Crispy General Tso's Chicken

This homemade General Tso’s Chicken is the answer when you want takeout flavor without waiting for delivery. Juicy chicken breast pieces fry up delightfully crisp before being tossed in a sticky sweet and gently spicy sauce. You do not need a wok or specialty equipment just a skillet and some pantry basics will give you that Chinese restaurant taste at home.

When I first tested this recipe my kitchen smelled like my favorite takeout spot and even my picky eater went back for seconds. Now it is a family dinner staple whenever we crave something fun and bold.

Ingredients

• Chicken breasts cut into cubes: The star of the dish use fresh juicy chicken for best results
• Flour: Helps achieve that crunchy coating try to use unbleached flour for crispiness
• Cornstarch: Adds extra crunch and tenderness go for a fine powder with no lumps
• Salt and black pepper: Bring out flavor and balance the sweetness of the sauce
• Egg whites: Help the flour mixture stick to the chicken separate eggs carefully for best texture
• Vegetable oil: For frying use a neutral oil with a high smoke point
• Hoisin sauce: For deep umami flavor check the label for a smooth texture
• Rice vinegar: Adds brightness and tang opt for unseasoned for clean flavor
• Low sodium soy sauce: Controls saltiness so the sauce does not overpower
• Brown sugar: Delivers rich but not cloying sweetness choose dark brown for extra caramel notes
• Minced garlic: Essential savory punch buy fresh or pre-minced for convenience
• Ground ginger: Brings warmth and depth best when freshly ground
• Red pepper flakes: Offer a slow-building heat adjust to taste and use fresh for optimal kick
• Cornstarch: For thickening the sauce last minute gives glossy consistency

Step-by-Step Instructions

Prep the Sauce:

In a medium bowl whisk hoisin sauce rice vinegar soy sauce brown sugar minced garlic ground ginger red pepper flakes and cornstarch until smooth. Set aside so flavors meld.

Mix the Breading:

In a large plastic bag add flour cornstarch salt and black pepper. Close and shake to thoroughly combine all dry ingredients for even seasoning.

Coat the Chicken:

Toss cubed chicken with egg whites in a bowl making sure every piece is covered. The egg whites help the coating stick and make the crust airy.

Dredge the Chicken:

Scoop chicken from the egg mixture allowing extra to drip off. Drop into the bag of seasoned flour and cornstarch. Seal and shake vigorously until every piece is evenly coated.

Fry the Chicken:

Heat a large skillet on medium-high and add vegetable oil. When oil shimmers carefully add chicken in batches do not overcrowd. Fry each batch until golden brown and fully cooked around five to six minutes per batch. Transfer fried chicken to a plate lined with paper towels.

Make the Sauce:

Once chicken is done pour off excess oil and wipe the skillet clean. Pour prepared sauce in and bring to a simmer over medium heat letting it bubble for a few minutes until slightly thickened.

Coat the Chicken:

Return the fried chicken pieces to the skillet. Gently toss in sauce making sure all pieces are well coated and glossy.

Serve and Garnish:

Transfer the coated chicken to a serving dish. Garnish with chopped green onions. Serve immediately with freshly steamed white or brown rice.

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I always look forward to the hoisin sauce in this recipe because it adds so much savory depth without needing a dozen extra condiments. My kids love swirling the last bits of sauce into their rice just like I did growing up when my dad brought home takeout as a Friday treat.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. Reheat in a hot skillet to help crisp the chicken back up instead of microwaving which can make the breading soggy. You can also freeze cooled cooked chicken in a freezer bag for up to one month though the sauce is best made fresh.

Ingredient Substitutions

Chicken thighs work well if you prefer dark meat or want extra juiciness. For a gluten-free version try potato starch and tamari in place of flour and soy sauce. If you do not have hoisin sauce combine equal parts soy sauce and a little extra brown sugar adding a bit of peanut butter for richness.

Serving Suggestions

General Tso’s Chicken is delicious over a bed of steamed jasmine or brown rice. Add stir-fried broccoli or snap peas for a complete meal. Sometimes I serve it with a simple cucumber salad to balance the richness.

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Cultural and Historical Context

General Tso’s Chicken was popularized in the United States by Chinese restaurants and is generally unknown in China. It blends crispy American fried chicken with bold sweet spicy Chinese flavors—making it an iconic fusion dish that has become a comfort food classic for many.

Recipe FAQs

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal for making bite-sized, juicy pieces with a crisp coating.

→ How do you achieve a crispy texture?

Coating the chicken in a flour and cornstarch blend, then pan-frying in hot oil, creates a crisp, golden crust.

→ Is the sauce very spicy?

The sauce has a mild heat thanks to red pepper flakes, but you can adjust the spiciness to suit your taste.

→ Can this dish be made ahead?

For best texture, serve fresh. However, you can prep the chicken and sauce separately, then combine and heat before serving.

→ What sides go well with General Tso's Chicken?

Steamed white or brown rice and a sprinkling of green onions complement the savory and slightly sweet flavors.

→ Can I use chicken thighs instead?

Yes, chicken thighs add extra juiciness and are a delicious alternative to breasts for this dish.