The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
General Tso Chicken
Table of Contents
The Best General Tso Chicken That Beats Takeout Every Time
Picture this: golden, crispy chicken pieces coated in the most incredible glossy sauce that’s sweet, tangy, and just spicy enough to make your taste buds sing. Each bite delivers that perfect crunch followed by tender, juicy chicken that’s been kissed with garlic, ginger, and just the right amount of heat.
This isn’t your typical greasy takeout version. This General Tso chicken has a sauce that actually clings to the chicken instead of pooling at the bottom of the container. The coating stays crispy even after being tossed in sauce, and every piece is perfectly seasoned throughout.
The sauce strikes that magical balance – sweet enough to satisfy your cravings, tangy enough to brighten everything up, and with just enough spice to keep things interesting. It’s glossy, thick, and coats every piece of chicken like a beautiful lacquer that makes your mouth water just looking at it.
And here’s the best part: it’s actually easier to make than ordering takeout. No waiting for delivery, no soggy containers, and no wondering what’s actually in your food. Just restaurant-quality General Tso chicken made exactly the way you like it.
Why This Recipe Will Ruin Takeout for You Forever
• Better than restaurant quality – Crispy coating that stays crispy, sauce that actually sticks
• Made with real ingredients – No mysterious additives or preservatives
• Customizable spice level – Make it mild for kids or fiery for heat lovers
• Fresh and hot every time – No more soggy delivery disasters
• Budget-friendly – Costs a fraction of ordering out and feeds more people
• Quick weeknight dinner – Ready in 30 minutes from start to finish
• Impressive for guests – Looks and tastes like you spent hours cooking
• Leftover magic – Reheats beautifully and tastes amazing the next day
• Healthier option – You control the oil, sugar, and sodium
• Perfect for meal prep – Make big batches and freeze portions
• Family-friendly – Even picky eaters love this sweet and savory combo
• Restaurant technique at home – Learn the secrets that make it perfect
Everything You Need for Success
For the Chicken:
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ¼ cup soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 teaspoon salt
- ½ teaspoon white pepper
- Vegetable oil for frying (about 4 cups)
For the Sauce:
- ½ cup chicken broth
- ¼ cup soy sauce (dark if available)
- ¼ cup rice vinegar
- 3 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon hoisin sauce
- 1 tablespoon tomato paste
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
For the Aromatics:
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3-6 dried red chilies (adjust to taste)
- ½ teaspoon red pepper flakes
- 2 tablespoons vegetable oil
For Garnish and Serving:
- 3 scallions, sliced thin on the bias
- 1 tablespoon sesame seeds, toasted
- Steamed jasmine rice
- Fresh cilantro (optional)
Step-by-Step Instructions for Perfect Results
Marinate the Chicken (15 minutes): Cut your chicken thighs into uniform 1-inch pieces – this ensures even cooking. In a large bowl, combine the chicken with soy sauce, Shaoxing wine, salt, and white pepper. Mix well with your hands and let it marinate while you prep everything else. This step adds flavor deep into the meat and helps the coating stick better.
Prepare the Sauce (5 minutes): In a medium bowl, whisk together chicken broth, soy sauce, rice vinegar, brown sugar, honey, hoisin sauce, and tomato paste until smooth. In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry – no lumps allowed. Set both aside. Having everything ready is crucial because the final cooking happens fast.
Set Up Your Coating Station (8 minutes): You’ll need three shallow dishes. In the first, place the beaten eggs. In the second, combine cornstarch and flour – this creates the ultimate crispy coating. Have a large plate ready for the coated chicken. This assembly line approach makes coating efficient and less messy.
Coat the Chicken (10 minutes): Remove chicken from marinade and let excess drip off. Working with a few pieces at a time, dip each piece first in the egg wash, making sure it’s completely coated. Then roll in the cornstarch mixture, pressing gently to help it stick. Place coated pieces on your prepared plate. Don’t stack them – they’ll stick together.
Heat the Oil (8 minutes): In a heavy-bottomed pot or wok, heat oil to 350°F. Use a thermometer – this temperature is crucial for crispy coating that’s not greasy. The oil should be deep enough that chicken pieces can float freely. If you don’t have a thermometer, test with a small piece of coating – it should sizzle immediately and float.
Fry in Batches (12 minutes): Don’t overcrowd the pot – fry in 2-3 batches. Carefully add chicken pieces to the oil and fry for 3-4 minutes until golden brown and crispy. The internal temperature should reach 165°F. Remove with a slotted spoon to a wire rack or paper towel-lined plate. The coating should be shatteringly crispy.
Make the Sauce (5 minutes): Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add garlic, ginger, and dried chilies. Stir-fry for 30 seconds until fragrant but not burned. Pour in your prepared sauce mixture and bring to a simmer. Add the cornstarch slurry while whisking constantly. The sauce should thicken and become glossy within 1-2 minutes.
