General Tso’s Chicken Recipe

I’ve always loved the balance of sweet, savory, and just a touch of heat in General Tso’s Chicken.

There’s something about those crispy chicken bites smothered in a rich, sticky sauce that just hits the spot—honestly, it tastes as good as takeout, maybe better.

You can totally make General Tso’s Chicken at home with some basic ingredients and straightforward steps.

When I first gave it a shot, I was surprised by how fast it came together. The sauce thickens up beautifully, and the chicken somehow stays crunchy even after you coat it.

Each step really helps you build that classic flavor and texture. I mean, isn’t that what we’re all after?

General Tso’s Chicken Recipe

I usually make this when I’m in the mood for something savory, a little sweet, and with a kick. It’s basically crispy chicken tossed in a sticky sauce built from soy sauce, vinegar, and hoisin.

The way the flavors and textures come together just makes it a go-to dinner for me.

Equipment

• Wok or large skillet for frying and stir-frying
• Mixing bowls for batter and sauce prep
• Whisk for blending the slurry and sauce
• Tongs to turn the chicken pieces
• Cutting board and sharp knife for trimming and cubing chicken
• Paper towels for draining fried chicken
• Measuring cups and spoons to keep things accurate
• Small saucepan for the sauce
• Thermometer if you want to check oil temperature for frying

I like a wok best—it heats evenly and keeps the chicken crisp while you coat it in sauce. Staying organized with clean tools just makes the whole process smoother.

Ingredients

• 1 ½ lbs boneless skinless chicken breasts, cut into bite-size pieces
• 2 egg whites
• ½ cup cornstarch
• ¼ cup all-purpose flour
• 1 tsp black pepper
• 1 tsp salt
• 2 cups vegetable oil for frying
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp brown sugar
• ½ cup chicken broth or stock
• 1 tbsp cornstarch slurry (cornstarch mixed with water)
• 1 tsp fresh ginger, minced
• 1 tsp minced garlic
• ½ tsp red pepper flakes
• 2 green onions, sliced
• Sesame seeds for garnish

I like to keep the ingredients simple but fresh. That mix of soy sauce, vinegar, and hoisin is what gives the dish its signature flavor.

Instructions

• Prepare the batter: In a bowl, whisk egg whites, cornstarch, flour, salt, and black pepper until it’s smooth.
• Coat the chicken: Toss the chicken pieces in the batter until everything’s evenly covered.
• Fry the chicken: Heat up the oil in your wok to about 350°F. Fry the chicken in batches until it turns golden and crispy. Set it on paper towels to drain.
• Make the sauce: Combine soy sauce, hoisin, rice vinegar, brown sugar, broth, garlic, ginger, and red pepper flakes in a small saucepan. Let it simmer for a few minutes.
• Thicken the sauce: Stir in the cornstarch slurry and cook until the sauce gets glossy and thick.
• Combine: Toss the fried chicken back in the wok, pour the sauce over, and stir-fry until every piece gets coated.
• Finish: Top with green onions and sesame seeds right before serving.

I always keep stirring the sauce so it doesn’t get lumpy. You want that smooth, sticky vibe.

Notes

I use boneless skinless chicken breasts since they cook evenly and stay tender, but honestly, thighs work too if you want a richer flavor.

Sometimes I pan-fry instead of deep-frying when I’m feeling a little lazy or want to keep it lighter. The sauce should cling to each piece, not drown them.

If you’re not into spicy, just cut back on the red pepper flakes. For extra crunch, I’ve found frying the chicken twice does the trick.

Serve it with steamed rice or maybe some stir-fried veggies if you want to round things out. I always finish with extra green onions and a sprinkle of sesame seeds—it just looks and tastes better that way.

Tasting Notes

I just love how that sweet and savory sauce hugs every piece of chicken. It strikes this nice balance—there’s a gentle heat, a mellow sweetness, and somehow it never feels too heavy.

The sauce really sticks, so you get this smooth texture, but there’s still a bit of crisp from the fried coating. That’s the part I always look forward to.

Whenever I serve it with steamed rice, those grains soak up all the extra sauce. It’s a soft, comforting contrast to the crispy chicken.

I’ll usually toss in some broccoli on the side. The fresh, tender florets brighten up the plate and kind of cut through the richness.

Honestly, this dish is at its best right after cooking. Still, even the leftovers taste good the next day.

I usually reheat them in a skillet, hoping to keep the coating from turning soggy. The sauce thickens up a bit after sitting, and that deepens the flavor in a way I actually like.

Each bite reminds me why I keep coming back to this recipe. It’s simple, flavorful, and just satisfying—never too strong or overpowering.

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