I’ve been perfecting my General Tso Chicken recipe for over a decade, and I can confidently say this dish has captured the hearts (and stomachs) of millions across America. This sweet, spicy, and tangy chicken dish represents everything we love about Chinese-American cuisine – bold flavors, crispy textures, and that irresistible sauce that keeps us coming back for more.
General Tso Chicken might not be authentically Chinese, but its popularity speaks volumes about how food evolves and adapts across cultures. Named after General Tso Tsung-tang, a 19th-century Chinese military leader, this dish was actually created in the 1970s by Taiwanese chef Peng Chang-kuei in New York City. What started as a chef’s creative interpretation has become a staple in Chinese restaurants worldwide.
Understanding General Tso Chicken
General Tso Chicken : A Chinese-American dish consisting of battered and deep-fried chicken pieces coated in a sweet and spicy sauce, typically garnished with broccoli and sesame seeds.
Velveting : A Chinese cooking technique where meat is marinated in egg whites and cornstarch to create an incredibly tender texture.
Wok Hei : The distinctive smoky flavor imparted by cooking over high heat in a well-seasoned wok.
The beauty of General Tso Chicken lies in its perfect balance of flavors and textures. The chicken should be crispy on the outside while remaining juicy and tender inside. The sauce provides a complex flavor profile that hits sweet, sour, spicy, and umami notes all at once. When I make this dish, I focus on achieving that restaurant-quality crispiness that doesn’t get soggy once the sauce is added.
Essential Ingredients for Authentic General Tso Chicken
Creating restaurant-quality General Tso Chicken at home requires understanding each ingredient’s role in the final dish. I’ve experimented with countless variations, and these ingredients consistently deliver the best results.
For the Chicken
The foundation of any great General Tso Chicken starts with selecting the right cut of meat. I always use boneless, skinless chicken thighs because they remain more tender and flavorful than breast meat. The higher fat content in thighs prevents them from drying out during the frying process.
Chicken Preparation Ingredients:
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 large egg whites
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon salt
- ½ teaspoon white pepper
For the Batter
The batter creates that signature crispy coating that makes General Tso Chicken so addictive. I’ve found that a combination of cornstarch and all-purpose flour creates the perfect texture – light enough to not overpower the chicken, yet substantial enough to hold the sauce.
Batter Ingredients:
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup cold water
- 2 tablespoons vegetable oil
For the Signature Sauce
The sauce is where the magic happens. My version balances sweetness from sugar and honey, tanginess from rice vinegar, heat from dried chilies, and depth from soy sauce and garlic.
Sauce Ingredients:
- ½ cup chicken broth
- ¼ cup rice vinegar
- ¼ cup granulated sugar
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons cornstarch
- 1 tablespoon tomato paste
- 6-8 dried red chilies
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 3 green onions, chopped
- 1 tablespoon sesame oil
Detailed Cooking Instructions
Step 1: Marinating the Chicken
Proper marination is crucial for tender, flavorful chicken. I start by cutting the chicken thighs into uniform pieces, which ensures even cooking. The velveting process begins here – I combine the chicken with egg whites, cornstarch, soy sauce, Shaoxing wine, salt, and white pepper.
I let the chicken marinate for at least 30 minutes, though I prefer 2 hours when time allows. This marination period allows the proteins to relax and the flavors to penetrate the meat. The egg whites and cornstarch create a protective coating that keeps the chicken incredibly tender during frying.
Step 2: Preparing the Batter
While the chicken marinates, I prepare the batter. The key to a light, crispy coating is keeping the ingredients cold and not overmixing. I whisk together the dry ingredients first – cornstarch, flour, baking powder, and salt. Then I gradually add the cold water and oil, mixing just until combined. A few lumps are perfectly fine; overmixing develops gluten, which creates a tough coating.
Step 3: Making the Sauce
The sauce comes together quickly, so I prepare all ingredients beforehand. I start by whisking the cornstarch with a small amount of chicken broth to create a slurry – this prevents lumps from forming when I add it to the hot sauce later.
In a small saucepan, I combine the remaining chicken broth, rice vinegar, sugar, soy sauce, honey, and tomato paste. The tomato paste might seem unusual, but it adds depth and helps achieve that characteristic reddish color. I bring this mixture to a simmer, then add the cornstarch slurry while whisking constantly.
