Master the perfect balance of sweet, tangy and spicy flavors with this restaurant-quality General Tso’s Chicken recipe that’s ready in just 30 minutes. Learn the chef’s secrets for crispy chicken that stays crunchy even after being coated in sauce!
There’s something magical about that first bite of General Tso’s Chicken – the perfect balance of crispy, sweet, tangy, and spicy flavors that dance across your palate. As someone who’s spent years perfecting Chinese-American recipes at home, I can tell you that making restaurant-quality General Tso’s Chicken in your own kitchen isn’t just possible – it’s surprisingly straightforward once you know the secrets.
In this comprehensive guide, I’ll share my tested General Tso’s Chicken recipe that consistently earns rave reviews from family and friends. You’ll learn not just the ingredients and steps, but the crucial techniques that transform this from a good dish to an exceptional one. Whether you’re a seasoned home cook or just starting your culinary journey, you’ll find valuable insights to create a dish that might just be better than your favorite takeout.
Contents
- The History Behind General Tso’s Chicken
- Key Ingredients Explained
- How to Make General Tso’s Chicken: Step-by-Step Guide
- Perfect General Tso’s Sauce Recipe
- Tips for Extra Crispy General Tso’s Chicken
- Variations and Customizations
- Serving Suggestions
- Frequently Asked Questions
The History Behind General Tso’s Chicken
Before diving into the recipe, let’s take a moment to appreciate the fascinating story behind this beloved dish. Despite its seemingly traditional Chinese name, authentic General Tso’s Chicken has a surprisingly recent origin story that spans continents.
The dish is named after General Tso (or Zuo Zongtang), a respected military leader from China’s Hunan Province during the Qing Dynasty. However, the General himself never tasted the dish that bears his name. The connection between the dish and the historical figure was likely made to give the recipe a sense of cultural significance and authority.
The General Tso’s Chicken history we know today begins in the 1970s with Chef Peng Chang-kuei, a Taiwanese chef who fled to Taiwan after the Chinese Civil War. Chef Peng created the dish in Taiwan and later brought it to New York when he immigrated to the United States. Interestingly, his original version was much spicier and less sweet than what we’re familiar with today.
The dish was further adapted by Chef T.T. Wang at the famous Shun Lee Palace in New York City, who added the sweetness that American palates craved. This version quickly became a sensation and spread across Chinese-American restaurants nationwide.
Understanding this history helps us appreciate how Chinese food adapted to American tastes while maintaining elements of traditional cooking techniques. It’s a perfect example of culinary fusion that has stood the test of time.
Key Ingredients Explained
Magic of General Tso’s Chicken recipe lies in its carefully balanced ingredients. Let’s break down what you’ll need and why each component matters:
For the Chicken:
- Boneless chicken thighs: Thighs stay juicier and more flavorful than breast meat when fried. This is what most restaurants use for homemade General Tso’s Chicken.
- Egg whites: Help create a protective coating that keeps the chicken moist during frying.
- Cornstarch: The secret to crispy General Tso’s Chicken that stays crunchy even after being coated in sauce.
- Rice wine or dry sherry: Adds depth and removes any potential gaminess from the chicken.
- Salt and white pepper: White pepper is traditional in Chinese cooking and has a different flavor profile than black pepper.
For the Sauce:
- Dark soy sauce: Provides color and rich flavor. It’s less salty and more concentrated than regular soy sauce.
- Light soy sauce: Adds saltiness and umami.
- Rice vinegar: Provides the essential tanginess that balances the sweetness.
- Chinese rice wine (Shaoxing): Adds complexity and depth of flavor.
- Brown sugar: Creates the caramelized sweetness characteristic of General Tso’s sauce recipe.
- Chicken stock: Forms the base of the sauce.
- Sesame oil: Just a touch adds wonderful aroma and flavor.
- Dried red chilies: These provide the signature spicy General Tso’s Chicken heat level.
- Garlic and ginger: Essential aromatics in Chinese cooking.
- Cornstarch slurry: Thickens the sauce to the perfect consistency.
For Garnish:
- Green onions: Add freshness and color.
- Toasted sesame seeds: Provide texture and visual appeal.
- Steamed broccoli: Not traditional but commonly served with the dish in American restaurants.
If you can’t find some of these ingredients, don’t worry! I’ll provide substitutions in the recipe notes below.
