We’re thanking the General for this Chinese-American classic. You get crispy little pieces of chicken coated in a flavorful sauce that’s easy to put together. It’s not spicy but it does have just a slight kick that we love. Serve over a bed of rice and steamed veggies for a complete meal ready in 30 minutes!
For more Chinese-American takeout recipes, try our Saucy Bourbon Chicken.
Why My Recipe
- Pair with steamed rice and you have a meal in 30 minutes!
- Our special coating ensures your chicken stays perfectly crispy.
- Skip the takeout order and make this in the comfort of your own home.
General Tso’s Chicken is the quintessential Chinese-American takeout food. We love the bite-sized, perfectly crispy chicken pieces coated in that delicious, tangy sauce. This truly is a family favorite meal, and it tastes so much better than takeout!
The Story Behind General Tso
Like a lot of folks, I first met General Tso through a red-and-white takeout box. It was a staple of college nights and lazy Fridays. I didn’t know it back then, but the dish actually has a fascinating story.
General Tso’s Chicken is named after a Qing Dynasty military leader, but the version we know and love didn’t come from China. It was invented in New York City. Chinese-American chefs adapted traditional Hunan-style flavors to suit American palates in the 1970s, adding sugar, dialing down the heat, and creating that signature sticky sauce. It became a takeout icon in no time.
The first time I made it from scratch at home, I was shocked at how easy it was, and how much better it tasted than takeout. That’s when I started tweaking it. This version is the result of testing and adjusting over the years until it checked every box: crispy chicken, balanced sauce, and just enough heat to keep it interesting. It’s the recipe I now crave.
Ingredient Notes
- Chicken Breasts: We use boneless, skinless chicken breasts for this recipe. You can also use boneless skinless chicken thighs for a juicier dark meat result.
- Vegetable Oil: You can use any neutral cooking oil like canola, avocado, or a light olive oil.
- Cornstarch: This ingredient is key to achieving a light and crispy coating.
- Egg Whites: The egg whites help the coating stick to the chicken. Make sure to whisk them well to ensure an even coating.
- Garlic: Freshly minced garlic provides the best flavor, but jarred works in a pinch.
- Ground Ginger: We use 1 teaspoon of ground ginger, but feel free to use freshly grated.
- White Pepper: If you don’t have white pepper, you can use black pepper instead, but you’ll have those pesky little black specks.
- Brown Sugar: Adds caramelization and increases the sweetness.
- Hoisin Sauce: A thick, sweet and tangy sauce. Can swap for sweet and sour or teriyaki instead.
- Rice Vinegar: Use seasoned rice wine vinegar for added flavor, or unseasoned for lower calories. You can substitute apple cider vinegar or white wine vinegar.
- Soy Sauce: Opt for a low-sodium option if you’re watching your sodium intake.
- Red Pepper Flakes: These add just a hint of heat. Adjust to your taste, or leave them out entirely if you prefer a milder dish.
Why It Works
Double-layer coating locks in the crisp. The combination of egg whites and cornstarch creates a sturdy crust that fries up golden and holds up to sauce.
Cornstarch-thickened sauce sticks like glue. Cornstarch in the sauce ensures it clings to the chicken, coating every piece without pooling at the bottom.
Quick fry + fast toss keeps the chicken crispy. Frying in small batches and tossing in warm sauce just before serving means you never end up with soggy bites.
Chicken Options
This recipe uses boneless, skinless chicken breasts. However, you can absolutely use other cuts of chicken.
Boneless chicken thighs are a great option. We love how forgiving chicken thighs tend to be. Even if you over-cook them a bit, they should still turn out juicy.
Spice Level
General Tso sauce has a little bit of warmth to it, without being overpowering on the spice. If you prefer more of a kick, increase the red pepper flakes to a full teaspoon. If you are particularly sensitive, reduce the red pepper flakes to 1/4 teaspoon.
Frying Tips
Maintain the Oil Temperature: Keep the oil at a steady 350°F by adjusting the heat up or down as needed. Use an instant-read thermometer to keep an eye on things.
Fry in Small Batches: Avoid overcrowding the pot by frying the chicken in small batches. Overcrowding can cause the oil temperature to drop, leading to soggy and unevenly cooked chicken.
Check for Doneness: The chicken should be golden brown and crispy after frying for about 3-4 minutes. To ensure it’s fully cooked, check that the internal temperature reaches 165°F. You can use a meat thermometer for accuracy, or simply cut into a piece to check that the juices run clear.
Be Sure to Drain: Once the chicken is done frying, place it on a paper towel-lined plate to drain excess oil. This step helps keep the chicken crispy by removing any residual oil that could make the coating soggy.
Keep It Crispy: If you’re frying multiple batches and want to keep the first batch warm and crispy, place the fried chicken on a wire rack set over a baking sheet and keep it in a 200°F oven.
Troubleshooting
You likely overcrowded the pan. Fry in small batches to maintain oil temperature. Also, make sure the oil is at 350°F before you start.
Double-check that the egg whites are fully whisked and the chicken is dry before coating. If you skipped the salt in the batter, that can also affect adhesion.
If too thick, whisk in a tablespoon of water at a time until it loosens. If too runny, simmer for another minute or add a slurry of 1 tsp cornstarch + 1 tbsp water.
You can prep the chicken and sauce separately, but don’t toss them together until just before serving or the coating will go soft.
Reheat the chicken in a skillet or air fryer to restore crispness. If using a microwave, the texture won’t be the same, but it’ll still taste great.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for up to 5 days.
Reheat in a skillet on the stovetop over medium-low heat until warmed through.
Microwave portions on high in 30-second increments.
Love this! Super simple and great tasting. My family enjoys it.
Not difficult at all and so delicious! My husband said it’s a keeper.
Delish! I used chicken thighs. The heat was perfect. Served it with fried rice, steamed broccoli and sautéed book chow. Loved it!
Ginger in the sauce is overpowering and the cornstarch egg whites seemed to come out better with bang bang chicken.
Use the coated chicken recipe from her Sesame chicken recipe. My family loves that chicken getting coated with the Asian sauces. I think you will love it!
If ginger feels too much, use a tad less. I hope this helps!
This recipe is fantastic! Great directions and flavor is awesome!
This is an excellent recipe! I doubled the red pepper and added a large sliced jalapeño to give it a little more kick. The sweetness and spice is about like bread and butter pickles with jalapeños. I am actually eating this as I write.
Looks great , can be cook in the oven?
I enjoy all your recipes.
Thank you so much .👌😘
I like your recipes. Easy to follow and delicious.