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General Tso’s Chicken

A close-up of crispy General Tso's chicken pieces coated in a glossy sauce, served with white rice and garnished with green onions and chili flakes.
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Crispy fried chicken pieces coated in a sweet, tangy, and spicy sauce, replicating your favorite takeout dish at home.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • Vegetable oil, for frying
  • 1/2 cup soy sauce
  • 1/2 cup chicken broth
  • 1/3 cup rice vinegar
  • 1/2 cup granulated sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 4–6 dried red chilies (like arbol), or to taste
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • Cooked white rice, for serving
  • Scallions, chopped, for garnish

Instructions

  1. In a bowl, combine flour, 1/2 cup cornstarch, salt, and pepper.
  2. In a separate bowl, whisk the eggs.
  3. Dip chicken pieces first in the egg, then dredge in the flour mixture, ensuring each piece is well coated.
  4. Heat about 2 inches of vegetable oil in a wok or large pot to 350°F (175°C).
  5. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes. Remove chicken and drain on paper towels.
  6. In a small bowl, whisk together soy sauce, chicken broth, rice vinegar, sugar, ketchup, 1 tablespoon cornstarch, and sesame oil.
  7. Heat 1 tablespoon of oil in the wok over medium heat. Add dried chilies, garlic, and ginger. Stir-fry until fragrant, about 30 seconds.
  8. Pour the sauce mixture into the wok and bring to a simmer, stirring constantly until the sauce thickens.
  9. Return the fried chicken to the wok and toss to coat evenly with the sauce.
  10. Serve immediately over cooked white rice, garnished with chopped scallions.

Notes

  • For extra crispy chicken, double-fry it. Fry once until lightly golden, remove, and let cool slightly, then fry again until deeply golden brown.
  • Adjust the number of dried chilies to control the spice level.
  • You can substitute chicken breast for thighs, but thighs tend to stay more moist.

Nutrition

Find it online: https://www.unfoldrecipes.com/generals-tso-chicken-recipe/