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General Tso's Chicken Recipe

General Tso's Chicken

General Tso's Chicken is a popular Chinese-American dish famous for its crispy, deep-fried chicken pieces coated in a sweet, tangy, and spicy sauce. Perfect for takeout nights at home, this recipe brings restaurant flavors to your table with easy-to-find ingredients.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g boneless, skinless chicken thighs Substitute chicken breast if preferred, but thighs are juicier and more flavorful.
  • 60 g cornstarch
  • 30 g all-purpose flour
  • 1 large egg
  • 1 tsp salt
  • ½ tsp black pepper
  • 500 ml vegetable oil For frying.
  • 60 ml low-sodium soy sauce
  • 30 ml rice vinegar
  • 30 ml hoisin sauce
  • 30 g granulated sugar
  • 60 ml chicken broth
  • 5 ml sesame oil
  • 10 g cornstarch
  • 30 ml water
  • 2 cloves garlic, finely minced
  • 2 tsp fresh ginger, minced
  • 4-5 pieces dried red chilies, halved Optional, for heat.
  • 2 stalks scallions, sliced
  • 1 tsp white sesame seeds For garnish.

Equipment

  • 1 large mixing bowls
  • 1 wok or deep skillet
  • 1 whisk
  • 1 kitchen tongs
  • 1 slotted spoon
  • 1 paper towels
  • 1 plate

Method
 

  1. Cut the chicken thighs into bite-sized cubes. In a bowl, season with salt and black pepper.
  2. In a separate bowl, whisk the egg. In another bowl, combine cornstarch and flour. Dip chicken pieces in the egg, then dredge thoroughly in the cornstarch-flour mix until fully coated.
  3. Heat vegetable oil in your wok or skillet to 180°C (350°F). Fry chicken pieces in batches, turning until golden and crispy (about 4–5 minutes per batch). Remove and drain on paper towels.
  4. In a bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, chicken broth, and sesame oil. In a separate small bowl, combine cornstarch and water to make a slurry.
  5. Pour out most of the frying oil, leaving about 1 tbsp in the wok. Add garlic, ginger, and dried chilies. Stir-fry over medium heat for 30 seconds until fragrant.
  6. Add the premixed sauce to the wok. Bring to a bubble over medium-high heat. Stir in the cornstarch slurry and cook until the sauce thickens, 1–2 minutes.
  7. Return fried chicken to the wok, tossing thoroughly to coat all pieces with sauce. Stir in scallions.
  8. Transfer to a plate and sprinkle with sesame seeds. Serve immediately.

Notes

Substitute chicken breast if preferred, but thighs are juicier and more flavorful.
For less spice, omit dried chilies.
Serve with steamed white rice or broccoli for a complete meal.
Reheat leftovers in an oven to retain crispiness.