General Tso’s Chicken
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General Tso’s Chicken strikes that ideal balance of sweet, savory, and spicy flavors, all wrapped around succulent, crispy bites of chicken. It’s a culinary delight that brings the essence of classic Chinese cuisine right to your dinner table, perfect for a family feast or a cozy night in.
The Best General Tso’s Chicken
This General Tso’s Chicken recipe is a real showstopper, blending sweet, savory, and a touch of spice in every crispy bite. I love how the chicken pieces, tender on the inside and golden on the outside, soak up the rich, tangy sauce. It’s a quick, delightful dish that brings the magic of takeout right to our family table, and everyone always asks for seconds!
- Chicken Thighs (Boneless, Skinless): I love using chicken thighs because they’re juicy and tender, however, chicken breast works jus as well.
- Baking Soda: It tenderizes the chicken, making it extra juicy.
- Dark Soy Sauce: Adds depth of color and a rich, umami flavor. Just replace with regular soy sauce if you don’t have it.
- Soy Sauce (Low Sodium): Brings the savory element without too much salt. Regular soy sauce diluted with a bit of water can work as a replacement.
- Cornstarch: This is for that perfect, crispy coating. Arrowroot powder can be a good substitute.
- Vegetable Oil: Used for frying to get that irresistible crunch. Any high smoke point oil, like canola or peanut oil, would do the trick.
- Green Onions: Add a fresh, crisp garnish.
- Sesame Seeds: These are for an extra bit of texture and presentation. They’re optional, or you could use toasted nuts for a crunch.
- Hoisin Sauce: It’s the base of the sauce, offering a sweet and tangy flavor. A mix of soy sauce, honey, and a dash of vinegar can be used as an alternative.
- Rice Vinegar: Adds acidity and brightness. You an substitute with apple cider vinegar or white wine vinegar.
- Brown Sugar: Balances the flavors with its sweetness. Honey or maple syrup can replace it in a pinch.
- Fresh Ginger: Brings a zesty, fresh flavor. You can substitute with ground ginger but in a smaller quantity.
- Garlic: Offers that essential pungent kick. You can use garlic powder in a smaller quantity but fresh is always best.
- Cornstarch (for Sauce): Thickens the sauce beautifully. Arrowroot powder or a flour slurry could be alternatives.
- Red Pepper Flakes: For a little heat. Adjust to taste, or use fresh chili or chili powder for a different kind of kick.
You’re going to love how easy and fun it is to make this General Tso’s Chicken. It’s all about mixing, tossing, and frying – and voilà, you’ve got a dish that’s better than takeout.
Grab those chicken pieces and toss them together with the baking soda and soy sauce in a bowl. Let them marinate for about 10 minutes.
Take all those sauce ingredients – hoisin sauce, soy sauce, rice vinegar, brown sugar, ginger, garlic, and the secret weapon, red pepper flakes – and whisk them in a bowl. Oh, and don’t forget to mix some cornstarch with water and add it in. This is what’s going to make our sauce nice and thick.
Spread out the cornstarch on a plate and roll the chicken pieces in it. Make sure they’re all nicely coated – this is what gives us that amazing crunch.
Heat up some oil in a pan or wok, and once it’s hot, in goes the chicken. Fry them until they’re golden and crispy. Just keep an eye on them, and once they’re done, let them rest on a paper towel.
Wipe the wok clean, add a bit more oil, and pour in the sauce. Once it starts to simmer and thicken, toss the chicken back in. Give everything a good mix to coat the chicken in that sticky, delicious sauce.
Sprinkle some sliced green onions and sesame seeds over the top for that extra flair. Serve this over some steamed rice and enjoy!
What To Serve With General Tso’s Chicken
Asian Green Beans
Sesame Noodles
Egg Drop Soup
Chow Mein
Frequently Asked Questions
What is General Tso’s Chicken?
General Tso’s Chicken is a popular Chinese-American dish featuring deep-fried chicken pieces coated in a sweet, slightly spicy, and tangy sauce.
