I just made General Tso Chicken that’s so crispy and glossy with a sticky, tangy sauce and a punch of heat it looks like takeout but somehow better.

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I’m obsessed with General Tso Chicken like it’s my personal comfort sin. I love the way the crispy edges give way to tender meat and that sticky, tangy sauce hits my tongue with a sweet kick.

I crave Homemade Chinese Food nights because nothing else scratches that itch. I keep imagining sharp garlic and dark soy sauce folded into the glossy coating.

Messy, loud flavors. I eat it straight from the pan if I’m honest.

I eat it too often. So yeah, I adore this dish.

It’s loud, saucy and exactly what I want for dinner every single time now.

Ingredients

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Chicken thighs: juicy, forgiving meat that stays moist and soaks up sauce.
Soy sauce (marinade): salty backbone, gives quick umami to the chicken.
Shaoxing wine: adds depth and a little savory brightness, basically.
Egg white: helps the coating cling and gives a light crisp finish.
Cornstarch (coating): creates that crackly, addictive exterior you’ll crave.
All purpose flour: softens the crust so it isn’t tooth-shattering.
Vegetable or peanut oil: neutral frying oil that gets everything crisp.
Soy sauce (sauce): rounds out the sauce with familiar salty comfort.
Rice vinegar: brings a tang that cuts through the richness.
Sugar: balances sour and salty with sticky, pleasant sweetness.
Hoisin: adds a sweet, savory note if you want more depth.
Chicken stock or water: thins the sauce and adds savory body.
Cornstarch slurry: thickens the sauce so it clings to the chicken.
Toasted sesame oil: little nutty finish, a tiny drizzle goes far.
Garlic: sharp, aromatic punch that’ll make the dish pop.
Ginger: bright, warming spice that keeps it from tasting flat.
Dried chilies/crushed pepper: brings heat; adjust so it’s playful, not nuclear.
Scallions: fresh green crunch and mild oniony brightness on top.
Salt: just enough to make everything sing, but don’t overdo it.
Black pepper: subtle kick and a touch of warmth throughout.

Ingredient Quantities

1 pound boneless skinless chicken thighs, cut into bite sized pieces (breast ok)

2 tablespoons soy sauce for the chicken marinade

1 teaspoon Shaoxing wine or dry sherry

1 large egg white

1/4 cup cornstarch for coating

1/4 cup all purpose flour

Vegetable or peanut oil for frying, about 2 cups

3 tablespoons low sodium soy sauce for the sauce

3 tablespoons rice vinegar

3 tablespoons granulated sugar or light brown sugar

1 tablespoon hoisin sauce (optional but nice)

1/4 cup chicken stock or water

1 tablespoon cornstarch mixed with 2 tablespoons water for slurry

1 tablespoon toasted sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

6 to 8 dried red chilies or 1/2 teaspoon crushed red pepper flakes

3 scallions, sliced (separate whites and greens if you like)

Salt and black pepper to taste

How to Make this

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1. Trim and cut 1 pound chicken into bite sized pieces, toss with 2 tablespoons soy sauce, 1 teaspoon Shaoxing wine, 1 large egg white, a pinch of salt and pepper; let sit 15 to 20 minutes while you prep other things.

2. Mix 1/4 cup cornstarch and 1/4 cup all purpose flour in a shallow bowl; dredge the chicken pieces until lightly and evenly coated, shake off excess.

3. Heat about 2 cups vegetable or peanut oil in a deep skillet or wok to roughly 350°F (175°C) or until a small piece of bread sizzles and browns in about 30 seconds; fry chicken in batches so pieces don’t touch, about 4 to 5 minutes per batch until golden and cooked through; remove to a wire rack or paper towels to drain. For extra crispness, rest 5 minutes and fry the batches again 1 to 2 minutes to re-crisp.

4. In a small bowl whisk together the sauce: 3 tablespoons low sodium soy sauce, 3 tablespoons rice vinegar, 3 tablespoons sugar (or light brown sugar), 1 tablespoon hoisin if using, and 1/4 cup chicken stock or water; set aside. Also mix 1 tablespoon cornstarch with 2 tablespoons water to make the slurry.

5. Wipe most of the frying oil from the wok leaving about 1 tablespoon, or use a clean skillet and heat it over medium; add 1 tablespoon toasted sesame oil, then add 3 cloves minced garlic, 1 tablespoon minced fresh ginger, and 6 to 8 dried red chilies or 1/2 teaspoon crushed red pepper flakes; stir quickly until fragrant, about 20 to 30 seconds, don’t let the garlic burn.

