General Tso’s Chicken is a beloved Chinese-American dish that combines crispy, golden-brown chicken pieces with a perfectly balanced sweet and tangy sauce. This restaurant-style favorite features tender chunks of chicken coated in a light, crunchy batter and tossed in a glossy sauce that hits all the right notes – sweet, sour, and just a hint of heat. Despite its complex flavors, this dish is surprisingly simple to make at home and delivers that satisfying takeout experience right in your own kitchen.
Serves: 4 people
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
For the Chicken
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable oil for frying (about 4 cups)
For the Sauce
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced thin
- 1 tablespoon sesame seeds
Getting the Chicken Ready
Start by cutting your chicken into bite-sized pieces, about one inch each. Pat the pieces completely dry with paper towels – this step is crucial for getting that perfect crispy coating. In a large bowl, whisk together the flour, cornstarch, salt, pepper, and garlic powder. In a separate bowl, beat the eggs until smooth.
Dip each piece of chicken first into the beaten eggs, making sure it’s completely coated, then roll it in the flour mixture. Press the coating gently onto the chicken to help it stick. Place the coated pieces on a plate and let them sit for about 5 minutes – this helps the coating set up properly.
Making the Perfect Sauce
While the chicken rests, prepare your sauce. In a medium bowl, whisk together the soy sauce, rice vinegar, brown sugar, ketchup, sesame oil, and cornstarch until the mixture is completely smooth with no lumps. The cornstarch will help thicken the sauce and give it that glossy finish you see in restaurants.
Set the sauce mixture aside – you’ll add the garlic, ginger, and red pepper flakes when you cook it later. Having everything ready before you start cooking makes the whole process much smoother.
Frying the Chicken
Heat your oil in a large, heavy pot or deep skillet to 350 degrees Fahrenheit. Use a thermometer to check the temperature – getting this right is key to crispy chicken that’s not greasy. The oil should be deep enough to cover the chicken pieces completely.
Carefully add the chicken pieces to the hot oil in small batches, about 6-8 pieces at a time. Don’t overcrowd the pot, as this will lower the oil temperature and make the chicken soggy. Fry each batch for 3-4 minutes until the pieces are golden brown and crispy.
Remove the chicken with a slotted spoon and place it on a paper towel-lined plate to drain. Check that the internal temperature of the chicken reaches 165 degrees Fahrenheit to ensure it’s fully cooked.
Bringing It All Together
Heat a large skillet or wok over medium-high heat. Add the minced garlic, grated ginger, and red pepper flakes if using. Stir for about 30 seconds until fragrant, being careful not to burn the garlic.
Pour in your prepared sauce mixture and bring it to a simmer. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy. The sauce should coat the back of a spoon when it’s ready.
Add the fried chicken pieces to the skillet and toss quickly to coat each piece evenly with the sauce. The chicken should be completely covered in that beautiful, shiny glaze.
Serving Your General Tso’s Chicken
Transfer the sauced chicken to a serving platter and immediately sprinkle with sliced green onions and sesame seeds. Serve hot over steamed white rice or fried rice. The dish is best enjoyed right away while the coating is still crispy and the sauce is warm.
Tips for Success
Keep your oil temperature steady throughout the frying process. If it gets too hot, the outside will burn before the inside cooks through. If it’s too cool, the chicken will absorb too much oil and become greasy.
Don’t skip the resting time after coating the chicken – this helps create a better crust. Also, make sure your sauce ingredients are completely mixed before adding them to the pan, as cornstarch can clump if not properly dissolved.
For extra crispy chicken, you can double-coat the pieces by dipping them in egg and flour mixture twice before frying. This creates an even thicker, crunchier coating that holds up well to the sauce.
