Savory and sweet with the perfect hint of heat, this General Tso’s Chicken is my favorite Chinese take-out dish to make at home!
Sweet and sour meets sticky and spicy in this savory General Tso’s Chicken dish that the whole family will love! These crispy breaded chicken pieces are glazed in an unbelievably flavorful sauce to make your take-out dinner dreams a reality without ever having to leave the house.
PUT DOWN THE PHONE
You seriously don’t have to order out to satisfy your Chinese take-out cravings because General Tso’s Chicken can be on your plate in just 30 minutes! Trust me, this recipe tastes way better than anything that comes out of those cute little red and white take-out boxes.
OTHER RECIPES TO SERVE WITH GENERAL TSO’S CHICKEN
- Garlic Roasted Broccoli – This simple green side goes perfectly with this tangy chicken.
- Easy Fried Rice – If you want something a little more adventurous than white rice, this is the perfect recipe!
- Vegetable Lo Mein – Veggie Lo Mein is another great option to add to the take-out themed dinner.
Chicken: For this chicken recipe I use boneless chicken thighs chopped into bite sized pieces and coated in cornstarch.
Veggies: The final touches of this chicken calls for freshly grated ginger and garlic as well as chopped green onion.
Sauce: This phenomenal sauce is made of sesame oil, cornstarch, soy sauce, hoisin sauce, light brown sugar, chicken broth, water, chili sauce and garlic.
Garnish: Garnish with sesame seeds or additional green onion to taste.
HOW TO MAKE GENERAL TSO’S CHICKEN
STEP ONE: Start by chopping the chicken thighs into 1-inch pieces and placing them into a medium-sized bowl. Toss the chicken pieces in 1/3 cup of cornstarch until they are all completely coated. While the chicken is drying out in the cornstarch, begin making the General Tso sauce.
STEP TWO: In a separate bowl, combine a teaspoon of sesame oil, a tablespoon of cornstarch, 2 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 3 tablespoons of light brown sugar, 1/2 cup of chicken stock, 1/2 cup of water, a teaspoon of chili sauce and 2 tablespoons of chopped garlic.
STEP THREE: Next, place a deep pan over medium-high heat and place 3 cups of vegetable oil in the pan. Allow the oil to heat up before carefully placing the chicken pieces in. Cook the chicken for about 8 minutes or until crispy and cooked all the way through. Once cooked, remove the chicken and place the pieces onto a plate lined with a paper towel.
STEP FOUR: Remove the hot oil from the pan, but place 1 tablespoon back in and heat the teaspoons of grated ginger and grated garlic along with the chopped green onion until fragrant. Continue by adding the cooked chicken and the sauce into the pan. Bring the General Tso’s Chicken to a slow boil, then reduce the heat and continue to stir until the sauce has thickened. Serve hot and enjoy!
TIPS FOR SUCCESS
- To test the heat of the vegetable oil, throw a pinch of cornstarch into it. If it sizzles immediately then you know it’s hot enough for the chicken.
- Allow the chicken pieces to sit in the cornstarch long enough to absorb any excess moisture for the crispiest result.
WHAT FLAVOR IS GENERAL TSO’S CHICKEN?
If you love orange chicken and sesame chicken then chances are that you will love General Tso’s Chicken too! This Chinese-American dish is a little more savory and spicy but still hits on those similar sweet and sour flavors of your favorite Chinese inspired chicken recipes.
HOW TO REHEAT GENERAL TSO’S CHICKEN
Though sometimes it’s the only option, I feel like microwaving leftover chicken is a crime, especially if the original chicken was crispy! I personally only reheat this chicken in the air fryer or the oven. One trick I use is if I know I’ll have leftovers I put the leftover chicken portion aside before I cook it in the sauce. Storing the chicken and the sauce separately helps to keep the chicken from getting soggy. I then reheat the chicken pieces in the air fryer before adding them to a pan to finally combine them with this sticky and delicious General Tso sauce on the stovetop.
OTHER ASIAN CUISINE INSPIRED RECIPES
- Slow Cooker Thai Sweet Chili Chicken
- Crispy Spring Rolls
- Korean Beef Bowls
- Mongolian Chicken
- Wonton Soup
- Bubble Tea
- Sesame seeds
- Green onion thinly sliced
- Chop the chicken thighs into 1-inch pieces. Add them to a medium bowl with 1/3 cup cornstarch and toss until the chicken is completely coated. Set aside.
- Make the sauce by mixing the sesame oil, 1 tablespoon of cornstarch, soy sauce, hoisin sauce, brown sugar, chicken broth, water, chili sauce, and 2 tablespoons of minced garlic in a medium bowl.
- Place the vegetable oil into a deep pan over medium-high heat and allow the oil to get hot. (Test the heat by throwing in a pinch of cornstarch, when it sizzles immediately it is hot enough for the chicken.) Place the chicken into the hot oil and cook until crispy, about 8 minutes. Flip the chicken periodically so it cooks evenly. Then transfer the chicken to a paper towel-lined plate to drain.
- To a large skillet, add 1 tablespoon of oil over medium-high heat. Add the ginger, garlic, and chopped green onions and cook until fragrant.
- Add the sauce to the pan and bring to a slow boil. Add in the chicken, stir to coat, and then reduce the temperature to medium-low. Stir often to thicken the sauce.
- Once the sauce has thickened to your liking, top the chicken with sesame seeds and sliced green onions before serving over cooked rice.