General Tso’s Chicken Best Recipe for Takeout-Style Flavor
General Tso’s Chicken is the ultimate takeout-style dish you can make at home. With crispy fried chicken tossed in a sticky, sweet-spicy sauce, this easy recipe rivals your favorite Chinese restaurant. Perfect for a weeknight dinner or weekend treat, it’s customizable and incredibly delicious.
Ingredients
- For the Chicken:
- 1 ½ lbs chicken thighs or breasts cut into bite-sized pieces
- 2 eggs beaten
- 1 cup cornstarch for dredging
- ½ cup flour optional, for extra crunch
- Salt and pepper to taste
- Neutral oil for frying canola or vegetable oil
- For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 3 tbsp brown sugar or honey
- 2 garlic cloves minced
- 1 tsp fresh ginger grated
- 6–8 dried red chilies adjust to taste
- ½ cup chicken broth
- 1 tbsp cornstarch + 2 tbsp water for slurry
- Garnishes:
- Chopped green onions
- Toasted sesame seeds
Instructions
- Prep and Marinate: Cut chicken into uniform pieces. Toss with a splash of soy sauce, minced garlic, and pepper. Let marinate briefly while you prep other ingredients.
- Coat and Fry: Dip chicken into beaten eggs, then coat with cornstarch (and flour, if using). Heat oil to 350°F and fry chicken in batches until golden and crispy. Drain on a wire rack.
- Make the Sauce: In a wok or skillet, sauté garlic, ginger, and dried chilies until fragrant. Add soy sauce, hoisin, rice vinegar, and brown sugar. Stir in chicken broth and bring to a simmer.
- Thicken and Toss: Whisk in cornstarch slurry. Let sauce thicken to a glossy glaze. Add fried chicken and toss to coat evenly.
- Garnish and Serve: Sprinkle with green onions and sesame seeds. Serve immediately over rice or noodles.
Notes
- Double-fry the chicken for ultra-crispy texture.
- Adjust chilies for spice preference. Remove seeds for milder flavor.
- Use chicken breast for a leaner option, but don’t overcook.
- Make sauce up to 3 days ahead and refrigerate.
- Reheat leftovers in an air fryer or oven for best texture.