Homemade General Tso Chicken: Crispy, Sweet & Spicy Takeout Perfection
Embark on a culinary adventure right in your own kitchen with this incredible General Tso chicken recipe. Forget waiting for takeout; this homemade version delivers unbelievably crispy chicken coated in a rich, glossy, sweet, and tangy sauce, bursting with savory and subtly spicy flavors. It’s a classic Chinese-American dish that’s surprisingly simple to master, promising a restaurant-quality meal that will impress your family and friends. Get ready to elevate your dinner game with this iconic, flavor-packed favorite!
Why This General Tso Chicken Recipe Works
General Tso chicken has captured the hearts and palates of many, thanks to its irresistible combination of textures and flavors. This recipe perfectly captures the essence of that beloved Chinese takeout dish, known for its signature crispy fried chicken enveloped in a luscious, sticky sauce that is both sweet and savory with just the right amount of kick. Our method ensures every piece of chicken is perfectly golden and crunchy, providing a delightful contrast to the rich, complex sauce.
The magic truly happens in the sauce. A harmonious blend of everyday Asian pantry staples – soy sauce for umami depth, white wine vinegar for a bright tang, aromatic sesame oil, rich hoisin, pungent garlic and ginger, fiery Asian chili sauce, and a touch of sugar for balance – come together to create that iconic glossy finish and explosive flavor. While there’s a pleasant hint of spice, it’s expertly balanced by the sweetness and fresh ginger, making it enjoyable for most palates. For those who crave more heat, adding a pinch of red pepper flakes or even Szechuan chili flakes can easily turn up the intensity.
We’ve explored the versatility of this incredible sauce before, even creating a delicious vegetarian-friendly version with General Tso’s cauliflower. Whether you prefer meat or a plant-based option, there’s an undeniable appeal to this sauce that ensures you’ll be coming back for more, time and time again!
Key Ingredients You Will Need
Crafting this fantastic General Tso chicken requires a few essential ingredients that are likely already in your pantry or easily found at your local grocery store. For precise measurements, a detailed list, and step-by-step instructions, make sure to check out the printable recipe card available at the conclusion of this post.
Ingredient Information and Smart Substitution Ideas
Understanding each ingredient’s role and knowing possible substitutions can help you customize this dish to your taste and what you have on hand:
- CHICKEN: This recipe starts with 2 pounds of boneless, skinless chicken breasts, cubed for even cooking and optimal crispiness. If you prefer the richer flavor and slightly more tender texture of dark meat, boneless, skinless chicken thighs are an excellent substitute. Ensure your chicken pieces are cut into roughly uniform sizes, about 1-inch cubes, to promote even cooking.
- CHICKEN COATING: The crispy coating begins with seasoning the chicken with garlic salt and black pepper, then dredging it in all-purpose flour. For an even crispier result or a gluten-free option, you can easily substitute the all-purpose flour with cornstarch or a gluten-free flour blend. The dredging process is key to creating that delightful crunch when fried.
- SAUCE: The heart of General Tso chicken lies in its incredibly flavorful sauce, a balanced symphony of sweet, tangy, and savory notes:
- Soy Sauce: Provides the fundamental savory, umami base. Use a low-sodium version if you are mindful of salt intake, or adjust the amount of added salt accordingly. Tamari is a great gluten-free alternative.
- White Wine Vinegar: Contributes a bright, essential tang that cuts through the richness. Rice vinegar or even apple cider vinegar can be used as substitutes, each offering a slightly different acidic profile.
- Sesame Oil: Adds a distinct nutty aroma and flavor. A little goes a long way, enhancing the overall authenticity of the dish. Make sure it’s toasted sesame oil for the best flavor.
- Hoisin Sauce: A thick, sweet, and savory Chinese barbecue sauce that brings depth, sweetness, and a lovely reddish-brown color to the sauce. It’s a critical component for that authentic General Tso taste.
- Garlic & Ginger: Freshly minced garlic and ginger are non-negotiable for their aromatic, pungent, and warming qualities. They infuse the sauce with vibrant, fresh flavors that dried alternatives simply can’t replicate.
- Asian Chili Sauce: Provides the signature spicy kick. Common choices include Sriracha or Sambal Oelek. You can adjust the amount to your preferred level of heat. For an extra layer of spice and traditional Chinese flavor, consider adding a pinch or two of red pepper flakes or even Szechuan chili flakes to the simmering sauce.
- Sugar: Balances the tartness from the vinegar and the heat from the chili, creating the perfect sweet and savory harmony. Brown sugar can also be used for a deeper, molasses-like sweetness.
