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Oh, General Tso’s chicken! Just thinking about it makes my mouth water. That crispy fried chicken coated in that perfectly sweet-and-spicy, glossy sauce? It’s hands-down one of my absolute favorite Chinese-American takeout dishes. For years, I’d get that craving and immediately reach for my phone, but then I thought, “Why can’t I make this amazing dish at home?” It took a little trial and error, digging through old family notes and playing with proportions, but I finally cracked it! I truly believe you can recreate that restaurant-quality magic right in your own kitchen, and I’m so excited to share my secrets for making this General Tso’s chicken recipe with you. It’s all about getting that incredible crunch and that addictive flavor just right!
- Why You'll Love This General Tso's Chicken Recipe
- Ingredients for Authentic General Tso's Chicken
- Mastering the Crispy Chicken for General Tso's
- Crafting the Signature Sweet and Spicy Sauce
- Putting It All Together: The General Tso's Chicken Assembly
- Tips for the Best General Tso's Chicken
- Frequently Asked Questions about General Tso's Chicken
- Nutritional Information
- Share Your Homemade General Tso's Chicken!
Why You’ll Love This General Tso’s Chicken Recipe
Trust me, you’ll be obsessed with this General Tso’s chicken recipe! It’s:
- Super Crispy: We get that amazing crunch that totally rivals takeout.
- Perfectly Balanced: That sweet and spicy sauce? It’s addictive!
- Easier Than You Think: Seriously, you can whip this up on a weeknight!
- Totally Authentic Flavor: It tastes just like your favorite Chinese-American dish.
Ingredients for Authentic General Tso’s Chicken
Alright, let’s get down to business with what you’ll need! This recipe, while it looks fancy, uses pretty common ingredients you probably already have or can easily grab. For the star of the show, the chicken, I always go for thighs – they stay so wonderfully juicy and tender. You’ll need about 1.5 pounds of boneless, skinless chicken thighs, cut into nice, bite-sized 1-inch pieces.
For that essential crispy coating, we’re going to use a mix of 1 cup all-purpose flour and 1/2 cup cornstarch, with a good pinch of 1 teaspoon salt and 1/2 teaspoon black pepper. And don’t forget 2 large eggs, beaten up, ready to help everything stick!
Now for the magic potion – the sauce! You’ll need 1/2 cup soy sauce, 1/2 cup chicken broth, 1/3 cup granulated sugar (for that perfect sweetness), 1/4 cup rice vinegar for a little tang, and just a splash of 2 tablespoons ketchup to round things out. We’ll thicken it up with 1 tablespoon cornstarch, add a hint of nuttiness with 1 teaspoon sesame oil. For that signature kick, we’ve got 1/2 teaspoon red pepper flakes (but you know me, you can always add more!). And to make it fragrant, mince up 2 cloves of garlic and grate about 1 teaspoon of fresh ginger.
Optional, but oh-so-good for serving: a mound of cooked white rice, some pretty sliced green onions, and a sprinkle of toasted sesame seeds. Easy peasy!
Mastering the Crispy Chicken for General Tso’s
Okay, listen up, because this is where the magic *really* starts. Getting that perfectly crispy chicken is my absolute favorite part about making General Tso’s at home. It’s not super complicated, I promise! First things first, you need to set up your little chicken station. Grab two shallow dishes. In one, whisk up your flour, cornstarch, salt, and pepper – that’s your dry coating blend. In the other, beat those 2 large eggs until they’re nice and frothy.
Now, take each chicken piece and dip it first into the egg, let any excess drip off, then give it a good dredge in the flour mixture. Make sure it’s totally coated – that’s what gives you those delicious crispy bits!
Here’s a big one: get your oil ready. You want about 2 inches of vegetable oil in a nice big skillet or a wok if you have one. Heat it to about 350°F (175°C). If you don’t have a thermometer, just pop a tiny bit of the coating in – if it sizzles right away and floats, you’re good to go! Fry your chicken in batches, you guys, don’t crowd the pan! This is super important for crispiness. You want them to get golden brown and cooked through, which takes about 3 to 4 minutes per side. Use a slotted spoon to scoop them out and let them drain on some paper towels.
