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General Tso’s Chicken is a Chinese-American dish made with crispy pan-fried chicken in a thick and flavorful homemade sauce. Save money and make this sweet, savory, and tangy takeout favorite from home!
Do you love crispy pieces of fried chicken coated in lip-smacking sauce? If you do, then you’re going to love this mouthwatering General Tso’s chicken – no delivery fees required.
What is General Tso’s Chicken?
General Tso Chicken is a popular Chinese-American dish consisting of deep-fried chicken pieces coated in a sweet, slightly spicy, and tangy sauce. The dish is named after General Tso Tsung-tang (or Zuo Zongtang), a Qing dynasty military leader (although there’s no historical evidence to suggest he had any connection). It is very similar to sesame chicken and orange chicken with the type of sauce differentiating these popular Chinese takeout foods.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Chicken Thighs – This recipe calls for boneless skinless chicken thighs cut into 1-inch pieces. Chicken breasts can be used, but chicken thighs are often preferred for their flavor and juiciness.
- Salt and Pepper – To season the chicken.
- Potato starch – Potato starch (also known as “Katakuriko”) coats the seasoned chicken pieces just before frying. It’s a popular choice in Asian fried chicken dishes, but you could also use regular all-purpose flour or cornstarch instead.
- General Tso sauce – The sauce combines low-sodium soy sauce, ginger, garlic, sake, chili paste, hoisin sauce, ketchup, light brown sugar, and chili flakes.
- Cornstarch – This is used to thicken the soy sauce.
- Vegetable oil – For frying the chicken.
How to Make General Tso Chicken
1. Prepare the chicken: Heat the oil (about 2 inches) in a deep-frying skillet over medium heat until it reaches 350 degrees F. While the oil heats, season the chicken pieces with salt and pepper in a medium bowl, and then fully coat in the potato starch.
2. First fry: Carefully place 8-10 pieces of chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 4-5 minutes or until each piece is crispy. Transfer to a cooling rack set on top of a large baking pan to drain any excess oil. Repeat this process with the remaining chicken, making sure to reheat the oil to 350 degrees for 2-3 minutes before continuing the cooking process with the remaining chicken. Note: The chicken will not be fully cooked or crispy at this point – that’s ok. We will be frying a second time.
3. Second Fry: Once all of the chicken has been fried and transferred to the wire rack, refry all of the chicken pieces for 3-4 more minutes or until fully cooked and crispy. Repeat until all of the chicken has been fried for a second time.
4. Make the sauce: Combine the soy sauce, ginger, garlic, sake, chili paste, hoisin sauce, ketchup, brown sugar, and chili flakes in a medium-sized measuring cup or bowl. Whisk in the corn starch.
5. Thicken the sauce: Add the sauce into a large wok or skillet set over medium heat and whisk continuously for about 3 minutes until it thickens.
6. Toss the chicken in the sauce: Just before serving, add the fried chicken pieces to the sauce, gently mixing until fully coated. Serve with rice and green onions.
Recipe Tips
- Prepare the ingredients ahead: This recipe moves quickly, so preparing and measuring all of the ingredients beforehand helps me keep up.
- Fry the chicken in batches: To prevent the chicken from sticking together, fry the chicken in batches. To fry more than 8-10 pieces of chicken at one time, use a large frying pan and adjust the oil to the correct depth.
- Serve immediately: General Tso’s chicken is best served fresh from the stove while the coating is still crispy.
- Control the heat: Use a digital thermometer to help you track the temperature of the frying oil to keep it at a consistent temperature of 350 degrees F. Remember, the chicken will absorb cold oil but won’t cook through!
- Use the right frying oil: Choose an oil with a high smoke point, such as vegetable oil or peanut oil. Make sure the oil is hot enough before adding the chicken (around 350°F (175°C) is ideal.)
What to Serve with General Tso Chicken
General Tso Chicken is delicious with appetizers such as egg drop soup, miso soup, Chinese chicken salad, or gyoza/potstickers/wontons. It can also be served with flavorful side dishes like sticky white rice, coconut rice, fried rice, Chinese broccoli, cabbage stir-fry, or garlic bok choy.
Storage and Reheating Tips
Allow leftover General Tso chicken to cool to room temperature before transferring to an airtight container. Place in the refrigerator for 3-4 days or in the freezer for up to 2-3 months.
If frozen, thaw overnight in the refrigerator before reheating. Reheating Tips:
- Oven: Reheat leftovers in an oven at 350°F (175°C) until hot and crispy, about 10-15 minutes.
- Skillet: You can also reheat the chicken in a skillet over medium heat. Add a little water or chicken broth to help the sauce become saucy again, covering the skillet with a lid to heat evenly.
- Microwave: This is the best option if you’re short on time. Place the chicken on a microwave-safe plate, cover it with a wet paper towel to prevent it from drying out, and heat on high for 1-2 minutes or until heated through.
More Amazing Asian-Inspired Recipes
- Egg Roll in a Bowl
- Dan Dan Noodles
- Korean Fried Chicken
- Asian Garlic Noodles
- Yakisoba Noodles Recipe
- Sweet and Sour Chicken
If you try making this General Tso’s Chicken Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
General Tso’s Chicken Recipe
Ingredients
- 1 pound chicken thighs, boneless skinless, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon Ground black pepper
- 2 cups potato starch
- 1 cup low-sodium soy sauce
- 1 (1-inch) piece fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoon sake, (Japanese rice wine)
- 2 tablespoon chili paste, Gochujang or Sriracha
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 1 tablespoon light brown sugar, packed
- ½ teaspoon red chili flakes, plus more to taste
- 2 tablespoon cornstarch
- vegetable oil, for frying
Instructions
- Heat 2 inches of vegetable oil in a deep-frying skillet set over medium heat until it reaches 350 degrees Fahrenheit.
- In the meantime, combine the chicken, salt, and pepper in a medium bowl.
- Add 8-10 pieces of the seasoned chicken pieces to the potato starch. Toss to coat.
- First Fry: Add the coated chicken pieces to the oil and fry for 4-5 minutes or until starting to crisp. Use a slotted spoon to remove the chicken from the oil and set them aside on a cooling rack set over a baking sheet. Repeat the coating and frying process until all the chicken has been fried, letting the oil return to temperature (350℉) between each batch.
- Second Fry: Fry the chicken for a second time in 2-3 batches until the chicken is fully cooked, golden, and crispy – approximately 3 minutes per batch.
- Stir the soy sauce, ginger, garlic, sake, chili paste, hoisin sauce, ketchup, brown sugar, and chili flakes in a medium-sized measuring cup or bowl. Whisk in the cornstarch until no lumps remain.
- Heat a large wok or skillet over medium heat and pour in the sauce. Heat the sauce, whisking continuously, until it starts to thicken, about 3 minutes. (If the sauce is too thick, pour in 2 tablespoons of water at a time until it reaches the desired consistency.)
- Add the chicken to the sauce and gently toss to coat. Serve immediately with rice and green onions if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
