If you’re craving a dish that perfectly balances sweet, savory, and a hint of spicy, you absolutely must try this General Tso’s Chicken Recipe. It’s a crowd-pleaser that turns simple ingredients into crispy, saucy magic, delivering bold flavors with every bite. Whether you’re cooking for a family dinner or a cozy night in, this recipe brings that addictive takeout favorite straight to your kitchen, with homemade charm and an unbeatable crunch.
Ingredients You’ll Need
Gathering the right ingredients for this General Tso’s Chicken Recipe is simple but essential. Each component plays a specific role—from the tender chicken and crunchy coating to the perfectly balanced sauce that brings everything together.
- 1 pound boneless skinless chicken breasts: Cut into bite-sized pieces, these provide the juicy base of the dish.
- 2 large eggs: Beaten to help the flour coat stick perfectly to the chicken for that irresistible crispiness.
- 1 cup all-purpose flour: The key to creating the crunchy outer shell that holds the sauce so well.
- 2 cups vegetable oil: Essential for frying the chicken to golden perfection without overwhelming flavors.
- ¼ cup low-sodium soy sauce: This adds a deep umami kick without making it overly salty.
- ¼ cup brown sugar: Brings that signature sweetness that balances the savory sauce.
- 2 garlic cloves, minced: Fresh garlic provides aromatic sharpness that wakes up your taste buds.
- 1 tablespoon fresh ginger, minced: Adds a warm, fragrant zing that complements the sauce.
- Chili paste, to taste: The spicy heat element that you can adjust to your liking for a customized kick.
How to Make General Tso’s Chicken Recipe
Step 1: Prepare the Chicken
Start by cutting the chicken breasts into bite-sized pieces—this ensures each piece crisps up nicely and is easy to eat. Having uniform pieces also helps them cook evenly, which is key to achieving that perfect, crunchy texture you’re after.
Step 2: Set Up Your Coating Stations
In one bowl, beat the eggs lightly, and in another bowl, season the flour with a pinch of salt and pepper. This two-step dipping method is crucial because the eggs help the flour cling to the chicken, creating a luscious, crunchy crust when fried.
Step 3: Coat the Chicken
Take each piece of chicken, dip it first into the beaten eggs, then dredge it in the seasoned flour until fully coated. This double layer ensures every piece is perfectly crispy once fried—no soggy spots here!
Step 4: Fry Until Golden
Heat the vegetable oil in a deep pan or skillet until shimmering—this usually means it’s hot enough to start frying. Carefully add the chicken pieces, frying them in batches so they cook evenly without overcrowding. Fry each batch for about 5 minutes or until golden brown, then drain on paper towels to remove excess oil.
Step 5: Make the Sauce
In a separate pan, combine the soy sauce, brown sugar, minced garlic, minced ginger, and chili paste. Cook the mixture over medium heat, stirring constantly until the sauce thickens slightly and becomes glossy. This sauce is where all the magic happens—sweet, salty, garlicky, and spicy all in one punch.
Step 6: Toss and Coat
Once your chicken is fried and your sauce is ready, toss the chicken pieces in the sauce until each is thoroughly coated. The evenly sauced chicken should be sticky, shiny, and bursting with flavor from every angle.
How to Serve General Tso’s Chicken Recipe
Garnishes
Sprinkle some freshly chopped green onions or toasted sesame seeds on top of your dish to add a pop of color and a hint of nuttiness. These simple garnishes not only look inviting but also provide a fresh crunch that elevates your meal visually and texturally.
Side Dishes
Pair your General Tso’s Chicken with steamed jasmine rice or fluffy fried rice to soak up all that amazing sauce. Steamed broccoli or snap peas also make wonderful sides, adding color and a crisp, healthy contrast to the richness of the chicken.
Creative Ways to Present
For a fun twist, serve the General Tso’s Chicken Recipe wrapped in lettuce cups garnished with shredded carrots and cilantro. It’s a lighter, refreshing option that’s perfect for an appetizer or a low-carb meal. You can also pile it on a bed of noodles for a hearty, comforting dinner experience.
Make Ahead and Storage
Storing Leftovers
You can store leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. Keep the chicken with the sauce to preserve flavor, but expect the crispy coating to soften a bit as it sits.
