Have you ever craved that perfect combination of crispy, sweet, and spicy chicken that seems impossible to recreate at home? I’m excited to share my foolproof General Tso chicken recipe that rivals your favorite Chinese restaurant’s version. After countless hours of testing and tweaking, I’ve simplified this beloved dish without compromising its authentic flavors.
What Makes This Recipe Special
This isn’t just another General Tso chicken recipe. I’ve carefully balanced the sweet-spicy sauce ratio and developed a foolproof coating technique that ensures your chicken stays crispy even after being tossed in the sauce. Plus, I’ve included tips and tricks I’ve learned from professional chefs to help you achieve restaurant-quality results.
Essential Ingredients
For the Chicken:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken thighs | 2 pounds | Boneless, skinless, cut into 1-inch cubes |
| Cornstarch | 1 cup | For coating |
| Eggs | 2 large | Beaten |
| Vegetable oil | 2-3 cups | For deep frying |
| Salt | 1 teaspoon | |
| White pepper | ½ teaspoon |
For the Signature Sauce:
| Ingredient | Amount | Notes |
|---|---|---|
| Soy sauce | ½ cup | Low sodium preferred |
| Rice vinegar | ¼ cup | |
| Hoisin sauce | 3 tablespoons | |
| Brown sugar | ¼ cup | |
| Garlic | 4 cloves | Minced |
| Ginger | 1 tablespoon | Fresh, grated |
| Dried red chilies | 6-8 pieces | Adjust to taste |
| Chicken broth | ½ cup | Low sodium |
| Cornstarch | 2 tablespoons | For thickening |
| Sesame oil | 1 teaspoon | For finishing |
Kitchen Equipment Needed
| Equipment | Purpose |
|---|---|
| Wok or large skillet | Main cooking vessel |
| Deep frying thermometer | Temperature control |
| Spider strainer | Removing fried chicken |
| Mixing bowls | Preparation |
| Cutting board | Ingredient prep |
| Paper towels | Draining excess oil |
| Small whisk | Sauce mixing |
| Measuring cups/spoons | Precise measurements |
Step-by-Step Instructions
Preparing the Chicken:
- Cut chicken thighs into uniform 1-inch pieces for even cooking
- Pat chicken dry with paper towels to remove excess moisture
- Season with salt and white pepper
- Create your dredging station:
- Bowl 1: Beaten eggs
- Bowl 2: Cornstarch seasoned with a pinch of salt
The Perfect Coating Process:
- Dip chicken in egg mixture
- Coat thoroughly in cornstarch
- Rest coated pieces on a wire rack for 10 minutes
- Double-coat for extra crispiness (optional)
Frying the Chicken:
- Heat oil to 350°F (175°C)
- Fry in small batches (4-5 pieces at a time)
- Cook for 4-5 minutes until golden brown
- Drain on paper towels
Making the Signature Sauce:
- In a bowl, combine:
- Soy sauce
- Rice vinegar
- Hoisin sauce
- Brown sugar
- Cornstarch
- Heat 2 tablespoons oil in wok
- Sauté garlic, ginger, and dried chilies
- Add sauce mixture
- Simmer until thickened
- Finish with sesame oil
Final Assembly:
- Toss fried chicken in sauce
- Garnish with sesame seeds and scallions
- Serve immediately while hot
Pro Tips for Perfect Results
- Choose chicken thighs over breast meat for juicier results
- Keep oil temperature steady at 350°F
- Don’t overcrowd the pan when frying
- Make sauce just before serving
- Double-coat chicken for extra crispiness
Common Mistakes to Avoid
- Using cold chicken straight from refrigerator
- Overcrowding the pan when frying
- Making sauce too early
- Not patting chicken dry before coating
- Using old oil for frying
Serving Suggestions
Serve your General Tso chicken with:
- Steamed jasmine rice
- Stir-fried broccoli
- Sesame seeds and chopped scallions
- Hot chili oil (optional)
Storage and Reheating
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3-4 days | Store sauce separately |
| Freezer | 2-3 months | Not recommended |
| Room Temperature | 2 hours max | For food safety |
Reheating Instructions:
- Oven: 350°F for 10-15 minutes
- Air fryer: 370°F for 3-4 minutes
- Microwave: Not recommended (becomes soggy)
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Carbohydrates | 35g |
| Fat | 22g |
| Fiber | 2g |
| Sugar | 12g |
| Sodium | 890mg |
Serving size: 1 cup (240g)
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes, but reduce cooking time by 1-2 minutes and be extra careful not to overcook as breast meat can dry out quickly.
Q: How spicy is this dish?
A: With 6-8 dried chilies, it’s medium spicy. Adjust the number of chilies to taste.
Q: Can I make this gluten-free?
A: Yes, use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.
Q: Why isn’t my sauce thickening?
A: Make sure to bring the sauce to a simmer and cook for at least 2-3 minutes to activate the cornstarch.
Q: Can I prepare this in advance for a party?
A: Fry the chicken and prepare the sauce separately up to 2 hours ahead. Reheat chicken in the oven and combine with freshly heated sauce just before serving.
Recipe Variations
Lighter Version:
- Air fry chicken instead of deep frying
- Reduce sugar to 2 tablespoons
- Use chicken breast instead of thighs
Extra Crispy Version:
- Double coat the chicken
- Add 1 tablespoon baking powder to cornstarch
- Rest coated chicken for 20 minutes before frying
Vegetarian Alternative:
- Replace chicken with extra-firm tofu
- Press tofu for 30 minutes before cutting
- Add extra vegetables like bell peppers and onions
Troubleshooting Guide
| Problem | Cause | Solution |
|---|---|---|
| Soggy chicken | Oil not hot enough | Maintain 350°F temperature |
| Sauce too thick | Too much cornstarch | Add chicken broth to thin |
| Sauce too thin | Not enough reduction | Simmer longer |
| Burnt garlic | Too high heat | Sauté on medium heat |
| Clumpy coating | Wet chicken | Pat dry thoroughly |
Remember, perfecting General Tso chicken takes practice. Don’t get discouraged if your first attempt isn’t restaurant-quality – focus on maintaining proper oil temperature and sauce consistency, and you’ll be making this takeout favorite like a pro in no time!