How to Make General Tso’s Chicken: Step-by-Step Guide
Learning how to make General Tso’s Chicken at home involves a few distinct stages: marinating, coating, frying, and sauce-making. Let’s break it down into manageable steps:
Ingredients
For the Chicken:
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 egg whites
- 3 tablespoons soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- ½ teaspoon white pepper
- 1 cup cornstarch
- Vegetable oil for frying
For the Sauce:
- ½ cup chicken stock
- 3 tablespoons tomato paste
- 3 tablespoons rice vinegar
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon Chinese rice wine (Shaoxing)
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch mixed with 2 tablespoons water
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 8-10 dried red chilies (adjust to taste)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, white parts only, chopped (reserve green parts for garnish)
For Garnish:
- Sliced green onions (green parts)
- 1 tablespoon toasted sesame seeds
- Steamed broccoli (optional)
Instructions
Step 1: Marinate the Chicken
- In a large bowl, whisk together egg whites, 1 tablespoon soy sauce, rice wine, and white pepper.
- Add chicken pieces and toss to coat thoroughly.
- Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
Step 2: Prepare the Sauce
- In a medium bowl, combine all sauce ingredients except the cornstarch slurry.
- Whisk until sugar is dissolved and set aside.
Step 3: Coat and Fry the Chicken
- Remove chicken from marinade, allowing excess to drip off.
- Place cornstarch in a shallow dish and dredge chicken pieces, ensuring each piece is thoroughly coated.
- Heat 2-3 inches of oil in a wok or deep skillet to 350°F (175°C).
- Working in batches to avoid overcrowding, fry chicken for 3-4 minutes until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Make the Stir-Fry and Combine
- In a clean wok or large skillet, heat 2 tablespoons oil over medium-high heat.
- Add dried chilies and stir-fry for 30 seconds until they begin to darken (but not burn).
- Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
- Pour in the prepared sauce and bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
- Add the fried chicken and toss quickly to coat with sauce.
- Remove from heat as soon as chicken is coated to maintain crispiness.
Step 5: Serve
- Transfer to a serving plate and garnish with sliced green onions and toasted sesame seeds.
- Serve immediately with steamed rice and broccoli if desired.
This step-by-step guide on how to make General Tso’s Chicken breaks down each component for foolproof results. The key is working quickly once the sauce and chicken come together to maintain that perfect texture contrast.
Perfect General Tso’s Sauce Recipe
Heart of this dish is undoubtedly the sauce. This General Tso’s sauce recipe creates the perfect balance of sweet, tangy, and spicy flavors that make the dish so addictive. While I’ve included the sauce ingredients in the main recipe above, here are some additional tips to perfect it:
Sauce Consistency
The ideal General Tso’s sauce should be thick enough to coat the back of a spoon but not so thick that it becomes gloppy. If your sauce gets too thick, thin it with a little chicken stock. If it’s too thin, mix a little more cornstarch with cold water and add it gradually.
Balancing Flavors
The key to this General Tso’s sauce recipe is achieving the perfect balance:
- Too sweet? Add a little more rice vinegar or soy sauce.
- Too sour? Add a touch more brown sugar.
- Not spicy enough? Add red pepper flakes or a dash of sriracha.
- Too spicy? Add a bit more sugar or a tablespoon of water to dilute.
Make-Ahead Option
Our General Tso’s sauce recipe can be made ahead and stored in the refrigerator for up to a week. This makes weeknight cooking much faster – just fry your chicken and heat the sauce when ready to serve.
Tips for Extra Crispy General Tso’s Chicken
The hallmark of great General Tso’s Chicken is the contrast between the crispy exterior and the tender interior, all while being coated in that delicious sauce. Here are my professional tips for achieving perfectly crispy General Tso’s Chicken:
Double-Frying Technique
The secret to crispy General Tso’s Chicken that stays crunchy even after being sauced is double-frying:
- First fry: 325°F (165°C) for 3 minutes to cook the chicken through
- Rest for 5 minutes
- Second fry: 375°F (190°C) for 1 minute to create an extra-crispy exterior
Cornstarch vs. Flour
Cornstarch is essential for achieving perfectly crispy General Tso’s Chicken. It creates a lighter, crispier coating than flour and stands up better to the sauce without getting soggy.
Temperature Control
Use a thermometer to maintain proper oil temperature. If the oil is too cool, the chicken will absorb more oil and become greasy. If it’s too hot, the outside will burn before the inside cooks.
Sauce Timing
For crispy General Tso’s Chicken that stays crunchy, toss it in the sauce just before serving. The longer the chicken sits in the sauce, the more the crispiness will diminish.
Proper Draining
After frying, drain the chicken thoroughly on paper towels or a wire rack. Excess oil can make the coating soggy when the sauce is added.
