Easy General Tso’s Chicken Recipe – Better Than Takeout!
Crispy, caramelized, and packed with bold flavors, General Tso’s Chicken is the ultimate takeout classic that never disappoints. This dish combines tender, twice-fried chicken with a perfectly balanced sauce—sweet, savory, and just the right amount of heat—for an irresistible bite every time.
What sets this recipe apart is the attention to detail, from the Shaoxing wine-infused marinade to the double-frying technique that ensures maximum crunch. A glossy, flavorful sauce clings to each piece, while fresh broccoli adds a pop of color and balance, making every forkful satisfying and addictive.
Whether you’re a longtime fan or trying it for the first time, this homemade version rivals any restaurant’s. Serve it over steamed rice for the perfect comfort meal—no delivery required. Get ready to impress with a dish that’s both familiar and unforgettable!
General Tso’s Chicken: Key Ingredients
Chicken Thighs – Tender and flavorful, these bite-sized pieces absorb the rich marinade and develop a crispy, golden crust when fried.
Shaoxing Wine – A staple in Chinese cooking, this aged rice wine deepens the chicken’s flavor with a subtle, aromatic warmth.
Soy Sauce Trio – A blend of dark soy, regular soy, and seasoned soy creates a savory, umami-packed foundation for the sauce.
Brown Sugar – Adds caramel-like depth, balancing the sauce with a hint of sweetness that enhances the dish’s signature glaze.
Dried Red Chili Peppers – Infuse the sauce with a gentle heat, delivering the perfect touch of spice without overpowering the dish.
Garlic – Minced and sautéed, it releases a rich aroma that complements the bold, sweet-spicy sauce.
Cornstarch – The secret to achieving the irresistibly crisp coating on the chicken and thickening the luscious sauce to perfection.
Broccoli – A fresh, vibrant contrast to the rich sauce, adding color, crunch, and balance to every bite.
General Tso’s Chicken: Pro Tips, Serving Ideas, and FAQs
General Tso’s Chicken is a beloved dish known for its crispy, golden-brown chicken coated in a sweet, savory, and slightly spicy sauce. Making it at home allows you to perfect the balance of flavors and texture. Below, you’ll find expert tips to elevate your cooking, ideal serving suggestions, and answers to common questions to ensure your homemade version is flawless.
Recipe Tips
1. Achieve Extra-Crispy Chicken with Double Frying
For that restaurant-quality crunch, double frying is key. The first fry cooks the chicken through while forming a light golden crust. The second fry at a higher temperature locks in the crispiness, creating an ultra-crunchy texture that holds up to the sauce. Be sure to let the oil reheat between batches, and always drain the chicken on a wire rack instead of paper towels to prevent sogginess.
2. Perfecting the Sauce Consistency
The secret to a glossy, thick sauce lies in the cornstarch slurry. Stir the slurry thoroughly before adding it to the simmering sauce to prevent clumps. If your sauce becomes too thick, add a splash of chicken stock. To balance flavors, adjust the brown sugar for more sweetness or the rice vinegar for extra tang.
3. Mastering the Right Heat Level
The dried red chilies are responsible for the dish’s signature heat, but they can be easily adjusted to taste. Break the chilies for a spicier kick, or leave them whole for a milder heat. If you’re sensitive to spice, reduce the number of chilies or substitute them with a dash of red pepper flakes.
What to Serve with General Tso’s Chicken
1. Classic Steamed Rice
Fluffy white rice is the perfect base to soak up the rich, flavorful sauce. Jasmine or basmati rice works well, but you can also opt for brown rice for a heartier, nuttier taste. If you want a low-carb option, cauliflower rice is a great alternative.
2. Stir-Fried Vegetables
A side of crisp, colorful vegetables like bell peppers, snap peas, and carrots adds freshness and a slight crunch that complements the saucy chicken. A quick stir-fry with garlic and sesame oil enhances their natural flavors while keeping them light.
