General Tso’s Chicken Recipe

You've probably wondered how to master the iconic General Tso's Chicken that transforms ordinary dinner into a restaurant-worthy experience. This Chinese-American classic isn't just another stir-fry—it's a culinary adventure waiting in your own kitchen. With crispy chicken, a perfectly balanced sauce, and techniques that aren't as complicated as you might think, you're about to unlock a dish that'll impress both family and friends. Want to know the secret to achieving that restaurant-quality flavor at home?

Recipe Highlights

• Coat boneless chicken thighs in cornstarch and deep-fry at 350°F until golden-brown for a crispy exterior and authentic texture.
• Create a signature sauce by combining soy sauce, brown sugar, and dried red chilies to achieve the classic sweet and spicy flavor profile.
• Maintain consistent oil temperature and ensure even cornstarch coating to achieve the perfect crunch and golden-brown color of General Tso's Chicken.
• Toss fried chicken in the prepared sauce, allowing it to absorb flavors and create a glossy, well-coated dish characteristic of Chinese-American cuisine.
• Garnish with chopped green onions and serve hot, adjusting spice levels and using optional ingredient substitutions like chicken breast for personalized variations.

History

The fascinating story of General Tso's Chicken begins not in a bustling restaurant kitchen, but in the complex world of Chinese-American culinary adaptation.

You'll discover this dish isn't traditional Chinese cuisine, but a delicious immigrant invention. Its namesake, Zuo Zongtang, was a 19th-century Chinese military leader who never actually encountered this recipe.

Chinese chefs in New York, specifically Chef T.T. Wang of Shun Lee Palace restaurant, are credited with creating the dish in the 1970s. They transformed classic Hunan cooking techniques into something uniquely American.

The sweet, crispy chicken became an instant hit, representing a brilliant culinary bridge between cultures. You can trace its popularity through the explosion of Chinese-American restaurants nationwide, where General Tso's Chicken quickly became a menu staple that symbolized delicious cross-cultural innovation.

Recipe

General Tso's Chicken is a beloved Chinese-American dish that transforms simple ingredients into a culinary masterpiece. With its perfect balance of crispy chicken, sweet and tangy sauce, and hint of spice, this recipe brings restaurant-quality flavor directly to your home kitchen.

The magic of this dish lies in its straightforward preparation and bold flavors, making it an ideal meal for those wanting to explore Asian-inspired cooking without complicated techniques. By following a few key steps, home cooks can create a restaurant-worthy dish that will impress family and friends.

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup soy sauce
• 1/3 cup brown sugar
• 3-4 dried red chilies
• Vegetable oil for frying
• 2 green onions, chopped (for garnish)

Begin by cutting the chicken thighs into bite-sized chunks and coating them evenly with cornstarch. Heat vegetable oil in a large wok or deep skillet to 350°F, ensuring the oil is hot enough for crispy frying. Carefully add the chicken pieces in batches, frying until golden brown and crisp, about 3-4 minutes per batch. Remove chicken and drain on paper towels.

In the same pan, combine soy sauce and brown sugar, stirring until the sugar completely dissolves. Add dried chilies and cook for 30 seconds to release their flavor. Return the fried chicken to the pan, tossing to coat evenly with the sauce. Cook for an additional 1-2 minutes until the sauce thickens and clings to the chicken.

For the best General Tso's Chicken, invest in a reliable kitchen thermometer to monitor oil temperature, as consistent heat ensures crispy exterior and tender interior. Allow the chicken to rest for a few minutes after cooking to let the sauce set, and garnish with chopped green onions for added freshness and color. Serve immediately with steamed rice for a complete and satisfying meal.

Cooking Steps

You'll want to start by thoroughly coating your chicken chunks in cornstarch, ensuring an even, light layer that will create that signature crispy exterior.

Next, fry the chicken in hot oil until it reaches a beautiful golden-brown color, which signals it's perfectly cooked and ready for the sauce.

After cooking the chicken, you'll quickly whip up a savory-sweet sauce in the same pan, then toss the crispy chicken pieces until they're completely glazed and ready to garnish with fresh green onions.

Step 1. Coat Chicken With Cornstarch

Every crispy batch of General Tso's Chicken starts with a crucial step: thoroughly coating chicken chunks in cornstarch.

