If you’re craving a dish that perfectly balances sweet, spicy, and savory flavors wrapped around crispy, tender chicken pieces, look no further than this General Tso’s Chicken Recipe. This beloved Chinese-American classic features juicy chicken thighs coated in a light, crunchy crust and tossed in a sticky, flavorful sauce that will have you coming back for seconds and thirds. It’s comfort food at its finest but with the kind of bright, punchy flavor that keeps things exciting every bite of the way.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering your ingredients for this General Tso’s Chicken Recipe is straightforward, and each element plays a crucial role in building the dish’s vibrant taste and crisp texture. From the zing of vinegar to the aromatic kick of ginger and garlic, everything works beautifully in harmony.
- Soy sauce (3 tbsp): Use light or all-purpose soy sauce to add depth and a salty umami note without overpowering the dish.
- Hoisin sauce (1 tbsp): This gives a subtle sweetness and complexity to the sauce, enhancing the overall flavor profile.
- Rice vinegar (1 tbsp): Adds brightness and acidity to balance the sweetness and spice.
- Chilli paste (2 tsp): Helps bring the signature spicy heat; Sambal Oelek works wonderfully here.
- Sesame oil (1 tsp): Toasted sesame oil contributes a warm, nutty aroma that’s essential.
- Brown sugar (3 tbsp): Gives the sauce its luscious sweetness and sticky texture.
- Cornflour/cornstarch (4 tbsp total): Used for coating the chicken and thickening the sauce, delivering that irresistible crisp coating plus smooth sauce consistency.
- Chicken stock/broth (3/4 cup): Adds savory moisture and helps marry the flavors in the sauce.
- Chicken thighs (600g or 1.4 lb): Boneless, skinless, and cut into bite-sized pieces; thighs are more flavorful and tender than breast meat.
- Fresh ginger and garlic (1 tsp each finely grated + 2 tsp each finely chopped): Fresh aromatics create an uplifting, zingy base.
- Oil for frying (1-4 cups, plus 2 tbsp): Use peanut, vegetable, or canola oil for frying and stir-frying for a clean, high-heat fat.
- Red chili flakes (1/2 tsp): For that extra touch of heat when cooking.
- Garnishes: finely sliced green onions and sesame seeds: Add color, texture, and freshness as a final delightful touch.
How to Make General Tso’s Chicken Recipe
Step 1: Prepare the Sauce-Marinate
Start by mixing the soy sauce, hoisin sauce, rice vinegar, chili paste, and sesame oil in a bowl. This mixture is your sauce-marinate and will serve both as a marinade for your chicken and the foundation for the final sauce.
Step 2: Marinate the Chicken
Remove 2 tablespoons from the sauce-marinate and toss it with the chopped chicken along with the grated ginger and garlic. Let this mixture sit for 30 minutes to absorb all those delicious flavors.
Step 3: Coat the Chicken with Cornflour
Once marinated, sprinkle the chicken with cornflour and toss to coat each piece evenly. Make sure the pieces are separated so they get a nice, crisp crust when cooked.
Step 4: Shake Off Excess Cornflour
To avoid gummy bits, tip the coated chicken into a colander and give it a good shake so any excess cornflour falls through. This simple step ensures perfect crunchiness.
Step 5: Finish the Sauce
In the remaining sauce-marinate, whisk in the brown sugar and additional cornflour before adding the chicken stock. Mixing this well creates a rich sauce that will thicken beautifully once cooked.
Step 6: Fry the Chicken
Heat oil in a deep pan or wok. Fry the chicken pieces in batches until golden and crispy—about 3-4 minutes per batch depending on size. Drain on paper towels to remove extra oil.
Step 7: Stir-Fry Sauce and Aromatics
In a separate pan, heat 2 tablespoons of oil and sauté chopped ginger, garlic, and the red chili flakes until fragrant. Pour in your prepared sauce and cook for a few minutes until it thickens and becomes glossy.
Step 8: Combine Chicken and Sauce
Toss the fried chicken into the thickened sauce, stirring well so every piece is beautifully coated with that irresistible glaze.
How to Serve General Tso’s Chicken Recipe
Garnishes
Brighten this dish with finely sliced green onions and a sprinkle of toasted sesame seeds. These simple garnishes add a lovely crunch and a fresh pop of color that make the plate look as good as it tastes.
Side Dishes
General Tso’s Chicken shines when paired with perfectly steamed jasmine rice or fluffy fried rice to soak up every bit of the savory sauce. For a fresh contrast, some stir-fried greens like bok choy or broccoli make a vibrant addition.
Creative Ways to Present
Try serving this General Tso’s Chicken Recipe in individual bowls over cauliflower rice for a low-carb option, or spoon it into lettuce wraps for a fun, hands-on meal. For gatherings, arrange the chicken on a large platter with garnishes artfully sprinkled on top to wow your friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftovers in an airtight container and store in the refrigerator for up to 3 days. The chicken may soften a bit but the flavors deepen beautifully overnight.
Freezing
This dish freezes well if you want to prep in advance. Freeze the chicken pieces and sauce separately in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently in a skillet over medium heat, stirring frequently to prevent sticking and redistribute the sauce. Avoid the microwave if possible to keep that crisp texture; a quick flash in a hot pan does wonders.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are juicier and more forgiving when fried, chicken breasts or tenderloins can be used for a leaner option. Just be careful not to overcook to avoid dryness.
