General Tso Chicken: The Ultimate Guide to Making It at Home

General Tso Chicken: just the name conjures up images of crispy, saucy, and utterly irresistible bites of chicken, doesn’t it? I know I’m not alone in craving this iconic dish! But have you ever stopped to wonder about the story behind this takeout favorite? While the name suggests a connection to a celebrated Chinese general, the truth is far more nuanced and surprisingly American.

The dish, as we know it, is a relatively modern invention, likely created by Chinese chefs in Taiwan or the United States in the mid-20th century. It’s a testament to the adaptability of Chinese cuisine and its ability to evolve and cater to different palates. While not authentically “Chinese” in the traditional sense, General Tso Chicken has become a beloved staple in Chinese-American restaurants worldwide.

What makes it so popular? It’s the perfect combination of textures and flavors: the satisfying crunch of the perfectly fried chicken, the sweet and tangy sauce with a hint of spice, and the comforting familiarity that makes it a go-to comfort food. Plus, it’s relatively quick and easy to make at home, making it a weeknight dinner winner. So, are you ready to ditch the takeout menu and learn how to make your own amazing version of this classic dish? Let’s get cooking!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 large egg, beaten
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying (about 3-4 cups)
• For the Sauce:
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup granulated sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1/4 teaspoon red pepper flakes (or more, to taste)
• For Garnish (Optional):
• Sesame seeds
• Chopped green onions

Preparing the Chicken:

1. In a medium bowl, whisk together the egg, cornstarch, flour, salt, and pepper. This will create the batter for our chicken.
2. Add the chicken cubes to the batter and toss to coat evenly. Make sure each piece is nicely covered – this is key for that crispy texture we’re after.

Frying the Chicken:

1. Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C). A thermometer is your best friend here, ensuring the oil is at the right temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of batter into it; if it sizzles and turns golden brown in a few seconds, the oil is ready.
2. Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 5-7 minutes per batch, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
3. Remove the fried chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil. This helps keep the chicken crispy.

Making the General Tso’s Sauce:

1. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, hoisin sauce, cornstarch, and chicken broth. This is the base of our delicious sauce. Make sure the cornstarch is fully dissolved to prevent lumps.
2. In a large skillet or wok, heat the sesame oil and vegetable oil over medium heat.
3. Add the minced garlic and ginger to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic and ginger, as this will make the sauce bitter.
4. Add the red pepper flakes to the skillet and stir for a few seconds. Adjust the amount of red pepper flakes to your desired level of spiciness.
5. Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly. The sauce will thicken as it cooks.
6. Continue to simmer the sauce for about 2-3 minutes, or until it has reached your desired consistency. If the sauce is too thick, add a little more chicken broth. If it’s too thin, simmer it for a bit longer.

Combining Chicken and Sauce:

1. Add the fried chicken to the skillet with the sauce and toss to coat evenly. Make sure every piece of chicken is covered in that glorious sauce.
2. Cook for another 1-2 minutes, allowing the chicken to heat through and the sauce to cling to the chicken.

Serving:

1. Serve the General Tso’s chicken immediately over steamed rice.
2. Garnish with sesame seeds and chopped green onions, if desired. These add a nice visual appeal and a burst of fresh flavor.

Tips and Tricks for Perfect General Tso’s Chicken:

• Chicken Selection: I prefer using chicken thighs because they stay moist and tender during frying. However, you can also use chicken breast if you prefer. Just be careful not to overcook it, as it can become dry.
• Oil Temperature: Maintaining the correct oil temperature is crucial for crispy chicken. If the oil is too cold, the chicken will absorb too much oil and become soggy. If the oil is too hot, the chicken will burn on the outside before it’s cooked through on the inside.
• Frying in Batches: Don’t overcrowd the pot when frying the chicken. Fry in batches to ensure the oil temperature remains consistent and the chicken cooks evenly.
• Sauce Consistency: Adjust the amount of cornstarch in the sauce to achieve your desired consistency. If you prefer a thicker sauce, add a little more cornstarch. If you prefer a thinner sauce, use a little less.
• Spice Level: Adjust the amount of red pepper flakes to your desired level of spiciness. If you’re sensitive to spice, start with a small amount and add more to taste.
• Fresh Ingredients: Using fresh garlic and ginger will make a big difference in the flavor of the sauce.
• Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before adding the chicken. You can also fry the chicken ahead of time and reheat it in the oven or air fryer before adding it to the sauce. This is great for meal prepping!
• Serving Suggestions: General Tso’s chicken is delicious served with steamed rice, but you can also serve it with noodles, fried rice, or even quinoa. It also pairs well with steamed broccoli, stir-fried vegetables, or an egg roll.
• Leftovers: Store leftover General Tso’s chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or oven. The chicken may not be as crispy as it was when it was freshly made, but it will still be delicious.

Variations and Substitutions:

• Vegetarian General Tso’s: Substitute the chicken with tofu or cauliflower. Press the tofu to remove excess water before coating it in the batter. Cut the cauliflower into florets and blanch them before coating them in the batter.
• Healthier General Tso’s: Bake the chicken instead of frying it. Toss the chicken with a little bit of oil and bake it at 400°F (200°C) for about 20-25 minutes, or until it’s cooked through. You can also use a sugar substitute in the sauce to reduce the sugar content.
• Gluten-Free General Tso’s: Use gluten-free soy sauce and gluten-free flour in the batter.
• Different Vegetables: Add other vegetables to the dish, such as bell peppers, onions, or carrots.
• Pineapple: Add chunks of pineapple to the sauce for a sweet and tangy twist.

Troubleshooting:

• Chicken is Soggy: The oil wasn’t hot enough, or you overcrowded the pot. Make sure the oil is at 350°F (175°C) and fry the chicken in batches.
• Sauce is Too Thick: Add a little more chicken broth to thin it out.
• Sauce is Too Thin: Simmer the sauce for a bit longer to allow it to thicken.
• Sauce is Too Spicy: Add a little bit of sugar or honey to balance out the spice.
• Chicken is Burning: The oil is too hot. Reduce the heat and monitor the chicken closely.

Conclusion:

This isn’t just another recipe; it’s your ticket to restaurant-quality General Tso Chicken right in your own kitchen! Forget takeout – with this recipe, you’re in control of the ingredients, the spice level, and the overall deliciousness. I’ve poured my heart into perfecting this, and I truly believe it’s a must-try for anyone who loves that sweet, savory, and slightly spicy flavor profile.

Why is this recipe a must-try? Because it delivers on all fronts. The chicken is incredibly crispy, thanks to the double-frying technique and the perfectly balanced batter. The sauce is a symphony of flavors – the sweetness from the sugar and hoisin sauce, the tang from the vinegar, the savory depth from the soy sauce, and the subtle kick from the chili flakes. It’s a harmonious blend that will have your taste buds singing. Plus, it’s surprisingly easy to make! While it might seem intimidating at first glance, I’ve broken down each step into manageable chunks, ensuring that even novice cooks can achieve amazing results.

But the best part? You can customize it to your liking! Feeling adventurous? Add a pinch more chili flakes for an extra fiery kick. Prefer a milder flavor? Reduce the amount of chili flakes or omit them altogether. You can also adjust the sweetness by adding more or less sugar to the sauce. The possibilities are endless!

Now, let’s talk serving suggestions. This General Tso Chicken is absolutely divine served over a bed of fluffy white rice or brown rice. For a complete meal, I highly recommend pairing it with some steamed broccoli or stir-fried vegetables. A simple side salad with a light vinaigrette also complements the richness of the chicken beautifully.

Looking for variations? Consider using boneless, skinless chicken thighs instead of chicken breasts for an even more tender and flavorful result. You could also try adding some chopped bell peppers or onions to the sauce for extra texture and flavor. For a vegetarian option, substitute the chicken with firm tofu, pressing it well to remove excess moisture before coating and frying.

I’m so confident that you’ll love this recipe. It’s a guaranteed crowd-pleaser, perfect for weeknight dinners, special occasions, or even just a satisfying solo meal. It’s a dish that brings joy and comfort with every bite.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some culinary magic! I promise you won’t be disappointed. This is more than just a recipe; it’s an experience. It’s the satisfaction of creating something delicious from scratch, the joy of sharing it with loved ones, and the pride of knowing that you can make restaurant-quality General Tso Chicken in your own home.

I’m incredibly excited for you to try this recipe, and I can’t wait to hear about your experience! Please, don’t hesitate to leave a comment below and let me know how it turned out. Did you make any modifications? What did you serve it with? What did your family and friends think? Your feedback is invaluable, and it helps me continue to improve and create even better recipes for you. Share your photos on social media and tag me – I’d love to see your creations! Happy cooking!