Step 4: The First Fry
Double frying is essential for achieving the perfect texture. For the first fry, I heat oil to 350°F (175°C). I dip each piece of marinated chicken into the batter, allowing excess to drip off, then carefully place them in the oil. I fry in small batches to avoid overcrowding, which drops the oil temperature and results in greasy chicken.
The first fry takes about 3-4 minutes. The chicken should be lightly golden but not fully cooked through. I remove the pieces and drain them on a wire rack over paper towels.
Step 5: The Second Fry
The second fry is where the magic happens. I increase the oil temperature to 375°F (190°C) and fry the chicken again for 2-3 minutes until deep golden brown and crispy. This double-frying technique creates an incredibly crispy exterior that stays crunchy even after being coated with sauce.
Step 6: Bringing It All Together
In a large wok or skillet, I heat a tablespoon of oil over high heat. I add the dried chilies and let them sizzle for 30 seconds until fragrant and slightly darkened. Then I add the minced garlic and ginger, stir-frying for another 30 seconds until aromatic.
I pour in the prepared sauce and bring it to a boil. The sauce should thicken quickly due to the cornstarch. I add the crispy chicken pieces and toss everything together until each piece is evenly coated. Finally, I remove the wok from heat and stir in the chopped green onions and sesame oil.
Nutritional Information and Serving Suggestions
| Nutrient | Per Serving (1 cup) | % Daily Value |
|---|---|---|
| Calories | 485 | 24% |
| Total Fat | 22g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 95mg | 32% |
| Sodium | 890mg | 39% |
| Total Carbohydrates | 42g | 15% |
| Dietary Fiber | 1g | 4% |
| Sugars | 24g | – |
| Protein | 28g | 56% |
| Vitamin C | 15mg | 17% |
| Iron | 2.2mg | 12% |
Nutritional values are approximate and based on a recipe serving 6 people
I typically serve General Tso Chicken over steamed jasmine rice, which absorbs the delicious sauce beautifully. The dish pairs wonderfully with simple steamed vegetables like broccoli, snap peas, or bok choy. For a complete meal, I often prepare vegetable fried rice or lo mein noodles as accompaniments.
Advanced Tips and Techniques
Temperature Control
Maintaining proper oil temperature is crucial for success. I use a digital thermometer to monitor the oil consistently. If the temperature drops too low, the chicken absorbs excess oil and becomes greasy. If it’s too hot, the outside burns before the inside cooks through.
Sauce Consistency
The sauce should coat the chicken pieces without being too thick or too thin. If my sauce becomes too thick, I add a tablespoon of chicken broth. If it’s too thin, I mix additional cornstarch with cold water and add it gradually while stirring.
Make-Ahead Options
I often prepare components ahead of time for easier weeknight cooking. The marinated chicken can be refrigerated for up to 24 hours. The sauce can be made a day in advance and stored in the refrigerator. I can even do the first fry earlier in the day, then complete the second fry and final assembly when ready to serve.
Ingredient Substitutions and Variations
| Original Ingredient | Substitution Options | Notes |
|---|---|---|
| Chicken Thighs | Chicken Breast, Firm Tofu | Cut into similar-sized pieces |
| Shaoxing Wine | Dry Sherry, Rice Wine | Avoid cooking wines with added salt |
| Rice Vinegar | White Wine Vinegar | Use slightly less due to stronger acidity |
| Dried Red Chilies | Red Pepper Flakes, Fresh Chilies | Adjust quantity to taste preference |
| Honey | Maple Syrup, Brown Sugar | May slightly alter flavor profile |
| Cornstarch | Potato Starch, Arrowroot | Maintains similar thickening properties |
Dietary Modifications
For those following specific dietary requirements, I’ve successfully adapted this recipe numerous ways:
Gluten-Free Version: I substitute tamari for soy sauce and use only cornstarch in the batter, eliminating all-purpose flour. The result is equally crispy and delicious.
Lighter Version: Instead of deep-frying, I’ve achieved good results by coating the chicken pieces with cooking spray and baking at 425°F (220°C) for 20-25 minutes, flipping halfway through.
Vegetarian Alternative: Extra-firm tofu, cut into cubes and frozen overnight then thawed, creates an excellent texture that mimics chicken when prepared using the same techniques.
