Save to Pinterest The first time I attempted General Tso's chicken at home, I accidentally set off my smoke alarm while trying to achieve that perfect golden crisp. My neighbors actually knocked on my door to make sure everything was okay, but the embarrassment was worth it once I tasted that first sticky, sweet, and spicy bite.
Last winter, my sister came over during a snowstorm and we made this together while drinking tea. We ended up eating it straight from the wok, barely letting it cool down, because the aroma was absolutely intoxicating.
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Ingredients
- Boneless chicken thighs: Thighs stay juicy even after double frying, unlike breast meat that can dry out quickly
- Egg and soy marinade: This base layer helps the cornstarch coating actually stick to the chicken pieces
- Cornstarch and flour dredge: The combo creates that shatteringly crispy exterior we are chasing
- Chicken broth base: Use a good quality broth because it forms the foundation of your sauce
- Hoisin sauce: The secret ingredient that gives that authentic ChineseAmerican depth
- Dried red chilies: Add these whole for visual appeal and background heat without overwhelming spice
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Instructions
- Marinate the chicken:
- Whisk eggs with soy sauce, sesame oil, and white pepper, then toss in the chicken pieces until well coated
- Coat for crispiness:
- Mix cornstarch and flour in a shallow bowl, then dredge each piece of chicken, shaking off any excess powder
- Fry until golden:
- Heat oil to 180C 350F and fry chicken in batches for about 45 minutes until crispy and golden brown, then drain well
- Whisk the sauce base:
- Combine chicken broth, soy sauce, rice vinegar, hoisin, sugar, sesame oil, and Shaoxing wine in a bowl
- Prepare the slurry:
- Mix cornstarch with water separately, then stir it into your sauce mixture
- Bloom the aromatics:
- Heat oil in a clean wok and stir fry dried chilies, garlic, and ginger for about 1 minute until fragrant
- Thicken the sauce:
- Pour in the sauce mixture and cook for 23 minutes, stirring constantly until glossy and thickened
- Bring it together:
- Add the crispy chicken to the sauce and toss quickly until every piece is evenly coated
Save to Pinterest This dish became my goto for birthdays after I made it for my husband one year. Now he requests it instead of cake, which I consider a win.
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Making It Lighter
When I am trying to eat healthier, I skip the deep frying and air fry the chicken at 200C 400F for about 1518 minutes, shaking halfway through. It still gets remarkably crispy, though I admit nothing beats the fried version for authenticity.
Heat Levels
My kids cannot handle any spice, so I leave the chilies whole and remove them before serving. For friends who love heat, I slice the chilies in half or add extra chili flakes directly into the sauce.
MakeAhead Magic
You can bread the chicken pieces hours ahead and keep them refrigerated on a parchmentlined baking sheet. The sauce can also be mixed in advance, just give it a good whisk before cooking since the cornstarch tends to settle.
- Fry chicken at the last minute for maximum crunch
- Sauce holds well for a day in the fridge if needed
- Rice can be made ahead and reheated while chicken cooks
Save to Pinterest There is something deeply satisfying about making this dish at home, especially when you realize it actually tastes better than takeout.
Recipe FAQs
- → What makes General Tso's Chicken crispy?
The double coating method ensures maximum crunch. Chicken pieces are first coated in an egg mixture, then dredged in a blend of cornstarch and flour. Deep-frying at 180°C (350°F) creates a golden, crispy exterior that stays crunchy even after tossing in the sauce.
- → Can I make this less spicy?
Absolutely. Reduce the dried red chilies to 3-4 or omit them entirely. You can also decrease chili flakes to ½ teaspoon or leave them out while still enjoying the aromatic garlic and ginger base.
- → What cut of chicken works best?
Chicken thighs are ideal because their higher fat content keeps the meat juicy during frying. However, chicken breast works well too—just be careful not to overcook it, as breast meat dries out faster than thighs.
- → Can I bake or air-fry instead of deep-frying?
Yes. For baking, arrange coated chicken on a wire rack over a baking sheet and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. For air-frying, cook at 200°C (400°F) for 12-15 minutes, shaking the basket halfway through.
- → What sides complement General Tso's Chicken?
Steamed white rice is traditional and absorbs the sauce beautifully. For a complete meal, add stir-fried broccoli or bok choy, cucumber salad with vinegar dressing, or egg rolls. Aromatic jasmine tea or a light white wine pairs nicely.
- → How do I store and reheat leftovers?
Store chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 180°C (350°F) oven for 10 minutes to restore crispiness, then warm the sauce separately and toss just before serving.
