If you have a soft spot for bold, tangy, and satisfyingly crispy dishes, this General Tso’s Chicken Recipe is your new best friend in the kitchen. Imagine juicy, tender chicken thighs coated in a perfectly crunchy crust, all smothered in a glossy, slightly sweet sauce with hints of ginger, garlic, and just the right amount of heat. It’s that comforting, takeout-style favorite, made right at home with simple ingredients that come together in about 30 minutes. Once you make this General Tso’s Chicken Recipe, you’ll wonder why you didn’t try it sooner!
Ingredients You’ll Need
Don’t let the list intimidate you. These ingredients are straightforward, easy to find, and carefully chosen to create layers of flavor, texture, and color in your dish. From the tender chicken thighs to the zing of ginger and the balance of sweet and tangy in the sauce, every element plays a crucial role.
- 1 ½ pounds boneless skinless chicken thighs: Juiciness and flavor-packed, thighs keep the dish tender and moist.
- ¼ cup + 1 tablespoon cornstarch (divided): Ensures a crispy coating and thickens the sauce beautifully.
- ¼ cup all-purpose flour: Mixes with cornstarch to create the perfect crunchy texture.
- ½ teaspoon salt: Enhances all the flavors without overpowering the dish.
- ¼ teaspoon black pepper: Adds mild spice and depth.
- 4 tablespoons avocado oil (divided): Great for frying thanks to its high smoke point and clean taste.
- ⅓ cup soy sauce or Tamari: Brings umami richness and saltiness to the sauce.
- ¼ cup hoisin sauce: Adds sweetness and a complex, tangy kick.
- ½ cup water: Balances the sauce for perfect consistency.
- ¼ cup packed brown sugar: Provides caramel-like sweetness that contrasts the tangy vinegar.
- 3 tablespoons rice vinegar: Brightens the dish with its mild acidity.
- 1 tablespoon finely minced fresh ginger: Offers warmth and a spicy aroma.
- 3 garlic cloves (finely minced): Infuses the sauce with savory depth.
- 1 teaspoon sriracha (optional): Gives you the option to add a little kick of heat.
- Cooked white rice: The perfect vehicle to soak up all that delicious sauce.
- Green onions (green parts only, thinly sliced, optional): Adds freshness and a pop of color.
- Toasted sesame seeds (optional): Sprinkle on top for extra crunch and nutty flavor.
How to Make General Tso’s Chicken Recipe
Step 1: Prepare the chicken
Start by trimming any extra fat from the chicken thighs and chopping them into bite-sized pieces. Then, in a large bowl, whisk together ¼ cup cornstarch, flour, salt, and black pepper. Toss the chicken pieces in this mixture until every piece is lightly but evenly coated. This simple step sets the stage for the crispy, delicious crust you’ll love.
Step 2: Fry the chicken
Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering. Shake off the excess coating from half of the chicken and carefully add it to the hot oil. Cook for about 5 minutes on one side, then flip and continue for another 4 to 6 minutes until the chicken is golden and crispy. Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil. Repeat the frying process with the remaining chicken and remaining oil. Trust me, this double frying is essential for the perfect crunch.
Step 3: Make the sauce
While the chicken is frying, whisk together the soy sauce, hoisin sauce, water, brown sugar, rice vinegar, minced ginger and garlic, optional sriracha, and the leftover tablespoon of cornstarch in a medium bowl. This magical mixture is the heart of your General Tso’s Chicken Recipe — balancing sweetness, tanginess, and a little heat.
Step 4: Add the sauce
Once the skillet is free of chicken, lower the heat to medium and pour the sauce mixture into the pan. Whisk constantly for 2 to 3 minutes as it thickens enough to coat the back of a spoon. Turn the heat to low, add the crispy chicken back to the skillet, and toss gently to coat all the pieces evenly. Cook for another 2 to 3 minutes until everything is heated through and deliciously saucy.
How to Serve General Tso’s Chicken Recipe
Garnishes
A simple sprinkle of thinly sliced green onions and toasted sesame seeds takes this dish from wonderful to extraordinary. These toppings add a fresh, vibrant bite and a subtle nuttiness that complement the sauce perfectly. Plus, they make your dinner table look beautiful and inviting!
Side Dishes
Though the chicken is delightful on its own, serving it over fluffy white rice offers the perfect way to enjoy that luscious sauce. For some veggie balance, steamed broccoli, sautéed snap peas, or roasted carrots are excellent choices to add color, crunch, and nutrition to your meal.
Creative Ways to Present
Feeling adventurous? Try serving your General Tso’s Chicken Recipe in lettuce wraps for a fresh, crunchy, handheld delight. Or pile it on a bed of crispy noodles for a fun textural contrast. No matter how you present it, this dish never fails to impress.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The chicken will still taste great the next day, but the sauce will intensify in flavor, so give it a gentle stir before serving.