Pro tip: If you *really* love that shatteringly crisp crunch, try double-frying! Fry them once until they’re just lightly golden, pull them out, let them rest for a few minutes, then pop them back in the hot oil for another minute or two until they’re deep golden brown. It’s totally worth it, just like with my perfectly crispy fried chicken or these amazing double-fried french fries!
Crafting the Signature Sweet and Spicy Sauce
Now for the part that makes General Tso’s chicken *so* special – that amazing sauce! It sounds fancy, but it comes together super fast and uses basic pantry stuff. In a medium bowl, just whisk together the 1/2 cup soy sauce, 1/2 cup chicken broth, the 1/3 cup sugar (don’t skimp!), that tangy 1/4 cup rice vinegar, a little splash of 2 tablespoons ketchup, and then that 1 tablespoon cornstarch, which is key to getting it thick and glossy. Add in the 1 teaspoon sesame oil for that nutty aroma.
Now, for the heat! That 1/2 teaspoon of red pepper flakes is where the spice comes from. If you like it really zippy, feel free to add more! If you’re sensitive to heat, start with less. I also like to add my 2 cloves of minced garlic and 1 teaspoon of grated fresh ginger right into the sauce mix – it just infuses everything beautifully.
What I usually do is quickly sauté the garlic and ginger in a clean pan with a tiny bit of oil for just about 30 seconds until they smell amazing. Then, I pour in my whisked sauce mixture. Give it a good stir while it simmers, and watch it magically thicken up in just 2-3 minutes! It gets this gorgeous, syrupy consistency that’s just perfect for coating everything.
Putting It All Together: The General Tso’s Chicken Assembly
Alright, the moment we’ve all been waiting for! You’ve got your super crispy chicken pieces and your gloriously thick, sweet and spicy sauce. Now, it’s time to bring them together. The absolute KEY here is speed! You want to toss that gorgeous fried chicken right into the warm sauce and coat it evenly, like, pronto. Don’t let it sit in there too long, or you’ll lose some of that amazing crunch we worked so hard for. Just a quick toss around the pan, making sure every single piece gets a luscious coating of that signature sauce.
This is where the real magic happens and it transforms into that irresistible Chinese-American dish we all crave. Serve it up immediately! I love spooning it over a fluffy bed of steamed white rice, which is perfect for soaking up any extra sauce. A sprinkle of fresh sliced green onions and maybe a few toasted sesame seeds really makes it pop, both in flavor and appearance. It’s just pure happiness on a plate!
Tips for the Best General Tso’s Chicken
Okay, so you’ve got the recipe, but I want to make sure you knock this General Tso’s chicken out of the park! It’s these little things, the ones you learn from actually *doing* it, that make all the difference. So, let’s talk about making sure yours is just as amazing as the takeout you love, maybe even better! Remember, it’s all about smart shortcuts and knowing your ingredients.
Chicken Thighs vs. Breasts for General Tso’s
I always, always, *always* go for chicken thighs for this recipe. Why? Because they are seriously forgiving and stay wonderfully moist and tender even after frying. Chicken breasts can get a little dry if you’re not super careful. If you *must* use breasts, just be extra vigilant about not overcooking them – they cook a minute or two faster than thighs.
Adjusting the Heat: Spice Level Control
That little kick from the red pepper flakes is what makes General Tso’s so addictive, right? But everyone’s heat tolerance is different! If you’re a spice wimp (no judgment here!), definitely start with just ¼ teaspoon of flakes, or even skip them entirely. If you’re a fire-breather, go ahead and add a whole teaspoon or even a little more. You can always add more heat, but you can’t take it away!
Frequently Asked Questions about General Tso’s Chicken
Got questions about making General Tso’s chicken at home? I’ve got answers! I know this dish can seem a little intimidating, but trust me, it’s totally doable, and these tips should help clear up any confusion.
