Unlock the secrets to homemade general tso chicken! Get Angela’s best recipe for crispy chicken, sticky sauce, and expert tips. Perfect for a family dinner!
There is just something magical about a good meal, isn’t there? Especially when it brings everyone together after a long day. As a mother of three, I’ve realized that some of the most precious memories aren’t made at fancy events, but right at the kitchen table.
In my Florida kitchen, I love recipes that feel like a treat. This general tso chicken is exactly that. It is the perfect balance of sweet, savory, and just a hint of spicy that everyone craves from their favorite takeout spot.
Have you ever wondered how to get that restaurant-quality crunch at home? Well, get ready, because we are going to recreate that magic together. Forget the mystery ingredients; we are talking fresh, flavorful, and incredibly satisfying general tso chicken.
Table of contents
Essential general tso chicken Ingredients
Let’s gather our pantry heroes! These simple items come together to create something spectacular.
- Chicken Thighs (2 lbs): Trim these and cut them into 1-inch pieces. While we are using cubed thighs here for that juicy bite, if you’re in the mood for a different texture, perhaps something inspired by a southern classic, you might want to check out my take on a church’s chicken recipe. It uses a similar focus on the perfect golden-brown crust!
- Corn Starch (1/2 cup for chicken, 1.5 tbsp for sauce): This is the key to that signature crispy coating and a thick, glossy sauce.
- Extra Light Olive Oil (1/4 cup): Using a light oil for frying ensures a clean, golden finish without heavy flavors.
- Minced Ginger (2 tbsp): Fresh ginger brings a bright, warm, and aromatic punch that defines the dish.
- Garlic (3 cloves): Grate or finely mince these for maximum flavor.
- Red Pepper Flakes (1/2 tsp): This provides that lovely, subtle kick.
- Sesame Seeds (1 tsp): An optional garnish that adds a professional look and a tiny bit of nutty crunch.
Crafting the general tso chicken Sauce
The sauce is the soul of this dish. It is a beautiful balance of sweet, sour, and savory.
- Cold Water (1/2 cup): Essential for dissolving the cornstarch smoothly.
- Low Sodium Soy Sauce (5 tbsp): Provides the deep, umami foundation.
- Rice Vinegar (3 tbsp): This adds the crucial tangy brightness.
- Hoisin Sauce (1.5 tbsp): A lovely, slightly sweet boost that adds richness.
- Granulated Sugar (4 tbsp): This balances the vinegar and soy sauce perfectly.
Expert Tips
Over the years, I’ve learned a few tricks to make this general tso chicken turn out perfectly every single time.
- Don’t Crowd the Pan: This is my top tip for crispy chicken. Cook in batches so the chicken fries instead of steaming.
- Mise en Place: Have everything chopped and measured before you turn on the heat. This recipe moves very quickly once the chicken hits the oil!
- Adjust the Glaze: If your family loves this crispy coating but prefers a slightly nuttier, honey-forward glaze, you’ll find my sesame ground chicken recipe to be a fantastic weeknight alternative. It uses many of the same pantry staples like soy sauce and ginger!
- Taste as You Go: Before adding the chicken back into the sauce, give it a tiny taste. You can easily adjust the salt or tang to your liking.
How to Make General Tso Chicken
Ready? Let’s get cooking! You’ve got this.
- Prep the Chicken: Cut your chicken thighs into 1-inch cubes.
- Dredge: Toss the chicken in batches with 1/2 cup cornstarch, tapping off the excess.
- Mix the Sauce: In a separate bowl, whisk all the sauce ingredients until fully combined.
- Fry: Heat the oil in a non-stick skillet over medium-high heat. Sauté the chicken until golden brown and cooked through.
- Remove: Transfer the cooked chicken to a bowl. Leave about 1 tablespoon of oil in the pan.
- Aromatics: Add the garlic, ginger, and red pepper flakes to the pan. Sauté for about 30 seconds.
- Thicken: Pour the sauce into the skillet and bring it to a simmer, stirring for about 1 minute.
- Toss: Add the chicken back into the skillet and toss to coat every piece in that sticky glaze.
- Serve: Once your chicken is glossy and coated, I always recommend serving this general tso chicken over a bed of fluffy grains. If you want to skip the plain white rice, try pairing it with my Chinese chicken fried rice to turn your kitchen into a full-blown hibachi steakhouse for the night.
