Save to Pinterest The first time I made General Tso's chicken at home, I was standing in my tiny kitchen on a rainy Saturday afternoon, determined to recreate the crackling, glossy version from my favorite takeout spot. I'd always assumed it was impossibly complicated, but watching that golden chicken emerge from the oil and then get tossed in that sweet, spicy sauce felt like a small victory. Now it's become my go-to when I want something that feels fancy but actually comes together in less than an hour.
I remember making this for my partner on a weeknight when they'd had a rough day, and the smell of garlic and ginger hitting the hot oil seemed to shift something in the kitchen. By the time we sat down with the steaming bowls, the whole mood had changed. That's when I realized this dish does more than just taste good—it brings a kind of warmth that feels genuinely comforting.
Ingredients
- Boneless, skinless chicken thighs (600 g): Thighs stay juicier than breast meat when fried and soak up the sauce better, though you can swap in chicken breast if that's what you have.
- Eggs (2 large) and soy sauce (1 tbsp) and sesame oil (1 tsp): These create a marinade that flavors the chicken from the inside while helping the coating stick.
- Cornstarch (120 g) and all-purpose flour (60 g): The combination gives you that signature crispy, golden crust that shatters when you bite into it.
- Chicken broth (120 ml), soy sauce (3 tbsp), rice vinegar (2 tbsp), and hoisin sauce (2 tbsp): These four ingredients build the base of the sauce, balancing savory, tangy, and slightly sweet.
- Sugar (3 tbsp) and cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water): Sugar rounds out the flavor while the slurry thickens the sauce into a glossy coat that clings to every piece.
- Dried red chilies (6–8) or chili flakes (1–2 tsp): These deliver the heat and a subtle smokiness that makes the dish feel authentic.
- Garlic (3 cloves, minced) and fresh ginger (2 tsp, grated): Bloom these in hot oil first—that's where the magic happens, and the aroma will tell you it's working.
- Spring onions and toasted sesame seeds: These finish the dish with color, freshness, and a nutty crunch that shouldn't be skipped.
- Vegetable oil for deep-frying: You need enough to submerge the chicken pieces; a wok or deep pan works best for temperature control.
Instructions
- Coat the chicken:
- Whisk eggs with soy sauce, sesame oil, and white pepper in a large bowl, then toss in your chicken pieces until every piece gets coated. This marinade season the chicken from within and helps bind the coating, so don't rush this step.
- Set up your coating station:
- Mix cornstarch and flour in a shallow bowl and dredge each piece, shaking off excess so you get an even, crispy layer without clumps.
- Fry the chicken:
- Heat vegetable oil to 180°C (350°F) and fry in batches for 4–5 minutes per batch until the chicken is golden and crispy. Drain on a wire rack or paper towels so it stays crisp and doesn't steam itself soggy.
- Build the sauce:
- Combine broth, soy sauce, vinegar, hoisin, sugar, sesame oil, and Shaoxing wine in a bowl, then stir in your cornstarch slurry to thicken it later.
- Bloom the aromatics:
- Heat 2 tbsp oil in your wok or skillet and add the dried chilies, garlic, and ginger for about a minute until the kitchen smells absolutely incredible. This infuses the oil with flavor that will coat every piece of chicken.
- Cook the sauce:
- Pour in your sauce mixture and stir constantly for 2–3 minutes until it thickens and becomes glossy and cling-able. The cornstarch slurry does the heavy lifting here.
- Bring it together:
- Add the fried chicken to the sauce and toss gently until every piece is evenly coated and glistening. Work quickly so the chicken stays crispy.
- Plate and serve:
- Spoon over steamed rice and garnish with spring onions and toasted sesame seeds for color and texture that makes it feel restaurant-quality.
Save to Pinterest What surprised me most about learning to make this dish was discovering how texture matters as much as flavor. The first time I nailed the crispy-outside-tender-inside thing, I understood why people come back to their favorite restaurant for the same dish week after week.
Getting the Coating Right
The cornstarch-to-flour ratio is what separates a good crispy coating from a great one. I've found that the higher ratio of cornstarch creates that particular shatteriness you're after, the kind that makes a satisfying sound when you bite into it. The flour helps the coating brown evenly and stay golden rather than pale, so don't skip it even though cornstarch is doing the heavy lifting.
The Sauce Balance
This sauce is really about restraint and balance. Too much sugar and it becomes cloying, too much vinegar and it gets harsh, too much heat and you can't taste anything else. I've learned to taste as I go and adjust slightly—add a touch more vinegar if it feels too sweet, add a pinch more sugar if the vinegar jumps out at you. Start conservative with the chilies and you can always add more heat next time, but you can't take it back.
Beyond the Classic
Once you master the basic version, this dish opens up in interesting ways. I've made it with extra ginger when I'm in the mood for something more warming, added a splash of orange juice for brightness, or even tossed in cashews at the end for crunch. The framework is flexible enough that you can make it your own while keeping that signature crispy-spicy-sweet character intact.
- If deep-frying feels like too much, bake or air-fry the coated chicken at 200°C (400°F) for about 15 minutes, though it won't be quite as crispy.
- Leftover sauce keeps in the fridge for a few days and is incredible reheated and tossed with fresh vegetables or even pizza.
- Serve this with something simple and cool on the side—steamed bok choy or a light cucumber salad cuts through the richness perfectly.
Save to Pinterest Making this dish has become a kind of reset for me—something reliable and satisfying when I need to feed myself or someone I care about well. Once you've made it a couple of times, it becomes second nature, and that's when the real joy starts.
Recipe FAQs
- → How do I achieve a crispy texture on the chicken?
Ensure the chicken pieces are well coated in the cornstarch and flour mixture and fry them in hot oil (around 180°C) until golden brown. Drain on a wire rack to keep crispiness.
- → Can I adjust the spice level in this dish?
Yes, modify the amount of dried chilies or chili flakes to suit your preferred spice tolerance without sacrificing flavor.
- → What are good alternatives to deep-frying chicken here?
Baking or air-frying the coated chicken pieces can provide a lighter option while still maintaining a desirable texture.
- → What ingredient adds the distinctive tangy flavor in the sauce?
Rice vinegar lends a bright, tangy note that balances the sweetness and spiciness in the sauce.
- → How can I make sure the sauce coats the chicken evenly?
Cook the sauce until thick and glossy, then toss the fried chicken while it’s still hot to ensure an even coating.