General Tsos Chicken Recipe
Crispy, sweet-spicy General Tso's Chicken that's perfect for a delicious home-cooked Asian-inspired meal.
Imagine golden, crispy chicken pieces coated in a glossy, sweet-yet-spicy sauce, with just enough heat to kick your taste buds awake. That's the allure of General Tso's Chicken, a dish that combines comforting textures with bold flavors. It's a treat for the senses, bringing together the richness of soy sauce, the warmth of ginger, and the subtle sweetness of hoisin. Whenever you crave something that feels both indulgent and balanced, this dish rises to the occasion.
General Tso's Chicken has become a beloved staple in Chinese-American cuisine, with an intriguing origin often traced back to a 1970s New York restaurant. Although perhaps not truly traditional, it captures the adventurous fusion of flavors that make for an unforgettable culinary experience.
What really makes this recipe sing is the double-frying technique. By frying the chicken twice, you achieve that irresistible crunch, which stands up beautifully against the sticky sauce. It's a simple touch but makes all the difference, ensuring the chicken remains crunchy even after being tossed in the tantalizing sauce.
This dish is perfect for a weekend dinner when you want to impress family or friends with something special yet effortlessly delightful. Pair it with steamed rice or sautéed greens for a complete meal that’s both satisfying and vibrant.
Step-by-Step
- 01Step 1 / 7
In a bowl, combine cornstarch and flour.
Dip each chicken piece into the beaten eggs, then dredge in the cornstarch-flour mixture, ensuring an even coating.
- 02Step 2 / 7
Heat oil in a deep frying pan over medium-high heat.
Fry chicken in batches for 4-5 minutes until golden.
Remove and drain on paper towels.
- 03Step 3 / 7
Raise the heat to high and refry the chicken for 2-3 minutes until extra crispy.
Drain again on paper towels.
- 04Step 4 / 7
In a saucepan over medium heat, combine soy sauce, hoisin sauce, rice vinegar, sugar, ginger, garlic, and red pepper flakes.
Stir until the sugar dissolves.
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- 05Step 5 / 7
Add the cornstarch slurry to the sauce.
Cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 2-3 minutes.
- 06Step 6 / 7
Toss the crispy chicken pieces in the sauce until well coated.
Ensure every piece shines with the glossy sauce.
- 07Step 7 / 7
Transfer to a serving dish.
Garnish with sliced green onions and sesame seeds.
Serve hot over steamed rice.
Chef Tips
- •For extra crispy chicken, let the first fried batch rest on a wire rack instead of paper towels.
- •Make sure the oil is hot enough (about 350°F) to prevent the coating from becoming soggy.
- •Use fresh ginger and garlic for the best flavor punch in the sauce.
- •Adjust the amount of red pepper flakes to control the heat level to your preference.
- •Rice vinegar adds a subtle tang — if unavailable, white vinegar can be a substitute.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
While it's best fresh, you can prepare the sauce and fry the chicken in advance, then combine just before serving.
What can I substitute?+
For a gluten-free version, swap soy sauce for tamari and use rice flour in place of all-purpose flour.
How do I store leftovers?+
Store in an airtight container in the fridge for up to 2 days. Reheat in an oven to maintain crispiness.