- Cornstarch Slurry: Towards the end of the recipe, a slurry made from cornstarch and water is vital for thickening the sauce, giving it that characteristic glossy, sticky texture that clings beautifully to the crispy chicken.
- OLIVE OIL: Used for frying the chicken. You’ll need about 1 cup. Other suitable high-heat cooking oils include vegetable oil, canola oil, or peanut oil. The key is to use enough oil to partially submerge the chicken for even browning and crispiness.
Step-by-Step Guide to Making General Tso Chicken
These step-by-step photos and detailed instructions are provided to help you visualize each stage of this recipe. For a convenient printable version, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this post.
- Prepare the Chicken: Begin by cutting your boneless, skinless chicken breasts into uniform 1-inch cubes. This ensures that each piece cooks evenly. Season the chicken thoroughly with garlic salt and black pepper, making sure every cube is coated for maximum flavor.
- Dredge the Chicken: Place the all-purpose flour (or cornstarch for gluten-free) in a shallow dish. Dredge each seasoned chicken cube in the flour, ensuring it’s fully and evenly coated. Gently shake off any excess flour. Arrange the dredged chicken pieces on a wire rack set over a baking sheet. This allows for better air circulation and helps maintain a crispier coating once fried.
- Simmer the Sauce: In a medium saucepan, combine all the sauce ingredients: soy sauce, white wine vinegar, sesame oil, hoisin sauce, minced garlic, Asian chili sauce, minced ginger, and sugar. Whisk everything together until well combined. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once boiling, reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld beautifully and intensify.
- Cook the Chicken: Heat the olive oil (or your chosen high-heat oil) in a large skillet or wok over medium-high heat. Ensure the oil is hot but not smoking (around 350-375°F or 175-190°C). Carefully add the dredged chicken cubes to the hot oil in batches, being careful not to overcrowd the skillet. Cook for a few minutes per side, turning occasionally, until each piece is golden brown and crispy. Remove the cooked chicken from the skillet and place it back on the wire rack to drain any excess oil. Once all chicken is cooked, carefully pour out any remaining oil from the skillet, leaving just a thin film. Return the crispy chicken to the skillet, then pour the simmering sauce from the saucepan over the chicken.
- Thicken the Sauce and Finish: In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour this cornstarch slurry into the skillet with the chicken and sauce. Increase the heat slightly to low-medium and cook for 5-6 minutes, stirring continuously, until the sauce thickens to a glossy, sticky consistency that beautifully coats the chicken. It’s important to keep stirring to prevent the sauce from sticking to the bottom of the pan and ensuring even thickening. A rubber spatula works wonderfully for this task. Once thickened, your General Tso chicken is ready to be served!
Frequently Asked Questions & Expert Tips for General Tso Chicken
Store any leftover General Tso chicken in an airtight container in the refrigerator for 3-4 days. To best preserve its crispiness when reheating, avoid the microwave. Instead, spread the chicken out on a baking sheet and reheat it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, an air fryer at 375°F (190°C) for 5-8 minutes works wonders to bring back that delicious crunch.
Absolutely! Adding vegetables is a fantastic way to boost the nutritional value and texture of this dish. Popular stir-fry veggies like broccoli florets, sliced bell peppers, mushrooms, snap peas, carrots, or even bamboo shoots work wonderfully. For firmer vegetables like broccoli or carrots, add them to the skillet after you’ve sautéed the chicken, cooking them until they are tender-crisp before adding the sauce. Softer vegetables like mushrooms or bell peppers can be added slightly later.
The spice level is easily customizable. If you prefer it milder, reduce the amount of Asian chili sauce or omit it entirely. For more heat, add extra Asian chili sauce, a pinch or two of red pepper flakes, or even some Szechuan chili flakes to the sauce while it simmers. A dash of hot sauce like Sriracha at the end can also add a fresh burst of heat.
For truly exceptional crispiness, here are a few expert tips: 1) Ensure your chicken pieces are cut uniformly and aren’t too large. 2) Don’t overcrowd the skillet when frying; cook in batches if necessary to prevent the oil temperature from dropping and steaming the chicken instead of frying it. 3) Consider a double-fry: fry the chicken once until lightly golden, remove, let it rest for a few minutes, then fry again for a minute or two until deeply golden and extra crispy. 4) Using cornstarch instead of flour for dredging can also lead to a lighter, crispier coating.