6. Add the whites of 3 sliced scallions now if you separated them, toss briefly with the aromatics, then pour in the prepared sauce mixture; let it come to a low boil.

7. Stir the cornstarch slurry once more and slowly add to the simmering sauce, stirring constantly until the sauce thickens and becomes glossy, about 30 to 60 seconds.

8. Return the fried chicken to the pan, tossing well to coat every piece with the sauce; cook together 1 to 2 minutes until the chicken is heated through and the sauce clings to the coating.

9. Turn off heat, drizzle with a little extra toasted sesame oil if you like, toss in the green parts of the sliced scallions, taste and adjust salt or pepper if needed, then serve immediately over steamed rice. Save any extra chilies off to the side if someone doesn’t like heat.

Equipment Needed

1. Cutting board and a sharp chef’s knife — for trimming and cutting the chicken (use a separate board for raw meat if you can).
2. 2 shallow bowls — one for the marinade and one for the cornstarch+flour dredge.
3. Deep skillet or wok with high sides (or a deep pot) for frying.
4. Candy or frying thermometer to keep oil around 350°F (175°C).
5. Tongs and a slotted spoon or spider for moving chicken in and out of hot oil.
6. Wire rack set over a sheet pan or a stack of paper towels to drain the fried chicken.
7. Small mixing bowl and a whisk or fork for the sauce and cornstarch slurry.
8. Heatproof spatula or wooden spoon for stirring the sauce and tossing the chicken.
9. Measuring cups and spoons for the soy, vinegar, sugar, cornstarch, etc.
10. Garlic press or small paring knife for mincing garlic and ginger, plus a spoon for scooping out scallion greens.

FAQ

Q: Can I use chicken breast instead of thighs?

A: Yes, you can. Breast works fine but it can dry out faster, so don't overcook and cut it into even bite sized pieces. Thighs stay juicier if you can get them.

Q: How long should I marinate the chicken?

A: Marinate at least 15 to 20 minutes to let the soy, Shaoxing and egg white do their work. If you have more time, 1 hour in the fridge is better. Don't go much longer than 4 hours or the texture can get mushy.

Q: Do I have to deep fry the chicken? Can I bake or air fry it?

A: Deep frying gives the classic crispiness, but you can bake or air fry for less oil. Coat well, spray with oil and bake at 425°F until golden, turning once. Texture won't be exactly the same but it will still be tasty.

Q: My sauce is too thin or too thick. How do I fix it?

A: If it's too thin, add a little more of the cornstarch slurry and simmer until it thickens. If it's too thick, thin with a splash of chicken stock or water and heat briefly. Add slurry in small amounts, it'll thicken fast.

Q: How spicy is this and can I adjust it?

A: Pretty adjustable. The dried chilies or red pepper flakes add heat and flavor. Remove seeds from the chilies or use fewer for less heat. You can also add a touch more sugar to mellow spiciness.

Q: How do I store and reheat leftovers?

A: Store in an airtight container in the fridge for up to 3 days. To reheat, toss briefly in a hot skillet or bake at 350°F until warmed through so the coating stays crisp. Microwaving makes it soggy, but it works if you're in a hurry.

General Tso Chicken Recipe Substitutions and Variations

Chicken thighs: use boneless skinless chicken breast, firm tofu (press and cube) for a vegetarian option, or bite sized pork tenderloin pieces.
Shao-xing wine: swap with dry sherry, sake, or omit and add a splash extra soy sauce and a pinch of sugar.
Cornstarch coating: substitute with potato starch, tapioca starch, or all purpose flour if you dont have starches.
Dried red chilies: use 1/2 teaspoon crushed red pepper flakes, 1 teaspoon chili garlic sauce, or 1 fresh red chili sliced (adjust to taste).

Pro Tips

1) Marinate longer if you got time. 30 to 45 minutes gives the soy, Shaoxing and egg white more time to tenderize the meat. Don’t go over a few hours or the texture can get mushy.

2) Double fry for extra crunch. Fry the pieces until just done, rest 5 minutes, then fry again briefly. It makes the coating stay crisp under the sauce. Work in small batches so the oil temp doesn’t drop.

3) Control the sauce heat and shine. Taste the sauce before adding slurry and tweak the sweet, sour and salty balance. Add the cornstarch slurry slowly while stirring so it thickens evenly and stays glossy, not gloopy.

