General Tso’s Chicken

Name: General Tso's Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb boneless skinless chicken breast, cut into 1-inch pieces; 0.5 cup cornstarch (divided for coating and slurry); 1 count egg, beaten; 2 tbsp vegetable oil; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp hoisin sauce; 1 tbsp brown sugar; 1 tsp salt; 0.5 tsp white pepper; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 0.5 cup water or chicken stock; 2 tbsp cornstarch (slurry) (mixed with 2 tbsp water)

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I’ve got a memory baked into this dish—the way the kitchen fills with a warm, almost nostalgic scent of sesame and ginger, like a hug in a skillet. On busy weeknights, this General Tso’s Chicken is my quick-fix aunts swear by and my kids beg for after school. The first time I tasted a version like this, I was surprised at how approachable it felt—crisp chicken, glossy sauce, and a flavor that’s bold enough to feel restaurant-worthy but simple enough to make at home. It’s not just a weeknight saver; it’s a little celebration in a skillet. I often compare it to a well-loved takeout staple, but this version lets you dial up or down the heat, control the sweetness, and truly own the crust. It’s a dish that travels well on a crowded weeknight and still shines for a weekend feast with friends. The smell alone brings everyone to the kitchen, and yes, my kids actually ask for seconds. This one’s a lifesaver on busy nights—and it always tastes like a little victory every time I plate it.

What is General Tso’s Chicken?

General Tso’s Chicken is a Chinese-American classic that hits a sweet-spicy, crave-worthy note. Think of it as crisp, bite-sized chicken tossed in a lacquer of glossy, tangy sauce—bright with ginger, garlic, and a hint of heat. The name nods to the iconic General Zuo Zongtang (often Anglicized as General Tso), though the dish’s exact origins are the stuff of kitchen folklore and fusion folklore alike. It’s essentially a bold, homey dish that plays nicely with weekday menus: you get the satisfying crunch, a lacquer that clings to every piece, and a sauce that’s bright but not goopy. It’s a dish that feels like a hug you can eat with chopsticks, and that’s why I keep tweaking it to make it my own. A little soy, a drizzle of honey, a kiss of rice vinegar, and a crisp exterior—that’s the charm in one plate.

Why you’ll love this recipe?

What I love most about this General Tso’s Chicken is how forgiving it is without losing character. The crunch of the coating stays true even after the glaze hits, so you get that satisfying bite every time. The flavor balance is what hooks people: sweet notes from honey (or Brown Sugar), a sharp tang from vinegar, and warm garlic-ginger depth that makes you reach for another bite before you finish the first plate. It’s also a surprisingly simple dish to pull off, which makes it perfect for weeknights. You’ll see how the ingredients layer to create a glossy glaze that clings to each piece rather than pooling at the bottom of the plate. And because it’s home-cooked, you can adjust the spice to fit your crowd—my kids like it mild, while friends who crave a little extra kick get a quick chili-heat boost. The versatility is a big win, too: serve it with steamed greens, or toss it with noodles for a cozy supper. This dish reminds me of the way a well-timed stir of soy, sugar, and brightness can transform ordinary chicken into something that feels celebratory.

How do I make General Tso’s Chicken?

Quick Overview

Here’s the short version: you’ll crust bite-sized chicken in a light, crisp batter, fry until golden, then toss it in a glossy, sticky glaze built from soy, hoisin, vinegar, and a touch of heat. The trick is balancing the coating and the glaze so the crust stays crisp while the sauce stays lacquered and shiny. You’ll marinate the chicken briefly for depth, dredge it in a dry coating, fry in batches until golden, then finish with a quick glaze that sticks to every piece. It’s a rhythm you can set on repeat—prep, fry, glaze, plate—and you’ll be munching before you know it. If you’re short on time, you can skip the marinade and still get a respectable crust; if you’ve got extra minutes, a longer marination makes the chicken even more flavorful. This method is my go-to when I want something that tastes like a big restaurant dish but comes together in a single skillet.

Ingredients

For the Main Batter:

1 1/2 pounds boneless, skinless Chicken Thighs, cut into 1 1/2-inch pieces
2 large eggs, beaten
1/2 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
Neutral oil for frying (peanut, canola, or vegetable work well)

For the Filling:

2 tablespoons light soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon toasted sesame oil
1 teaspoon grated Fresh Ginger
1 clove garlic, minced

For the Glaze:

1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup honey or light Brown Sugar
2 tablespoons soy sauce
1 tablespoon ketchup
1-2 teaspoons chili flakes or a dash of Sriracha (optional)
1 teaspoon cornstarch mixed with 2 teaspoons water (slurry for thickening)

Garnish & Finish:

Sesame seeds
Thinly sliced scallions

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Pour about 2 inches of oil into a heavy-bottomed skillet or wok and heat to 350°F (175°C). You’ll know it’s ready when a small drop of batter sizzles vigorously. Line a baking sheet with paper towels for draining. If you’re a pans-on-the-stove obsessive like me, you’ll love how this step makes the rest of the process feel breezy and organized.

