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
Kelly Dixon says
Oh this looks delicious! Perfect for summer! Can’t wait to try:)
Kristyn says
Your pics are making me so hungry!! General Tsos’s is so good! Love how crispy & tender it is!
Stephanie says
This was so delicious and tasted just like what we get when we order take out!
Sylvia says
I love that I can use the same recipe for my vegetarian guests by substituting the chicken with cauliflower florets. That way everyone eats the same delicious meal! Makes cooking for different dietary needs so simple!
I love it both ways!
Kimberly @ The Daring Gourmet says
Fantastic, Sylvia, thank you!
Brian Wirduam says
Made this followed the recipe except I did not use corn flour in sauce as the chicken will thicken the sauce added orange zest and peanuts at the end just to give it a twist but very nice
Tara says
I made this last night, and it is absolutely divine! Totally better than the takeout place I could walk to. Absolutely worth the effort!!
Kimberly @ The Daring Gourmet says
That’s so awesome, Tara, I’m thrilled to hear that, thank you!
Natalie Corina says
The double the sauce for this General Tso Chicken and it was outstanding!!! I will be making this recipe from now on with double sauce. Very tasty even my whole family loved it!!!
Kimberly @ The Daring Gourmet says
Fantastic, Natalie, I’m so gad it was a hit, thank you!
Linda altom says
Love General Tao’s chicken. The recipe sounded good. Tried it tonight. The only change I made was pepper flakes an I used pork. Turned out very good. Would have been hotter if I had used the peppers. I think the pork is as good as the chicken. Try it and see. Great recipe.
Linda Altom
Kimberly @ The Daring Gourmet says
Fantastic, Linda! Pork is a great choice and I’m so glad you enjoyed the recipe, thank you!
Anonymous says
Better than the best general tsos takeout I’ve ever had. Flavors all line up perfect. Good heat, DONT skip on the whole dried res chilis. Hot enough that I blow my nose, not so hot that it takes away from the dish (and I’m Scandinavian. My forte is pickled and fermented foods, not spicy foods). Follow this recipe to the letter.
Nancy says
It was really great! Been searching forever for a General Tso’s Chicken recipe. I finally found it. Thank you!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Nancy, thank you!
Christy Snipes says
What is the size of one serving? I know it makes 4 servings, but I wondered the size of the servings, 1 cup?
Cortney Myers says
6 chilis made it way too spicy for my family so when I made it the 2nd time, I only used 3. It was perfect! A fantastic recipe!!!!
Kimberly @ The Daring Gourmet says
Fantastic, Cortney, I’m glad you enjoyed it, thank you!
Margi says
I have made your General Tso’s several times and it is awesome! Thank you so much. Better than at Chin Chins!
Kimberly @ The Daring Gourmet says
Fantastic, Margi, I’m happy to hear that, thank you!
Kerry says
Am I the only one who thinks his recipe is so salty you want to die! Made a huge batch for my family I was very very disappointed no one would eat it!
Cortney Myers says
I use low sodium soy sauce so maybe try that.
Renee says
I cooked this last night for 2 friends and it was delicious! The ratios for the sauce are perfect. I sprinkled some sesame seeds on top. The soy sauce is very salty so do not add any extra salt to the recipe. If you like spicier you could probably add some cayenne powder.
I didn’t deep fry the chicken, I just pan fried it with lots of oil so it would crisp up, and turned it often. Then put it on paper towels before it went in the sauce.
You could probably add some orange juice or orange zest to the sauce and make “orange chicken”. The sauce is very good, it gets thick and sticky. I will definitely make this again for friends.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Renee, thank you!