Q: Can I make this General Tso’s chicken recipe a bit healthier?
A: You know, it’s definitely a treat meal, but you can make some tweaks! For starters, you could bake the chicken instead of frying it until golden brown and then tossing it in the sauce. It won’t be quite as crispy, but it’s still delicious! For a lighter sauce, try reducing the sugar slightly or using a low-sodium soy sauce. Also, serving it with lots of veggies makes it feel lighter!
Q: What makes the General Tso’s sauce so thick and glossy?
A: That beautiful, thick sauce is all about the cornstarch! When you mix the cornstarch with the liquid ingredients (like soy sauce and broth) and then heat it, it creates a slurry that thickens up beautifully. Whisking constantly helps it get that super smooth, glossy finish that coats the chicken so perfectly. Patience and a good whisk are key!
Q: Can I use chicken breast instead of thighs? What if I want to make it vegetarian?
A: Totally! While I swear by chicken thighs for their tenderness, chicken breast works too. Just be extra careful not to overcook them, maybe a minute less per side when frying. And if you’re looking for a plant-based option, you should check out my General Tso’s Tofu recipe! It’s just as amazing and uses crispy tofu instead of chicken.
Q: How do I avoid soggy chicken when I toss it with the sauce?
A: Ah, the eternal struggle! The secret is to work fast. Have your sauce ready and simmering, and your crispy chicken hot from the fryer. Add the chicken to the sauce and give it a quick toss, just until everything is coated. Then, get it straight onto your plate. Don’t let it hang out in the sauce for ages; that’s when sogginess strikes!
Nutritional Information
Okay, so let’s talk about the nitty-gritty! This General Tso’s chicken is definitely a treat, and these numbers are just estimates, of course. Depending on exactly how you make it, they can wiggle around a bit. But, for one serving, you’re looking at roughly 550 calories. You’ll get about 25g of fat, 30g of protein, and 50g of carbs, with around 25g of sugar and a good dose of 1200mg of sodium.
Share Your Homemade General Tso’s Chicken!
Alright, now it’s your turn! I really, really hope you give this General Tso’s chicken recipe a try. Let me know what you think! Drop a comment below with your experience, rate the recipe, or better yet, share pictures of your amazing creation on social media! You can always reach out through my contact page too. Happy cooking!
PrintGeneral Tso’s Chicken
A classic Chinese-American dish featuring crispy fried chicken pieces coated in a sweet and spicy sauce.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Chinese-American
- Diet: Vegetarian
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- Vegetable oil for frying
- For the Sauce:
- 1/2 cup soy sauce
- 1/2 cup chicken broth
- 1/3 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Optional Garnish:
- Cooked white rice
- Sliced green onions
- Toasted sesame seeds
Instructions
- In a shallow dish, whisk together the flour, cornstarch, salt, and pepper.
- In another shallow dish, beat the eggs.
- Dip each chicken piece first into the beaten eggs, then dredge it in the flour mixture, ensuring it’s fully coated.
- Heat about 2 inches of vegetable oil in a large skillet or wok over medium-high heat to 350°F (175°C).
- Fry the chicken in batches, without overcrowding the pan, for about 3-4 minutes per side, until golden brown and cooked through. Remove chicken with a slotted spoon and drain on paper towels.
- While the chicken fries, prepare the sauce. In a medium bowl, whisk together soy sauce, chicken broth, sugar, rice vinegar, ketchup, cornstarch, sesame oil, and red pepper flakes.
- In a clean skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.
- Pour the sauce mixture into the skillet. Bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Add the fried chicken pieces to the thickened sauce and toss to coat evenly.
- Serve immediately over cooked white rice, garnished with sliced green onions and toasted sesame seeds if desired.
Notes
- For extra crispy chicken, double-fry the pieces. Fry them once until lightly golden, remove, and let them rest for a few minutes. Then, fry them again until deep golden brown.
- Adjust the red pepper flakes to control the spice level.
- You can substitute chicken breast for thighs, but thighs tend to stay more moist.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 25g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg