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If you have ever craved a dish that perfectly balances sweet, tangy, and savory flavors with a satisfying crispy texture, then this General Tso’s Chicken Recipe is destined to become your new favorite. Juicy chicken thighs are lovingly coated in cornstarch and fried to golden perfection before being drenched in a luscious sauce bursting with ginger, garlic, soy, and just the right hint of heat. This is not just takeout—this is an irresistible homemade celebration that brings the best of Chinese-American comfort food right into your kitchen. Once you try this, you’ll want to make it again and again for friends and family.
Ingredients You’ll Need
Whipping up this General Tso’s Chicken Recipe is surprisingly simple, and the ingredients are easy to find yet essential. Each component plays a special role—whether it’s creating the crispy coating, adding vibrant zest, or building the rich umami-packed sauce that ties it all together.
- 2 lbs boneless, skinless chicken thighs: Perfectly tender and juicy, chicken thighs hold up beautifully to frying and absorb flavors well.
- ½ cup cornstarch: The secret to that irresistible crispy crust that gives every bite a satisfying crunch.
- ¼ cup extra light olive oil: Used for frying, it has a high smoke point that helps achieve golden, not greasy, chicken.
- 2 tablespoons minced ginger: Fresh ginger lends a warm, aromatic zing that elevates the sauce’s depth.
- 3 cloves garlic, minced: Garlic adds a punch of savory aroma and richness to balance the sweetness.
- ½ teaspoon red pepper flakes: Just enough heat to invigorate the palate without overwhelming.
- 1 teaspoon sesame seeds (optional): A lovely, toasty garnish that adds texture and a pop of visual appeal.
- ½ cup cold water: Helps blend the sauce ingredients and ensures smooth consistency.
- 5 tablespoons low-sodium soy sauce: Brings salty, savory depth; choosing low-sodium lets you control the salt better.
- 3 tablespoons rice vinegar: The tangy kick that brightens and balances the sweetness of the sauce.
- 1½ tablespoons hoisin sauce: Adds a subtle sweetness and a unique richness that rounds out the flavor profile.
- 4 tablespoons granulated sugar: Sweetness to harmonize the tang and spice perfectly.
- 1½ tablespoons cornstarch: Used to thicken the sauce to a glossy, clingy finish that coats every piece of chicken.
How to Make General Tso’s Chicken Recipe
Step 1: Prep the Chicken
Start by cutting the chicken thighs into uniform 1-inch cubes to ensure even cooking. Toss the pieces in cornstarch, coating each one generously but shaking off any excess. This layer will crisp up beautifully once fried and help the sauce stick perfectly later on.
Step 2: Make the Sauce
Combine the cold water, low-sodium soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch in a bowl. Whisk everything together until completely smooth. This sauce is the heart of your dish, delivering a gorgeous balance of sweet, tangy, and savory flavors.
Step 3: Cook the Chicken
Heat ¼ cup of extra light olive oil in a large non-stick skillet over medium-high heat. Fry the chicken in batches, being careful not to overcrowd the pan, so each piece crisps up nicely. Cook for about 2 to 3 minutes per side until golden brown and cooked through. Remove the cooked pieces onto a platter and repeat with the remaining chicken, adding more oil as needed.
Step 4: Sauté Aromatics
In the same skillet, add the minced garlic, minced ginger, and red pepper flakes. Sauté these fragrant aromatics for about 30 seconds until their flavors bloom and fill your kitchen with warmth and a subtle spicy buzz.
Step 5: Simmer the Sauce
Pour the prepared sauce into the skillet and bring it to a gentle simmer, stirring constantly. Let it cook for about a minute to cook off the raw vinegar taste and thicken slightly. Taste the sauce and adjust soy sauce or rice vinegar to suit your preference—it should be lively and well balanced.
Step 6: Combine and Serve
Return the crisp chicken to the skillet and toss it thoroughly to coat every piece with the glossy, flavorful sauce. Finish by sprinkling with the optional sesame seeds for an added nutty crunch. Serve immediately to enjoy the chicken at its crispiest and most flavorful.
How to Serve General Tso’s Chicken Recipe
Garnishes
Sprinkle toasted sesame seeds generously over the dish for texture and a nutty accent. If you love a bit of fresh contrast, thinly sliced green onions or a handful of chopped cilantro can also brighten the presentation and add a fresh pop of color.
Side Dishes
The perfect partners to General Tso’s Chicken include fluffy jasmine rice or steamed white rice, which soak up the delicious sauce wonderfully. For a fresh counterbalance, lightly steamed broccoli or sautéed snow peas add crispness and vibrant green color to your plate.
