General Tso’s Chicken

General Tso’s Chicken has become my go-to for a crave-worthy, takeout-style meal that’s surprisingly easy to make at home! The crispy, golden chicken bites coated in a glossy, sweet-spicy-tangy sauce are pure comfort food magic. Paired with steamed rice or veggies, the sauce clings to every piece, delivering a perfect balance of flavors that’s both bold and addictive. After perfecting the frying technique and tweaking the sauce to hit just the right notes, I’m thrilled to share this recipe that rivals any restaurant version. It’s a crowd-pleaser that’ll have everyone asking for seconds!

Ingredients

• Chicken: 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch chunks.
• Cornstarch: ½ cup, for coating the chicken.
• Egg: 1 large, for batter.
• Soy Sauce: 2 tablespoons (for marinade) plus 3 tablespoons (for sauce).
• Rice Vinegar: 2 tablespoons, for tangy sauce.
• Hoisin Sauce: 2 tablespoons, for sweet-umami depth.
• Sugar: 2 tablespoons, for sweetness in the sauce.
• Garlic: 3 cloves, minced.
• Ginger: 1 tablespoon, freshly grated.
• Dried Red Chilies: 4-6, or 1 teaspoon red chili flakes (adjust for spice preference).
• Sesame Oil: 1 teaspoon, for aromatic flavor.
• Vegetable Oil: 3-4 cups, for frying.
• Chicken Broth: ½ cup, for sauce base.
• Cornstarch: 1 tablespoon (for sauce), mixed with 2 tablespoons water.
• Green Onions: 2, chopped, for garnish.
• Sesame Seeds: 1 tablespoon, toasted, for garnish (optional).
• Salt: ½ teaspoon (for marinade).
• Black Pepper: ¼ teaspoon (for marinade).
• Optional Sides: Steamed broccoli, bell peppers, or jasmine rice.

Instructions

1. Marinate the Chicken: In a bowl, combine chicken chunks with 2 tablespoons soy sauce, egg, salt, and black pepper. Mix well and let sit for 15-20 minutes.
2. Coat the Chicken: Place ½ cup cornstarch in a large bowl. Add marinated chicken, tossing to coat evenly. Shake off excess cornstarch.
3. Heat Oil for Frying: In a large, deep skillet or wok, heat 3-4 cups vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.
4. Fry the Chicken: Fry chicken in batches, avoiding overcrowding, for 3-4 minutes until golden and crispy. Drain on paper towels.
5. Prepare the Sauce: In a small bowl, mix 3 tablespoons soy sauce, rice vinegar, hoisin sauce, sugar, chicken broth, and cornstarch-water slurry. Set aside.
6. Cook the Aromatics: In a clean wok or large skillet, heat 1 tablespoon vegetable oil over medium heat. Add garlic, ginger, and dried chilies or chili flakes, stirring for 30 seconds until fragrant.
7. Make the Sauce: Pour in the sauce mixture, stirring constantly until it thickens and becomes glossy, about 1-2 minutes. Add sesame oil and stir.
8. Combine and Serve: Add fried chicken to the sauce, tossing to coat evenly. Garnish with green onions and sesame seeds. Serve immediately with steamed broccoli, bell peppers, or jasmine rice.

Nutrition Facts

This General Tso’s Chicken is a satisfying dish with protein from the chicken and moderate carbs from the sauce and optional rice. While indulgent due to frying, pairing with vegetables like broccoli adds fiber and nutrients for a balanced meal.

• Servings: 4
• Calories per serving: 500-600 kcal (without rice)
• Protein: 25-30g
• Fat: 25-30g
• Saturated Fat: 5-7g
• Carbohydrates: 35-40g
• Fiber: 1-2g (more with veggie sides)
• Sugar: 10-12g
• Sodium: 900-1100mg (varies with soy sauce)

Preparation Time

This recipe comes together quickly with some prep, making it a great option for a flavorful dinner. Marinating the chicken while prepping the sauce ingredients saves time.

• Prep time: 15-20 minutes (marinating, chopping)
• Cook time: 20-25 minutes (frying, sauce)
• Total time: 35-45 minutes

How to Serve

• Classic Takeout Style: Serve over jasmine rice with steamed broccoli for a restaurant-like meal.
• Veggie Boost: Pair with stir-fried bell peppers, snap peas, or zucchini for added crunch and nutrition.
• Low-Carb Option: Swap rice for cauliflower rice or serve with a side of mixed greens.
• Family Style: Place chicken in a large dish with sides of rice and veggies, letting everyone serve themselves.
• Spicy Kick: Offer extra chili flakes or sriracha on the side for heat lovers.

Additional Tips

• Crispy Chicken: Ensure oil is at 350°F before frying to avoid soggy coating; fry in small batches to maintain temperature.
• Sauce Consistency: Adjust sauce thickness by adding more broth for a thinner sauce or extra cornstarch slurry for a thicker one.
• Spice Control: Reduce or increase dried chilies or flakes to suit your heat preference; remove chili seeds for milder flavor.
• Make Ahead: Marinate chicken and prep sauce ingredients in advance; store separately in the fridge for up to a day.
• Oil Reuse: Strain and save used frying oil for future cooking, as it can be reused once or twice if clean.

Budgeting the Recipe

General Tso’s Chicken is wallet-friendly, using affordable chicken thighs and pantry staples like soy sauce and cornstarch. Buy chicken in bulk during sales and freeze extras. Opt for store-brand hoisin and rice vinegar to save more. Vegetables like broccoli or bell peppers are cost-effective, especially when in season. This dish serves a family or provides leftovers, maximizing value without sacrificing flavor.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs?

A: Yes, but thighs stay juicier. If using breast, avoid overcooking; fry until just done to keep it tender.

Q: How can I make this less spicy?

A: Reduce or omit dried chilies or chili flakes, and ensure seeds are removed from any chilies used.

Q: Can I bake the chicken instead of frying?

A: Yes, coat chicken in cornstarch, spray with oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until crispy.

Q: How do I store leftovers?

A: Store chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat chicken in an oven or air fryer to maintain crispiness.

Q: Can I make this gluten-free?

A: Use tamari or gluten-free soy sauce and ensure hoisin sauce is gluten-free. Check broth labels for hidden gluten.

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