Step 2: Mix Dry Ingredients

In a shallow dish, whisk together the cornstarch, flour, salt, and white pepper. This dry coating is where the chicken gets its crisp, light bite—don’t skip this or it can feel gummy rather than crackly.

Step 3: Mix Wet Ingredients

In another bowl, combine the eggs with a splash of water and whisk until smooth. The eggs help the dry mix cling to the chicken, giving you that sturdy, crisp crust that stays put when you glaze it.

Step 4: Combine

Toss the chicken pieces in the dry mix in small batches until well coated. Dip them into the egg wash, letting any excess drip off, then return to the dry mix for a second light dusting. The double-dip gives you that signature crunch that’s sturdy enough to hold the glaze.

Step 5: Prepare Filling

Whisk together the soy sauce, Shaoxing wine, sesame oil, ginger, and garlic. This quick marination (even 15–20 minutes) infuses the chicken with depth and a whisper of aromatics that travel straight to the glaze’s finish. If you’re pressed for time, a quick 10-minute soak still makes a noticeable difference. You’ll smell the garlic and ginger bloom as the marinade sits, and that fragrant moment is what reminds me why this dish feels so comforting.

Step 6: Layer & Swirl

Fry the chicken in batches, turning once, until deeply golden and crisp on the outside, about 3–4 minutes per batch. Transfer to the paper-towel-lined sheet to drain. Then, in a clean pan, whisk together all glaze ingredients except the slurry. Let the sauce simmer for 2–3 minutes to bloom the flavors, then whisk in the cornstarch slurry to thicken just a touch. The glaze should be glossy and clingy, not runny. If it gets too thick, loosen with a splash of water or a touch more vinegar. Now for the fun part—add the hot, crisp chicken to the pan and toss to coat. You want every piece to gleam and glaze, not swim in sauce. If you’re fancy, a quick swirl in the pan to ensure even coating makes it restaurant-perfect.

Step 7: Bake

If you’d like a hands-off finish or want to keep the coating ultra-crisp for longer, you can slide the coated chicken onto a baking sheet and bake at 425°F (220°C) for 6–8 minutes to set the glaze a touch more. I usually skip this, because fresh fry and glaze-to-dish timing feels more forgiving, but it’s a nice trick when you’re feeding a crowd and want to stay ahead of the clock.

Step 8: Cool & Glaze

Remove from heat and let the chicken rest 1–2 minutes before serving. If you glaze and plate too soon, the coating can soften. The short rest keeps the coating crisp and the sauce’s shine at its best. A final drizzle of glaze over the top right before serving makes the dish look as glossy as it tastes.

Step 9: Slice & Serve

Here, “slice” means portion and plate with flair. Transfer the General Tso’s Chicken to a platter, sprinkle with sesame seeds and scallions, and serve over steamed white rice or brown rice for a complete meal. I like a little extra crunch with a side of lightly sautéed broccoli or kale to balance the sweetness. The plate should gleam with a lacquer-like sheen, the chunks nestled in a glossy river of sauce. The first bite is a crisp, juicy bite of chicken, followed by the tangy, slightly spicy glaze that clings to every edge—my version is always a little sweeter, a little brighter, and always welcome at the table.

What to Serve It With

This General Tso’s Chicken shines when you pair it with textures and flavors that play nicely with its sweet-spicy glaze. Here are a few ideas that feel like a complete meal but stay cozy and quick:

For Dinner: Fluffy steamed rice or garlic Fried Rice, plus a bright green vegetable like broccoli or bok choy tossed with a touch of sesame oil. The crunch of the broccoli and the neutral rice give your palate a nice break between bites of glossy chicken.

For Weeknights: A quick cucumber salad with rice vinegar and a whisper of sugar, so you get a cool counterpoint to the heat. A handful of sesame seeds on top adds a nice aroma as you serve.

As Dessert: Not applicable here, but the next-day leftovers make a surprisingly good topping for a humble noodle bowl or even a savory pancake topping if you want to stretch your leftovers into something playful the next day.

For Cozy Snacks: Small plates with bite-sized pieces, extra napkins, and a small bowl of hot sauce on the side for the heat-lovers. Sometimes I’ll set out chopsticks and a tiny dish of pickled vegetables for a nibble before the main event. My family loves dipping and nibbling while the glaze settles—it’s a little ritual that makes the kitchen feel alive.

Top Tips for Perfecting Your General Tso’s Chicken

Here are some practical tips I’ve learned after countless pans and batches. These little adjustments can completely change the result, so they’re worth keeping in your back pocket.

Zucchini Prep: Not a typical player here, so skip the zucchini, but if you’re serving a veggie side, consider a quick roast with a little salt and oil to keep the dish balanced and vibrant.

Mixing Advice: Don’t overwork the batter or the coating. A light touch yields the crispiest crust. If the coating feels too thick, add a touch more egg wash and a bit more cornstarch—frustratingly simple, but it makes all the difference.

Glaze Customization: The glaze shines with honey or brown sugar; if you prefer it less sweet, cut back on the sugar by a tablespoon or two and increase the vinegar by a teaspoon. A splash of fresh lime juice at the end brightens the entire glaze beautifully.

Ingredient Swaps: If you’re short on Hoisin, a bit more soy sauce and a teaspoon of peanut butter can mimic some of the sweetness and depth. For gluten-free versions, use gluten-free soy sauce and a gluten-free fry mix (or rice flour) in place of regular flour.

Baking Tips: If you’re baking, set the chicken on a rack over a sheet to keep air circulating and maintain crispness. Oven temps around 425°F (220°C) are forgiving, and you may need to bake 8–12 minutes depending on chunk size.

Glaze Variations: For a tangier glaze, add a teaspoon of rice vinegar or a squeeze of fresh orange juice. For a touch of heat without extra spice, whisk in a small amount of chili crisp or a dash of Sriracha. The balance you land on becomes your signature touch over time.

Lessons learned: I’ve burned the glaze once when I was multitasking with a phone call; the key is to keep the glaze bubbling but not boiling hard, and to reduce the heat once the slurry hits so you maintain a glossy, clingy texture rather than a thick, sticky mess. Trust me on this one—small adjustments matter, but the core love for that crisp chicken and lacquer-like sauce stays the same.

Storing and Reheating Tips

Leftovers are rare in my house, but when they happen, I treat General Tso’s Chicken with care so it doesn’t lose its charm. Here’s how I keep it tasting as good as day one.

Room Temperature: Best enjoyed fresh, but if you have to leave it out briefly, keep it in a covered, shallow dish and don’t let it sit out more than two hours. The glaze can set and then harden, which isn’t ideal, but a quick refresh in a hot pan solves it.

Refrigerator Storage: Transfer to an airtight container within two hours of cooking. It will keep for 3–4 days. Reheat gently in a skillet with a splash of water or stock to loosen the sauce, then toss to re-coat and warm through. You want to keep the crust crisp, so avoid microwaving if you can.

Freezer Instructions: It’s not my favorite method, but you can freeze the cooked chicken pieces (without glaze) for up to 1 month. Thaw, reheat in a hot skillet to re-crisp, then glaze anew to preserve flavor and texture. If you’re freezing sauce separately, the glaze can be made in advance and warmed gently before tossing with the chicken.

Glaze Timing Advice: If you’re reheating, add the glaze toward the end so the chicken doesn’t become soggy. A final toss in a pan for 30–60 seconds helps re-emulsify the glaze and restore that shiny finish.

Frequently Asked Questions

Can I make this gluten-free?

Yes. Use a gluten-free all-purpose flour or a blend with extra cornstarch for the coating. Make sure your soy sauce and hoisin sauce are labeled gluten-free, as some brands add malt or wheat-based thickeners. If you’re gluten-free, rice flour works beautifully for a crisper crust, and you can mix it with a touch more cornstarch to mimic the bite of the original batter.

Do I need to peel the chicken?

Not at all. Chicken thighs stay juicy and flavorful with the skin removed. The coating does the talking here, and the darker meat stays tender and forgiving. If you’re using chicken breasts, you’ll still get delicious results, but thighs are the crowd-pleaser for their succulent texture.

Can I make this as muffins instead?

Not feasibly. General Tso’s Chicken is a stir-fry/coat-and-glaze dish meant for bite-sized chicken, not batter muffins. If you’re craving something baked, I’d suggest a different recipe—perhaps a savory chicken and vegetable muffin with a glaze drizzle on top—that uses a muffin base rather than a fried, glaze-coated chicken.

How can I adjust the sweetness level?

Start by reducing the honey or brown sugar by 1–2 tablespoons and balance with a touch more soy and vinegar to keep the glaze bright. If you want it lighter, add a splash of lime juice at the end. If you crave more caramelized depth, a tiny bit of molasses or dark brown sugar can enrich the glaze without making it overly sweet.

What can I use instead of the glaze?

If you’re missing hoisin, a quick combo of soy sauce, a teaspoon of peanut butter, and a touch more sugar can approximate the sweet-salty finish. If you want something lighter, you can glaze with a simple mixture of soy sauce, a dash of rice vinegar, a little honey, and some minced garlic for a crisp, glossy finish without the heavy depth of hoisin.

Final Thoughts

General Tso’s Chicken is the kind of dish that feels like a warm embrace from the kitchen, the kind you crave after a long day or when you’re feeding a bunch of hungry people. It’s crispy, glossy, and deeply satisfying, yet surprisingly approachable for home cooks who aren’t ready to tackle restaurant-level techniques. The beauty is in the small choices—the briney bite of the glaze, the crispness of the coating, the way a little sesame seeds catch the light. It’s a dish that invites experimentation: swap in a different protein, adjust the heat, or add a bright squeeze of lime to wake the flavors. It’s a comforting standard that never gets old, and sharing a plate of General Tso’s Chicken feels like inviting friends to your table for a story and a spoonful of crunch. If you try it, I’d love to hear what you swapped, what you loved most about the glaze, and how your version compares to mine. Happy cooking, and may your kitchen be forever fragrant with ginger, garlic, and sweet-salty magic!

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