General Tso's Chicken Recipe

A close-up view of General Tso's Chicken served on a pristine white plate, highlighting the juicy, crispy chicken chunks drenched in a rich, caramelized sauce, accompanied by a side of steamed white rice, the dish garnished with delicate green onion slivers.

5 from 7 votes

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!

Prep Time30

Cook Time45

Total Time1 15

Course: Chicken, Dinner, Main Course, Sauce

Cuisine: American, Chinese

Diet: Low Lactose

Keyword: Chinese Takeout Recipes, General Tso Chicken, General Tso Chicken Recipe, General Tso's Chicken

Servings: servings

Author: Jessica Randhawa

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

US Customary - Metric

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

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition