General Tso’s Chicken Recipe

Introduction

General Tso’s Chicken is a beloved Chinese-American dish known for its crispy chicken bites coated in a tangy, sweet, and slightly spicy sauce. This recipe brings restaurant-quality flavor right to your kitchen with a perfect balance of textures and bold tastes.

Ingredients

• 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
• 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

Instructions

1. Step 1: Prepare the sauce by whisking together hoisin sauce, rice vinegar, soy sauce, brown sugar, garlic, ginger, red pepper flakes, and cornstarch in a bowl until smooth. Set aside.
2. Step 2: In a large zip-top bag, combine cornstarch, flour, salt, and pepper. In a separate bowl, whisk the egg whites until frothy.
3. Step 3: Add the chicken pieces to the egg whites, tossing to coat. Lift each piece to let the excess drip off, then transfer to the bag with the dry mixture. Seal and shake until all the chicken pieces are evenly coated.
4. Step 4: Heat oil in a large skillet over medium-high heat. Working in batches, add chicken pieces and cook for 2–3 minutes on each side, until golden brown and cooked through. Transfer cooked chicken to a plate lined with paper towels.
5. Step 5: Pour the prepared sauce into the same skillet. Bring to a simmer over medium heat, stirring until thickened.
6. Step 6: Return the chicken to the pan and toss to coat evenly in the sauce. Serve immediately over hot white or brown rice, and garnish with chopped green onions if desired.

Tips & Variations

• For extra crispiness, double-coat the chicken by repeating the egg white and flour mixture steps before frying.
• If you prefer less heat, reduce or omit the crushed red pepper flakes.
• Fresh ginger adds brightness, but ground ginger works well in a pinch.
• Use peanut or sesame oil instead of vegetable oil for a richer flavor.
• Add steamed broccoli or snap peas for a vegetable boost and extra color on the plate.

Storage

Store leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to keep the sauce evenly coating the chicken. Avoid reheating too long to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra juiciness and flavor. Adjust cooking time as needed to ensure they are cooked through.

Is there a vegetarian alternative for this dish?

Absolutely! You can substitute the chicken with firm tofu or cauliflower florets, coating and frying them similarly for a delicious vegetarian version of General Tso’s.

General Tso’s Chicken Recipe

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★★★★★

4.5 from 59 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This classic General Tso’s Chicken recipe features crispy bite-sized pieces of chicken coated in a flavorful, tangy, and slightly spicy sauce. Perfectly fried and tossed in a savory hoisin and soy-based sauce, it’s an American-Chinese favorite that’s quick enough for a weeknight dinner but impressive enough for guests.

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Ingredients

Scale 1x2x3x

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 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

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Instructions

1. Prepare the Sauce: In a bowl, whisk together the hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ginger, crushed red pepper flakes, and cornstarch until the mixture is smooth. Set the sauce aside while you prepare the chicken.
2. Make the Coating: Combine the cornstarch, all-purpose flour, salt, and black pepper in a large zip-top bag. In a separate bowl, whisk the egg whites until frothy and slightly thickened.
3. Coat the Chicken: Toss the chicken pieces in the frothy egg whites, lifting each piece to let any excess drip off. Then transfer the chicken pieces into the bag containing the dry coating mixture. Seal the bag tightly and shake well until all the chicken pieces are evenly coated.
4. Fry the Chicken: Heat the vegetable or canola oil in a large skillet over medium-high heat. In batches to avoid overcrowding, add the coated chicken pieces and cook for 2 to 3 minutes on each side until they are golden brown and cooked through. Remove the cooked chicken and place it on a plate lined with paper towels to drain any excess oil.
5. Add the Sauce: Pour the prepared sauce mixture into the same skillet used to fry the chicken. Bring it to a simmer over medium heat, stirring consistently until the sauce thickens and becomes glossy.
6. Combine and Serve: Return the fried chicken pieces to the skillet and toss them thoroughly in the thickened sauce until each piece is well coated. Serve immediately over hot white or brown rice and garnish with chopped green onions if desired.

Notes

• For extra heat, increase the crushed red pepper flakes to taste or add fresh chili slices.
• You can substitute chicken thighs for a juicier, more flavorful result.
• To make this recipe gluten-free, use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
• Make sure the oil is hot enough before frying to achieve a crispy crust, but avoid overheating to prevent burning.
• Leftover General Tso’s Chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American Chinese

Keywords: General Tso’s Chicken, crispy chicken, American Chinese recipe, hoisin sauce chicken, fried chicken, quick Chinese food, dinner recipe