Let me show you how to make this better than takeout General Tso’s chicken. The juicy, tender chicken thighs are breaded and fried until golden perfection and then tossed in a sticky, sweet, savory, and slightly spicy sauce.

This homemade General Tso chicken recipe comes together easily with everyday Chinese pantry staples. Serve this addicting Chinese chicken with steamed white rice, or Panda Express chow mein noodles for a comforting and delicious dinner!

Ingredients

You can find all the ingredients for General Tso’s chicken recipe at your local Chinese grocery market. Full measurements and links to everything I used are in the recipe card below.

Chicken Marinade

• Boneless Chicken Thighs: for a juicy, more forgiving cut that is less prone to becoming dry when overcooked.
• Cornstarch: coats and tenderizes the chicken.
• Shaoxing Wine: to tenderize and enhance the flavor of the chicken.
• Light Soy Sauce: to season the chicken.
• Salt and White Pepper: to season the chicken.
• Egg: binds the chicken to the batter.

Batter

• All-purpose Flour: creates structure and helps the coating stick to the chicken.
• Cornstarch: yields a crispier, light and delicate exterior.
• Salt: to season the batter

Sauce

• Ginger and Garlic: are the main aromatics that add a rich savory flavor.
• Dried Chili Peppers: adds a hint of spice in the sauce. Add more based on your spice tolerance.
• Light Soy Sauce: is a lighter soy sauce that adds a salty savory layer.
• Dark Soy Sauce: adds a deep brown color and adds a sweet umami flavor.
• Brown Sugar: adds sweetness and balances out the other strong salty and acidic flavors.
• White Vinegar: for added brightness and acidity.
• Low–Sodium Chicken Stock: adds a comforting element to the General Tso’s sauce.
• Cornstarch: to thicken the sauce for a glossy glaze.
• Sesame Oil: for a nutty finish.

Substitutions and Additions

Substitutions

• Chicken cut: chicken breast, or chicken tenders work but may be slightly drier if overcooked.
• Potato starch: instead of cornstarch will yield an even crispier, lighter coating.
• Soy sauce alternatives: tamari, coconut aminos or regular soy sauce.
• Sweeteners: granulated sugar, honey, or rock sugar as alternatives.

Additions

• Heat: crushed red pepper flakes, fresh chili peppers, or chili oil for added heat.
• Vegetables: broccoli, bell peppers, snow or snap peas, for added vegetables.

How to Make

Here are the step-by-step instructions for how to make this General Tso’s chicken recipe.

1. Combine the chicken thighs, cornstarch, Shaoxing wine, light soy sauce, salt, white pepper and egg.
2. In a separate bowl, combine the all purpose flour, cornstarch and salt. Then coat the chicken in the batter.

3. In a large heavy bottomed pot, heat vegetable oil to cover about 2 inches until it reaches 375°F (190°C).
4. Working in batches, fry the chicken until golden brown and crispy, about 5-7 minutes. Remove the chicken, place it on a wire rack to drain excess oil.

5. Double Fry (optional). For a crispier chicken, increase the heat to 385°F (196°C) and fry the chicken for 1 minute or until golden brown and crispy. Remove the chicken and place it on a wire rack.
6. In a mixing bowl, combine the light soy sauce, dark soy sauce, brown sugar, white vinegar, chicken stock, and cornstarch.

7. Heat 1 tablespoon of oil in a pan over medium heat. Then add the chili peppers and saute for 10 seconds. Next, add the garlic, and ginger and saute for 30 seconds. Lastly, add in the sauce and bring to a simmer until it thickens, about 2-3 minutes. Then lower the heat and add the sesame oil.

8. Add the chicken and toss together until the chicken is evenly coated.
9. Garnish with sesame seeds and green onion and serve with steamed white rice. Enjoy!

Storage Instructions

This chicken recipe is best served immediately for the best texture. Or you can store any leftover General Tso chicken in an airtight container in the refrigerator for up to 3 days.

Reheat: Bake or air fry at 375°F (191°C) for 5-7 minutes, tossing halfway through or until warm and crispy.

Freeze: You can freeze the fried chicken and the sauce separately in freezer-safe containers for up to 3 months. You can bake or air-fry the chicken directly from frozen at 375°F (191°C) for 10-12 minutes. Thaw the sauce in the refrigerator overnight before warming on a stove and tossing the chicken.

FAQ

Is this Chinese chicken spicy?

This chicken recipe has a very mild heat level. The spice comes from dried chili peppers that do not have much heat. You can adjust the spice level by adding more peppers, fresh peppers, chili oil, or chili flakes.

Can I air-fry instead of fry?

Yes! You can spray the air fryer basket with oil, then spray the chicken generously. Lay the chicken in a single layer, making sure not to overcrowd the chicken. Then cook at 400°F (204°C) for 10-14 minutes, flipping halfway or until crispy and cooked through.

What is the difference between General Tso’s Chicken and Kung Pao Chicken?

General Tso’s chicken is deep-fried and coated in a sweet, spicy, tangy, glossy sauce, made with only dried chili peppers, ginger, and garlic. Whereas Kung Pao chicken is a stir-fry dish that is not fried and adds more mix-ins like zucchini, bell pepper, and roasted peanuts.

Recipe