3. Egg Rolls or Dumplings
For a full takeout-style meal, serve General Tso’s Chicken with crispy egg rolls or steamed dumplings. These appetizers bring a satisfying contrast in texture and pair well with the sweet and spicy notes of the dish.
FAQ
1. Can I use chicken breast instead of thighs?
Yes! While chicken thighs provide more moisture and tenderness, chicken breast can be used if you prefer a leaner option. Just be sure not to overcook it to maintain juiciness.
2. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in an oven or air fryer at 350°F (175°C) for 8–10 minutes to restore crispiness. Avoid microwaving, as it can make the chicken soggy.
3. Can I make this dish ahead of time?
Yes, you can prepare the sauce and marinate the chicken ahead of time. However, for the best texture, fry the chicken just before serving to keep it crispy. You can also fry the chicken in advance and refry it briefly before serving to re-crisp it.
4. What oil is best for frying?
Neutral oils with high smoke points like peanut, canola, or vegetable oil are ideal. Peanut oil enhances the flavor slightly, but any of these options will work well for achieving a crispy, golden crust.
By following these expert tips, pairing your dish with the right sides, and keeping these FAQs in mind, you’ll be able to create the perfect homemade General Tso’s Chicken every time. Enjoy your restaurant-quality meal in the comfort of your own kitchen!
Tso’s Chicken
Ingredients
- For the Chicken:
- 1 pound 450g boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon Shaoxing wine
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 tablespoon all-purpose flour
- 1/4 cup cornstarch
- For the General Tso’s Sauce:
- 1/3 cup low-sodium chicken stock
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce or seasoned soy sauce
- 3 1/2 tablespoons brown sugar
- 1/2 teaspoon rice wine vinegar
- To Complete the Dish:
- 3 cups about 8 ounces/225g fresh broccoli florets
- 4 cups peanut oil for frying, plus 1 tablespoon for stir-frying (can substitute canola or vegetable oil)
- 5-6 dried red chili peppers
- 2 cloves garlic finely minced
- 2 teaspoons Shaoxing wine
- 2 tablespoons cornstarch dissolved in 2 tablespoons water to form a slurry
Instructions
- In a bowl, combine the chicken pieces with Shaoxing wine, water, salt, white pepper, and sesame oil. Stir thoroughly until the liquid is fully absorbed. Sprinkle in the toasted sesame seeds, followed by the all-purpose flour and cornstarch, ensuring each piece is evenly coated. Set aside.
- Prepare the sauce by whisking together the chicken stock, dark soy sauce, soy sauce, brown sugar, and rice wine vinegar in a small bowl. Set aside for later use.
- Bring a pot of water to a rolling boil. Blanch the broccoli for 30 to 60 seconds, depending on the preferred texture. Drain immediately and set aside. For enhanced color and crispness, transfer the broccoli to an ice bath before draining.
- In a small, deep pot, heat the frying oil to 335°F (170°C). Carefully lower the coated chicken pieces into the oil in small batches, ensuring they are evenly battered. Fry for approximately 5 minutes, or until the pieces turn a light golden brown and begin to float. Remove from the oil and transfer to a wire rack or a plate lined with paper towels to drain.
- Monitor the oil temperature throughout the process, reheating as necessary between batches. Once all the chicken has undergone its initial frying, return it to the oil for a second round, frying for an additional 3 to 5 minutes to achieve a deep golden crisp. Take care not to overcook.
- Heat a clean wok over medium heat, adding a tablespoon of oil. Toss in the dried chili peppers, stirring for a few seconds until aromatic. Add the minced garlic and Shaoxing wine, allowing the flavors to meld.
- Pour in the prepared sauce, bringing it to a gentle simmer. Gradually introduce the cornstarch slurry, stirring continuously until the mixture thickens and takes on a glossy sheen. Return the crispy fried chicken to the wok, along with the blanched broccoli. Toss everything together until evenly coated with the sauce.
- Serve immediately, accompanied by steamed rice for a well-rounded and satisfying meal.