Combine and Serve (3 minutes): Add the fried chicken to the wok and toss quickly to coat every piece with sauce. The coating should stay crispy while being completely coated in that beautiful, glossy sauce. Remove from heat immediately to prevent the coating from getting soggy. Drizzle with sesame oil and sprinkle with scallions and sesame seeds.
Serving Ideas That’ll Impress Everyone
Classic Presentation: Serve immediately over steamed jasmine rice with the sauce spooned over the top. Garnish with sliced scallions and toasted sesame seeds. Add some steamed broccoli on the side for color and texture contrast.
Family Style: Present in a large serving bowl alongside individual bowls of steamed rice. Let everyone serve themselves and provide extra sauce on the side for those who want more.
Dinner Party Elegant: Plate individually over rice with a small portion of stir-fried vegetables. Garnish with fresh cilantro and a sprinkle of sesame seeds for restaurant-style presentation.
Game Day Spread: Cut the chicken into smaller, bite-sized pieces and serve as an appetizer with toothpicks. Provide small bowls of extra sauce for dipping alongside other party foods.
Lunch Box Special: Pack over rice in bento boxes with some steamed vegetables and fresh fruit. The flavors actually improve after sitting for a few hours.
Buffet Style: Keep warm in a slow cooker on low heat and serve alongside other Chinese dishes like fried rice, lo mein, and egg rolls for a complete feast.
Date Night: Serve over rice noodles instead of regular rice for something different. Add some sautéed snap peas and water chestnuts for extra texture and crunch.
Creative Variations and International Twists
General Tso Cauliflower: Replace chicken with large cauliflower florets. Coat and fry the same way – they get incredibly crispy and soak up all that delicious sauce. Perfect for vegetarians who still want that satisfying crunch.
General Tso Shrimp: Use large shrimp instead of chicken. Reduce frying time to 2-3 minutes since shrimp cook faster. The sweet sauce pairs beautifully with seafood.
General Tso Tofu: Use extra-firm tofu, pressed and cubed. Freeze it overnight first, then thaw – this creates a chewier texture that holds up to frying and sauce.
Korean Fusion: Add gochujang to the sauce for Korean heat, and finish with kimchi and sesame oil. Serve over rice with a fried egg on top.
Thai-Inspired: Replace the sauce with a sweet chili and fish sauce combination. Add fresh basil and serve with jasmine rice and lime wedges.
Nashville Hot Version: Add cayenne pepper and paprika to the coating, and finish with a spicy honey drizzle instead of the traditional sauce.
Orange Chicken Style: Add fresh orange juice and zest to the sauce for a citrusy twist that’s slightly sweeter and more aromatic.
Honey Garlic Variation: Double the honey in the sauce and add extra garlic. This creates a stickier, sweeter version that’s incredibly popular with kids.
Pineapple Sweet and Sour: Add chunks of fresh pineapple and bell peppers to the sauce for a tropical twist that’s colorful and refreshing.
Buffalo General Tso: Mix buffalo sauce into the traditional sauce for a spicy, tangy combination that’s perfect for game day.
Maple Soy Glaze: Replace honey with maple syrup and add a splash of bourbon for a unique American twist on the classic.
Mediterranean Fusion: Use the same coating technique but finish with a sauce made from balsamic vinegar, honey, and herbs. Serve over orzo instead of rice.
Indian Spiced: Add curry powder and garam masala to the coating, and finish with a yogurt-based sauce with fresh mint and cilantro.
Japanese Style: Use panko breadcrumbs in the coating and finish with a teriyaki-style sauce. Serve with steamed edamame and pickled vegetables.
Professional Tips for Restaurant-Quality Results
Chicken Selection: Thighs are superior to breasts for this dish. They stay juicier during frying and have more flavor. The extra fat content helps keep the meat tender even when coated and fried.
Oil Temperature Control: Maintain 350°F throughout frying. Too hot and the coating burns before the chicken cooks; too cool and you get greasy, soggy coating. Adjust heat as needed between batches.
Coating Secrets: The combination of cornstarch and flour creates the perfect texture – cornstarch for crispiness, flour for structure. Make sure pieces are completely dry before coating for maximum crispiness.
Sauce Consistency: The sauce should coat the back of a spoon but not be thick like gravy. If it’s too thin, add more cornstarch slurry. If too thick, add more chicken broth.
Timing is Everything: Have everything prepped before you start frying. The final assembly happens quickly and you don’t want the chicken sitting around getting soggy.
Wok Hei Technique: Use the highest heat your stove can manage when combining chicken and sauce. This creates that subtle smokiness that restaurants achieve with their powerful burners.
Batch Frying Success: Don’t rush the frying process. Properly fried chicken in batches is infinitely better than soggy chicken from overcrowding.
Sauce Storage: The sauce can be made ahead and refrigerated for up to a week. Just reheat and whisk in fresh cornstarch slurry if needed.
Reheating Perfection: Reheat in a 400°F oven for 8-10 minutes to restore crispiness. Microwave makes the coating soggy.
Freezing Tips: Freeze coated, uncooked chicken on a baking sheet, then transfer to bags. Fry directly from frozen, adding 1-2 minutes to cooking time.