Yes, you can easily adapt this recipe to be gluten-free. Simply substitute the all-purpose flour for dredging with cornstarch or a gluten-free all-purpose flour blend. For the soy sauce, use Tamari, which is a gluten-free alternative that offers a similar rich flavor. Always check the labels of your hoisin and Asian chili sauce to ensure they are certified gluten-free, as ingredients can vary by brand.
Delicious Serving Suggestions
General Tso chicken is a complete meal on its own, but it truly shines when served thoughtfully. The most classic way to enjoy it is over a steaming bed of fluffy white rice, such as jasmine or basmati rice, which perfectly soaks up the savory sauce. For a healthier option, brown rice is also an excellent choice. Enhance its presentation and flavor with an optional garnish of toasted sesame seeds for a nutty crunch and thinly sliced green onions for a fresh, vibrant finish. You could also serve it alongside some simple steamed broccoli, stir-fried mixed vegetables, or a light Asian-inspired salad to round out the meal. For a more elaborate feast, pair it with other homemade Chinese favorites like egg rolls or hot and sour soup.
Explore More Irresistible Stir-Fry Recipes
If you love the dynamic flavors and quick cooking style of stir-fries, you’ll definitely want to try these other fantastic recipes:
- Beef Lo Mein
- Sesame Chicken
- Bourbon Chicken
- Mongolian Beef
- Kung Pao Chicken
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General Tso Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 pounds boneless skinless chicken breasts cubed into 1-inch pieces
- 1 Tablespoon garlic salt
- ½ Tablespoon black pepper
- 1 cup all-purpose flour or cornstarch for GF option
- ½ cup soy sauce low sodium or Tamari for GF
- ¼ cup white wine vinegar or rice vinegar
- ¼ cup sesame oil toasted, for aromatic flavor
- ¼ cup hoisin sauce
- 1 Tablespoon garlic minced, fresh
- 1 Tablespoon Asian chili sauce e.g., Sriracha or Sambal Oelek, adjust to desired spice level
- ½ Tablespoon ginger chopped, fresh
- 2 Tablespoons sugar granulated or brown sugar
- 1 cup olive oil or other high-heat cooking oil
- 2 Tablespoons cornstarch
- 1 Tablespoon water cold, for cornstarch slurry
- sesame seeds optional, for garnish
- green onion sliced, optional, for garnish
Things You’ll Need
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Large skillet
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Saucepan
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Wire cooling rack
Before You Begin – Essential Tips
- Add Vegetables: For a more complete meal, consider adding your favorite stir-fry vegetables. Broccoli florets, sliced bell peppers, mushrooms, snap peas, or carrots are excellent choices. Add them to the skillet after you’ve sautéed the chicken and cook until they are tender-crisp.
- Adjust Spice: To increase the heat, incorporate a pinch or two of red pepper flakes or Szechuan chili flakes into the sauce while it simmers.
- Serve it Right: This dish is best served immediately over a bed of fluffy white or brown rice. Garnish with toasted sesame seeds and fresh sliced green onions for added flavor and visual appeal.
- Crispy Chicken Tips: Ensure oil is hot enough (around 350-375°F) before frying. Cook chicken in batches to prevent overcrowding and maintain oil temperature, which helps achieve maximum crispiness.
- Gluten-Free Option: Use cornstarch or a gluten-free flour blend for dredging and Tamari for soy sauce to make this recipe gluten-free. Always check other sauce ingredients for hidden gluten.
Instructions
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Cut the chicken into uniform 1-inch cubes. Season thoroughly with garlic salt and black pepper, ensuring each piece is well-coated.
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Dredge chicken cubes in all-purpose flour (or cornstarch for a gluten-free option), shaking off any excess. Place the coated chicken on a wire rack set over a baking sheet.
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In a medium saucepan, combine soy sauce, white wine vinegar, sesame oil, hoisin sauce, minced garlic, Asian chili sauce, minced ginger, and sugar. Bring the mixture to a boil over medium heat, then reduce to low and simmer for 10 minutes to allow flavors to meld.
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Heat 1 cup of olive oil in a large skillet over medium-high heat until hot. Cook chicken cubes in batches for a few minutes per side, until golden brown and crispy. Remove chicken and drain excess oil. Carefully discard most of the oil from the skillet, leaving just a thin film. Return the crispy chicken to the skillet, then pour the prepared sauce over it.
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Create a slurry by whisking cornstarch and cold water together until smooth. Add this slurry to the skillet with the chicken and sauce. Cook over low-medium heat for 5-6 minutes, stirring continuously, to allow the sauce to thicken to a glossy, sticky consistency. Stir frequently with a rubber spatula to prevent sticking. Serve immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.