If you’ve ever craved that perfect balance of crispy, saucy, sweet, and a touch of heat, you are in for a treat with this General Tso’s Chicken Recipe. It’s a dish that brings the best of Chinese-American flavors right into your own kitchen, combining tender chicken thighs fried to a crunchy golden perfection and tossed in a luscious, tangy sauce that makes every bite irresistible. Whether it’s a weeknight dinner or a special occasion, this recipe is bound to become one of your favorites for its rich taste and satisfying texture.
Ingredients You’ll Need
Ingredients You’ll Need
Getting these simple yet essential ingredients ready is the first step toward making this dish shine. Each component plays a crucial role, whether it’s the chicken providing juicy tenderness, the sauce ingredients balancing sweet, savory, and spice, or the broccoli adding a fresh crunch and vibrant color.
- Peanut oil (1 quart): Ideal for deep frying; you can substitute with vegetable oil if needed for a neutral flavor.
- Broccoli florets (2 cups): Adds color, nutrition, and a satisfying crunch that complements the chicken.
- Boneless skinless chicken thighs (2 lbs): More flavorful and tender compared to breasts but you can use breasts if preferred.
- Flour (½ cup): Helps create a crispy coating for the chicken.
- Cornstarch (½ cup + ¼ cup): Used in both the dredge and sauce to give that perfect crispy texture and thick sauce.
- Eggs (2) + 2 Tbsp sauce mix: Helps the flour-cornstarch mix adhere to the chicken pieces crisply.
- Cold water (2 Tbsp): Used to dissolve cornstarch in the sauce for smooth thickening.
- Chicken broth (1 cup): Adds depth and richness to the sauce base.
- Sugar (1/3 cup): Balances the savory elements with sweetness.
- Soy sauce (¼ cup): A salty umami punch that brings the sauce to life.
- Minced garlic (1 tsp): Infuses aromatic flavor essential to the dish.
- White vinegar (2 Tbsp): Brightens the sauce with gentle acidity; can substitute rice vinegar for a milder tang.
- Chili paste (2 tsp): Adds heat and complexity, adjust amount based on your spice preference.
- Hoisin sauce (1 Tbsp): Provides sweet and smoky undertones.
- Sesame oil (½ tsp): Adds a nutty aroma and final flavor boost.
- Red pepper flakes (pinch, optional): Adds extra heat if you like it spicy.
- Green onions: Fresh garnish that adds a crisp, mild onion flavor.
- Sesame seeds (optional): For a nutty crunch and visual appeal starting from the garnish.
How to Make General Tso’s Chicken Recipe
Step 1: Prepare the Sauce
Start by combining cornstarch and cold water in a medium bowl or container for easy shaking. Then add the chicken broth, sugar, soy sauce, garlic, vinegar, chili paste, hoisin sauce, sesame oil, and red pepper flakes if using. Stir or shake well to blend all the ingredients. This homemade sauce is going to coat your chicken with that signature sweet and spicy glaze that makes General Tso’s Chicken so unforgettable.
Step 2: Mix the Dredge
In one bowl, mix the flour and cornstarch—this dry mix ensures the chicken becomes perfectly crispy. In a second bowl, whisk together the eggs and 2 tablespoons of your prepared sauce. This combo acts as the glue holding the flour mix to the chicken pieces and adds flavor from the start.
Step 3: Prep the Chicken
Dice the chicken thighs into bite-sized cubes and pat them dry to avoid sogginess. Lightly sprinkle salt and pepper to season before dredging. Dip each piece first into the egg-and-sauce mixture, then coat thoroughly with the flour-cornstarch mixture, ready for frying.
Step 4: Fry the Chicken
Pour the peanut oil into a heavy pot or deep fryer and heat it to 365 degrees Fahrenheit. Fry your chicken in batches, giving the pieces enough space to cook evenly and develop a golden, crunchy coating. Remove with a slotted spoon and place the chicken on wire racks with paper underneath to drain excess oil—this step keeps your chicken wonderfully crispy.
Step 5: Sauté the Broccoli
Save 2 tablespoons of the peanut oil from your fryer, add it into a large skillet, and sauté the broccoli for about 5 minutes or until it reaches the crunchiness you like. This step adds fresh texture and vibrant green color to balance the rich chicken.
Step 6: Combine Sauce and Chicken
Pour the remaining sauce into the skillet and bring to a gentle boil; the cornstarch will thicken the sauce quickly. Before it thickens too much, lower the heat and add the fried chicken. Toss to coat fully in the sticky sauce, then fold in the sautéed broccoli. Mix everything well before removing from the heat.
How to Serve General Tso’s Chicken Recipe
Garnishes
Finish off by sprinkling fresh green onions and optional sesame seeds on top. This not only amps up the visual appeal but adds extra layers of flavor and a delightful crunch with every bite. The sesame seeds offer a toasty note that complements the sauce’s sweetness perfectly.
Side Dishes
For a classic meal, serve with steamed white rice or fragrant vegetable fried rice. The rice helps soak up the luscious sauce, balancing the dish and rounding out the flavors beautifully. If you want to add a vegetable side beyond broccoli, steamed bok choy or snap peas make fresh, vibrant accompaniments.
Creative Ways to Present
Try serving this General Tso’s Chicken Recipe in a large serving platter garnished with edible flowers or fresh herbs like cilantro for a stunning centerpiece. You can also stuff the saucy chicken into warm bao buns or lettuce wraps for a fun, handheld twist. Personalizing the presentation makes it a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare!), store them in an airtight container in the refrigerator. Your General Tso’s Chicken Recipe will keep well for up to 3 days, making it a great option for quick lunches or dinners after the initial feast.
