Classic General Tso's Chicken Recipe: Crispy, Sticky, and Better Than Takeout
Craving crispy, sticky General Tso's Chicken? Make it better than takeout with this classic recipe! Easy steps and expert tips included for a delicious and authentic Chinese-American dish.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1 egg white
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sesame oil
- 1 cup cornstarch
- Oil for frying
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 inch ginger minced
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1 tbsp hoisin sauce
- 1 tbsp ketchup
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes or dried chili peppers to taste
- 1/2 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp water
- Broccoli florets steamed (optional)
- Cooked white rice or brown rice for serving
- Sesame seeds and scallions for garnish
Instructions
Marinate Chicken:
- In a bowl, combine chicken pieces with 1/2 cup soy sauce, egg white, Shaoxing wine, and 1 tsp sesame oil. Marinate for at least 30 minutes.
Coat Chicken:
- Toss marinated chicken with 1 cup cornstarch until evenly coated.
Prepare Sauce:
- In a separate bowl, whisk together 1/4 cup soy sauce, rice vinegar, sugar, hoisin sauce, ketchup, 1 tsp sesame oil, red pepper flakes, and chicken broth. In another small bowl, mix 1 tbsp cornstarch with 2 tbsp water to make a slurry.
Fry Chicken:
- Heat oil in a wok or deep fryer to 350°F (175°C). Fry chicken in batches until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels.
Stir-fry Aromatics:
- Heat 1 tbsp vegetable oil in a wok or large skillet over medium heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds.
Add Sauce and Thicken:
- Pour in the sauce mixture and bring to a simmer. Add cornstarch slurry and cook, stirring constantly, until sauce thickens.
Combine Chicken and Sauce:
- Add crispy chicken to the wok and toss to coat evenly with the sauce. Stir in steamed broccoli florets if desired.
Serve:
- Serve Classic General Tso's Chicken hot over white rice or brown rice. Garnish with sesame seeds and scallions. Enjoy!
Notes
Spice it Up or Tone it Down: General Tso's Chicken is known for its slight kick. If you love heat, don't hesitate to add more red pepper flakes or even a minced fresh chili to the sauce. For a milder version, reduce the red pepper flakes or omit them entirely. You can also control the spice by using chili oil for cooking or as a finishing drizzle for those who want an extra punch.
Chicken Cut Options: While this recipe calls for chicken thighs for their juiciness, chicken breast works too, especially if you prefer leaner meat. Cut the breast into uniform 1-inch cubes and be mindful not to overcook them to prevent dryness. For a different texture, try using chicken tenders; they cook quickly and become wonderfully crispy.
Make-Ahead Tip for Busy Cooks: To save time on busy weeknights, you can marinate the chicken and prepare the sauce ahead of time. Marinate the chicken overnight in the refrigerator for even more flavor. The sauce can be made a day in advance and stored in an airtight container in the fridge. Just remember to fry the chicken and combine everything right before serving for the best crispiness.
Serving Beyond Rice: While white rice is a classic side, feel free to explore other options. Brown rice, quinoa, or even cauliflower rice are great alternatives for a healthier meal. For noodle lovers, try serving General Tso's Chicken with lo mein or pan-fried noodles. Don't forget to add a side of steamed or stir-fried vegetables like broccoli, snap peas, or bell peppers to complete your meal.
Crispiness Longevity: For the ultimate crispy chicken that lasts a bit longer after tossing in the sauce, ensure the chicken is thoroughly drained of excess oil after frying. Toss the chicken with the sauce just before serving. If you are not serving immediately, keep the crispy chicken and sauce separate until the last minute and then gently combine right before serving to prevent sogginess.