Creative Ways to Present
Make your meal extra special by serving the chicken in lettuce cups as hand-held bites, or layer it over fried rice or noodles for a satisfying one-bowl wonder. You can also sprinkle some crushed peanuts for a textural surprise that complements the bold flavors beautifully.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover General Tso’s Chicken in an airtight container and refrigerate for up to 3 days. Keeping the chicken and sauce together maintains the flavors best, though the crispiest texture will soften over time.
Freezing
You can freeze leftover chicken in its sauce for up to one month. For optimal results, pack in freezer-safe containers, leaving some headspace. Thaw overnight in the refrigerator before reheating to preserve taste and texture.
Reheating
Reheat gently in a skillet over medium heat to revive some of the original crispness while ensuring the sauce warms through. Avoid microwaving if possible, as it tends to make the chicken soggy. Adding a splash of water or soy sauce while reheating can freshen the flavors.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs are preferred for their juiciness and flavor, chicken breast can be used if you prefer leaner meat. Just be careful not to overcook it, as breasts can dry out faster.
Is this recipe very spicy?
The level of spice is mild and can be adjusted by the amount of red pepper flakes you add. You can easily increase or decrease heat to suit your taste without compromising the dish’s balance.
Can I make General Tso’s Chicken Recipe gluten-free?
Yes! Use tamari or a gluten-free soy sauce instead of regular soy sauce, and ensure your hoisin sauce is gluten-free or make a substitute. Cornstarch is naturally gluten-free, so the crisp coating remains perfect.
What can I substitute for hoisin sauce?
If you don’t have hoisin, a blend of soy sauce, peanut butter, and a touch of honey or molasses works well as a substitute, adding some sweetness and depth to your sauce.
Is this recipe suitable for meal prep?
Definitely! General Tso’s Chicken keeps well and tastes great reheated. Just store the chicken and sauce separately from any rice or veggies for best texture throughout the week.
Final Thoughts
I truly hope you give this General Tso’s Chicken Recipe a try—it’s one of those dishes that effortlessly impresses, whether for a weeknight dinner or entertaining guests. The harmony of crispy chicken coated in that addictive sauce is an absolute crowd-pleaser, and making it at home brings all the flavors to life with freshness and love. Enjoy every bite and share the joy of cooking this classic!
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General Tso’s Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
A classic General Tso’s Chicken recipe featuring tender, crispy chicken thighs coated in a flavorful, tangy, and slightly sweet sauce with a hint of heat from red pepper flakes. Perfect for a quick and satisfying meal that can be prepared entirely on the stovetop in just 30 minutes.
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
- 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
Sauce
- ½ cup cold water
- 5 tablespoons low-sodium soy sauce
- 3 tablespoons rice vinegar, or more to taste
- 1 ½ tablespoons hoisin sauce
- 4 tablespoons granulated sugar
- 1 ½ tablespoons cornstarch
Garnish
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prep Chicken: Cut chicken thighs into 1-inch cubes. Toss the chicken pieces in batches with cornstarch, tapping off any excess starch. Set the coated chicken aside on a platter.
- Make Sauce: In a bowl, whisk together cold water, low-sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch until smooth and well combined.
- Cook Chicken: Heat a large non-stick skillet over medium-high heat and add ¼ cup extra light olive oil. Working in batches to avoid overcrowding, add chicken pieces and cook for about 2-3 minutes per side until golden brown and cooked through. Remove cooked chicken and set aside on a plate. Add more oil as needed for additional batches.
- Sauté Aromatics: In the same skillet, add minced garlic, minced ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant but not burnt.
- Simmer Sauce: Pour the prepared sauce mixture into the skillet with the aromatics. Bring to a simmer while stirring constantly. Let it cook for about 1 minute to reduce raw vinegar flavor and allow the sauce to thicken. Taste the sauce and adjust seasoning by adding more soy sauce or rice vinegar if desired.
- Combine and Serve: Return the cooked chicken to the skillet and toss to coat evenly with the sauce. Cook for an additional minute to meld flavors and ensure chicken is heated through. Garnish with sesame seeds if using, then serve immediately hot.
Notes
- Ensure the skillet is hot before adding chicken to achieve a crispy coating.
- Do not overcrowd the pan when frying to maintain crispiness.
- Adjust red pepper flakes to control the heat level of the dish.
- The sauce thickens quickly due to cornstarch, so stir constantly when simmering.
- Serve this dish immediately for the best texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
