If you’ve ever found yourself craving that sweet, tangy, and slightly spicy burst of flavor from your favorite takeout, then you’re absolutely going to love making this General Tso’s Chicken Recipe right at home. This dish perfectly balances crispy, golden chicken with a luscious sauce that’s rich with garlic, ginger, and just the right touch of heat. Whether you’re cooking for a crowd or a cozy dinner for two, this recipe brings restaurant-quality flavor and warmth to your kitchen with surprisingly simple ingredients and straightforward steps.
Ingredients You’ll Need
Every ingredient in this General Tso’s Chicken Recipe plays an important role in building flavor, texture, and that signature glossy sauce. Each choice, from the chicken thighs to the tangy rice vinegar, comes together like pieces of a delicious puzzle you’ll be excited to taste.
- 2 lbs boneless, skinless chicken thighs: These provide tender, juicy meat that stays perfect when fried and coated in sauce.
- ½ cup cornstarch: Key for creating a crispy exterior on the chicken that holds the sauce beautifully.
- ¼ cup extra light olive oil: Ideal for frying without overpowering the dish’s delicate flavors.
- 2 tablespoons minced ginger: Offers a bright, fresh zing that lifts the sauce instantly.
- 3 cloves garlic, minced: Garlic adds savory depth and irresistible aroma to the dish.
- ½ teaspoon red pepper flakes: Adds a gentle spicy kick that makes the dish exciting without overwhelming heat.
- 1 teaspoon sesame seeds (optional): Perfect for garnish, they add a subtle nuttiness and visual appeal.
- ½ cup cold water: Helps to balance the sauce and dissolve the cornstarch smoothly.
- 5 tablespoons low-sodium soy sauce: For that classic salty umami backbone to the sauce.
- 3 tablespoons rice vinegar: Gives the sauce a crisp, tangy bite that wakes up your palate.
- 1 ½ tablespoons hoisin sauce: Adds sweetness and a hint of complexity.
- 4 tablespoons granulated sugar: Balances the acidity and heat with a pleasant sugary sheen.
- 1 ½ tablespoons cornstarch: Thickens the sauce, giving it that glossy, clingy texture that coats the chicken so well.
How to Make General Tso’s Chicken Recipe
Step 1: Prep the Chicken
Start by trimming your chicken thighs and cutting them into bite-sized 1-inch cubes. Toss these pieces in cornstarch in batches. This light coating is not just for crunch—it helps the sauce cling later, so don’t skip the step. After tossing, shake off the excess cornstarch, so you get that perfect crispy seal during frying.
Step 2: Make the Sauce
While the chicken is resting, whisk together cold water, soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch in a bowl. This sauce packs all the magic of General Tso’s Chicken Recipe: tangy, sweet, and just a bit savory—all balanced to perfection. Make sure the cornstarch dissolves completely to avoid lumps.
Step 3: Cook the Chicken
Heat a large non-stick skillet over medium-high heat with ¼ cup of olive oil. Fry the chicken pieces in batches—don’t crowd the pan! Frying in batches ensures every piece gets beautifully golden and crispy on the outside while staying juicy inside. Each batch should cook for roughly 2 to 3 minutes per side. Set cooked chicken aside as you finish frying.
Step 4: Sauté Aromatics
Discard excess oil if needed, then add the minced garlic, ginger, and red pepper flakes to the same skillet. Sauté these just for 30 seconds or until fragrant. This step is crucial because it deepens the flavor profile and gives the entire dish that irresistible aroma that will have everyone rushing to the table.
Step 5: Simmer the Sauce
Pour the prepared sauce mixture into the skillet and bring it to a simmer, stirring constantly. Let it simmer for about one minute to cook off the raw vinegar taste and to thicken the sauce nicely. Taste it carefully and adjust with a bit more soy sauce or vinegar if you want to balance sweetness and tanginess to your liking.
Step 6: Combine and Serve
Add the crispy chicken back to the skillet and toss to coat every piece thoroughly in that glossy sauce. Serve it hot, garnished with sesame seeds if you like for a bit of crunch and visual sparkle. This final step is where the magic truly comes alive, turning simple ingredients into a dish that’s bursting with flavor and texture.
How to Serve General Tso’s Chicken Recipe
Garnishes
Adding a sprinkle of toasted sesame seeds or thinly sliced green onions elevates the presentation and adds an extra layer of flavor and crunch. These little touches make the dish feel special and restaurant-worthy at home.