Common Mistakes and How to Avoid Them
Through years of making this dish, I’ve identified several common pitfalls that can ruin an otherwise perfect General Tso Chicken:
Soggy Coating: This usually results from adding sauce to chicken that isn’t hot enough, or from sauce that’s too thin. Always ensure both the chicken and sauce are properly heated before combining.
Tough Chicken: Overcooking or using chicken breast without proper marination leads to dry, tough meat. Chicken thighs are more forgiving, and proper velveting prevents toughness.
Bland Flavor: Not allowing enough marination time or skipping the aromatics (garlic, ginger, chilies) results in flat-tasting chicken. Each component contributes to the complex flavor profile.
Storage and Reheating Instructions
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigerator | 3-4 days | Oven at 350°F for 10-15 minutes |
| Freezer | 2-3 months | Thaw overnight, then reheat in oven |
| Room Temperature | 2 hours max | Not recommended for longer storage |
Leftover General Tso Chicken should be stored in airtight containers in the refrigerator. I avoid microwaving leftovers because it makes the coating soggy. Instead, I reheat in a 350°F oven for 10-15 minutes, which helps restore some crispiness.
Wine and Beverage Pairings
The sweet and spicy flavors of General Tso Chicken pair beautifully with various beverages. I recommend crisp white wines like Riesling or Gewürztraminer that complement the dish’s sweetness while cutting through the richness. For non-alcoholic options, iced green tea, sparkling water with lime, or even a cold ginger ale work wonderfully.
Cultural Significance and Modern Adaptations
General Tso Chicken represents the fascinating evolution of cuisine through cultural exchange. While purists might argue its authenticity, I appreciate how this dish demonstrates cooking’s ability to adapt and create something entirely new yet deeply satisfying.
Modern chefs have created numerous variations – some use different proteins like shrimp or cauliflower, others experiment with the sauce by adding ingredients like Korean gochujang or Thai chili paste. These adaptations show how classic dishes continue evolving while maintaining their essential character.
Frequently Asked Questions
Q: Can I make General Tso Chicken without deep frying? A: Absolutely! I’ve had success baking the battered chicken pieces at 425°F for 20-25 minutes, flipping halfway through. While the texture differs slightly from traditional deep-fried versions, it’s still delicious and considerably lighter.
Q: How spicy is General Tso Chicken supposed to be? A: Traditional General Tso Chicken has a mild to moderate heat level. The dried chilies provide more flavor than intense heat. I adjust the spiciness by varying the number of chilies – fewer for milder taste, more for those who enjoy heat.
Q: Why does my sauce become too thick or too thin? A: Sauce consistency depends on the cornstarch slurry and cooking time. If it’s too thick, I add chicken broth one tablespoon at a time. If too thin, I mix additional cornstarch with cold water and add gradually while stirring constantly.
Q: Can I prepare components ahead of time? A: Yes! I often marinate the chicken up to 24 hours in advance and prepare the sauce earlier in the day. The first frying can also be done hours ahead, with the final fry and assembly completed just before serving.
Q: What’s the best way to cut chicken for even cooking? A: I cut chicken thighs into uniform 1-inch pieces, which ensures even cooking. Consistent sizing is more important than perfect shapes – aim for similar thickness rather than identical appearance.
Q: How do I know when the oil temperature is correct? A: I use a digital thermometer for accuracy, but you can test by dropping a small amount of batter into the oil. It should sizzle immediately and rise to the surface for 350°F, or sizzle vigorously for 375°F.
Q: Can I use chicken breast instead of thighs? A: While possible, chicken breast requires more careful handling to prevent drying out. I recommend pounding it to uniform thickness and being extra vigilant about not overcooking. The marination time becomes even more critical with breast meat.
Q: What makes the coating stay crispy after adding sauce? A: The double-frying technique creates a sturdy coating that resists moisture. Additionally, having both the chicken and sauce properly hot when combining, and serving immediately, helps maintain crispiness.
This General Tso Chicken recipe has become my go-to for impressing dinner guests and satisfying takeout cravings at home. The combination of techniques – proper marination, double frying, and balanced sauce – creates a dish that rivals any restaurant version. With practice, you’ll develop the timing and instincts that make this complex dish feel effortless to prepare.
