Introduction

General Tso’s Chicken is a flavorful and savory dish that combines crispy fried chicken with a tangy, mildly spicy sauce. It’s a beloved takeout favorite that’s surprisingly easy to make at home, perfect for a satisfying weeknight dinner.

Savory General Tso’s Chicken Recipe - Recipe Image

Ingredients

1 pound boneless, skinless chicken breasts (cut into bite-sized chunks)
1/2 cup cornstarch (or rice flour for gluten-free)
1/2 cup all-purpose flour (or gluten-free flour if needed)
Salt and pepper to taste (for seasoning)
2 large egg whites (whipped to help bind the coating)
2 cups vegetable or canola oil (for frying)
1/2 cup hoisin sauce (or mix of soy sauce and sugar)
1/4 cup rice vinegar (or apple cider vinegar)
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
1/4 cup light brown sugar (or granulated sugar)
3 cloves garlic (minced)
1 teaspoon ground ginger (or fresh ginger)
1/2 teaspoon crushed red pepper flakes (adjust for spice tolerance)
1 tablespoon cornstarch (for thickening sauce)

Instructions

Step 1: Prepare the chicken by cutting the breasts into bite-sized pieces and seasoning them with salt and pepper.
Step 2: In a bowl, mix the cornstarch and all-purpose flour. Whip the egg whites lightly, dip each chicken piece into the egg whites, then coat thoroughly with the flour mixture.
Step 3: Heat the vegetable or canola oil in a deep pan to 350°F (175°C). Test the oil by dropping a bit of the flour mixture in—it should sizzle immediately.
Step 4: Fry the coated chicken pieces in batches, being careful not to overcrowd the pan. Cook each batch about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.
Step 5: Combine hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ground ginger, and crushed red pepper flakes in a saucepan. Stir well and bring to a simmer over medium heat.
Step 6: Mix the tablespoon of cornstarch with a small amount of water to make a slurry. Add this to the simmering sauce and cook, stirring, until the sauce thickens.
Step 7: Add the fried chicken to the sauce and toss well to coat each piece evenly. Serve immediately over steamed rice for best results.

Tips & Variations

For extra crispiness, double fry the chicken: fry once until pale golden, drain briefly, then fry again until deep golden and crisp.
Adjust the crushed red pepper flakes to control the spice level; omit for a milder sauce.
Substitute chicken thighs for a juicier, more flavorful result.
Use tamari and rice flour to make this recipe completely gluten-free.
Add steamed broccoli or snap peas to the dish for added color and nutrition.

Storage

Store leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, or microwave briefly and stir to retain sauce consistency. Avoid reheating in the oven, as it may dry out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce separately and reheat just before serving. However, frying the chicken just before serving ensures the best crispy texture.

What can I use as a substitute for hoisin sauce?

If you don’t have hoisin sauce, a simple mix of soy sauce and a small amount of sugar or honey can be used, adjusting to taste for sweetness and depth.