This General Tso’s Chicken recipe features 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!
For more favorite Chinese takeout recipes be sure to try our Chinese Beef and Broccoli, Kung Pao Chicken, and Mongolian Beef!
What is General Tso’s Chicken?
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.
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!
Where Did General Tso’s Chicken Originate?
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!
So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your favorite takeout or restaurant version, it’ll be hot and ready in less than 30 minutes!
General Tso’s Chicken Recipe
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. I’m using my Presto Cool Daddy Deep Fryer which is perfect for smaller amounts like this.
Note: If you don’t have a deep fryer you can also fill a non-stick skillet with an inch or so of oil and fry the chicken in that.
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!
For more delicious Chinese recipes be sure to try our:
- Mongolian Beef
- Mongolian Chicken
- Orange Chicken
- Kung Pao Chicken
- Beef and Broccoli
- Sweet and Sour Chicken
- Orange Beef
- Sesame Chicken
General Tso's Chicken
Ingredients
- For the Marinade:
- 2 large egg whites
- 2 tablespoons tamari (or light soy sauce)
- 1 tablespoon Chinese rice wine (can substitute 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 broth
- 3 tablespoons tamari (or light soy sauce)
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 2 tablespoons Chinese rice wine (can substitute dry sherry)
- 3 tablespoons white granulated sugar
- or sugar alternative (for low sugar)
- 2 teaspoons cornstarch
- 1 tablespoon cooking oil (e.g., avocado, peanut, canola)
- 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
- oil for deep frying (e.g. peanut, canola, avocado)
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.Note: If you don't have a deep fryer you can also fill a non-stick skillet with an inch or so of oil and fry the chicken in that.
- 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).
Nutrition
Originally published on The Daring Gourmet June 17, 2019
Renee - Kudos Kitchen says
It does take a bit of time, but the results are so worth it. Your chicken looks incredible!
Erin @ The Speckled Palate says
Huh. I had no idea that General Tso’s Chicken was a Chinese-American creation! You learn something new every day. Pinning this recipe so we can make General Tso’s Chicken, my husband’s favorite takeout order, next time we get the hankering for Chinese!
Krista says
Wow! This is a great looking Chinese dish! No more take out!
Dan says
Great recipe! I made this for my wife and I and she loved it. Didn’t change a thing! We recently had General Chicken at a very good local restaurant and this recipe was just as good. Thank you!
Kimberly @ The Daring Gourmet says
That’s so awesome, Dan, I’m glad to hear it was a hit, thank YOU!
Danielle says
Just made this and served it with pan fried noodles! This will become a regular meal at my house. The sauce is perfect. Not overly sweet and just enough heat. My fiance was craving chinese take out and this blew him away. We didnt use all the sauce, but we dont like things swimming in sauce. This recipe is fabulous.
Kimberly @ The Daring Gourmet says
That’s awesome, Danielle, I’m so happy to hear that, thanks so much!
Candace Nielson says
Made this tonight and it is A++! Better than any takeout we’ve had, we all loved it and my boys left nothing remaining. Thanks for such a great recipe!
Kimberly @ The Daring Gourmet says
Thanks so much, Candace, I’m so glad you enjoyed it!
Heather | All Roads Lead to the Kitchen says
This is our most requested dish – yours looks just right!
Kimberly @ The Daring Gourmet says
Thanks, Heather! :)
Cynthia | What A Girl Eats says
This looks delicious!
Steph @ Steph in Thyme says
This is restaurant perfection! Skipping the take out next time – bravo!
Karyn @ Pint Sized Baker says
Homemade General Tso’s Chicken sounds amazing!! No more take out for me!
Brandon @ Kitchen Konfidence says
This recipe makes me want to buy a deep fryer :P The finished General Tso’s Chicken looks SO good.
Annie @ Annie's Noms says
HOW have I never tried General Tso’s chicken!?! It looks so amazing and I can’t believe how little time it takes! I need to make this!
Christiane ~ Taking On Magazines says
That really does look JUST like take-out General Tso’s. I’m definitely giving it a try!
Shelley @ Two Healthy Kitchens says
Love that this recipe comes together so quickly – and that, when you make it at home, you have total control over what goes in! Fabulous!
Vicky @ Avocdo Pesto says
Looove making my own take out recipes at home and this is another classic that can be so much healthier and more delicious when made at home : ))