Perfectly crispy coated chicken is tossed in a deliciously sweet and spicy sauce and served with steamed rice. Ready in less than 30 minutes and better than the takeout version, for spicy food lovers General Tso’s Chicken is totally irresistible!
General Tso’s Chicken has been one of America’s most popular Chinese takeout dishes for decades. You’ll find it on practically every Chinese menu in every Chinese restaurant in the U.S.
Its origin goes back to the 1950’s in Taiwan where it was first created by a Hunan chef named Peng Chang-Kuei. He developed this dish in his restaurant and named it after a 19th Hunanese general. While the original dish of the 50’s shares some similarities to today’s version (bold, hot, spicy, heavy, salty), the version we know today that is sold as a popular takeout dish is largely a Chinese-American invention. And a delicious one at that!
Bite-sized pieces of tender chicken are dipped in a coating and fried until perfectly crispy, then tossed in a deliciously sweet and spicy sauce. Steamed broccoli is a popular accompaniment in many takeout places and of course a bed of fragrant steamed rice. For spicy food lovers, General Tso’s Chicken is practically irresistible!
So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your favorite takeout version, it’ll be hot and ready in less than 30 minutes!
Let’s get started!
Combine the sauce ingredients in another bowl until the sugar and cornstarch are dissolved and set aside until later.
Place the chicken in a medium-sized mixing bowl. In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.
Combine the coating ingredients in a medium-sized bowl.
Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch mixture, evenly coating the pieces and shaking off the excess.
Heat the oil in the deep fryer to 375 degrees F.
Working in batches, deep fry the chicken until the chicken is cooked through, golden brown and crispy, about 3-4 minutes.
Place the chicken on paper towels to drain.
Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened, a minute or two.
Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.
Serve immediately with steamed rice and broccoli (traditional in many takeout places).
Enjoy!
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Ingredients
- For the Marinade:
- 2 large egg whites
- 2 tablespoons dark soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch pieces
- For the Coating:
- 3/4 cup cornstarch
- 1/4 cup all-purpose flour gluten free: substitute GF flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- For the Sauce:
- 1/2 cup chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons Chinese rice vinegar
- 2 teaspoons toasted sesame oil
- 2 tablespoons Chinese rice wine or dry sherry
- 3 tablespoons white granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon cooking oil
- 2 large cloves garlic minced
- 2 teaspoons minced ginger
- 6 small dried red chilies seeded and broken into pieces
- 3 green onions cut into 1 inch pieces
- High heat oil for deep frying
Instructions
- Place the chicken in a medium-sized mixing bowl. Set aside.
- In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.
- Combine the sauce ingredients and stir until the sugar and cornstarch are dissolved. Set aside.
- Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch coating mixture, shaking off the excess.
- Working in batches, deep fry the chicken in oil heated to 375ºF until the chicken is cooked through, golden brown and crispy, about 3-4 minutes. Place the chicken on paper towels to drain.
- Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened. Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.
- Serve immediately with steamed rice and broccoli (traditional in many takeout places).
Sara Welch says
I know what I will be having for dinner tonight; this looks amazing and so flavorful!
Cheryl S says
Great recipe my family asks for time and again.
Chrissie Baker says
This is such a delicious homemade take on a take out classic – I’ve got to try this! It looks incredibly delicious.
Kim Seghers says
Wow! This recipe looks so good. I need to try it. I bet my family would love it. We love anything with chicken.
Vik says
Looks very crispy and tasty, definitely making this for dinner!
Erin says
I know what I want for dinner tonight! What a healthy dinner!
Jacque Hooper says
This looks like a restaurant worthy dish, indeed! Delish!
Beth Pierce says
Why order take out when I can make this instead?! Amazingly flavorful!
Melanie Bauer says
This look beyond delicious! Definitely way better than store bought, can’t wait to try!
Chris says
Not heard of this one here in the UK but it’s so similar to Sezchuan Chilli Chicken found on many a Chinese menu it must be the same. Definitely pinned for later use though!
Kimberly @ The Daring Gourmet says
No doubt it’s very similar, Chris. Probably the same roots with subtle differences in their adaptations.
Alene says
This was delicious! I made it tonight, and my husband and I loved it. I thought it was even better than the many restaurant versions we’ve had. Deep frying is not my favorite thing but I will make it again. Yum, and thank you!
Kimberly @ The Daring Gourmet says
Thanks so much, Alene, I’m glad you both enjoyed it! I rarely deep fry either but this is one of those rare exceptions and well worth it :)
Chef Jeff says
Awesome recipe! I’ve been experimenting with it a bit. If you like a nutty flavor (I love sesame oil), omit oil other than sesame oil for the sauce and bump up the amount to about a 1/4 cup toasted sesame oil. I also leave out sugar and dry sherry and add Lee Kum Kee Hoisin sauce. Thank you for the recipe.
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Jeff!
Julie says
Amazing recipe. Tastes just like a restaurant version!
Kimberly @ The Daring Gourmet says
Thanks so much, Julie!
Jean Johnson says
I read so many recipes and decided this one sounded like the best. I made it tonight and it was delicious. Served it with rice & steamed broccoli. If you have the time, I highly recommend this recipe.
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Jean, I’m so happy you enjoyed it!
Pam Mc says
Not enough sauce for my family of 3. Double or triple it. It was good, though. 😊
[email protected] says
Really loved this. I doubled the recipe mostly. My husband doesn’t like it too sweet so I only used 1tbl. Of brown sugar instead of the 6tbls a dbl recipe would have called for and I only increased the hit by 3 peppers. Other than that it was perfect just like the recipe he’s favorite restraunt uses.
Kimberly @ The Daring Gourmet says
Fantastic, I’m so glad you both enjoyed this, thank you for the feedback!