Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients With Exact Amount
For the Chicken and Coating
- 1.5 pounds boneless, skinless chicken thighs, cut into 1 inch pieces
- 1 large egg, beaten
- Half a teaspoon salt
- Quarter teaspoon black pepper
- Half a cup cornstarch
- Quarter cup all purpose flour
- Vegetable or canola oil, enough for shallow frying, about 1 to 1 and a half cups
For the Sauce
- Quarter cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 3 tablespoons brown sugar
- Half a cup chicken broth or water
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water to form a slurry
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Half a teaspoon red pepper flakes, adjust to taste
- 2 to 3 dried red chilies, optional, for extra heat
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Why Chicken Thighs Work Better Here
Chicken thighs are the better choice for this recipe compared to chicken breast, mainly because they hold up much better under high heat without drying out. Thighs have a bit more fat marbled through the meat, which keeps every piece juicy even after frying and simmering in sauce. If you only have chicken breast on hand it will still work, but keep a close eye on the cooking time since breast meat cooks faster and can turn rubbery if left in the pan too long.
Step by Step Recipe Method
Prepare and Season the Chicken
Start by patting the chicken pieces completely dry with paper towels, since any extra moisture will prevent the coating from sticking properly and will cause oil to splatter during frying. Place the chicken in a bowl, season with salt and pepper, then pour in the beaten egg and toss everything together until each piece is evenly coated. Let this sit for about five minutes while you prepare the dredge, so the egg has time to cling to the meat.
Make the Crispy Coating
In a separate shallow bowl, whisk together the cornstarch and flour until fully combined. Working in small batches, lift the egg coated chicken pieces out and drop them into the cornstarch mixture, pressing down gently so the coating sticks firmly to every side. Shake off any excess coating and place the pieces on a plate or tray in a single layer, making sure they don’t touch each other, which helps prevent the coating from getting soggy before frying.
Fry the Chicken Until Golden
Pour the oil into a large heavy bottomed skillet, enough to come up about half an inch, and heat it over medium-high heat until it reaches around 325 to 350 degrees Fahrenheit. If you don’t have a thermometer, test the oil by dropping in a small piece of coating, if it sizzles immediately and floats, the oil is ready. Add the chicken pieces in a single layer, working in batches so you don’t overcrowd the pan, and fry for four to five minutes per side until deeply golden brown and cooked through. Transfer the fried chicken to a wire rack or a paper towel lined plate to drain any excess oil.
Mix the Sauce
While the chicken is frying, whisk together the soy sauce, rice vinegar, hoisin sauce, brown sugar, and chicken broth in a small bowl until the sugar has mostly dissolved. Keep the cornstarch slurry separate for now, since it goes in later to thicken the sauce at just the right moment. Having this sauce mixed and ready before you start cooking the aromatics keeps the whole process moving quickly without any last minute scrambling.
Cook the Aromatics and Build the Sauce
Pour out most of the oil from the skillet, leaving behind just a tablespoon, and return the pan to medium heat. Add the minced garlic, grated ginger, red pepper flakes, and dried chilies if using, stirring constantly for about thirty seconds until fragrant, being careful not to let the garlic burn. Pour in the premixed sauce and bring it to a gentle simmer, then give the cornstarch slurry a quick stir and pour it into the pan while whisking continuously. The sauce should thicken within about a minute into a glossy, syrupy glaze that coats the back of a spoon.
Toss the Chicken in the Sauce and Serve
Once the sauce has thickened to your liking, add the crispy fried chicken directly into the pan and toss quickly so every piece gets coated evenly in that glossy sauce. Work fast here, since the goal is to coat the chicken without letting it sit in the sauce too long, which is what keeps the coating crispy instead of turning soft. Transfer everything to a serving plate, sprinkle with sliced green onions and sesame seeds, and serve immediately over steamed white rice.
Variations in the Recipe
Making It Spicier
If you like your General Tso’s Chicken with a real kick of heat, increase the dried red chilies to five or six pieces and double the amount of red pepper flakes in the sauce. You can also stir in half a teaspoon of chili garlic sauce or sriracha directly into the sauce mixture for an extra layer of heat that builds with every bite. Just remember that the dried chilies infuse more flavor the longer they sit in the hot oil, so don’t skip that step.
A Lighter, Air Fryer Version
For a version with less oil, you can air fry the coated chicken pieces instead of pan frying them. Preheat your air fryer to 375 degrees Fahrenheit, lightly spray the coated chicken with oil, and cook for twelve to fourteen minutes, flipping halfway through, until golden and crispy. The texture won’t be quite as crunchy as the fried version, but it’s a solid option if you’re trying to cut down on oil without sacrificing too much flavor.
Adding Vegetables
Broccoli florets are a classic addition to General Tso’s Chicken, and you can steam or quickly blanch them separately before tossing them into the sauce alongside the chicken at the very end. Bell peppers, snap peas, or sliced carrots also work nicely if you want to bulk up the dish and add some color and crunch. Just be sure to keep the vegetables slightly undercooked since they’ll continue softening a bit from the heat of the sauce.
Gluten Free Adaptation
To make this dish gluten free, swap the regular soy sauce for tamari or coconut aminos, and make sure your hoisin sauce is labeled gluten free since some brands do contain wheat. Use cornstarch alone instead of the flour and cornstarch blend for the dredge, which actually creates an even crunchier coating in some cases. The overall flavor stays very close to the original, so you won’t be missing out on anything.
Mistakes to Avoid
Skipping the Pat Dry Step
Frying chicken that hasn’t been thoroughly dried is one of the most common reasons the coating fails to crisp up properly. Any leftover moisture on the surface of the chicken creates steam in the hot oil, which weakens the coating and can even cause dangerous oil splatters. Always take the extra minute to pat each piece dry with paper towels before seasoning and coating it.
Overcrowding the Frying Pan
Adding too many pieces of chicken to the skillet at once drops the oil temperature significantly, which results in a greasy, soggy coating instead of a crisp one. Frying in smaller batches keeps the oil hot and consistent throughout the entire process, giving you that satisfying crunch in every piece. It takes a little more time, but the payoff in texture is absolutely worth it.
Letting the Chicken Sit in Sauce Too Long
Once the fried chicken goes into the sauce, it’s important to toss it quickly and serve immediately rather than letting it sit and simmer for several minutes. The longer crispy chicken sits in a wet sauce, the faster that coating breaks down and turns soft and chewy instead of crunchy. Treat this step like a quick final toss rather than a long simmer.
Not Tasting and Adjusting the Sauce
Every brand of soy sauce and hoisin sauce carries a slightly different level of saltiness and sweetness, so it’s a mistake to assume the sauce will taste perfect without checking it first. Always taste the sauce before it thickens and adjust with a touch more sugar, soy sauce, or vinegar depending on what it needs. This small step makes a noticeable difference in getting that signature sweet, tangy, savory balance just right.
Conclusion & FAQs Section
Making General Tso’s Chicken at home might sound intimidating if you’ve never tried Chinese cooking before, but once you break it down into these simple steps, it’s honestly not much harder than any other fried chicken recipe. The crispy coating, the sticky sweet and spicy sauce, and that satisfying crunch make this dish worth the little bit of extra effort compared to a quick stir fry. Once you’ve made it once, you’ll likely find yourself reaching for this recipe over takeout menus again and again.
Can I make the chicken ahead of time?
Yes, you can fry the chicken up to a few hours in advance and keep it uncovered at room temperature on a wire rack, which helps it stay crispier than if it were covered or refrigerated. When you’re ready to serve, quickly reheat the fried chicken in a hot oven or air fryer for a few minutes to re-crisp it before tossing it in freshly made sauce.
Why did my chicken turn out soggy instead of crispy?
Soggy chicken usually comes down to either not drying the chicken thoroughly before coating it, overcrowding the pan during frying, or letting the fried chicken sit in the sauce for too long before serving. Frying in smaller batches at the right oil temperature and tossing the sauce in quickly right before serving are the two biggest factors in keeping that coating crisp.
What can I serve with General Tso’s Chicken?
Steamed white rice is the classic pairing since it soaks up the extra sauce beautifully, but fried rice or lo mein noodles work just as well if you want something heartier. A side of steamed broccoli or a simple cucumber salad also balances out the richness of the fried chicken nicely.
Can I freeze the leftovers?
You can freeze the fried chicken separately from the sauce for up to two months, which actually helps preserve the texture better than freezing them together. When you’re ready to eat it, reheat the chicken in the oven or air fryer until crispy again, then toss it in freshly warmed sauce before serving.