Complete FAQ Guide
Q: Can I use chicken breast instead of chicken thighs? A: You can, but thighs are much better. Breasts tend to dry out during frying and don’t have as much flavor. If you must use breasts, pound them slightly thinner and watch cooking time carefully.
Q: Is General Tso Chicken spicy? A: This version has a mild to moderate heat level that most people enjoy. You can easily adjust by increasing or decreasing the red pepper flakes and dried chilies.
Q: How can I make the dish less sweet? A: Reduce the brown sugar and honey by half, and add an extra tablespoon of rice vinegar to balance the flavors. You can also add a splash of soy sauce for more savory depth.
Q: Can I make General Tso Chicken ahead of time? A: The sauce can be made up to a week ahead. Fry the chicken fresh for best results, but you can fry it a few hours early and reheat in the oven before saucing.
Q: How do I reheat General Tso Chicken? A: Reheat in a 400°F oven for 8-10 minutes to restore crispiness. Avoid the microwave as it makes the coating soggy. Add fresh sauce if needed.
Q: Is General Tso Chicken gluten-free? A: Not as written – it contains flour and soy sauce which have gluten. Use gluten-free flour and tamari instead of soy sauce for a gluten-free version.
Q: Can I use low-sodium soy sauce? A: Yes, but you might need to add a pinch more salt to the sauce. Low-sodium versions work fine and are actually preferable if you’re watching salt intake.
Q: What other proteins can I use in this recipe? A: Pork, shrimp, fish, tofu, or cauliflower all work great. Adjust cooking times accordingly – seafood cooks faster, pork about the same as chicken.
Q: Can I freeze General Tso Chicken? A: Freeze the components separately. Cooked chicken freezes well for up to 3 months. Thaw and reheat in the oven, then toss with fresh sauce.
Q: How long will leftovers last in the fridge? A: Up to 4 days in the refrigerator in airtight containers. The coating will soften but the flavor remains great. Reheat in the oven for best results.
Q: Can I omit the honey from the sauce? A: You can substitute with more brown sugar or maple syrup. Honey adds a unique flavor and glossy finish, but the dish will still be delicious without it.
Q: How can I make General Tso Chicken spicier? A: Add more dried chilies, increase red pepper flakes, add fresh jalapeños, or stir in some sriracha or chili garlic sauce to the finished dish.
Q: Why isn’t my coating staying crispy? A: This usually happens when the oil isn’t hot enough, the chicken is too wet before coating, or the sauce is too hot when combining. Follow temperatures carefully for best results.
Q: Can I bake this instead of frying? A: You can bake at 425°F for 20-25 minutes, but the texture won’t be the same. Spray with oil for better browning and crispiness.
Q: What’s the best rice to serve with this? A: Jasmine rice is traditional and perfect for soaking up the sauce. Long-grain white rice or even brown rice work well too. Avoid sticky rice which doesn’t pair as well.
Perfect Ending
This General Tso chicken proves that the best takeout dishes can be made even better at home. When you control every ingredient and technique, you get results that surpass any restaurant version – crispier coating, more flavorful sauce, and chicken that’s actually juicy instead of dried out.
The first time you make this, you’ll be amazed at how achievable restaurant-quality results really are. The techniques aren’t complicated – they just require attention to detail and proper timing. And once you master the basics, the variations are endless.
But what makes this recipe truly special is how it brings people together. There’s something magical about the combination of sweet, savory, and spicy that appeals to almost everyone. Kids love the sweet sauce, adults appreciate the complexity, and everyone loves that satisfying crunch.
Whether you’re making this for a quiet family dinner or entertaining guests, it never fails to impress. The glossy sauce, crispy coating, and incredible aroma make it a showstopper every time.
So heat up that oil, prep your sauce, and get ready to make the best General Tso chicken you’ve ever tasted. Your takeout days are numbered – once you taste this homemade version, nothing else will compare.
General Tso Chicken: The Ultimate Recipe and Cooking Guide
Servings
4
Prep time
15 minutes
Cooking time
15 minutes
Calories
380 kcal
Enjoy the perfect blend of sweet, savory, and spicy flavors with this iconic General Tso Chicken recipe. Crispy chicken coated in a flavorful sauce, garnished with green onions, and served hot over steamed rice.
Cook Mode
Keep the screen of your device on
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 3 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 green onion, sliced for garnish
Directions
- In a bowl, toss the chicken pieces with cornstarch until evenly coated.
- Heat vegetable oil in a large pan over medium-high heat. Add the chicken in batches and cook until crispy and golden brown. Remove and set aside.
- In the same pan, add garlic and sauté until fragrant. Stir in soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and red pepper flakes.
- Return the chicken to the pan and toss to coat evenly in the sauce. Cook for an additional 2-3 minutes until the sauce thickens.
- Garnish with sliced green onions and serve hot over steamed rice.
Nutrition Facts
Calories:
380
Fat:
18
Carbohydrates:
27
Protein:
28
Sodium:
850
Fiber:
1.5
Sugar:
8