You'll want to create an even, light layer that'll transform your meat into a crispy, golden masterpiece. Pat your chicken pieces dry with paper towels first, ensuring no excess moisture remains.

Key cornstarch coating tips:

• Use 1/2 cup cornstarch per pound of chicken
• Season cornstarch with salt and pepper for extra flavor
• Place chicken in a large bowl or resealable bag
• Shake vigorously to distribute cornstarch evenly
• Ensure each piece is completely but lightly covered

Look for a thin, powdery white coating that clings closely to the chicken.

Excess cornstarch will create a thick, uneven crust that might separate during frying. Shake off any clumps for the perfect, delicate crunch.

Step 2. Fry Chicken Until Golden Brown

Sizzle your cornstarch-coated chicken chunks into a golden-brown delight by heating oil in a sturdy wok or large skillet to the perfect temperature. Aim for 350°F, using a deep-fry thermometer to ensure precision.

Carefully lower the chicken pieces into the hot oil, maintaining steady heat to create an even, crispy exterior. Fry in small batches to prevent overcrowding, which can lower oil temperature and result in soggy chicken.

Watch for visual cues: the chicken should turn a deep, rich golden color with a crisp, textured coating. Typically, this takes 3-4 minutes per batch, depending on chunk size.

Use a slotted spoon to transfer fried chicken to a wire rack or paper towel-lined plate, allowing excess oil to drain. The goal: perfectly crisp, non-greasy chicken pieces ready for saucing.

Step 3. Make Sauce in Pan

After achieving golden-brown chicken perfection, your pan stands ready for the next flavor-building stage. Reduce heat to medium-low and quickly add soy sauce, which will immediately sizzle and release its deep umami notes.

Sprinkle brown sugar into the pan, stirring constantly to help it dissolve smoothly and prevent burning.

• Watch for sauce to become glossy and slightly thickened
• Introduce dried red chilies for signature spicy complexity
• Stir frequently to prevent scorching

The goal is creating a harmonious sauce that clings beautifully to each chicken piece. Let the mixture simmer for 1-2 minutes, allowing flavors to meld and reduce.

Gently return the crispy chicken chunks to the pan, tossing carefully to ensure complete, even coating with the rich, glossy sauce.

Step 4. Toss Chicken in Sauce

Carefully slide the golden-brown chicken pieces back into the simmering sauce, using tongs or a wooden spoon to gently coat each chunk.

Ensure every piece gets an even, glossy layer of the sweet and spicy sauce. Stir continuously for 1-2 minutes, allowing the sauce to thicken and cling to the crispy chicken.

Key tossing techniques:

• Move quickly to prevent burning
• Use gentle, circular motions
• Keep heat at medium-low
• Coat chicken thoroughly

Watch for visual cues that indicate perfect sauce coverage: a rich, glossy sheen and slightly reduced sauce consistency. The chicken should look glistening and appetizing, with no dry patches.

Remove from heat once the sauce reaches a perfect, clingy texture that'll make your mouth water.

Plate immediately for the best flavor and presentation.

Step 5. Garnish With Green Onions

While the General Tso's Chicken glistens with its vibrant, glossy sauce, you'll want to add a final touch of freshness and color by garnishing with green onions.

Thinly slice the green onions on a sharp diagonal, creating delicate, elongated pieces that'll add visual appeal and a subtle, sharp flavor to your dish. Focus on using the green parts for maximum color contrast against the rich, amber-hued sauce.

Sprinkle the sliced onions evenly across the chicken, distributing them generously but not overwhelming the dish.

Key garnishing tips:

• Use only the bright green tops
• Cut at a 45-degree angle for elegant slices
• Scatter uniformly across the chicken
• Add just before serving to maintain crisp texture

These vibrant green accents will elevate your General Tso's Chicken from good to restaurant-worthy.

Final Thoughts

Should you find yourself craving a restaurant-quality General Tso's Chicken right in your own kitchen, this recipe offers a straightforward path to culinary success. Master this dish by practicing your timing, heat control, and sauce consistency.

Each attempt will refine your technique, transforming a simple recipe into a personal culinary signature.

Key takeaways for perfecting your General Tso's Chicken include:

• Maintaining consistent oil temperature
• Ensuring even cornstarch coating
• Balancing sweet and spicy elements
• Allowing sauce to thicken naturally

The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust spice levels, experiment with different chilies, or swap chicken thighs for breast meat.