, tender chicken thighs coated in a sweet, tangy, and slightly spicy sauce. Made with simple ingredients like soy sauce, rice vinegar, hoisin sauce, and a hint of red pepper flakes, this dish comes together quickly on the stovetop and is ideal for a flavorful weeknight dinner or when craving takeout at home.
Ingredients
Chicken
- 2 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- ½ cup cornstarch
- ¼ cup extra light olive oil, for frying, plus more as needed
Aromatics & Garnish
- 2 tablespoons minced ginger, from a 2-inch piece of ginger
- 3 cloves garlic, minced (or 1 tablespoon grated or finely minced)
- ½ teaspoon red pepper flakes, or to taste
- 1 teaspoon sesame seeds (optional, for garnish)
Sauce
- ½ cup cold water
- 5 tablespoons low-sodium soy sauce
- 3 tablespoons rice vinegar, or more to taste
- 1½ tablespoons hoisin sauce
- 4 tablespoons granulated sugar
- 1½ tablespoons cornstarch
Instructions
- Prep Chicken: Cut chicken thighs into 1-inch cubes. Toss the chicken in batches with cornstarch, shaking off any excess. Arrange the coated pieces on a platter and set aside.
- Make Sauce: In a bowl, whisk together cold water, soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch until fully combined and smooth.
- Cook Chicken: Heat ¼ cup of extra light olive oil in a large non-stick skillet over medium-high heat. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook each piece for about 2-3 minutes per side until golden brown and cooked through. Remove cooked chicken from skillet and set aside. Add more oil as needed for remaining batches.
- Sauté Aromatics: In the same skillet, add garlic, minced ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Simmer Sauce: Pour the prepared sauce into the skillet with the aromatics. Stir constantly as the sauce comes to a simmer. Let it simmer for about 1 minute to cook off the raw vinegar taste. Taste the sauce and adjust by adding more soy sauce or rice vinegar if desired.
- Combine and Serve: Return the cooked chicken to the skillet and toss well to coat with the sauce. Sprinkle with optional sesame seeds for garnish. Serve immediately while hot.
Notes
- Use boneless, skinless chicken thighs for a juicier texture compared to breasts.
- Do not overcrowd the skillet when frying chicken to ensure crispiness.
- Adjust the red pepper flakes based on heat preference.
- This dish is best served fresh to maintain the chicken’s crisp exterior.
- Serve with steamed rice and steamed or stir-fried vegetables for a complete meal.
