General Tso's Chicken

This homemade Chinese chicken dish is even better than my favorite restaurant's! Prep everything the night before for a quick meal. Use a cornstarch slurry for crispy chicken and adjust heat to your liking. Trust the process—it’s worth it! Check out the link for chili info. Enjoy!

Steps for General Tso's Chicken

Here's a step-by-step instructions for making General Tso's Chicken:

Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
Add green onions and hot peppers and stir fry about 30 seconds.
Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.
Don't be scared by any negative reviews. It's not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Trust yourself! You've got this! If you have any doubts reread the recipe and get everything in order before you start to cook. I promise you will thank yourself and maybe even me! Enjoy!
Oh it's great served over rice!

Why you'll love General Tso's Chicken

Delicious Flavor Profile: General Tso's Chicken features a perfect balance of sweet, savory, and slightly spicy flavors, making it a crowd-pleaser. The combination of tender, crispy chicken pieces tossed in a rich, tangy sauce with hints of garlic and ginger creates a delightful experience for the palate, appealing to both adventurous eaters and those who prefer milder tastes.
Versatile Dish: This popular dish can be enjoyed in various settings, from casual takeout to celebratory gatherings. Its adaptability makes it a favorite choice in Chinese restaurants and at home, where it can be paired with steamed rice, fried rice, or even noodles. Additionally, it can be easily modified to accommodate dietary preferences, such as using tofu or vegetables as a substitute for chicken.
Iconic Representation of American-Chinese Cuisine: General Tso's Chicken serves as a quintessential example of American-Chinese cuisine, showcasing how traditional Chinese flavors have been adapted to suit local tastes. This dish has become a symbol of cultural fusion, allowing diners to explore and appreciate the evolution of culinary traditions while enjoying a satisfying meal that has gained a loyal following across the United States and beyond.

What to Serve With This

General Tso's Chicken

Yield: 8 Servings

Total Time: 40

Print Pin Rate Save

Ingredients

3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
1⁄4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch
1⁄2 cup cornstarch
1⁄4 cup water
1 1⁄2 teaspoons fresh garlic, minced
3⁄4 cup sugar
1⁄2 cup soy sauce
1⁄4 cup white vinegar
1⁄4 cup sherry wine or 1/4 cup white wine
14 1⁄2 ounces chicken broth (a can)

Instructions

Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.
Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
Add green onions and hot peppers and stir fry about 30 seconds.
Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.
Don't be scared by any negative reviews. It's not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Trust yourself! You've got this! If you have any doubts reread the recipe and get everything in order before you start to cook. I promise you will thank yourself and maybe even me! Enjoy!
Oh it's great served over rice!

Notes

Ensure that the chicken is marinated properly in a mixture of soy sauce, rice wine, and cornstarch for at least 30 minutes to enhance flavor and achieve a crispy texture when fried.
When preparing the sauce, balance the sweetness, spiciness, and acidity by using a combination of hoisin sauce, sugar, and vinegar, and be cautious not to overcrowd the pan when frying to maintain the chicken's crispiness.