Freezing
If you want to freeze your leftovers, separate the chicken from the sauce before freezing. Store the chicken and sauce in separate airtight containers or freezer bags to maintain the best texture and flavor. Both can be frozen for up to 1 month.
Reheating
Reheat the chicken in a hot oven or air fryer to help restore some crispiness, ideally at 375°F (190°C) for 10-15 minutes. Warm the sauce gently on the stovetop or in the microwave, then toss everything together just before serving.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great alternative because they stay juicier when fried, and the flavor is a bit richer, which contrasts nicely with the sweet and spicy sauce in this General Tso’s Chicken Recipe.
How spicy is this dish? Can I adjust the heat?
The heat level depends on the amount of chili paste you add. You can easily customize it to be mild, medium, or extra spicy by controlling the chili paste, making the recipe perfect for all spice tolerances.
Is this recipe gluten-free?
The traditional recipe uses all-purpose flour and soy sauce, both of which contain gluten. To make this dish gluten-free, substitute the flour with cornstarch or a gluten-free flour blend and use tamari or a gluten-free soy sauce.
Can I bake the chicken instead of frying?
While frying gives the crispiest texture, you can bake the chicken coated in flour at 425°F (220°C) on a wire rack for about 20-25 minutes to reduce oil usage. The result will be slightly less crunchy but still delicious when tossed in the sauce.
What’s the best way to measure chicken pieces for even cooking?
Try to cut the chicken into uniform bite-sized pieces, roughly 1 to 1.5 inches. Even sizing ensures all pieces cook through at the same time and helps you avoid dry or undercooked chicken bits in your General Tso’s Chicken Recipe.
Final Thoughts
Making this General Tso’s Chicken Recipe at home is such a rewarding experience because it captures the essence of your favorite takeout while giving you control over every ingredient. Plus, the crispy chicken paired with that sticky, flavorful sauce is truly irresistible. I can’t wait for you to whip up this dish and share that wonderful homemade feeling with your loved ones.
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
General Tso’s Chicken is a beloved Chinese-American dish featuring crispy fried chicken pieces tossed in a sweet, savory, and slightly spicy sauce made with soy sauce, brown sugar, garlic, ginger, and chili paste. This recipe delivers a perfect balance of flavors and a crispy texture, making it a favorite for dinner or takeout-style meals at home.
Ingredients
Chicken and Coating
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 large eggs, beaten
- 1 cup all-purpose flour
- Salt and pepper, to taste
Frying
- 2 cups vegetable oil (for frying)
Sauce
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- Chili paste, to taste (adjust based on preferred spice level)
Instructions
- Prepare the chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces to ensure quick, even cooking and easy eating.
- Set up the coating station: In one bowl, beat the eggs thoroughly. In another bowl, combine the all-purpose flour with salt and pepper to season the coating.
- Coat the chicken: Dip each chicken piece first into the beaten eggs, allowing excess to drip off, then dredge thoroughly in the seasoned flour, coating evenly to create a crispy crust when fried.
- Fry the chicken: Heat vegetable oil in a deep skillet or frying pan over medium-high heat until shimmering. Fry the chicken pieces in batches for about 5 minutes each, turning occasionally until they turn golden brown and are cooked through. Remove and drain on paper towels to remove excess oil.
- Make the sauce: In a separate pan over medium heat, combine the low-sodium soy sauce, brown sugar, minced garlic, fresh ginger, and chili paste. Stir the mixture constantly until the sauce thickens to a glaze-like consistency, enhancing the flavors.
- Combine and serve: Add the fried chicken pieces to the pan with the thickened sauce and toss thoroughly to coat the chicken evenly with the flavorful glaze. Serve hot for the best taste experience.
Notes
- For extra crispiness, double-coat the chicken by repeating the egg and flour dipping process before frying.
- Adjust chili paste quantity to control the heat level according to your preference.
- Serve with steamed rice and a side of steamed vegetables for a complete meal.
- Use low-sodium soy sauce to reduce sodium content without sacrificing flavor.
- Drain the fried chicken well to prevent the sauce from becoming soggy.
