General Tso's Chicken

The first time I attempted General Tso's Chicken at home, my tiny apartment kitchen smelled like a takeout restaurant for days. I had just moved into my first place and was determined to recreate that perfect balance of sweet and tangy that I loved ordering. My sauce separated into a gloppy mess on the first try, and I nearly ordered pizza instead. But something about getting that sauce just right hooked me, and now it's become the dish I make when I need a serious comfort food fix.

Last winter, during a particularly brutal snowstorm, my neighbor texted asking what that incredible smell was. I brought over a container of this chicken, and we ended up eating it together on her living room floor while watching bad movies. She said it was better than any Chinese restaurant we'd ever tried, and I felt ridiculously proud of my sauce making skills.

Ingredients

• Chicken thighs: Thighs stay juicy through the frying process unlike breast meat which can dry out
• Cornstarch and flour: This double coating creates that signature crunch that survives the sauce toss
• Hoisin sauce: The secret to that deep, complex sweetness you can't get from sugar alone
• Dried red chilies: Toast them in oil first to bloom their flavor without overwhelming heat
• Rice vinegar: Cuts through the sugar and adds that bright tangy finish
• Sesame oil: Use toasted sesame oil for that nutty aroma that makes everything taste professional

Instructions

Marinate the chicken:

Whisk the eggs with soy sauce, sesame oil, and white pepper until well combined. Toss the chicken pieces in this mixture and let them sit while you prepare everything else.

Set up your coating station:

Mix the cornstarch and flour in a shallow bowl. Dredge each piece of chicken thoroughly, shaking off any excess coating so it doesn't clump during frying.

Fry until perfectly golden:

Heat your oil to 180°C and fry the chicken in small batches. Don't crowd the pan or the temperature will drop. Each batch should take about 4-5 minutes to achieve that beautiful golden brown color.

Mix the glossy sauce:

Combine the chicken broth, soy sauce, vinegar, hoisin, sugar, sesame oil, and Shaoxing wine in a bowl. Whisk the cornstarch with water separately, then stir it into your sauce mixture.

Bloom the aromatics:

Heat fresh oil in your wok and add the dried chilies, garlic, and ginger. Stir fry for about a minute until the fragrance fills your kitchen and the chilies darken slightly.

Thicken the sauce:

Pour in your sauce mixture and cook while stirring constantly. It should bubble and thicken into that gorgeous glossy consistency after 2-3 minutes.

The final toss:

Add all your crispy chicken to the sauce and toss gently until every piece is evenly coated. The coating should stay crisp while absorbing just enough sauce.

Service time:

Mound the chicken over steaming white rice and finish with sliced spring onions and a generous sprinkle of toasted sesame seeds.

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This recipe earned me a permanent spot at my friend's monthly dinner parties. Apparently I make the only General Tso's where the chicken actually stays crispy, which feels like the highest compliment anyone could pay a home cook.

Getting The Sauce Right

I've learned that the key to that restaurant quality sauce is mixing the cornstarch with cold water first to create a slurry. If you add cornstarch directly to hot liquid, it clumps up into unappealing little dumplings. Also, taste your sauce before thickening it since it's harder to adjust seasonings once the cornstarch has done its work.

The Perfect Fry

Invest in a simple kitchen thermometer if you don't have one. Maintaining the right oil temperature makes the difference between greasy, soggy chicken and perfectly crisp, non greasy results. I fried at too low a temperature for years and wondered why my coating never worked properly.

Make It Your Way

Once you've mastered the basic version, try adjusting the heat level to your preference. Some nights I want it mild and sweet, other times I crank up the chilies for a serious kick.

• Low sodium soy sauce works fine if you're watching salt
• Brown sugar creates a deeper, molasses like flavor than white sugar
• Broccoli florets or bell peppers can be stir fried in the sauce for extra vegetables

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There's something deeply satisfying about making a takeout classic taste even better at home. Enjoy every sticky, crispy bite.

Common Questions

→ What makes General Tso's sauce authentic?

The traditional sauce combines soy sauce, hoisin, rice vinegar, and sugar for that characteristic sweet-tangy balance. Shaoxing wine adds depth, while fresh ginger, garlic, and dried chilies provide aromatic heat and authentic Chinese-American flavor.

→ Why use chicken thighs instead of breast?

Chicken thighs stay juicier and more tender during frying compared to breast meat. The higher fat content prevents the chicken from drying out, especially important since it's fried twice—once for the crispy coating and again when tossed in the hot sauce.

→ How do I get the crispiest coating?

Use a mix of cornstarch and flour for the coating—cornstarch creates crunch while flour provides structure. Shake off excess dredge before frying, maintain oil at 180°C (350°F), and don't overcrowd the pan. Drain on a wire rack rather than paper towels to preserve crispiness.

→ Can I make this less spicy?

Absolutely. Reduce the dried red chilies to 2-3 whole pods or use just ½ teaspoon of chili flakes. The sauce itself is not inherently spicy—the heat comes from the chilies added during stir-frying. You can also remove the chilies before adding the sauce.

→ What's the best way to reheat leftovers?

Reheat in a 350°F (180°C) oven for 10-12 minutes to restore crispiness, or stir-fry in a hot skillet for 3-4 minutes. Avoid microwaving as it makes the coating soggy. Add a splash of water if the sauce has thickened too much in the refrigerator.

→ Can I bake or air-fry instead of deep-frying?

Yes. For baking, coat chicken in oil and bake at 425°F (220°C) for 25-30 minutes, flipping halfway. For air-frying, cook at 375°F (190°C) for 12-15 minutes. The texture won't be quite as crispy, but it's a lighter alternative with the same great flavor.