Variations and Customizations
One of the joys of making homemade General Tso’s Chicken is that you can customize it to your preferences. Here are some popular variations:
Adjusting Heat Levels in Spicy General Tso’s Chicken
Traditional spicy General Tso’s Chicken uses whole dried chilies for a complex heat. You can adjust the spiciness by:
- Removing the seeds from the dried chilies for milder heat
- Reducing the number of chilies
- Substituting with red pepper flakes for more controlled heat
- Adding a dash of sriracha or sambal oelek for a different spice profile
Healthier Options
If you’re looking for a healthier version:
- Air-fry the coated chicken at 400°F (200°C) for 8-10 minutes instead of deep-frying
- Bake the coated chicken on a wire rack at 425°F (220°C) for 15-18 minutes
- Use chicken breast instead of thighs (though it won’t be quite as juicy)
- Reduce the sugar in the sauce by up to half
- Add more vegetables like bell peppers, snow peas, or water chestnuts
Dietary Adaptations
- Gluten-Free: Use tamari instead of soy sauce and ensure your rice wine is gluten-free
- Lower-Carb: Use almond flour or crushed pork rinds instead of cornstarch for coating
- Vegetarian: Substitute firm tofu or tempeh for the chicken
General Tso’s with Vegetables
While not traditional, adding vegetables directly to the dish creates a complete meal:
- Broccoli florets (blanched)
- Sliced bell peppers
- Snow peas
- Baby corn
- Water chestnuts
Simply stir-fry these vegetables briefly before adding the sauce, then combine with the fried chicken.
Serving Suggestions
To create a complete Chinese-American feast, here are some perfect pairings for your General Tso’s Chicken:
Traditional Accompaniments
- Steamed jasmine or long-grain white rice
- Simple stir-fried vegetables like bok choy or Chinese broccoli
- Hot and sour soup or egg drop soup as a starter
- Spring rolls or crab rangoon as an appetizer
Beverage Pairings
- Chinese tea (jasmine or oolong)
- Cold lager beer
- Riesling or Gewürztraminer wine
- Plum wine for an authentic touch
Presentation Tips
For restaurant-style presentation:
- Serve on a large platter with a side of rice
- Arrange steamed broccoli around the edge
- Garnish generously with sliced green onions and sesame seeds
- Add orange slices for color and a hint at the dish’s sweet-citrus notes
Complete Menu Ideas
For a full Chinese-American dinner party:
- Hot and Sour Soup
- Vegetable Spring Rolls
- General Tso’s Chicken
- Vegetable Lo Mein
- Fortune Cookies and Orange Slices for dessert
Frequently Asked Questions
After sharing this General Tso’s Chicken recipe with hundreds of home cooks, here are the most common questions I receive:
What’s the difference between General Tso’s Chicken and Orange Chicken?
While both are sweet-spicy fried chicken dishes, General Tso’s Chicken has a deeper, more complex flavor with noticeable heat from dried chilies. Orange chicken features a brighter, citrus-forward sauce with orange juice and zest, and is typically less spicy.
Can I make General Tso’s Chicken ahead of time?
For best results, fry the chicken and prepare the sauce separately up to a day ahead. Store them separately in the refrigerator, then reheat the sauce in a wok and add the chicken just before serving. You can quickly refry the chicken for 1-2 minutes to restore crispiness.
Why is my sauce too thin/thick?
Sauce consistency depends on how long you cook it and how much cornstarch you add. If too thin, mix a little more cornstarch with cold water and add it gradually while the sauce simmers. If too thick, add chicken stock a tablespoon at a time.
Can I freeze General Tso’s Chicken?
While possible, freezing isn’t ideal as the chicken won’t maintain its crispiness. If you must freeze, store the fried chicken and sauce separately. Thaw in the refrigerator overnight and reheat the chicken in a 350°F (175°C) oven until crisp before combining with reheated sauce.
What if I can’t find Chinese rice wine?
Dry sherry is the best substitute. In a pinch, you can use dry white wine, though the flavor will be slightly different. For a non-alcoholic option, use chicken stock with a touch of rice vinegar.
How do I know when the oil is at the right temperature without a thermometer?
Drop a small piece of bread into the oil – it should sizzle and turn golden brown in about 15 seconds if the oil is around 350°F (175°C). Alternatively, dip a wooden chopstick or spoon handle into the oil; if small bubbles form around it steadily, the oil is ready.
Bringing It All Together
Making restaurant-quality General Tso’s Chicken at home is absolutely achievable with the right techniques. The key elements to remember are:
- Properly marinate the chicken for tenderness and flavor
- Create a light, crispy coating with cornstarch
- Fry at the right temperature for perfect texture
- Balance sweet, tangy, and spicy elements in the sauce
- Combine the chicken and sauce at the last minute to maintain crispiness
Once you try homemade General Tso’s Chicken, you’ll never want takeout again. The fresh ingredients and customizable elements make it superior to most restaurant versions, not to mention more economical.
I’d love to hear how this recipe works for you! Did you make any adjustments to suit your taste? Did you try any of the variations? Share your experience in the comments below, and don’t forget to tag me if you share photos on social media. Your feedback helps other home cooks gain confidence in trying this recipe too!
Happy cooking, and enjoy your homemade Chinese feast!
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