General Tso’s Chicken

Introduction

Picture the skillet sizzling with a glossy, mahogany sauce that catches the steam as it rises — sweet, tangy, and carrying a warm whisper of ginger and garlic. Each bite of this General Tso’s Chicken delivers a contrast: crisp, golden-brown exterior; tender, juicy interior; a sticky sauce that clings and then releases with a gentle heat. The aroma alone—caramelized brown sugar, toasted garlic, and a touch of red pepper—feels like a warm welcome.

This recipe is perfect for chilly weeknights when you crave comfort with a little excitement, for a lively dinner party where finger-licking flavors win applause, or for meal prep when you want an impressive dish that reheats beautifully. If you enjoy chicken-centered dishes, you’ll also like my Avocado Chicken Salad for a lighter weeknight option.

At its best, General Tso’s is both nostalgic and modern: familiar takeout flavors made from scratch, controlled spice, and cleaner ingredients than many packaged sauces.

At a Glance

Prep Time: 20 minutes
Cook Time: 15 minutes (plus time for frying in batches)
Total Time: 35 minutes
Servings: 4
Difficulty Level: Intermediate (pan-frying and timing required)

Nutrition Highlights

Estimated nutrition per serving (recipe makes 4 servings). These are approximate values calculated using USDA FoodData Central entries for primary ingredients and common product label values for sauces; actual values will vary by brand and exact oil absorption during frying.

Calories: ~560 kcal
Protein: ~38 g
Carbohydrates: ~46 g
Fat: ~26 g
Saturated Fat: ~4.5 g
Fiber: ~1.5 g
Sugars: ~22 g
Sodium: ~820 mg

Notes on accuracy: estimates are derived from USDA FoodData Central nutrient profiles and typical product labels for hoisin and soy sauce. For individualized dietary guidance, consult reliable resources such as the USDA or the Mayo Clinic.

Why You’ll Love It

Irresistible texture contrast: crunchy, lightly battered chicken pairs with a glossy, clingy sauce.
Crowd-pleaser: familiar flavors appeal to kids and adults alike—great for family dinners or potlucks.
Balanced sweet-heat profile: brown sugar and hoisin give a rounded sweetness while red pepper flakes provide adjustable warmth.
Make-ahead friendly: chicken reheats well and the sauce can be prepared in advance, making weeknight service fast and stress-free.

Step-by-Step Instructions

Ingredients

For the Chicken:

1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
½ cup cornstarch
½ cup all-purpose flour
Salt and freshly ground black pepper, to taste
2 large egg whites
½ cup vegetable or canola oil (for frying)

For the Sauce:

⅔ cup hoisin sauce
⅓ cup rice vinegar
⅓ cup low-sodium soy sauce
¼ cup light brown sugar, packed
3 cloves garlic, minced
1 teaspoon ground ginger (or 1 tablespoon fresh minced ginger)
½ teaspoon crushed red pepper flakes, or more to taste
1½ teaspoons cornstarch (for thickening sauce)

Optional ingredients and substitutions:

Swap chicken breasts for boneless thighs for more juiciness and a slightly richer flavor.
Use tamari or coconut aminos to make the sauce gluten-free (also replace flour/cornstarch with a gluten-free flour blend).
For lower sugar, reduce brown sugar by half and add a splash of extra rice vinegar and a touch of low-calorie sweetener if desired.
To make it vegetarian/vegan, use firm tofu (pressed and patted dry) instead of chicken and an egg replacer or aquafaba for coating.

Prepare the Sauce:

In a bowl, whisk together hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ginger, crushed red pepper flakes, and 1½ teaspoons cornstarch until smooth. Set aside.

Make the Coating:
2. In a large zip-top bag, combine ½ cup cornstarch, ½ cup all-purpose flour, a generous pinch of salt, and freshly ground black pepper.
3. In a separate bowl, whisk the 2 egg whites until frothy.

Coat the Chicken:
4. Add the chicken pieces to the egg whites and toss to coat evenly. Lift each piece to let excess drip off, then transfer chicken to the zip-top bag. Seal and shake until all pieces are evenly coated.

Fry the Chicken:
5. Heat ½ cup vegetable oil in a large skillet over medium-high heat; oil should shimmer but not smoke. Working in batches, add coated chicken pieces in a single layer without crowding (this ensures crispiness).
6. Cook 2–3 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer cooked chicken to a plate lined with paper towels to drain. Repeat with remaining chicken.

