General Tsos Chicken

Few dishes capture the essence of Chinese-American cuisine quite like General Tso's Chicken. This beloved restaurant classic features tender pieces of chicken thigh, expertly fried to golden perfection, then tossed in a glossy sauce that balances sweet, tangy, and mildly spicy notes. Named after a Qing dynasty military leader, this dish has become a staple on takeout menus across the Western world, yet nothing compares to the satisfaction of making it fresh in your own kitchen. The aroma of garlic and ginger sizzling alongside dried red chilies is enough to transport you straight to your favorite Chinese restaurant.

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The secret to restaurant-quality General Tso's Chicken lies in two key techniques: double-dredging the chicken in a cornstarch and flour mixture for maximum crispiness, and building a sauce that clings perfectly to each piece without becoming soggy. By frying the chicken to a deep golden color and timing the sauce just right, you'll achieve that coveted glossy finish that makes this dish so irresistible. Served over fluffy steamed rice with a sprinkle of sesame seeds, this homemade version rivals any takeout.

Ingredients

• For the Chicken:
• 600 g (1.3 lb) boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces
• 2 large eggs
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ¼ tsp white pepper
• 120 g (1 cup) cornstarch
• 60 g (½ cup) all-purpose flour
• Vegetable oil, for deep-frying
• For the Sauce:
• 120 ml (½ cup) chicken broth
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 3 tbsp sugar
• 1 tbsp cornstarch
• 1 tbsp water (for slurry)
• 2 tsp sesame oil
• 1 tbsp Chinese Shaoxing wine (optional)
• Stir-fry & Garnish:
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 6-8 dried red chilies (or 1–2 tsp chili flakes, to taste)
• 2 spring onions, sliced
• Steamed white rice, for serving
• Toasted sesame seeds, for garnish

Instructions

Step 1: Prepare the Chicken Marinade

In a large bowl, whisk eggs with 1 tbsp soy sauce, 1 tsp sesame oil, and white pepper. Add chicken pieces and toss to coat.

Step 2: Dredge the Chicken

In a shallow bowl, mix cornstarch and flour. Dredge each chicken piece in the mixture, shaking off excess.

Step 3: Fry the Chicken

Heat vegetable oil in a deep pan or wok to 180°C (350°F). Fry chicken in batches until golden and crispy, about 4–5 minutes per batch. Transfer to a wire rack or paper towels to drain.

Step 4: Make the Sauce

In a small bowl, combine chicken broth, soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and Shaoxing wine (if using). Mix cornstarch with 1 tbsp water to make a slurry, then stir into the sauce mixture.

Step 5: Stir-fry the Aromatics

In a clean wok or large skillet, heat 2 tbsp vegetable oil over medium heat. Add dried chilies, garlic, and ginger. Stir-fry for 1 minute until fragrant.

Step 6: Cook the Sauce

Pour in the sauce and cook, stirring, until it thickens and becomes glossy, about 2–3 minutes.

Step 7: Coat the Chicken

Add the fried chicken pieces and toss until evenly coated in the sauce.

Step 8: Serve

Serve immediately over steamed rice, topped with spring onions and toasted sesame seeds.

Zusatztipps für die Zubereitung

For the crispiest results, ensure your oil reaches the proper temperature before frying and avoid overcrowding the pan. Frying in small batches maintains the oil temperature and prevents the coating from becoming soggy. Let the fried chicken rest on a wire rack rather than paper towels to keep the bottom crispy. When making the sauce, have all ingredients measured and ready before you start cooking, as the stir-fry process moves quickly.

Varianten und Anpassungen

Adjust the number of dried chilies or chili flakes to your preferred spice level. For a lighter version, bake or air-fry the chicken instead of deep-frying. Substitute chicken breast if preferred, but thighs yield juicier results. You can also add broccoli florets or snap peas to the stir-fry for added vegetables and color.

Serviervorschläge

Serve this General Tso's Chicken over freshly steamed white rice to soak up the delicious sauce. Pair with a light, aromatic white wine or chilled jasmine tea for an authentic experience. This dish also pairs beautifully with steamed bok choy, egg drop soup, or vegetable spring rolls for a complete Chinese-American feast.

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With its irresistible combination of crispy fried chicken and that signature sweet-spicy sauce, this General Tso's Chicken recipe brings authentic Chinese-American takeout flavor right to your table. The satisfaction of biting into perfectly coated chicken pieces, each one glistening with glossy sauce and fragrant with garlic and ginger, makes every minute of preparation worthwhile. Once you've mastered this recipe, you'll find yourself reaching for it again and again whenever those takeout cravings strike.

Recipe Questions & Answers

→ What makes General Tso's chicken different from other Chinese dishes?

General Tso's features a unique sweet and tangy sauce with mild heat, distinct from the savory profiles of other Chinese-American dishes. The sauce combines hoisin, sugar, and rice vinegar for that characteristic glossy coating that clings to crispy fried chicken pieces.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works as a substitute, though thighs are preferred for their juiciness and ability to stay tender during frying. If using breast, be careful not to overcook as it can dry out more quickly than thigh meat.

→ How can I make this less spicy?

Reduce or omit the dried red chilies altogether. The sauce itself has only mild heat from the aromatics, so adjusting the chili amount allows you to control the spice level to your preference without affecting the overall flavor balance.

→ Is there a healthier cooking method?

For a lighter version, you can bake or air-fry the coated chicken pieces instead of deep-frying. Bake at 200°C (400°F) for 20-25 minutes, flipping halfway, or air-fry at the same temperature for 12-15 minutes until crispy and cooked through.

→ What sides pair well with this dish?

Steamed white rice is the traditional choice, but it also pairs beautifully with fried rice, lo mein noodles, or stir-fried vegetables like broccoli or bok choy. A light white wine or chilled jasmine tea complements the sweet and savory flavors perfectly.

→ How long does the sauce stay thick?

The sauce remains thick and glossy while warm but will thin out if cooled. Reheat gently over low heat if needed, adding a splash of water if it becomes too thick. For best results, toss the chicken in sauce immediately before serving.