How spicy is this General Tso’s Chicken Recipe?
The heat level is moderate and can be adjusted up or down by adding more or less chili paste and red chili flakes. It’s easy to customize according to your spice preference.
What oil is best for frying the chicken?
Choose neutral oils with high smoke points like peanut, vegetable, or canola oil. Peanut oil, however, adds a subtle nutty flavor that complements the dish nicely.
Can I make the sauce ahead of time?
Yes! The sauce can be prepared a day ahead and refrigerated. Give it a good stir before using, as some ingredients may settle or thicken.
Do I need to marinate the chicken for the full 30 minutes?
Marinating for 30 minutes is ideal to let the flavors truly penetrate the chicken, but if you’re short on time, even 15 minutes will still impart great taste.
Final Thoughts
This General Tso’s Chicken Recipe is a spectacular way to bring restaurant-style flavors right into your own kitchen with minimal fuss and maximum satisfaction. Its perfect balance of sweet, spicy, and savory sauces with crisp-coated chicken makes it a timeless crowd-pleaser. I hope you enjoy making it just as much as eating it — trust me, this recipe is destined to become a favorite!
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General Tso’s Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 to 5 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
General Tso’s Chicken is a popular Chinese-American dish featuring crispy fried chicken pieces coated in a tangy, sweet, and spicy sauce. This recipe uses boneless, skinless chicken thighs marinated, dusted with cornflour, fried to perfection, and then tossed in a flavorful sauce made with soy, hoisin, chili paste, and ginger. Garnished with green onions and sesame seeds, this dish delivers the perfect balance of flavors and textures, ideal for a savory weeknight dinner or special occasion.
Ingredients
Sauce and Marinade
- 3 tbsp soy sauce (light or all-purpose, NOT dark soy)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar (or substitute white wine vinegar)
- 2 tsp chili paste (any kind, Sambal Oelek recommended)
- 1 tsp toasted sesame oil
- 3 tbsp brown sugar
- 1 tbsp cornflour / cornstarch
- 3/4 cup low sodium chicken stock or broth
Chicken
- 600g / 1.4 lb boneless, skinless chicken thighs, cut into 2.5cm (1 inch) pieces (breast or tenderloin also acceptable)
- 1 tsp finely grated ginger
- 1 tsp finely grated garlic
- 1 cup cornflour / cornstarch (for coating)
For Frying and Flavoring
- 1 to 4 cups oil for frying (peanut, vegetable, or canola oil)
- 2 tbsp oil (peanut, vegetable, or canola) for stir-frying
- 2 tsp finely chopped ginger
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red chili flakes (red pepper flakes)
Garnish
- Finely sliced green onion
- Sesame seeds
Instructions
- Make Sauce-Marinade: In a bowl, combine 3 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 2 tsp chili paste, and 1 tsp toasted sesame oil. Stir to mix well.
- Marinate Chicken: Reserve 2 tbsp of the sauce-marinade for later. Add the rest to the chicken pieces along with 1 tsp finely grated ginger and 1 tsp finely grated garlic. Mix thoroughly to coat the chicken, then cover and let it marinate for 30 minutes in the refrigerator.
- Coat Chicken: Add 1 cup cornflour to the marinated chicken and toss to coat each piece evenly, ensuring the pieces are separated for thorough coating.
- Remove Excess Cornflour: Transfer the coated chicken into a colander and gently shake to remove any excess cornflour. You can also shake handfuls of chicken so excess flour falls through your fingers.
- Prepare Final Sauce: Take the reserved 2 tbsp sauce-marinade and add 3 tbsp brown sugar and 1 tbsp cornflour. Mix well until smooth, then gradually stir in 3/4 cup low sodium chicken stock until fully combined. Set aside.
- Fry Chicken: Heat 1 to 4 cups of oil in a deep pan or wok over medium-high heat. When hot (around 350°F/180°C), fry the chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove and drain on paper towels.
- Prepare Stir-Fry Aromatics: Remove excess oil from the pan leaving about 2 tbsp. Heat it over medium heat. Add 2 tsp finely chopped ginger, 2 cloves finely chopped garlic, and 1/2 teaspoon red chili flakes. Stir-fry briefly until fragrant, about 30 seconds.
- Combine Chicken and Sauce: Pour the prepared sauce into the pan with aromatics. Stir constantly as the sauce thickens and becomes glossy. Add the fried chicken back into the sauce, tossing to coat evenly.
- Garnish and Serve: Remove from heat. Sprinkle with finely sliced green onions and sesame seeds. Serve immediately with steamed rice or your preferred side.
Notes
- Use light or all-purpose soy sauce for authentic flavor; dark soy sauce is too strong.
- Chicken thighs provide juicier, more flavorful meat but breasts or tenderloins can be substituted.
- Fresh ginger and garlic add brightness and depth to the dish.
- Use peanut, vegetable, or canola oil for frying due to their high smoke points.
- Cornflour coating creates the signature crispy texture on the chicken after frying.
- Toasted sesame oil offers a nutty aroma that enhances the sauce.
