General Tso's Chicken
Ingredients
- 3 tbspsoy sauce - light or all-purpose
NOT dark soy, Note 1
- 1 tbsphoisin sauce
- 1 tbsprice vinegar
sub white wine vinegar
- 2 tspchilli paste)
, any (Sambal Oelak is great
- 1 tspsesame oil )
- 3 tbspbrown sugar
- 1 tbspcornflour/cornstarch
- ¾ cchicken stock/broth
, low sodium
- 600g/ 1.4 lb chicken thighs)
, boneless skinless, cut into 2.5cm / 1" pieces (breast / tenderloin - Note 2
- 1 tspginger
- 1 tspgarlic
- 1 ccornflour/cornstarch
Note 5
- 1 coil
for frying, peanut, vegetable or canola; Note 4
- 2 tbspoil
peanut, vegetable or canola
- 2 tspginger )
- 2 clovegarlic )
- ½ tspred chilli flakes
red pepper flakes
- Finely sliced green onion
- Sesame seeds
Directions
- 1
Sauce-Marinade: Mix the soy, hoisin, vinegar, chilli and sesame oil.
- 2
Marinate Chicken: Take out 2 tablespoons of Sauce-Marinade and mix with chicken. Add ginger and garlic to chicken, mix, then marinate 30 minutes.
- 3
Dust chicken: Add cornflour into chicken and toss to coat, ensuring pieces are separated so they get fully coated.
- 4
Shake off excess: Tip into a colander and shake to remove excess cornflour (or grab handfuls, shake so cornflour falls through your fingers).
- 5
Finish Sauce: To the remaining Sauce-Marinade (that you made in Step 1), add sugar and cornflour. Mix, then add chicken stock and mix.
- 6
Heat oil: Heat 2 cm / 4/5" oil in a deep skillet (or large pot - whatever you’re comfortable with) to 200°C/390°F. To use less, see Note 4.
- 7
Fry: Cook chicken 3 minutes, turning halfway, until golden and crispy. Drain on paper towel lined plate.
- 8
New / clean skillet: Discard oil, wipe skillet and return to heat. Or use another large skillet.
- 9
Stir Fry Sauce: Heat oil in a large skillet over medium heat. Add garlic, ginger, chilli flakes, saute 30 seconds until garlic is light golden. Add Sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base.
- 10
Toss! Add chicken, toss to coat quickly - the quicker you are, the crispier the chicken stays! Transfer to serving plate, garnish and serve immediately with your rice of choice.
General Tso's Chicken
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Ratings & Reviews
Based on 152 ratings
Rating Breakdown
About this Recipe
Craving that perfect balance of sweet, savory, spicy, and tangy with irresistibly crispy chicken? This General Tso's Chicken recipe delivers all the excitement of your favorite Chinese takeout right into your home, making it a truly satisfying main dish.
Why This Recipe Works
This recipe shines by hitting all the classic notes that make General Tso's Chicken a beloved dish. It focuses on achieving that desired crispy exterior on the chicken, a hallmark of excellent General Tsao's, while coating it in a rich, deeply flavored sauce. The careful blend of soy, hoisin, rice vinegar, chilli paste, and brown sugar creates a complex profile that’s truly addictive.
What to Expect
You can look forward to succulent pieces of boneless, skinless chicken, perfectly fried to a golden crispness. Each bite is enveloped in a glossy, vibrant sauce that starts with a sweet and tangy punch, followed by savory depth and a delightful warmth from the chili. It's a harmonious combination of textures and flavors that will tantalize your taste buds and leave you craving more of this iconic dish.
Customization & Variations
While this recipe uses chicken thighs for their juicy results, you can easily substitute with chicken breast or tenderloin. If you don't have rice vinegar on hand, white wine vinegar makes a suitable stand-in. Feel free to adjust the amount of red chilli flakes to dial the spice level up or down to your preference. For the sauce, light or all-purpose soy sauce is specified, but avoid dark soy for the best flavor balance.
Serving & Context
Serve this incredible General Tso's Chicken as the star of your meal, ideally alongside steamed rice to fully appreciate the delicious sauce. Garnish generously with finely sliced green onion and a sprinkle of sesame seeds for an authentic finish.