General Tso’s Chicken Homemade

This homemade General Tso’s Chicken brings you all the bold flavors and saucy comfort of your favorite takeout right to your kitchen. Crispy pan fried chicken is coated in a sweet tangy and just-a-bit spicy sauce that clings to every bite. It is a recipe that feels like a weekend reward but is easy enough to tackle on a weeknight.

I first made this to surprise my family during a busy week and it instantly became the most requested dinner for movie nights. It is surprisingly doable and so much better than any delivery I have tried.

Ingredients

• Chicken breasts cubed: Choose chicken that is firm and pale pink for freshness
• Flour: Adds a light coating that helps the chicken crisp
• Cornstarch: Ensures extra crunch and a delicate texture
• Salt and black pepper: Balances and brings out the flavors
• Large egg whites: Binds the breading and makes it extra airy
• Vegetable oil: For frying Choose a high smoke point oil for best results
• Hoisin sauce: Deep umami backbone Look for thicker brands for a richer sauce
• Rice vinegar: Adds tanginess and balances sweetness Choose unseasoned rice vinegar for clean flavor
• Low sodium soy sauce: Cuts saltiness while letting the other flavors shine
• Brown sugar: Sweetens and rounds out the heat choose dark brown sugar for more caramel notes
• Minced garlic: Adds savory depth Freshly minced is best
• Ground ginger: Warms up every bite Use freshly ground or high quality dry for best flavor
• Red pepper flakes: Brings the subtle heat Adjust amount for your desired spice level
• Cornstarch: Thickens the sauce so it clings to each piece

Step-by-Step Instructions

Mix the Sauce:

In a medium mixing bowl combine hoisin sauce rice vinegar soy sauce brown sugar minced garlic ground ginger red pepper flakes and cornstarch Whisk thoroughly and set aside so the flavors meld together

Prepare the Dredging Mixture:

Combine flour cornstarch salt and black pepper in a large zip top bag Shake well so everything is evenly distributed

Coat the Chicken:

Add cubed chicken and egg whites to a medium mixing bowl Toss with your hands until each piece is coated in the sticky egg white mixture

Heat the Oil:

Pour oil into a large skillet and place over medium high heat Let it heat up until a small piece of bread sizzles on contact this ensures your chicken will get crisp rather than soggy

Bread the Chicken:

With a slotted spoon transfer chicken pieces to the zip top bag letting excess egg white drip off Seal and shake the bag so every piece is evenly coated with the flour mixture

Fry the Chicken:

Add chicken pieces to the hot skillet but do not crowd the pan Fry in batches until golden and crispy and chicken is cooked through turning so all sides brown evenly Remove with a slotted spoon to a plate lined with paper towels so extra oil drains away

Simmer the Sauce and Toss the Chicken:

Carefully wipe the skillet with a paper towel to remove burnt bits and excess oil Pour in the sauce and cook over medium low stirring until it bubbles and thickens Add all of the crispy chicken back into the pan tossing so every piece is coated and glossy

Serve:

Spoon chicken over fluffy white or brown rice and garnish with sliced green onions for color and a pop of fresh flavor Serve immediately while hot and crispy

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Cornstarch is my favorite ingredient here because it makes the difference between soggy and truly crispy chicken When I first shared this at a family potluck everyone asked for the recipe and none believed it was from my own kitchen

Storage Tips

Leftover chicken holds up best when stored in an airtight container in the refrigerator for up to three days To reheat use an oven or air fryer rather than a microwave so the coating returns to its crispy glory You can freeze the chicken and sauce separately for up to one month although the texture is best fresh

Ingredient Substitutions

You can substitute boneless skinless chicken thighs for a juicier bite Arrowroot powder works as a sub for cornstarch in both the sauce and breading If you are out of hoisin use a mixture of soy sauce and a little extra brown sugar A dash of sriracha or chili garlic sauce can stand in for red pepper flakes for a smokier kick

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Serving Suggestions

This chicken is incredible over steamed jasmine rice with plenty of sauce Try it alongside sautéed green beans or broccoli for extra crunch A sprinkle of toasted sesame seeds adds a nice nutty finish

Cultural and Historical Context

General Tso’s Chicken is a staple of American Chinese cuisine Rather than coming from China the dish was created by chefs in New York and beyond adapting flavors to the local palate The balance of sticky sweet tang and spice has made it a beloved comfort food across the country

Recipe FAQs

→ How do I keep the chicken extra crispy?

Use a blend of flour and cornstarch for coating, and fry in small batches to maintain crispness.

→ Can I adjust the spice level?

Absolutely—reduce or increase red pepper flakes in the sauce to match your desired heat.

→ What is the best oil for frying the chicken?

Vegetable oil is ideal due to its neutral flavor and high smoke point.

→ Can this be made gluten-free?

Substitute the flour and soy sauce with gluten-free alternatives to suit dietary needs.

→ How do I store leftovers?

Store cooled chicken in an airtight container in the refrigerator and reheat in the oven for best texture.

→ What sides pair well with this dish?

Steamed white or brown rice, stir-fried vegetables, and green onions make perfect accompaniments.