4) Keep aromatics from burning. Have your garlic, ginger and scallion whites ready and add them quickly once the oil is hot. If the garlic browns too fast, reduce heat and add a splash of stock to cool things down.

General Tso Chicken Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made General Tso Chicken that's so crispy and glossy with a sticky, tangy sauce and a punch of heat it looks like takeout but somehow better.

Servings

servings

Calories

452

kcal

Equipment: 1. Cutting board and a sharp chef’s knife — for trimming and cutting the chicken (use a separate board for raw meat if you can).
2. 2 shallow bowls — one for the marinade and one for the cornstarch+flour dredge.
3. Deep skillet or wok with high sides (or a deep pot) for frying.
4. Candy or frying thermometer to keep oil around 350°F (175°C).
5. Tongs and a slotted spoon or spider for moving chicken in and out of hot oil.
6. Wire rack set over a sheet pan or a stack of paper towels to drain the fried chicken.
7. Small mixing bowl and a whisk or fork for the sauce and cornstarch slurry.
8. Heatproof spatula or wooden spoon for stirring the sauce and tossing the chicken.
9. Measuring cups and spoons for the soy, vinegar, sugar, cornstarch, etc.
10. Garlic press or small paring knife for mincing garlic and ginger, plus a spoon for scooping out scallion greens.

Ingredients

1 pound boneless skinless chicken thighs, cut into bite sized pieces (breast ok)
2 tablespoons soy sauce for the chicken marinade
1 teaspoon Shaoxing wine or dry sherry
1 large egg white
1/4 cup cornstarch for coating
1/4 cup all purpose flour
Vegetable or peanut oil for frying, about 2 cups
3 tablespoons low sodium soy sauce for the sauce
3 tablespoons rice vinegar
3 tablespoons granulated sugar or light brown sugar
1 tablespoon hoisin sauce (optional but nice)
1/4 cup chicken stock or water
1 tablespoon cornstarch mixed with 2 tablespoons water for slurry
1 tablespoon toasted sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
6 to 8 dried red chilies or 1/2 teaspoon crushed red pepper flakes
3 scallions, sliced (separate whites and greens if you like)
Salt and black pepper to taste

Directions

Trim and cut 1 pound chicken into bite sized pieces, toss with 2 tablespoons soy sauce, 1 teaspoon Shaoxing wine, 1 large egg white, a pinch of salt and pepper; let sit 15 to 20 minutes while you prep other things.
Mix 1/4 cup cornstarch and 1/4 cup all purpose flour in a shallow bowl; dredge the chicken pieces until lightly and evenly coated, shake off excess.
Heat about 2 cups vegetable or peanut oil in a deep skillet or wok to roughly 350°F (175°C) or until a small piece of bread sizzles and browns in about 30 seconds; fry chicken in batches so pieces don't touch, about 4 to 5 minutes per batch until golden and cooked through; remove to a wire rack or paper towels to drain. For extra crispness, rest 5 minutes and fry the batches again 1 to 2 minutes to re-crisp.
In a small bowl whisk together the sauce: 3 tablespoons low sodium soy sauce, 3 tablespoons rice vinegar, 3 tablespoons sugar (or light brown sugar), 1 tablespoon hoisin if using, and 1/4 cup chicken stock or water; set aside. Also mix 1 tablespoon cornstarch with 2 tablespoons water to make the slurry.
Wipe most of the frying oil from the wok leaving about 1 tablespoon, or use a clean skillet and heat it over medium; add 1 tablespoon toasted sesame oil, then add 3 cloves minced garlic, 1 tablespoon minced fresh ginger, and 6 to 8 dried red chilies or 1/2 teaspoon crushed red pepper flakes; stir quickly until fragrant, about 20 to 30 seconds, don’t let the garlic burn.
Add the whites of 3 sliced scallions now if you separated them, toss briefly with the aromatics, then pour in the prepared sauce mixture; let it come to a low boil.
Stir the cornstarch slurry once more and slowly add to the simmering sauce, stirring constantly until the sauce thickens and becomes glossy, about 30 to 60 seconds.
Return the fried chicken to the pan, tossing well to coat every piece with the sauce; cook together 1 to 2 minutes until the chicken is heated through and the sauce clings to the coating.
Turn off heat, drizzle with a little extra toasted sesame oil if you like, toss in the green parts of the sliced scallions, taste and adjust salt or pepper if needed, then serve immediately over steamed rice. Save any extra chilies off to the side if someone doesn't like heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.