I recently stumbled on this General Tso’s Chicken recipe that totally surprises me with its balance of tangy, sweet, and savory notes. The crispy chicken coated in a luscious orange glaze makes every bite an adventure. It’s like recreating that irresistible takeout magic right in my own kitchen.

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I made this General Tso’s Chicken recipe recently and it quickly became my go-to dish for a quick weeknight dinner. I start by marinating 1 1/2 lbs boneless, skinless chicken thighs in 2 tsp soy sauce, 1/2 tsp rice wine, and part of the 1/2 cup cornstarch.

Then I dredge the chicken in the remaining cornstarch mixed with 1 large egg, 1/2 cup all-purpose flour, 1/2 tsp salt and 1/4 tsp black pepper before deep frying in vegetable oil. The sauce is a mix of 1/3 cup low sodium soy sauce, 1/4 cup rice vinegar, 1/3 cup sugar and 1/4 cup fresh orange juice with 2 cloves minced garlic, 1 tbsp grated fresh ginger and 1/2 cup chicken broth.

Adding 1/2 tsp red chili flakes gives it a subtle kick. I noticed that this dish is not only delicious but also packs protein and essential nutrients from the ginger and garlic.

Enjoy this Chinese Chicken dinner as a tasty alternative to takeout.

Why I Like this Recipe

I like this recipe because it always makes me feel like I’ve achieved a piece of takeout magic right in my own kitchen. I love how the chicken comes out super crispy and the sauce turns out perfectly sweet and tangy, kinda like my own homemade restaurant version. I also appreciate that the process is pretty straight forward even though it takes a little bit of time, which means I get to enjoy a fun cooking challenge and a reward at the end. Plus, every time I make it I feel really proud that I can whip up something that tastes way better than the usual takeout I order.

Ingredients

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Chicken thighs: Provide high protein and tender meat, really essential for flavour and texture.
Soy sauce: Adds a salty bite that complements the chicken and helps marinate for crispiness.
Cornstarch: Makes the coating extra crispy while giving the dish a nice texture.
Rice vinegar: Brings a tangy sour note that enlivens the sweet sauce.
Sugar: Provides necessary sweetness, balancing the savory and tangy elements.
Garlic: Bolsters the aroma and adds a punch of flavor, making it irresistible.
Ginger: Freshly grated it adds a zesty kick you dont wanna miss.

Ingredient Quantities

1 1/2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)

2 tsp soy sauce (for marinating the chicken)

1/2 tsp rice wine or dry sherry (for marinating)

1/2 cup cornstarch (divided for marinating and dredging)

1 large egg (for the batter)

1/2 cup all-purpose flour

1/2 tsp salt

1/4 tsp black pepper

Vegetable oil (for deep frying)

1/3 cup low sodium soy sauce (for the sauce)

1/4 cup rice vinegar

1/3 cup sugar

1/4 cup fresh orange juice

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1/2 cup chicken broth

1/2 tsp red chili flakes (or more if you like it spicy)

1 tbsp cornstarch (dissolved in 2 tbsp water for the slurry)

How to Make this

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1. In a bowl, toss the bite-sized chicken pieces with 2 tsp soy sauce, 1/2 tsp rice wine, and about half of the 1/2 cup cornstarch. Let it sit for 15 minutes so the flavors really get in.

2. In another bowl, whisk together 1 large egg, 1/2 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper, and the remaining cornstarch to form a smooth batter.

3. Coat each chicken piece in the batter until it’s fully covered.

4. Heat enough vegetable oil in a deep pan so the chicken pieces can be deep-fried, and fry the chicken in batches until golden and crispy. Drain them on paper towels.

5. While the chicken is frying, combine in a small saucepan 1/3 cup low sodium soy sauce, 1/4 cup rice vinegar, 1/3 cup sugar, 1/4 cup fresh orange juice, 2 minced garlic cloves, 1 tbsp grated ginger, 1/2 cup chicken broth, and 1/2 tsp red chili flakes.

6. Bring the sauce mixture to a simmer over medium heat, stirring often so the sugar dissolves.

7. Mix 1 tbsp cornstarch in 2 tbsp water to create a slurry and slowly stir it into the simmering sauce.

8. Keep stirring the sauce for a few minutes till it thickens nicely into a shiny glaze.

9. Toss the fried chicken pieces in the thick sauce until each piece is well coated.

10. Serve the General Tso’s Chicken hot with steamed rice and enjoy your homemade, takeout beatin’ dish!

Equipment Needed

1. Mixing bowls – one for marinating and one for the batter
2. Whisk to beat the egg and mix the dry ingredients
3. A sharp knife and cutting board for prepping the chicken, garlic and ginger
4. Measuring cups and spoons for the liquids and spices
5. A deep pan or heavy pot for deep frying the chicken
6. Tongs or a slotted spoon to remove the chicken pieces from the oil
7. A plate lined with paper towels to drain the fried chicken
8. A small saucepan for simmering the sauce
9. A spoon or spatula for stirring the sauce and slurry
10. A bowl and fork for mixing the cornstarch slurry with water

FAQ

Q: What part of the chicken should I use?

It's best to use boneless, skinless chicken thighs because they stay tender and full of flavor even after frying.

Q: Can I swap chicken thighs for chicken breasts?

Sure, you can, but remember that breasts might cook faster and can dry out if you're not careful.

Q: How can I tell if the oil is hot enough for frying?

The oil should be about 350°F. One trick is to drop a tiny bit of batter in it; if it sizzles right away, you're good to go.

Q: How spicy is this recipe?

It's mildly spicy from the red chili flakes, but feel free to add a bit more if you like a stronger kick.

Q: What can I do if I want a thicker sauce?

Just use the cornstarch slurry. It helps the sauce get extra thick and shiny, perfect for coating the chicken.

General Tso’s Chicken (Chinese Chicken) Recipe Substitutions and Variations

If you don’t have low sodium soy sauce, use regular soy sauce and reduce any extra salt in the recipe
If rice vinegar isn’t handy, apple cider vinegar works too; try mixing it with a pinch of sugar for a more balanced taste
If chicken broth is out, veggie broth or even a light stock made with water and bouillon cubes can do the trick
Instead of rice wine or dry sherry, you can use a bit of white grape juice mixed with a dash of vinegar

Pro Tips

1. Make sure you let the chicken marinate long enough so the flavors really sink in. If you rush that part, the taste can come off as bland so give it a good 15 minutes at least.

2. When you coat the chicken in batter, shake off the extra before frying. Too much batter can cause the coating to get too thick and not fry as nicely, which can lead to a greasy texture.

3. Keep an eye on the oil temperature while frying. If the oil isn’t hot enough, the chicken will soak in too much oil and end up soggy. A steady, medium heat is best for getting that perfect crispy crunch.

4. For the sauce, stir it constantly after adding the cornstarch slurry so it doesnt form any lumps. Consistent stirring also helps the sauce reach an even, silky thickness that coats the chicken perfectly.