General Tso’s Chicken: sticky, spicy, and deeply comforting, this dish fills a kitchen with an intoxicating blend of caramelized sugar, toasted soy, and chili heat. Imagine golden, crisp-edged chicken cubes that snap with each bite, coated in a glossy, tangy sauce that balances sweet and savory with an undercurrent of warmth. The aroma alone—brown sugar melded with toasted garlic and a hit of vinegar—can bring people together, spark memories of takeout nights, and turn a regular weeknight into a small celebration.
This recipe is perfect when you want a crowd-pleasing centerpiece for family dinners, a show-stopping dish for guests who love bold flavors, or a satisfying solo meal the next day. If you’re after a lighter chicken salad later in the week, try pairing leftovers with something brighter like an avocado chicken salad to stretch the joy of cooking across meals.
At a Glance
- Prep Time: 20 minutes
- Cook Time: 20 minutes (plus frying time if deep-frying)
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Moderate — requires frying and a simple sauce reduction
Nutrition Highlights
Estimated nutrition per serving (serves 4). These are approximations calculated from standard ingredient nutrition data (USDA FoodData Central) and typical frying absorption; actual values will vary depending on portion size, oil absorbed, and the exact products used. For daily nutrient recommendations and sodium guidance, trusted sources such as the CDC and American Heart Association provide context—especially for monitoring sodium intake.
Estimated per serving:
- Calories: ~820 kcal
- Protein: ~45 g
- Carbohydrates: ~95 g
- Sugars: ~62 g
- Fat: ~30 g
- Saturated Fat: ~5 g
- Fiber: ~1–2 g
- Sodium: ~1,900 mg
Notes:
- Sodium is relatively high due to soy sauce and added salt; the CDC recommends limiting sodium to less than 2,300 mg per day for most adults.
- To lower calories and sodium, consider reducing sugar, using low-sodium soy sauce, and baking or air-frying instead of deep-frying.
Why You’ll Love It
- Flavor & Texture: This dish marries crisp, bready chicken with a lacquered, tangy-sweet sauce—each bite delivers contrast: crunch, tender meat, and sticky gloss.
- Entertaining & Comfort: It satisfies a takeout craving while letting you control ingredients and heat level. It’s nostalgic yet homemade—perfect for game nights, cozy dinners, or festive gatherings.
- Versatility: Adjust the spice, swap frying for air-frying or baking, or transform it into a lighter bowl with steamed greens and brown rice.
Preparation Guide
Ingredients
- 4 chicken breasts, cubed
- 1 cup all-purpose flour (or cornstarch for a lighter, crisper coating)
- 1 tsp paprika
- 2 tsp garlic salt
- 1 1/4 cup sugar
- 1 cup water
- 1 cup white distilled vinegar
- 1 tsp salt
- 6 Tbsp soy sauce
- 1 tsp red chili pepper flakes (optional)
- Vegetable oil for frying (about 2–3 cups for deep frying or 2–3 Tbsp if shallow frying / air-frying spray)
Optional ingredients and substitutions:
- Use cornstarch instead of flour for a gluten-free, crispier crust.
- Swap granulated sugar for honey or maple syrup (note: liquid sweeteners will alter sauce texture and require less water).
- Use low-sodium soy sauce to reduce salt.
- For additional aromatics, add minced fresh ginger (1–2 tsp) or a squeeze of orange juice for citrus brightness.
How To Make General Tso’s Chicken:
- Prep the chicken: Cut the chicken breasts into 1–1.5 inch cubes and pat dry.
- Season and coat: In a large bowl, combine the flour (or cornstarch), paprika, and garlic salt. Toss the chicken cubes until evenly coated. Shake off excess coating to avoid clumps.
- Heat oil: In a deep skillet or wok, heat vegetable oil to 350°F (175°C) for deep frying. If shallow-frying, heat 2–3 Tbsp oil over medium-high heat in a skillet. (For air-fryer: spray or brush pieces lightly and air-fry at 400°F for 8–10 minutes, turning halfway.)
- Fry the chicken: Fry coated chicken in batches to avoid overcrowding—3–4 minutes per batch for golden, crisp edges and internal temperature of 165°F (74°C). Remove to a rack or paper towel-lined plate to drain.
- Make the sauce: In a saucepan, whisk together sugar, water, white vinegar, salt, soy sauce, and red chili flakes (if using). Bring to a simmer over medium heat.
- Thicken the sauce: If using cornstarch as a thickener, mix 1–2 tsp cornstarch with cold water to make a slurry; whisk into the simmering sauce a little at a time until it reaches a glossy, slightly thickened consistency. Taste and adjust sweetness or acidity.
- Combine: Add the fried chicken pieces to the saucepan and toss quickly to coat in the sauce, heating just long enough to glaze—about 1–2 minutes.
- Finish and serve: Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds, if desired.
Practical tips:
- Avoid overcrowding the fryer—crowding drops oil temperature and makes coating soggy.
- Check doneness with a thermometer: chicken should reach 165°F (74°C).
- If using flour, let excess flour shake off; too thick a coat can create a gummy texture when sauced.
- Warm the sauce gently; rapid boiling can crystalize the sugar or make the sauce separate.
Best Pairings
- Classic: Steamed jasmine or short-grain white rice to soak up the sauce.
- Veg-forward: Steamed broccoli, bok choy, or sautéed snow peas for brightness and crunch.
- Low-carb: Serve over cauliflower rice or a crisp Asian-style slaw.