Freezing
If you want to keep General Tso’s Chicken longer, freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge for best results, then reheat gently to preserve crispiness.
Reheating
To bring the dish back to life, reheat in a skillet over medium heat with a splash of water or additional soy sauce if needed. This helps maintain the saucy consistency without drying the chicken out. Avoid microwaving if possible to keep that delightful crunch intact.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are juicier and more forgiving during frying, chicken breasts can work if you prefer leaner meat. Just be careful not to overcook them as they dry out more easily.
Is there a vegetarian version of this recipe?
Yes! Swap the chicken for crispy tofu or cauliflower florets. The sauce works wonderfully with plant-based ingredients, turning this into a delicious vegetarian meal.
How spicy is this General Tso’s Chicken Recipe?
The level of heat is quite mild by default, but you can bump up the spice by adding more sriracha or red pepper flakes to suit your taste. It’s flexible and forgiving!
Can I prepare parts of the recipe ahead of time?
You can coat your chicken in the flour-cornstarch mixture and keep it refrigerated for a few hours before frying. The sauce can also be mixed ahead and stored in the fridge for up to a day, making dinnertime quicker.
What’s the key to getting the chicken extra crispy?
The secret lies in using a mixture of cornstarch and flour for the coating and frying the chicken in batches with enough hot oil. Also, shaking off excess coating helps prevent sogginess and keeps the crust nice and crisp.
Final Thoughts
Trust me when I say, this General Tso’s Chicken Recipe deserves a special spot in your recipe rotation. It’s the perfect balance of crispy, saucy, tangy, and downright addictive that makes every bite feel like a celebration. Whether you’re cooking for friends, family, or treating yourself on a cozy night in, this dish never disappoints. So grab your ingredients, roll up your sleeves, and get ready to enjoy one of the most beloved Chinese-inspired dishes — homemade, exactly how you like it.
Print
General Tso’s Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese American
Description
This General Tso’s Chicken recipe features crispy, golden-brown chicken thighs coated in a savory, sweet, and slightly spicy sauce. Perfect for a flavorful weeknight meal, the chicken is pan-fried to perfection and tossed in a rich homemade sauce made from soy sauce, hoisin, rice vinegar, and the warmth of fresh ginger and garlic. Serve over white rice with optional green onions and toasted sesame seeds for an authentic touch.
Ingredients
Chicken and Coating
- 1 ½ pounds boneless skinless chicken thighs
- ¼ cup + 1 tablespoon cornstarch (divided)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons avocado oil (divided)
Sauce
- ⅓ cup soy sauce or Tamari
- ¼ cup hoisin sauce
- ½ cup water
- ¼ cup packed brown sugar
- 3 tablespoons rice vinegar
- 1 tablespoon finely minced fresh ginger
- 3 garlic cloves (finely minced)
- 1 teaspoon sriracha (optional)
To Serve (Optional)
- Cooked white rice
- Green onions (green parts only, thinly sliced)
- Toasted sesame seeds
Instructions
- Prepare the chicken: Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. In a large bowl, whisk together ¼ cup of the cornstarch, flour, salt, and black pepper. Add the chicken pieces and toss until evenly coated to ensure a crispy exterior once cooked.
- Fry the chicken: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering. Shake off excess coating from half of the chicken and add to the skillet. Cook for about 5 minutes on one side, then turn and cook an additional 4-6 minutes until chicken is golden brown and crispy. Transfer cooked chicken to a paper towel-lined plate. Add remaining 2 tablespoons avocado oil and repeat with remaining chicken pieces.
- Make the sauce: While the chicken is cooking, whisk together the soy sauce, hoisin sauce, water, brown sugar, rice vinegar, minced ginger, garlic, sriracha (if using), and remaining 1 tablespoon cornstarch in a medium bowl. This mixture will thicken as it cooks and coat the chicken beautifully.
- Add the sauce: Once the skillet is free of chicken, reduce heat to medium and pour in the sauce mixture. Cook, whisking constantly, for 2-3 minutes or until the sauce thickens enough to coat the back of a spoon. Reduce heat to low, return the cooked chicken to the skillet, and stir to coat with the sauce. Cook for an additional 2-3 minutes until heated through and glossy.
- Serve: Spoon the General Tso’s Chicken over a bed of cooked white rice. Garnish with thinly sliced green onions and toasted sesame seeds if desired for added flavor and texture.
Notes
- For extra crispiness, ensure chicken pieces are evenly coated and shake off excess batter before frying.
- Adjust the sriracha to your preferred spice level or omit for a milder dish.
- Use avocado oil or another high smoke point oil for frying to avoid burning.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Substitute tamari for gluten-free version to make this dish gluten-free.
