I have a confession to make. When a personal chef client of mine recently asked if I could make General Tso’s Chicken as part of his weekly menu. I emphatically said, “Of course I can!” And in my head I said, “I have never made it before, but how hard could it be?” I have made Asian Beef and Noodle Bowls, Sesame Chicken and Stir Fried Bok Choy, Sweet and Sour Pork with Snow Peas and Carrots, and Beef and Sugar Snap Peas, as well as dozens of other Asian inspired dishes, but never General Tso’s Chicken. That is when a small amount of panic set in and my research began.
I scoured my cookbooks, culinary magazines and endless sites on the Internet and I combined a few recipes to come up with my own version of the popular Chinese take out entree. After giving it a test run in my home kitchen (and with thumbs up all around the dinner table), I set off to my client’s kitchen on a crisp winter morning to prepare General Tso’s Chicken and the assembling and cooking of the General Tso’s Chicken went off without a hitch.
A little background prep on a recipe and a dose of confidence in the kitchen helped me create a memorable dish. Occasionally you need to go out on a limb and try something you never had before. Some might think that trying a new recipe is not a big deal. But people get in a rut and cook the same dishes night after night after night. If you have not made General Tso’s Chicken before, give it a try this week. Confidence is key. 
General Tso’s Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
General Tso’s chicken is an American-Chinese restaurant staple that almost nobody makes at home, which is a shame because the homemade version is leagues better — crispier coating, less sugar, and sauce that actually clings to the chicken instead of pooling in the bottom of a takeout container. Crispy fried chicken pieces tossed in a sweet-tangy-spicy sauce with a hit of ginger and garlic.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 2 large eggs, beaten
- Vegetable oil for frying (about 3 cups)
- 6 dried red chiles (such as chiles de árbol)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, sliced
- 1/3 cup soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Steamed rice for serving
- Toasted sesame seeds and sliced green onions for garnish
Instructions
- Mix 1/2 cup cornstarch, flour, and salt. Dip chicken pieces in beaten eggs, then dredge in the cornstarch mixture, pressing to coat.
- Heat 3 cups oil in a deep pot or wok to 350°F. Fry the chicken in batches for 4 to 5 minutes until golden and crispy. Drain on a wire rack.
- For the sauce: whisk soy sauce, rice vinegar, brown sugar, hoisin, and sesame oil in a small bowl.
- Heat 1 tablespoon of the frying oil in a clean wok or large skillet over high heat. Add the dried chiles and cook 30 seconds until darkened and fragrant. Add garlic and ginger and stir-fry 20 seconds.
- Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy, about 1 minute.
- Add the fried chicken to the sauce and toss to coat every piece. Toss in the green onions.
- Serve immediately over steamed rice, garnished with sesame seeds and more green onions.
Notes
- Toss the fried chicken in the sauce at the very last second and serve immediately — the coating stays crispy for about 5 minutes before the sauce softens it.
- Dried chiles de árbol provide the signature heat — remove the seeds for milder heat or leave them for a serious kick.
- Chicken thighs hold up to frying and sauce-tossing much better than breast meat, which dries out quickly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Chinese-American
Nutrition
- Calories: 560
- Sugar: 16
- Sodium: 880
- Fat: 24
- Carbohydrates: 48
- Fiber: 1
- Protein: 36
- Cholesterol: 130
Frequently Asked Questions
How do I get the sauce to cling to the fried chicken rather than making it soggy?
Toss the chicken in the sauce immediately before serving, not in advance. The sauce should be warm and slightly thick so it coats each piece without pooling at the bottom.
What cut of chicken works best for General Tso’s?
Boneless chicken thighs are the traditional choice because they stay juicy through the frying and sauce-tossing process. Breast meat works but can dry out faster if overcooked.
Can I bake the chicken instead of deep-frying it?
Baking gives a softer coating rather than a crisp crust, and the texture won’t be the same. For a lighter approach, a shallow fry in a skillet with less oil is closer to the original result than oven baking.
