General Tsos Chicken

The first time I attempted General Tsos chicken, my kitchen filled with this incredible aroma of garlic, ginger, and toasted chilies that had my roommate poking her head in before I even finished cooking. I had ordered it countless times from takeout places, always curious about that perfect balance of sweet and tangy with just enough heat to make things interesting. Something about the glossy sauce clinging to crispy chicken pieces made it feel like such a special treat compared to other stir-fries. After several attempts tweaking the sauce ratios, I finally landed on what tastes exactly like the version I used to order on Friday nights during college. Now its become one of those recipes I can make almost without thinking, and honestly, nothing beats the feeling when someone takes their first bite and their eyes light up.

Last winter, my sister came over after a particularly brutal week at work, and I made this for her without saying anything beforehand. She took one bite, set down her fork, and just looked at me like I had performed some kind of magic trick. We ended up sitting at the counter for hours talking over the leftovers, and she admitted it was better than any takeout shes ever ordered. Something about that glossy sauce clinging to perfectly crispy pieces just makes people feel taken care of.

Ingredients

• 600 g boneless chicken thighs: Thighs have more fat which means juicier chicken that stays tender even after frying
• 2 large eggs: This creates the adhesive base that helps the coating stick to every piece
• 120 g cornstarch mixed with 60 g flour: The cornstarch gives extra crunch while flour adds structure to the coating
• 120 ml chicken broth: Forms the base of the sauce and adds depth that water alone cannot provide
• 3 tbsp soy sauce: Provides that essential savory umami foundation for the sauce
• 2 tbsp rice vinegar: Adds the tanginess that cuts through the sweetness and balances everything
• 2 tbsp hoisin sauce: Gives that characteristic Chinese-American flavor with its sweet and savory profile
• 3 tbsp sugar: Creates the signature sweetness General Tsos is known for
• 2 tsp sesame oil: Adds that fragrant nutty aroma that makes the sauce taste authentic
• 6-8 dried red chilies: These provide heat and that classic speckled appearance, adjust based on your spice tolerance

Instructions

Prep the chicken for coating:

Whisk the eggs with soy sauce, sesame oil, and white pepper in a large bowl, then add the chicken pieces and toss until every piece is evenly coated. Let it sit for about 10 minutes while you mix the cornstarch and flour in a shallow bowl.

Coat the chicken pieces:

Dredge each piece of chicken in the starch mixture, pressing gently to help it adhere, then shake off any excess. The coating should be light and even, not clumpy or thick.

Fry until golden and crispy:

Heat your oil to 180°C and fry the chicken in batches, being careful not to overcrowd the pan, for about 4 to 5 minutes until each piece is golden brown and sounds crispy when you move it around.

Mix the sauce ingredients:

Combine the chicken broth, soy sauce, rice vinegar, hoisin, sugar, sesame oil, and Shaoxing wine in a small bowl, then whisk the cornstarch with water separately before stirring it into the sauce mixture.

Build the aromatic base:

Heat fresh oil in your wok over medium heat, then add the dried chilies, garlic, and ginger, stirring constantly for about 1 minute until the garlic is golden and the oil is incredibly fragrant.

Thicken the sauce:

Pour in the sauce mixture and cook while stirring gently until it bubbles and thickens into a glossy glaze that coats the back of a spoon, about 2 to 3 minutes.

Combine everything:

Add the crispy chicken to the wok and toss quickly but gently until every piece is coated in the sauce, then immediately serve over rice while the chicken still has that perfect crunch.

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This recipe became my go-to for dinner parties after the time I made it for my Chinese cuisine class and everyone kept asking what restaurant it came from. Theres something so satisfying about watching people discover that homemade can taste even better than takeout.

Perfecting the Sauce Balance

The key to nailing this sauce is tasting as you go and adjusting the sugar to vinegar ratio based on your personal preference. Some days I want it sweeter, some days more tangy, and having the flexibility to tweak it in the moment makes all the difference.

Crispy Chicken Secrets

Pat the chicken pieces dry with paper towels before the egg wash, and make sure your oil is properly hot before adding the first batch. The sizzle should be vigorous but not violent, and the chicken should float to the surface when its done.

Serving Suggestions and Make-Ahead Tips

While this dish is best served immediately, you can fry the chicken ahead and reheat it in a hot oven while you make the sauce. This trick saved me countless times when hosting friends.

• Cut all your vegetables and mix the sauce before you start cooking
• Keep a wire rack ready for draining the fried chicken so it stays crispy
• Never put the sauce on the chicken until everyone is ready to eat

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Theres nothing quite like the sound of that first crispy bite when the sauce still glistens on the chicken. Hope this brings as many good meals to your table as it has to mine.

Recipe FAQs

→ What makes General Tso's chicken authentic?

Authentic General Tso's chicken features a perfect balance of sweet, tangy, and mildly spicy flavors. The chicken should be crispy on the outside while remaining juicy inside, coated in a glossy sauce that clings to each piece. The key ingredients like hoisin sauce, rice vinegar, and dried chilies create that distinctive Chinese-American taste.

→ Can I make General Tso's chicken less spicy?

Absolutely! Simply reduce the amount of dried red chilies or chili flakes according to your preference. You can also remove the chilies from the sauce after stir-frying them, which infuses the flavor without the intense heat. The sauce remains delicious even with minimal spice.

→ Is it possible to bake or air-fry the chicken instead?

Yes, you can definitely make a lighter version. For baking, arrange coated chicken on a greased baking sheet and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. For air-frying, cook at 190°C (375°F) for 12-15 minutes, shaking the basket occasionally. The texture will be slightly different but still enjoyable.

→ What cut of chicken works best?

Chicken thighs are ideal because they remain juicy and tender after frying. Breast meat can be used but tends to dry out more easily. Cut the meat into uniform 2.5 cm (1-inch) pieces to ensure even cooking and consistent coating with the sauce.

→ How do I prevent the sauce from becoming too thick?

The sauce naturally thickens as it cooks due to the cornstarch slurry. If it becomes too thick, simply add a tablespoon of chicken broth or water to thin it out. Remember that the sauce continues to thicken slightly as it cools, so it's better to have it slightly thinner when tossing with the chicken.

→ Can I prepare components ahead of time?

You can cut the chicken and prepare the sauce ingredients up to a day in advance. Store the chicken in the refrigerator and keep the sauce mixture separate. However, for the crispiest results, fry the chicken just before serving and toss with freshly made sauce.