If you have ever craved that perfectly sticky, sweet, and slightly spicy dish from your favorite Chinese takeout spot, you are going to love this General Tso’s Chicken Recipe. It brings together tender, golden chicken pieces coated in a luscious sauce that dances on your taste buds with a perfect balance of savory, sweet, and a touch of heat. This dish is not only a crowd-pleaser but also surprisingly easy to prepare at home with simple, accessible ingredients that transform into a restaurant-quality meal. Whether you’re cooking for a family dinner or a casual get-together, this recipe makes every bite an irresistible comfort food experience.
Ingredients You’ll Need
The magic of this General Tso’s Chicken Recipe lies in its thoughtfully chosen ingredients, each contributing to the dish’s unique flavor and texture. From crispy chicken to that rich, glossy sauce, every component plays an essential role in bringing the dish to life.
- Chicken thighs (2 lbs): Using boneless, skinless thighs ensures tenderness and juiciness in every bite.
- Cornstarch (½ cup + 1 ½ tablespoons): Key for creating the perfect crispy coating on the chicken and thickening the sauce.
- Extra light olive oil (¼ cup for frying): Ideal for frying the chicken to a golden crisp without overpowering the flavors.
- Ginger (2 tablespoons minced): Adds a fresh and spicy warmth that brightens the dish.
- Garlic (3 cloves minced): Essential for that aromatic and savory base in the sauce.
- Red pepper flakes (½ teaspoon): Offers just enough heat to complement the sweetness.
- Sesame seeds (1 teaspoon, optional): Adds a nutty crunch and a lovely visual garnish.
- Cold water (½ cup): Helps to blend and activate the thickening power of cornstarch in the sauce smoothly.
- Low-sodium soy sauce (5 tablespoons): Provides the deep umami backbone with a balanced saltiness.
- Rice vinegar (3 tablespoons): Gives a mild tang that cuts through the richness perfectly.
- Hoisin sauce (1 ½ tablespoons): Adds sweetness and complexity for that authentic Chinese flavor profile.
- Granulated sugar (4 tablespoons): Balances the savory and acidic ingredients with gentle sweetness.
How to Make General Tso’s Chicken Recipe
Step 1: Prep the Chicken
Start by trimming and cutting the chicken thighs into 1-inch pieces. Toss these pieces with cornstarch in batches, making sure each piece is evenly coated. Tap off any excess cornstarch to avoid clumping. This step is critical because the cornstarch helps create that signature crispy exterior once fried.
Step 2: Make the Sauce
While the chicken rests, whisk together cold water, soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch in a bowl. This mixture will simmer and thicken later, melding all those beautiful flavors into the perfect glaze for the chicken.
Step 3: Cook the Chicken
Heat a large non-stick skillet with olive oil over medium-high heat. Add the chicken pieces in batches to avoid overcrowding, frying each side for 2 to 3 minutes until golden brown and cooked through. Removing the chicken after cooking allows you to maintain crispiness before tossing it in the sauce.
Step 4: Sauté Aromatics
In the same skillet, add the minced garlic, ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant, which builds depth and warmth into the dish’s flavor foundation.
Step 5: Simmer the Sauce
Pour the pre-made sauce into the skillet with the aromatics. Bring it to a gentle simmer while stirring constantly to avoid lumps. Let it cook for about one minute to cook off any harsh vinegar taste and let all the flavors marry beautifully.
Step 6: Combine and Serve
Add the fried chicken back into the skillet. Toss it gently to coat every bite with that glossy, rich sauce. Finish by sprinkling sesame seeds on top if you like a little extra texture and nutty aroma. Serve immediately for the best experience.
How to Serve General Tso’s Chicken Recipe
Garnishes
Sprinkling toasted sesame seeds over the top adds a delightful crunch and a nutty flavor contrast. Chopped green onions also make an excellent garnish, bringing a burst of freshness and color that makes the dish feel lively and inviting.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or fluffy white rice to soak up all that delicious sauce. For a veggie boost, steamed broccoli or sautéed snow peas complement the meal beautifully with their crisp and fresh profiles.
Creative Ways to Present
Elevate your presentation by serving the General Tso’s Chicken in a large communal bowl surrounded by vibrant lemon or lime wedges for an optional citrus twist. Alternatively, create individual portions in small bowls set atop a bed of leafy greens for a lighter, restaurant-style appeal that sparks excitement at the table.