Freezing
To freeze, separate the chicken and broccoli from the sauce if possible and store them in freezer-safe containers or heavy-duty zip bags. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator to maintain the best texture and flavor.
Reheating
Reheat gently in a skillet over medium heat to keep the chicken crispy and the sauce warm. Avoid microwaving if you can, as it tends to make the chicken soggy. Adding a splash of water or broth during reheating can help loosen the sauce for an even coating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used if you prefer leaner meat. Just keep in mind that thighs tend to be moister and more flavorful, so adjust the cooking time slightly to avoid drying out the breasts.
How spicy is this General Tso’s Chicken Recipe?
The heat level is moderate thanks to the chili paste and optional red pepper flakes. You can easily adjust the spiciness by using less chili paste or leaving out the red pepper flakes if you prefer a milder dish.
What is the best way to get the chicken extra crispy?
The key is drying the chicken well before dredging, using the flour and cornstarch combo, maintaining the oil temperature at 365 degrees, and frying in small batches without overcrowding. Cooling the chicken on wire racks also helps keep it crisp.
Can I make the sauce ahead of time?
Yes, the sauce can be mixed and stored in the refrigerator for up to 24 hours. Just give it a good stir before using to re-incorporate the thickened ingredients.
What can I substitute for peanut oil?
Vegetable oil or canola oil are great alternatives with neutral flavors that also have a high smoke point, making them suitable for frying the chicken to crispy perfection.
Final Thoughts
There’s just something magic about this General Tso’s Chicken Recipe that never fails to impress—crispy chicken coated in a tangy, sweet, and slightly spicy sauce creates a harmony of flavors and textures that’s irresistible. I encourage you to dive right in and make this dish your own; it’s fun to prepare, satisfying to eat, and sure to bring a smile to anyone around your table!
Print
General Tso’s Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
General Tso’s Chicken is a popular Chinese-American dish featuring crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy sauce, served alongside tender broccoli florets. This recipe combines deep-fried chicken with a flavorful sauce made from soy sauce, sugar, garlic, chili paste, and hoisin, offering a balanced and satisfying meal perfect for serving with steamed or fried rice.
Ingredients
For the Chicken and Frying
- 1 quart peanut oil (can substitute vegetable oil)
- 2 lbs. boneless skinless chicken thighs (can substitute chicken breasts)
- ½ cup flour
- ½ cup cornstarch
- 2 eggs
For the Sauce
- ¼ cup cornstarch
- 2 Tablespoons cold water
- 1 cup chicken broth
- â…“ cup sugar
- ¼ cup soy sauce
- 1 teaspoon garlic, minced
- 2 Tablespoons white vinegar (can substitute rice vinegar)
- 2 teaspoons chili paste
- 1 Tablespoon hoisin sauce
- ½ teaspoon sesame oil
- Pinch of red pepper flakes (optional)
For the Vegetables and Garnish
- 2 cups broccoli florets
- Green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Sauce: In a medium bowl or container with a lid, combine ¼ cup cornstarch and 2 tablespoons cold water. Add chicken broth, sugar, soy sauce, minced garlic, white vinegar, chili paste, hoisin sauce, sesame oil, and a pinch of red pepper flakes if using. Stir or shake well until fully combined. Set this sauce mixture aside.
- Make the Chicken Dredge: In a medium bowl, mix ½ cup flour and ½ cup cornstarch. In another bowl, whisk together 2 eggs and 2 tablespoons of the prepared sauce mixture to create the egg wash.
- Prepare the Chicken: Dice the chicken thighs into bite-sized cubes and pat them dry with paper towels. Lightly season with salt and pepper. Dip each piece into the egg mixture, then dredge thoroughly in the flour and cornstarch mixture, coating evenly.
- Fry the Chicken: Heat 1 quart of peanut oil in a 3½- or 4-quart Dutch oven or deep fryer over medium-high heat until it reaches 365°F (185°C). Working in batches to avoid crowding, fry the chicken pieces until they are golden brown and crispy, approximately 4–5 minutes per batch. Use a slotted spoon to remove the chicken and place it on wire cooling racks set over parchment or wax paper to drain excess oil and keep the chicken crispy.
- Sauté the Broccoli: Remove 2 tablespoons of the hot peanut oil from the Dutch oven or fryer and pour it into a large skillet. Heat over medium heat and sauté the broccoli florets for about 5 minutes, or until they reach your preferred level of tenderness. Remove the broccoli from the skillet and set aside.
- Cook the Sauce with Chicken and Broccoli: Pour the prepared sauce mixture into the skillet and bring it to a gentle boil over medium heat. Stir constantly to prevent lumps as it thickens quickly. When the sauce has thickened almost to your desired consistency, reduce the heat to low, add the fried chicken pieces, and stir to coat them evenly with the sauce. Add the sautéed broccoli and stir to combine.
- Garnish and Serve: Remove the skillet from heat. Garnish the General Tso’s Chicken with chopped green onions and a sprinkle of sesame seeds if desired. Serve immediately alongside white rice or vegetable fried rice for a complete meal.
Notes
- Chili paste amount can be adjusted to taste for spiciness.
- Use chicken breasts instead of thighs if preferred, but thighs provide more juiciness.
- Keeping the chicken on a wire rack after frying helps maintain crispiness.
- For a gluten-free version, use gluten-free flour and tamari instead of soy sauce.
- Sesame seeds and green onions are optional but add flavor and presentation appeal.
