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This homemade General Tso’s chicken delivers that irresistible crispy texture and bold sauce you love but skips the deep fryer and heavy sugar load. It is incredibly simple and comes together in under half an hour, making it perfect for weeknights or when you are craving takeout but want something fresher from your own kitchen.
The first time I tried this at home my family was shocked at how close the flavor and texture came to our favorite takeout without the extra grease. Now it is a go-to for movie nights and anytime we need a quick dinner win.
Ingredients
- Boneless skinless chicken thighs or breasts: These are juicy and become extra flavorful after marinating Thighs offer more moisture but breasts work if you prefer
- Peanut oil or vegetable oil: Delivers a hint of richness Use fresh oil for best results
- Egg: Binds the coating to the chicken and helps it crisp up
- Salt: Essential for seasoning the chicken evenly
- Cornstarch: Creates that crispy crust when sautéed instead of deep fried Make sure yours is fresh for best texture
- Chicken stock or vegetable stock: Adds deep savory flavor to the sauce Pick low sodium for more control
- Chinkiang vinegar: For tang and complexity If you cannot find it use rice vinegar
- Shaoxing wine or dry sherry: Both add depth and balance If you cannot find Shaoxing wine dry sherry or even apple juice will do in a pinch
- Light soy sauce and dark soy sauce: Layered soy sauces bring complex umami Look for naturally brewed brands for the deepest flavor
- Sugar: Balances the sharpness of the vinegar If you prefer less sweetness you can reduce the amount slightly
- Dried Chinese chili peppers: Infuse the oil with smoky aroma They are usually not spicy whole so adjust to your heat preference
- Minced ginger: Fragrant and bright Always use fresh ginger for full flavor
- Garlic: Adds savory base flavor Use fresh cloves for best taste
Step-by-Step Instructions
- Marinate the Chicken:
- Combine your chicken pieces oil and salt in a large bowl Mix everything very well so each piece is seasoned Let it sit for about ten to fifteen minutes This step ensures juicy flavorful bites
- Coat the Chicken:
- Add your beaten egg to the chicken stirring to blend Next toss in the cornstarch Mix until all pieces have a clumpy coating Do not worry if some powdery bits are stuck on That will make them extra crispy
- Sauté the Chicken:
- Heat oil until it just begins to smoke in a heavy skillet Add all chicken in a single layer Immediately use tongs or chopsticks to separate them Let them cook undisturbed for about two to three minutes until golden Then flip and brown the other side for another two to three minutes Move chicken to a plate Cool your pan for a couple of minutes This step replaces deep frying and delivers crisp results
- Prepare the Aromatics:
- Return your skillet to medium heat There should still be a couple spoonfuls of oil Add the dried chili peppers ginger and garlic Stir them for thirty seconds to one minute until you smell their fragrance This infuses the oil with amazing aroma
- Make the Sauce:
- Give your sauce mixture a good stir to dissolve any remaining cornstarch Pour it right into the fragrant pan Stir and cook until the sauce thickens and you can drag a spatula across the bottom and see a line hold for a moment This usually takes one to two minutes
- Finish the Dish:
- Return your cooked chicken to the skillet and toss quickly to coat with the sauce Keep everything moving for about thirty seconds so it is evenly glazed
- Serve:
- Pile your finished General Tso’s chicken onto a plate and serve immediately Best hot as a main course with steamed rice or quick stir fried veggies
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My favorite part is the aroma when adding the dried chilies ginger and garlic to the hot oil It always brings my family to the kitchen If I ever skip the dried chilies my kids notice right away and ask for the real deal version
Storage Tips
Store leftovers in a tightly sealed container in the fridge for up to three days For best texture reheat gently in a skillet with a splash of water rather than microwaving which can soften the coating You can also freeze single portions in sealed containers then reheat straight from frozen on the stovetop
Ingredient Substitutions
If you cannot find Chinkiang vinegar rice vinegar is a close substitute Shaoxing wine can be replaced with dry sherry or even unsweetened apple juice in a pinch For a richer chicken flavor use thighs but feel free to swap in chicken breast if that is what you have Tamari or coconut aminos are great substitutions if you need gluten free options
Serving Suggestions
I love serving this with steamed white or jasmine rice for soaking up that glossy sauce A sprinkle of toasted sesame seeds brightens up each plate You can also pair it with crisp steamed broccoli or quickly sautéed bell peppers to round out the meal
Origins of the Dish
General Tso’s chicken is named after a Qing dynasty general but is really a creation of Chinese American cuisine The blend of sweet savory and tangy sauce is designed to appeal to both kids and adults It is often the most popular dish in American Chinese restaurants and now you can make a fresher lighter version in your own kitchen
Recipe FAQs
- → How is the chicken made crispy without deep frying?
The chicken is coated with cornstarch and shallow-fried in a skillet, which delivers a crispy exterior while using less oil than traditional deep frying.
- → Can I use chicken breasts instead of thighs?
Yes, both chicken thighs and breasts work well, though thighs offer extra juiciness and flavor.
- → Is this dish gluten-free adaptable?
Absolutely. Replace soy sauce with tamari or coconut aminos and use dry sherry and rice vinegar instead of Shaoxing wine and Chinkiang vinegar.
- → How can I adjust the spice level?
Leave whole dried chilies for mild heat, or cut them to release seeds. For extra heat, add a pinch of cayenne pepper to the sauce.
- → What sides pair well with this dish?
Steamed white rice, broccoli, or sautéed vegetables complement the bold, tangy-sweet chicken perfectly.