General Tso Chicken Recipe: Easy Homemade Version

Let me tell you, the aroma of sweet, tangy sauce bubbling away in the pan and the sizzling sound of crispy chicken is enough to make anyone’s stomach growl. The first time I made General Tso Chicken, it was a rainy Friday night, and honestly, I was just craving some takeout-style comfort. You know those nights where you want something indulgent but homemade? This recipe was my answer.

The first bite was one of those “pause and savor” moments. The kind you’d want to share with someone just so they can experience it too. The sticky sauce clinging to perfectly crispy chicken, the balance of sweetness and heat—it felt like I’d unlocked a secret. My family couldn’t stop sneaking bites straight from the pan, and I can’t blame them.

Years ago, I used to think dishes like General Tso Chicken were only doable in restaurants. But this homemade version is dangerously easy and tastes just as good, if not better! I’ve perfected it over many attempts (in the name of research, of course), and now it’s become a staple for cozy dinners and impressing guests. It’s warm, comforting, and easier than you’d think. Bookmark this one—you won’t regret it!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
• Simple Ingredients: No need for complicated items—you likely have most of these ingredients already!
• Restaurant-Quality: The crispy chicken and bold sauce deliver takeout-style flavor at home.
• Crowd-Pleaser: Kids and adults alike love the balance of sweet, tangy, and spicy flavors.
• Customizable: Adjust the spice level or swap proteins for a personalized dish.

What sets this General Tso Chicken apart? It’s all about the sauce—a perfectly balanced blend of soy sauce, hoisin, rice vinegar, and a touch of heat. The chicken stays crispy thanks to a simple dredge, and the process is surprisingly straightforward. Whether you’re cooking for family or treating yourself, this recipe hits all the marks for flavor, ease, and satisfaction.

It’s comfort food at its finest—sticky, crispy, and utterly irresistible. Trust me, one bite, and you’ll understand why this dish has become a favorite in my household.

What Ingredients You Will Need

This recipe uses simple, pantry-friendly ingredients to create bold flavor and satisfying texture. Here’s what you’ll need:

• For the Chicken:
• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup (60g) cornstarch
• 1/4 cup (30g) all-purpose flour
• 1 large egg, beaten
• Pinch of salt and pepper
• For the Sauce:
• 1/4 cup (60ml) soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 1/4 cup (60ml) chicken broth or water
• 2 tbsp sugar (light brown sugar works great)
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• For Frying:
• Oil for frying (vegetable or peanut oil works best)
• For Garnish:
• Sliced green onions
• Toasted sesame seeds

Feel free to swap chicken for shrimp, tofu, or even cauliflower for a vegetarian-friendly version. Adjust the spice level by adding more or less red pepper flakes—it’s all about what works for you!

Equipment Needed

• Large skillet or wok: Essential for stir-frying the chicken and sauce.
• Mixing bowls: For dredging the chicken and whisking the sauce.
• Tongs: Great for flipping chicken while frying.
• Paper towels: For draining excess oil from fried chicken.
• Whisk: Helps blend the sauce ingredients smoothly.
• Thermometer: Optional, but useful for monitoring oil temperature.

If you don’t have a wok, a deep non-stick skillet works just fine. I’ve used both over the years, and the results are consistently delicious!

Preparation Method

1. Prepare the Chicken: In a bowl, combine the cornstarch, flour, salt, and pepper. In another bowl, beat the egg. Dip each chicken piece into the egg, then dredge in the flour mixture, coating evenly. Set aside.
2. Heat the Oil: In a large skillet or wok, heat about 2 inches (5cm) of oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of chicken—if it sizzles, the oil is ready.
3. Fry the Chicken: Working in batches, fry the chicken pieces until golden brown and crispy, about 4-5 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
4. Make the Sauce: In a small bowl, whisk together soy sauce, hoisin, rice vinegar, chicken broth, sugar, sesame oil, and red pepper flakes. Mix the cornstarch slurry separately and set aside.
5. Combine Chicken and Sauce: Drain most of the oil from the skillet, leaving about 1 tablespoon. Add the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
6. Toss and Serve: Add the crispy chicken to the sauce, tossing until fully coated. Garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice or noodles.

Pro tip: Don’t overcrowd the skillet while frying, as it can lower the oil temperature and make the chicken soggy. Work in small batches for best results!

Cooking Tips & Techniques

• Keep the Chicken Crispy: Make sure the oil is hot enough before frying, and drain the chicken on paper towels to remove excess grease.
• Balance the Sauce: Taste as you go! Add more sugar for sweetness or vinegar for tang—small tweaks make big differences.
• Prep Ahead: Chop and measure your ingredients beforehand so everything flows smoothly.
• Don’t Rush the Sauce: Let it simmer and thicken properly for that glossy finish.
• Double It: If you’re feeding a crowd, double the recipe—it’s always a hit!

Over the years, I’ve learned that patience is key when frying and thickening sauces. Slow and steady wins the flavor game!

Variations & Adaptations

• Vegetarian Version: Use tofu or cauliflower instead of chicken. Follow the same dredging and frying process for a crispy finish.
• Low-Carb Swap: Replace cornstarch and flour with almond flour and skip the sugar in the sauce for a keto-friendly option.
• Spicy Twist: Add Sriracha or an extra pinch of red pepper flakes for more heat.
• Seasonal Adaptation: Incorporate fresh bell peppers or snap peas for added crunch and color.

One of my favorite twists? Adding pineapple chunks to the sauce for a sweet and tangy tropical vibe—it’s a game-changer!

Serving & Storage Suggestions

Serve your General Tso Chicken hot and fresh, ideally over a bed of steamed jasmine rice or alongside stir-fried noodles. Add a sprinkle of green onions and sesame seeds for that final touch.

Leftovers? Store in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until the sauce becomes glossy again. Avoid microwaving—it can make the chicken soggy!

If you’re planning ahead, you can fry the chicken and store it separately from the sauce. Combine them just before serving for the crispiest results.

Nutritional Information & Benefits

While this dish is indulgent, you can feel good about using fresh ingredients. Here’s an approximate breakdown per serving:

• Calories: 350
• Protein: 20g
• Carbohydrates: 30g
• Fat: 15g
• Sodium: 800mg

Chicken provides a great source of lean protein, while the sauce ingredients offer bold flavor without excess additives. For gluten-free diets, simply swap the soy sauce for tamari!

Conclusion

General Tso Chicken is one of those recipes that’s worth every bite. It’s quick, satisfying, and customizable to suit your tastes. Whether you’re craving takeout or looking to impress your family, this homemade version delivers all the flavor you love with none of the fuss.

Personally, I love this recipe because it feels like a warm hug on a plate. Give it a try, tweak it to your liking, and let me know how it turned out! Leave a comment below, share your tips, or tag me on social media—I’d love to see your creations. Happy cooking!

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work just as well, though thighs tend to be juicier and more flavorful.

What can I serve with General Tso Chicken?

Steamed jasmine rice, fried rice, or stir-fried vegetables make perfect pairings.

Is this recipe gluten-free?

It can be! Use tamari instead of soy sauce and swap regular flour for a gluten-free alternative.

Can I make this ahead of time?

Yes! Fry the chicken and store it separately from the sauce. Combine them just before serving for maximum crispiness.

How do I adjust the spice level?

Simply increase or decrease the crushed red pepper flakes in the sauce to suit your preference.

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