Make Ahead and Storage
Storing Leftovers
After cooking, allow the chicken to cool, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days while maintaining both flavor and texture.
Freezing
If you want to store it longer, this General Tso’s Chicken Recipe freezes nicely. Place portions in freezer-safe containers or bags, making sure to remove as much air as possible. Frozen chicken will stay fresh for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently in a skillet over medium heat to revive that crispy texture and warm the sauce evenly. Avoid the microwave if possible, as it can make the chicken soggy. A quick stir-fry approach will bring the dish back to life beautifully.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but thighs offer more juiciness and tenderness that work best for this dish. Breasts can dry out quicker, so be mindful not to overcook them.
Is this recipe spicy?
The recipe has a mild kick from red pepper flakes, but it can be adjusted to your heat preference by adding more or less. It balances sweetness and spice so anyone can enjoy it.
Can I make the sauce ahead of time?
Absolutely! The sauce can be prepared up to a day in advance and kept refrigerated. Stir it well before using to recombine the ingredients.
What can I use if I don’t have hoisin sauce?
If you don’t have hoisin sauce, you can substitute with a mixture of soy sauce, honey, and a bit of peanut butter or plum sauce to mimic those sweet and tangy notes.
Is it possible to bake the chicken instead of frying?
You can bake the chicken to make it a bit lighter, though frying gives the classic crispy coating. Bake at a high temperature (around 425°F) after coating in cornstarch, flipping halfway, but expect a different texture.
Final Thoughts
This General Tso’s Chicken Recipe is truly a labor of love that turns simple ingredients into a spectacular meal everyone will ask for again. It’s comforting and exciting, familiar yet special. I encourage you to give this recipe a try and bring a bit of your favorite takeout magic right into your own kitchen. Enjoy every delicious bite!
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General Tso’s Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This General Tso’s Chicken recipe delivers a perfect balance of sweet, savory, and spicy flavors coated on crispy chicken thigh pieces. Cooked on the stovetop with a quick homemade sauce featuring soy, rice vinegar, hoisin, and a touch of heat, this dish comes together in just 30 minutes and serves 8. It’s a delightful take on a classic Chinese-American favorite, ideal for weeknight dinners or entertaining guests.
Ingredients
Chicken
- 2 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- ½ cup cornstarch
- ¼ cup extra light olive oil, for frying, plus more as needed
Sauce
- 5 tablespoons low-sodium soy sauce
- 3 tablespoons rice vinegar, or more to taste
- 1 ½ tablespoons hoisin sauce
- 4 tablespoons granulated sugar
- 1 ½ tablespoons cornstarch
- ½ cup cold water
Aromatics & Garnish
- 2 tablespoons minced ginger, from a 2-inch piece of ginger
- 3 cloves garlic, minced (or 1 tablespoon grated or finely minced)
- ½ teaspoon red pepper flakes, or to taste
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prep Chicken: Cut chicken thighs into 1-inch cubes. Toss the chicken pieces in cornstarch in batches, shaking off any excess, and set them aside on a platter.
- Make Sauce: In a bowl, thoroughly whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and cold water until smooth and well combined.
- Cook Chicken: Heat ¼ cup extra light olive oil in a large non-stick skillet over medium-high heat. Fry the chicken in batches, taking care not to overcrowd the pan, cooking each piece until golden brown and cooked through, about 2-3 minutes per side. Remove the cooked chicken to a plate and repeat with remaining chicken, adding more oil as needed.
- Sauté Aromatics: In the same skillet, add minced garlic, minced ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant but not burnt.
- Simmer Sauce: Pour the prepared sauce mixture into the skillet with the aromatics. Bring to a simmer while stirring constantly. Let it cook for 1 minute to eliminate the raw vinegar taste. Taste and adjust seasoning by adding more soy sauce or rice vinegar if desired.
- Combine and Serve: Return the cooked chicken to the skillet and toss well to coat each piece evenly with the sauce. Garnish with sesame seeds if using, and serve immediately for best texture and flavor.
Notes
- Use extra light olive oil or a neutral oil with a high smoke point for frying.
- Adjust red pepper flakes to control the spice level.
- Do not overcrowd the skillet when frying to ensure crispy chicken.
- You can substitute chicken thighs with chicken breasts, but thighs yield juicier results.
- Serve over steamed rice or with stir-fried vegetables for a complete meal.