Side Dishes
General Tso’s Chicken Recipe pairs beautifully with steamed jasmine rice or fluffy brown rice, which soak up the sauce in the most satisfying way. For something green and fresh, try a side of sautéed bok choy or steamed broccoli to add a crisp contrast and balance the richness.
Creative Ways to Present
Want to impress your guests or family? Serve General Tso’s Chicken Recipe in individual bowls over a bed of crispy fried rice noodles or even cauliflower rice for a low-carb twist. Garnish with thin strips of red chili or a wedge of lime for that vibrant finish. It’s fun to play with textures and colors to keep mealtime exciting.
Make Ahead and Storage
Storing Leftovers
Leftover General Tso’s Chicken keeps well in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken when chilling, so feel free to add a splash of water or broth when reheating to bring back that perfect consistency.
Freezing
You can freeze this dish, but for best results, freeze the chicken and sauce separately. Place the chicken pieces in a freezer-safe container or bag, and pour the sauce into another. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve the texture of the chicken and sauce.
Reheating
Reheat gently in a skillet over medium heat, stirring frequently to prevent sticking. Adding a tablespoon or two of water will help loosen the sauce. Avoid using the microwave for reheating if possible, as the texture of the chicken may become rubbery instead of crispy-tender.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine but can be less juicy than thighs. To keep it tender, avoid overcooking and consider marinating the chicken briefly before coating with cornstarch.
Is General Tso’s Chicken very spicy?
This recipe offers a mild heat from red pepper flakes that you can easily adjust. If you prefer less spice, reduce or omit the flakes; if you love heat, add more or a dash of chili sauce.
Can I make this gluten-free?
Yes! Use tamari or a gluten-free soy sauce alternative, and double-check that your hoisin sauce is gluten-free. Cornstarch is naturally gluten-free, so no worries there.
What can I substitute for hoisin sauce?
If you don’t have hoisin, you can mix equal parts soy sauce, peanut butter, and honey or add a touch of plum sauce. It won’t be exactly the same but will still add sweetness and depth.
How do I get the chicken extra crispy?
Make sure to thoroughly coat the chicken in cornstarch and fry in batches without crowding the pan. A hot enough oil temperature and letting the chicken rest briefly on a rack or paper towel after frying will keep it crisp even once sauced.
Final Thoughts
This General Tso’s Chicken Recipe is one you’ll keep coming back to whether you’re craving comfort food or a festive meal to share. It’s approachable, satisfying, and full of flavors that make your taste buds dance. Trust me, once you make it at home, your takeout orders won’t look quite the same anymore. Dive in and enjoy every glorious bite!
Print
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
A flavorful and crispy General Tso’s Chicken recipe featuring tender chicken thighs coated in a light cornstarch crust, fried to golden perfection, and tossed in a tangy, slightly sweet, and mildly spicy sauce made with ginger, garlic, soy sauce, rice vinegar, and hoisin sauce. Perfect for a delicious homemade takeout experience in just 30 minutes.
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
Aromatics & Sauce
- 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)
- ½ cup cold water
- 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
Instructions
- Prep Chicken: Cut chicken thighs into 1-inch cubes. Toss the chicken in batches with cornstarch, tapping off excess, and set aside on a platter.
- Make Sauce: In a bowl, whisk together all the sauce ingredients (cold water, soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch) until well combined.
- Cook Chicken: Preheat a large non-stick skillet with ¼ cup olive oil over medium-high heat. Add chicken in batches, ensuring not to overcrowd the pan. Cook each batch until golden brown and cooked through, about 2-3 minutes per side. Remove chicken and set aside. Add more oil as needed for remaining batches.
- Sauté Aromatics: In the same skillet, add garlic, ginger, and red pepper flakes. Sauté for about 30 seconds, until fragrant.
- Simmer Sauce: Pour the prepared sauce into the skillet with the aromatics and bring to a simmer, stirring constantly. Simmer for 1 minute to cook off the raw vinegar flavor. Taste and adjust soy sauce or rice vinegar as needed.
- Combine and Serve: Add the cooked chicken back to the skillet with the sauce and toss to coat evenly. Garnish with sesame seeds, if desired, and serve immediately.
Notes
- Use boneless, skinless chicken thighs for juicier, more tender chicken compared to breast meat.
- Do not overcrowd the pan when frying the chicken to ensure crispy, evenly cooked pieces.
- You can adjust the level of heat by varying the amount of red pepper flakes.
- Serve with steamed rice or stir-fried vegetables for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