- Garnish: Sprinkle with sesame seeds and serve immediately while it’s hot and crispy.
Additional Guide for Your General Tso’s Chicken Adventure
Want to customize your General Tso’s Chicken even further? Let’s explore some fun options!
- Make it a Meal: While the chicken is amazing on its own, adding some quick-cooking vegetables can turn this into a complete meal. Think steamed broccoli florets, snap peas, or sliced bell peppers. You can toss them into the sauce with the chicken at the very end, or serve them on the side.
- Spice it Up: If you’re a heat-seeker like me, you can increase the red pepper flakes. For even more authentic heat, try adding a few dried red chilies, whole, to the pan when you sauté the garlic and ginger. Just be sure to remove them before serving if you don’t want anyone to bite into them!
- Air Fryer Option: Don’t love frying? You can try air-frying your cornstarch-dredged chicken! Lightly mist the chicken with cooking spray and air fry at 375°F (190°C) for 10-15 minutes, flipping halfway, until crispy and cooked through. Then proceed with the sauce steps. It’s a slightly healthier twist on our General Tso’s Chicken.
General Tso’s Chicken FAQs
What is General Tso’s Chicken?
It is a popular Chinese-American dish consisting of breaded, deep-fried chicken pieces that are tossed in a sweet and slightly spicy sauce. While named after a real Qing dynasty general, the recipe was actually created in the 1950s (and later popularized in New York City) to cater to American tastes. It’s the ultimate comfort food!
Is General Tso’s Chicken spicy?
It typically has a mild to moderate “kick.” The heat comes from dried red chili peppers or red pepper flakes used in the sauce. Because you are making it at home, you have total control! If you have little ones who don’t like spice, you can leave the flakes out entirely, or you can double them if you like a bit of a “wake-up call” for your taste buds.
How do you make General Tso’s Chicken sauce?
The magic is in the balance of ingredients. You whisk together cold water, soy sauce for saltiness, rice vinegar for tang, and sugar for sweetness. A little hoisin sauce adds that deep, rich color and flavor. Finally, a touch of cornstarch is added so that when the sauce hits the hot pan, it thickens into a beautiful, glossy glaze that clings to every piece of chicken.
Looking for more ‘fakeaway’ inspiration?
If you enjoyed the look of those sesame seeds on top, you’ll absolutely love my sesame chicken over rice. It’s a bit milder than the General’s heat but just as satisfying for a Friday night in.
Conclusion
There you have it! We’ve mastered homemade general tso chicken together. I truly hope this recipe brings as much joy to your table as it does to mine.
When you make it, please come back and let me know how it went! I love hearing about your kitchen adventures. Happy cooking, and remember: the best meals are the ones shared with the people you love.
General Tso’s Chicken
Equipment
- Non-stick skillet
- Whisk
Ingredients
The Chicken
- 2 lb chicken thighs trimmed and cut into 1-inch pieces
- 1/2 cup corn starch for dredging
- 1/4 cup extra light olive oil plus more as needed for frying
Aromatics & Garnish
- 2 tbsp minced ginger from a 2-inch piece
- 3 cloves garlic grated or finely minced
- 1/2 tsp red pepper flakes added to taste
- 1 tsp sesame seeds optional for garnish
General Tso’s Sauce
- 1/2 cup cold water
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar or more to taste
- 1 1/2 tbsp hoisin sauce
- 4 tbsp granulated sugar
- 1 1/2 tbsp corn starch for thickening
Instructions
- Cut chicken into 1-inch cubes. Toss chicken in batches with cornstarch, tapping off the excess. Set dredged chicken on a platter and set aside.
- In a separate dish, combine all the ingredients for your sauce and whisk to combine.
- Preheat a non-stick skillet with oil. Cook chicken in 2 to 3 batches, sauteeing until golden on both sides and cooked through. Remove chicken and transfer to a bowl. Leave at least 1 Tbsp oil in the pan.
- Add the garlic, ginger and pepper flakes to the pan. Sautee for about 30 seconds or until fragrant.
- Add the sauce to the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to cook off the vinegar a little.
- Taste the sauce and adjust with more soy sauce or vinegar if desired. Add the chicken back in and toss to coat. Serve garnished with sesame seeds.