Savory General Tso’s Chicken Recipe

Introduction

General Tso’s Chicken is a beloved takeout classic known for its crispy, tender chicken pieces coated in a savory, tangy sauce with a touch of heat. This homemade version is easy to prepare and brings that perfect balance of flavors right to your kitchen.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
• 1/2 cup cornstarch (or rice flour for gluten-free)
• 1/2 cup all-purpose flour (or gluten-free flour if needed)
• Salt and pepper, to taste
• 2 large egg whites, whipped
• 2 cups vegetable or canola oil, for frying
• 1/2 cup hoisin sauce (or mix of soy sauce and sugar)
• 1/4 cup rice vinegar (or apple cider vinegar)
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup light brown sugar (or granulated sugar)
• 3 cloves garlic, minced
• 1 teaspoon ground ginger (or fresh ginger)
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1 tablespoon cornstarch (for thickening sauce)
• 2 tablespoons water (to mix with cornstarch)

Instructions

1. Step 1: Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.
2. Step 2: In a bowl, mix the cornstarch and flour. Whisk the egg whites separately, then dip the chicken pieces into the egg whites and coat them thoroughly with the flour mixture.
3. Step 3: Heat the oil in a pan to 350°F (175°C). To test, drop a bit of the flour mixture into the oil; it should sizzle and rise to the surface.
4. Step 4: Fry the coated chicken pieces in batches until golden brown and crispy, about 5 to 7 minutes per batch. Drain on paper towels.
5. Step 5: In a saucepan, combine the hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ground ginger, and red pepper flakes. Stir until well mixed.
6. Step 6: Bring the sauce mixture to a simmer. Mix the tablespoon of cornstarch with 2 tablespoons of water to make a slurry, then slowly add it to the sauce, stirring constantly until it thickens.
7. Step 7: Add the fried chicken pieces to the sauce, tossing gently to coat evenly. Serve immediately over steamed rice.

Tips & Variations

• For extra crispiness, double-dip the chicken in egg whites and flour mixture before frying.
• Adjust red pepper flakes according to your spice preference or omit for a milder version.
• Try adding steamed broccoli or snap peas for a vegetable boost.
• Use gluten-free flours and tamari sauce to make this recipe gluten-free.

Storage

Store any leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep the chicken from becoming soggy. It’s best to enjoy fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the coated chicken pieces at 400°F (200°C) for about 20 minutes, turning halfway through. While baking is a healthier option, frying gives the crispiest texture.

Is there a vegetarian version of General Tso’s Chicken?

Absolutely! You can substitute chicken with tofu or cauliflower florets. Coat and cook them using the same method for a delicious vegetarian alternative.

Savory General Tso’s Chicken Recipe

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★★★★★

4.7 from 104 reviews

This Savory General Tso’s Chicken recipe delivers crispy, tender chicken chunks coated in a flavorful, tangy sauce with a perfect balance of sweetness, heat, and umami. It’s an elevated take on a Chinese-American classic made with simple ingredients and easy-to-follow steps, perfect for a weeknight dinner or entertaining guests.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Frying
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
• 1/2 cup cornstarch (or rice flour for gluten-free option)
• 1/2 cup all-purpose flour (or gluten-free flour if needed)
• Salt, to taste
• Black pepper, to taste
• 2 large egg whites, whipped

For Frying

• 2 cups vegetable oil or canola oil

General Tso’s Sauce

• 1/2 cup hoisin sauce (or mix of soy sauce and sugar)
• 1/4 cup rice vinegar (or apple cider vinegar)
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup light brown sugar (or granulated sugar)
• 3 cloves garlic, minced
• 1 teaspoon ground ginger (or fresh ginger)
• 1/2 teaspoon crushed red pepper flakes (adjust to taste for spice)
• 1 tablespoon cornstarch (for thickening sauce)
• 2 tablespoons water (to mix with cornstarch)

Instructions

1. Prepare Chicken: Cut the chicken breasts into bite-sized pieces and season them evenly with salt and black pepper to enhance the flavor.
2. Coat Chicken: In a bowl, mix together the cornstarch and all-purpose flour. Whisk the egg whites until frothy. Dip each chicken piece into the egg whites, then dredge thoroughly in the flour mixture to form an even coating.
3. Heat Oil: Pour the vegetable or canola oil into a large pan and heat to 350°F (175°C). Test the oil temperature by dropping a small amount of the flour mixture into the oil; it should sizzle and rise to the surface immediately.
4. Fry Chicken: Carefully fry the coated chicken pieces in batches, avoiding overcrowding the pan. Fry each batch for 5-7 minutes or until the chicken is golden brown, crispy on the outside, and cooked through inside. Remove with a slotted spoon and drain on paper towels.
5. Make Sauce: In a separate saucepan, combine hoisin sauce, rice vinegar, low-sodium soy sauce, light brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Stir the mixture well until combined.
6. Thicken Sauce: Bring the sauce mixture to a gentle simmer. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually pour this into the simmering sauce while stirring until it thickens to a glossy consistency.
7. Combine & Serve: Add the fried chicken pieces directly into the thickened sauce. Toss well to coat evenly. Serve immediately over steamed rice for an authentic and delicious meal experience.

Notes

• For a gluten-free version, substitute all-purpose flour with gluten-free flour and use tamari instead of soy sauce.
• Adjust crushed red pepper flakes according to your heat preference; start with less and add more if desired.
• Make sure the oil temperature stays around 350°F for crispy and non-greasy chicken.
• Use fresh garlic and ginger for the best flavor in the sauce.
• If you prefer a thicker sauce, you can increase the amount of cornstarch slurry gradually while simmering.

Keywords: General Tso’s Chicken, crispy chicken, Chinese-American recipe, fried chicken, savory sauce, easy dinner