- Beverage pairing: Jasmine tea or a light lager complements the sweet/salty profile; for a non-alcoholic option, iced green tea cuts richness.
- For a contrasting meal the next day, use leftovers in tacos or wraps with crunchy slaw and hoisin mayo—an inventive riff similar in spirit to bold pasta recipes like Cajun chicken pasta where bold sauces transform simple proteins.
Storing Leftovers
- Room temperature: Do not leave perishable foods out for more than 2 hours (USDA food safety guideline).
- Refrigeration: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze portions in airtight containers or heavy-duty freezer bags for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a skillet over medium heat to restore crispness (add a splash of water and cover briefly to avoid drying), or warm in an air-fryer at 350°F for 4–6 minutes.
Chef’s Advice
- Texture balance: For the crispiest result, use cornstarch and double-fry (first at lower temp, then at higher temp for 30–60 seconds) to lock in a golden crust before saucing.
- Sauce sheen: A glossy finish comes from proper sugar dissolution and just enough thickener—add the cornstarch slurry slowly and stop when sauce coats the back of a spoon.
- Heat control: If you want pronounced chili heat, toast chili flakes briefly in oil with garlic to bloom the spice before adding to the sauce.
- Saucing timing: Toss chicken in the sauce off the heat so the coating stays crisp and doesn’t become gummy from overcooking in the sauce.
Fun Flavor Ideas
- Gluten-free option: Use cornstarch for coating and tamari (gluten-free soy sauce) in the sauce.
- Vegan version: Replace chicken with extra-firm tofu or cauliflower florets; press tofu, coat and fry or air-fry until crisp, then glaze with the same sauce (use a lesser amount of sugar if preferred).
- Citrus-orange twist: Add 1–2 tbsp fresh orange juice and 1 tsp orange zest to the sauce for a bright, restaurant-style orange General Tso.
- Smoky-sweet variation: Substitute half the sugar with brown sugar and add a splash of toasted sesame oil for depth.
- Healthier method: Air-fry the coated chicken for a fraction of the oil—expect excellent crispness and fewer calories.
Recipe Q&A
Q: Can I bake instead of fry?
A: Yes—coat the chicken, place on a wire rack over a baking tray, spray lightly with oil, and bake at 425°F for 18–22 minutes, flipping halfway. Finish by tossing briefly in the sauce.
Q: How can I make it less sweet?
A: Reduce sugar in the sauce to 3/4 cup and taste as it simmers; you can balance with additional vinegar or a splash of soy sauce.
Q: Is cornstarch or flour better for coating?
A: Cornstarch creates a crisper, glassier finish; flour gives a thicker, more breaded texture. Choose based on your preferred bite.
Q: Can I prep ahead?
A: Yes—cube and season chicken a few hours ahead and refrigerate; make the sauce and refrigerate separately to combine at serving time for optimal texture.
Q: How do I cut down sodium?
A: Use low-sodium soy sauce and reduce added salt; consider using a light splash of fish sauce or miso paste sparingly for umami without as much sodium.
Conclusion
If you love bold, sweet-and-sour flavors with crunchy, juicy chicken, this General Tso’s Chicken is a rewarding recipe to make at home—winner of weeknight dinners and weekend gatherings alike. For another home cook’s perspective and technique notes, see this well-tested RecipeTin Eats General Tso’s Chicken post; and for cultural and historical context about the dish, consult the General Tso’s chicken entry on Wikipedia. Try the recipe, share your photos and tweaks, and join the conversation—comfort food tastes even better when shared.
Print
General Tso’s Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A sticky, spicy, and comforting dish with golden, crisp-edged chicken cubes coated in a tangy sauce that balances sweet and savory flavors.
Ingredients
- 4 chicken breasts, cubed
- 1 cup all-purpose flour (or cornstarch for a lighter, crisper coating)
- 1 tsp paprika
- 2 tsp garlic salt
- 1 1/4 cup sugar
- 1 cup water
- 1 cup white distilled vinegar
- 1 tsp salt
- 6 Tbsp soy sauce
- 1 tsp red chili pepper flakes (optional)
- Vegetable oil for frying (about 2–3 cups for deep frying or 2–3 Tbsp if shallow frying / air-frying spray)
Instructions
- Cut the chicken breasts into 1–1.5 inch cubes and pat dry.
- In a large bowl, combine the flour (or cornstarch), paprika, and garlic salt. Toss the chicken cubes until evenly coated. Shake off excess coating.
- In a deep skillet or wok, heat vegetable oil to 350°F (175°C) for deep frying. If shallow-frying, heat 2–3 Tbsp oil over medium-high heat in a skillet.
- Fry the coated chicken in batches for 3–4 minutes per batch until golden and cooked through (internal temperature of 165°F (74°C)).
- In a saucepan, whisk together sugar, water, white vinegar, salt, soy sauce, and red chili flakes if using. Bring to a simmer over medium heat.
- If using cornstarch as a thickener, mix 1–2 tsp cornstarch with cold water to make a slurry; whisk into the simmering sauce until thickened.
- Add the fried chicken pieces to the saucepan and toss quickly to coat, heating just long enough to glaze—about 1–2 minutes.
- Transfer to a serving platter and garnish with sliced green onions and toasted sesame seeds, if desired.
Notes
To reduce calories and sodium, consider using low-sodium soy sauce, reducing sugar, or air-frying instead of deep-frying. Sodium is high due to soy sauce and salt; monitor your daily intake.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 820
- Sugar: 62g
- Sodium: 1900mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: n/a
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 1g
- Protein: 45g
- Cholesterol: n/a
