General Tso’s chicken

Here’s a classic General Tso’s Chicken recipe—crispy, sticky, sweet-spicy, and very doable at home.

General Tso’s Chicken

This version balances heat, sweetness, and savory depth, with lightly crispy chicken tossed in a glossy sauce.

Ingredients (serves 4)

Chicken

• 1½ lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 1 large egg
• ½ cup cornstarch
• ½ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• Oil for frying (vegetable or peanut)

Sauce

• ¼ cup soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons sugar (brown or white)
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch
• ½ cup water or chicken broth
• 1 teaspoon sesame oil

Aromatics

• 1 tablespoon oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 6–8 dried red chilies (adjust to heat preference)

For serving

• Steamed white rice
• Sliced green onions
• Sesame seeds (optional)

Directions

1. Prepare the chicken
   In a bowl, whisk the egg. Add chicken and toss to coat.
   In another bowl, mix cornstarch, flour, salt, and pepper.
   Dredge chicken pieces thoroughly in the dry mixture.
2. Fry the chicken
   Heat 2 inches of oil in a deep skillet or wok to 350°F (175°C).
   Fry chicken in batches for 4–5 minutes until golden and crispy.
   Remove and drain on paper towels.
3. Mix the sauce
   In a small bowl, whisk soy sauce, rice vinegar, sugar, hoisin, cornstarch, water, and sesame oil. Set aside.
4. Cook aromatics
   In a clean wok or large skillet, heat 1 tablespoon oil over medium heat.
   Add garlic, ginger, and dried chilies. Stir-fry for 20–30 seconds until fragrant (do not burn).
5. Thicken the sauce
   Pour sauce into the pan and stir continuously. Cook 1–2 minutes until thick and glossy.
6. Combine
   Add fried chicken to the sauce and toss until evenly coated.
7. Serve immediately
   Garnish with green onions and sesame seeds. Serve hot over rice.

Tips & Variations

• Extra crispy: Double-fry the chicken for 1–2 minutes after the first fry.
• More heat: Add chili paste or crushed red pepper to the sauce.
• Healthier option: Air-fry or oven-bake the chicken, then toss in sauce.
• Authentic texture: Chicken thighs stay juicier than breasts.