This homemade General Tso’s Chicken brings iconic Chinese-American flavors right to your kitchen in just 50 minutes. The perfect balance of sweet, savory, and slightly spicy elements creates an irresistible dish that rivals your favorite takeout spot.
With 43g of protein per serving and made from scratch, this restaurant-quality recipe lets you control exactly what goes into your meal while still delivering that signature crispy texture and rich sauce that made this dish world-famous.
Ingredients Section
- Chicken: 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces for even cooking
- Coating Mix: ½ cup each of cornstarch and all-purpose flour, plus salt and pepper to taste
- Egg Whites: 2 large egg whites, creates a light and crispy coating
- Cooking Oil: ½ cup vegetable or canola oil for frying
- Sauce Components:
- ⅔ cup hoisin sauce – adds rich, sweet flavor
- ⅓ cup each rice vinegar and low-sodium soy sauce
- ¼ cup packed light brown sugar
- 3 minced garlic cloves
- 1 teaspoon ground ginger (or 1 tablespoon fresh)
- ½ teaspoon red pepper flakes
- 1½ teaspoons cornstarch for thickening
Instructions Section
- Prepare the Sauce: Whisk together all sauce ingredients in a bowl until well combined. Set aside to let flavors meld
- Create Coating: Combine cornstarch, flour, salt, and pepper in a large ziplock bag. Whisk egg whites separately in a bowl until frothy
- Coat Chicken: Dip chicken pieces in egg whites, then transfer to seasoned flour mixture. Shake bag gently to ensure even coating
- Fry Chicken: Heat oil in a large skillet over medium-high heat. Cook chicken in batches (2-3 minutes per side) until golden brown
- Finish Dish: Simmer sauce until thickened, then toss with crispy chicken. Serve over rice and garnish with green onions
Cooking Techniques
The secret to amazing General Tso’s Chicken lies in the double coating method! Using egg whites instead of whole eggs creates an extra light and crispy coating. When frying the chicken, work in small batches – this gives each piece enough space to get perfectly golden brown.
Keep your oil at medium-high heat, but if you notice the chicken browning too quickly, just lower the heat a bit. The sauce should bubble gently when added to the pan – this helps it thicken into that sticky-sweet coating we all love!
Smart Substitutions
No hoisin sauce? Mix equal parts regular soy sauce with a spoonful of molasses or brown sugar. For a gluten-free version, swap the all-purpose flour with rice flour and use tamari instead of soy sauce.
Want it spicier? Double the red pepper flakes or add a splash of your favorite hot sauce to the mix. You can also use chicken thighs instead of breast meat – they stay extra juicy!
Serving Ideas
While white rice is the classic choice, this sauce is so good you’ll want to try it with everything! Serve over brown rice for extra nutrients, or go low-carb with cauliflower rice. Add steamed broccoli or snap peas on the side to balance the meal. For a fun twist, serve it in lettuce cups with shredded carrots. Don’t forget extra sauce on the side – everyone always wants more!
Storage Tips
Keep the chicken and sauce separate if you’re planning leftovers – this keeps the coating crispy! Store in airtight containers in the fridge for up to 3 days. When reheating, pop the chicken in a 350°F oven for 10 minutes to crisp up again.
The sauce can be warmed in the microwave or on the stovetop. You can also freeze the cooked chicken for up to 2 months – just thaw overnight and reheat in the oven.
General Tso’s Chicken
Equipment
- Large skillet
- Large ziplock bag
- Mixing bowl
Ingredients
For the Chicken
- 1 1/2 pounds boneless skinless chicken breasts cut into small pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
General Tso’s Sauce
- 2/3 cup hoisin sauce
- 1/3 cup rice vinegar
Instructions
- Make General Tso’s Sauce: Add the sauce ingredients to a bowl and whisk well to combine. Set aside.
- Make breading: Add cornstarch, flour, and salt and pepper to a large ziplock bag and shake to combine. Whisk egg whites in a separate bowl.
- Coat chicken: Add chicken pieces to the egg whites and toss to coat. Spoon coated chicken pieces into the ziplock bag, allowing excess egg to drip back into the bowl. Shake the bag to coat chicken evenly in the cornstarch mixture.
- Cook chicken: Heat a large skillet over medium-high heat. Add oil. Once oil is hot, add some of the chicken (it’s best to cook the chicken in 2 or 3 batches, so it browns better).
