General Tso’s chicken is one of my absolute favorite Chinese takeout dishes. It is the perfect dish for a weeknight or weekend meal. The crispy chicken is a bit of both sweetness and savory. It has a flavorful sauce with a touch of heat, makes it the perfect takeout satisfaction. When I learned how to make this delicious dish at home, it was a definite plus. Just knowing you don’t have to go to a restaurant for this dish is a true bonus. My recipe for General Tso’s chicken is easy, delicious, and sure to become a regular on your monthly menu.

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Origin of General Tso’s Chicken

General Tso’s chicken isn’t actually that old. It wasn’t invented by some ancient Chinese general and surprisingly you won’t find it on menus in China! While there was a real General Tso (or Zuo Zongtang) in 19th century China, he had nothing to do with this delicious dish. The recipe came from a talented chef named Peng Chang-kuei. Chef Peng was from the Hunan province of China, the same as General Tso.

In the 1970s, Chef Peng brought his recipe to New York City. Americans loved the crispy chicken with its sweet and tangy sauce. It became a super popular Chinese-American food and spread to restaurants all across the country. Interestingly, you might sometimes see it on menus as General Tao’s chicken or with other similar names.

How to Make General Tso Chicken

General Tso Chicken has been such a popular restaurant dish that is made up of simple ingredients. The key to this recipe is to use fresh ingredients. For this recipe I decide to use chicken thigh. Chicken breast can be substituted for the thighs but the thighs are juicer and lends a must better taste. Boneless, skinless thighs are ideal because I use a double fry method which will yield the crispiest chicken and the thighs will remain juicy.

Watch the Video Tutorial for General Chicken

Ingredients

For the Chicken:

• Boneless Thighs: thighs are juicy and great for frying. You can substitute breast if you don’t have thighs.
• All-Purpose Flour: the flour is used to ensure the batter adheres to the chicken
• Cornstarch: cornstarch is key to crispy fried chicken. It is used to thicken the sauce, giving it a gravy-like consistency.
• Egg: used to bind the batter ingredients together.
• Salt: needed to give flavor
• Cooking Sherry: for added flavor
• Canola Oil: for frying.

For the Sauce:

• Soy Sauce: adds a salty flavor
• Oyster Sauce: adds a savory flavor
• Cooking Sherry
• White Vinegar: a touch of acidity to balance the sweetness
• Garlic: a must aromatic
• Water: add in making the sauce
• Sugar: adds sweetness
• Honey: more sweetness and rich flavor
• Chilies: adds a touch of heat

Garnish:

• Sesame Seeds: give a slightly nutty taste
• Scallions: a hint of color

What You Will Need:

• Mixing Bowl
• Small Bowls
• Sharp Knife
• Tongs
• Whisk
• Cooking Utensils
• Spider
• Medium-sized skillet or wok
• Deep fryer or a large, heavy-bottomed pot for frying

Instructions for General Tso’s Chicken

After you have thoroughly washed and dried your chicken, using a sharp knife to cut the chicken thighs into bite-sized pieces. Set them aside until later.

To make the batter, in a bowl, whisk together the egg, cooking sherry, cornstarch, flour, and salt until you have a smooth batter.

Place the bite-sized chicken thigh pieces in the bowl then toss the chicken pieces in the batter to coat them thoroughly.

In a deep fryer or large skillet, heat enough canola oil to reach a depth of about 1 inch. Bring the oil temperature to 350 degrees F using a kitchen thermometer. Working in batches to avoid overcrowding the oil, fry the chicken for about 1 minute. Remove and set aside briefly. 

 Return all the chicken pieces to the hot oil and fry for another 4 minutes, or until golden brown and cooked through. Remove the chicken and drain on paper towels.

 In a separate pan, combine water, honey, sugar, oyster sauce, soy sauce, vinegar, remaining cooking sherry, garlic, and white pepper. Simmer, stirring occasionally until the sauce thickens. Add the dried chilies.

Introduce the fried chicken to the sauce and toss to coat each chicken piece thoroughly.

Sprinkle with sesame seeds and chopped scallions. Enjoy immediately with your favorite sides, like steamed rice and vegetables!

What to Eat With General Tsos Chicken

General Tso’s Chicken goes well with so many great sides. There are many delicious side dishes that complement its sweet, spicy, and savory flavors. Rice and noodles are my go to sides. White rice, brown rice or fried rice can complete this great dish. If you prefer noodles, lo mein can be a great compliment to this crispy chicken dish. If you want to add vegetable to this dish, a side of broccoli, roasted asparagus or green beans.

Can General Tso’s Chicken Leftovers be Stored?

Yes, you can store leftover General Tso’s Chicken. Make sure the chicken has cooled before putting it in an airtight container. The chicken can be stored up to 3 to 4 days for the best quality. Freezing of this chicken can be stored for as long as 3 to 4 months.

General Tso Chicken has become one of my favorite go to meals and being able to make it in the comforts of my own home is such a great thing. I hope you give this recipe a try.

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General Tsos Chicken Recipe

Recipe by Soul Food Cooking

5.0 from 1 vote

Course: MainDifficulty: Easy

Servings

4

servings

Prep time

8

minutes

Cooking time

18

minutes

Ingredients

• Breading:

• 2 tablespoons all-purpose flour

• 3 tablespoons cornstarch

• 1 egg

• 1/2 teaspoon salt

• 2 tablespoons cooking sherry

• Sauce:

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon cooking sherry

• 1 tablespoon white vinegar

• 1 tablespoon minced garlic

• 1/4 cup water

• 1/3 cup sugar

• 1/4 cup honey

• 4 whole dried chilies

• For frying: Canola oil

• Garnish: Sesame seeds and scallions (chopped)

Directions

• Cut the chicken thighs into bite-sized pieces.
• In a bowl, whisk together the egg, cooking sherry, cornstarch, flour, and salt until you have a smooth batter.
• Toss the chicken pieces in the batter to coat them thoroughly.
• In a deep fryer or large skillet, heat enough canola oil to reach a depth of about 1 inch.
• Bring the oil temperature to 350 degrees F using a kitchen thermometer.
• Working in batches to avoid overcrowding the oil, fry the chicken for about 1 minute.
• Remove and set aside briefly. Then, return all the chicken pieces to the hot oil and fry for another 4 minutes, or until golden brown and cooked through.
• Remove the chicken and drain on paper towels.
• Make the sauce: In a separate pan, combine water, honey, sugar, oyster sauce, soy sauce, vinegar, remaining cooking sherry, garlic, and white pepper.
• Simmer, stirring occasionally until the sauce thickens.
• Add the dried chilies.
• Introduce the fried chicken to the sauce and toss to coat thoroughly.
• Sprinkle with sesame seeds and chopped scallions.