Add the Sauce:
7. Pour the prepared sauce into the same skillet (wipe excess oil if desired to reduce oiliness). Bring to a simmer over medium heat, stirring until it thickens and becomes glossy, about 2–3 minutes.

Combine and Serve:
8. Return the fried chicken to the pan and toss to coat evenly in the sauce. Heat together for 1 minute to meld flavors. Serve immediately over hot white or brown rice and garnish with chopped green onions and sesame seeds if you like.

Practical tips:

Don’t overcrowd the pan when frying—crowding lowers oil temperature and produces soggy coating.
Use a thermometer or cut one piece in half to check doneness (no pink center).
For extra-crispy chicken, double-fry: drain, rest 5 minutes, then quickly re-fry for 30–45 seconds before tossing in sauce.
If sauce is too thin, mix ½ teaspoon cornstarch with 1 tablespoon water and add gradually while simmering.

Best Pairings

Classic: Steamed jasmine rice or brown rice lets the sauce shine.
Vegetables: Stir-fried broccoli, bok choy, or sugar snap peas add color and crunch.
Noodles: Toss the chicken with lo mein or chow mein for a saucy noodle bowl.
Contrast: Serve alongside a cool cucumber salad to balance the richness.
For a bolder dinner pairing, try serving this with a creamy, spicy pasta like Cajun Chicken Pasta on the side for a fusion feast.

Storage Instructions

Room temperature: Best served immediately; do not leave chicken at room temperature for more than 2 hours (per food safety guidelines).
Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium heat to preserve crispiness; add a tablespoon of water if sauce has thickened too much.
Freezer: Freeze cooked, sauced chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: texture may soften after freezing.

Chef’s Advice

Oil temperature is key: aim for medium-high so the coating crisps quickly and seals juices—use a thermometer (around 350–375°F) if possible.
Mind the sauce sugar: hoisin and brown sugar caramelize quickly—keep stirring while simmering to avoid burning.
Balance flavors at the end: taste the finished dish and, if it feels too sweet, add a splash of rice vinegar; if too salty, a small pinch of sugar can round it out.
For consistent coating, pat chicken pieces very dry before dipping in egg whites—wetness prevents a good crust.

Recipe Variations

Gluten-Free General Tso’s: Use tamari or coconut aminos for the sauce and a 1:1 gluten-free flour blend (or rice flour) in place of all-purpose flour. Use cornstarch as the primary coating for an even lighter crust.
Vegan/Tofu General Tso’s: Press and cube extra-firm tofu, dust in cornstarch, pan-fry until golden, and toss in the sauce. Use a flax or aquafaba wash in place of egg whites.
Orange-General Tso’s Hybrid: Add 2 tablespoons of fresh orange juice and 1 tablespoon orange zest to the sauce for a citrus lift reminiscent of orange chicken.
Spicy Variation: Increase crushed red pepper flakes, add 1–2 teaspoons of sambal oelek or sriracha to the sauce, and finish with a drizzle of chili oil.

Recipe Q&A

Q: Can I bake instead of frying?
A: Yes. Coat chicken as directed, place on a greased rack over a sheet pan, and bake at 425°F for 18–22 minutes, flipping halfway, until golden and cooked through. The crust will be less oily but still tasty.

Q: My sauce is grainy—what happened?
A: Graininess can come from undissolved sugar or cornstarch lumps. Whisk the sauce ingredients thoroughly before heating and dissolve cornstarch in a small amount of cold water first if needed.

Q: How can I cut down on sodium?
A: Use low-sodium soy sauce and reduce hoisin by ¼ cup, replacing it with an extra splash of rice vinegar and a teaspoon of molasses for depth.

Q: Why did my coating fall off during frying?
A: Excess egg white or insufficient drying can cause slippage. Pat chicken dry, let coated pieces rest 5 minutes before frying to set the crust.

Q: Is this dish freezer-friendly?
A: Yes—sauced, cooked chicken freezes well up to 2 months. Reheat gently to avoid drying out; crispness will be slightly diminished after freezing.

Conclusion

This General Tso’s Chicken recipe brings the comforting, sticky-sweet, slightly spicy flavors of a favorite takeout dish into your kitchen with control over ingredients and timing. Try it this weekend, tweak the heat to match your family’s taste, and share photos or notes so others can enjoy your version. For a different takeout-style favorite and inspiration, this detailed recipe from General Tso’s Chicken – RecipeTin Eats is a helpful companion, and for background on the dish’s origins, see the history outlined at General Tso’s chicken – Wikipedia.