Can I make General Tso’s Chicken less spicy?
Absolutely! You can easily adjust the spice level to your preference by reducing the amount of red pepper flakes in the sauce. If you’re sensitive to heat, start with a small amount and increase it gradually until it reaches your desired level.
How can I reduce the sodium content in General Tso’s Chicken?
To lower the sodium in General Tso’s Chicken, start by using low-sodium soy sauce in both the marinade and the sauce. You can also opt for a reduced-sodium hoisin sauce if available. Another approach is to dilute regular soy sauce with water or use less of it, supplementing the flavor with other spices or a bit of unsalted chicken broth.
Is it possible to make this dish healthier?
Yes, you can make a healthier version of General Tso’s Chicken by baking or air-frying the chicken instead of deep-frying. Additionally, you can use a sugar substitute or reduce the amount of sugar in the sauce, and serve the dish with steamed vegetables or brown rice for a more balanced meal.
Expert Tips
- Don’t Skip the Velveting Step: The initial step of marinating the chicken in baking soda and soy sauce is crucial. This velveting technique tenderizes the chicken, ensuring it stays juicy and tender when cooked.
- Optimal Frying Technique: Fry the chicken in small batches to keep the oil temperature consistent. This ensures each piece is evenly cooked and perfectly crispy.
- Fresh Ingredients for the Sauce: Always opt for fresh ginger and garlic over powdered versions. The fresh ingredients offer a more vibrant and aromatic flavor to the sauce.
- Balancing Flavors: Taste and adjust the sauce after mixing. A bit more vinegar can enhance brightness, while a touch of sugar can soften the heat and acidity.
- Resting the Fried Chicken: Allow the fried chicken pieces to rest on paper towels briefly before adding them to the sauce. This helps them retain their crispiness by shedding excess oil.
Storage
Leftover General Tso’s Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over low heat to retain the chicken’s crispiness. You can also use a microwave, but the chicken may lose some of its crisp texture.
Discover More Delicious Asian Dishes
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General Tso’s Chicken
Video
Ingredients
- 1 pound chicken thighs (boneless, skinless and cut into bite-size pieces)
- 1 teaspoon baking soda
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce (low sodium)
- 1 cup cornstarch
- ½ cup vegetable oil (for frying)
- 2 green onions (sliced 2-3 inches long for garnish)
- sesame seeds (for garnish)
Sauce
- ¼ cup hoisin sauce
- ¼ cup soy sauce (low sodium)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar (packed)
- 1 teaspoon fresh ginger (minced)
- 2 cloves garlic (minced)
- 1 tablespoon cornstarch
- ¼ cup water
- 1 teaspoon red pepper flakes (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a bowl, toss the chicken pieces with baking soda, dark soy sauce and a tablespoon of soy sauce. Set aside for 10 minutes to marinade.
- In another bowl, whisk together hoisin sauce, soy sauce, rice vinegar, brown sugar, ginger, garlic, chili flakes, and water. In a separate small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Add this to the sauce mixture and mix well.
- Place the cup of cornstarch in a shallow plate and add the chicken pieces along with the marinade and toss the chicken well with the cornstarch to coat all the pieces.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes on each side. Remove chicken and set aside on a plate lined with paper towels.
- Clean the wok, add another tablespoon of oil and heat over medium-high heat. Carefully pour the sauce mixture into the wok. Once the sauce begins to simmer, add the fried chicken pieces back in. Toss to coat the chicken with the sauce and let simmer for 2-3 minutes until the sauce thickens and the chicken is heated through.
- Remove from heat. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve with steamed white rice or your preferred side dish.
Notes
- Marinating Time Matters: Don’t skip the marinating step. It tenderizes the chicken and infuses it with flavor.
- Heat Level: Adjust the amount of red pepper flakes to suit your spice preference.
- Crispy Chicken: For extra crispiness, ensure the chicken is well-coated with cornstarch and the oil is hot before frying.
- Sauce Consistency: If you prefer a thicker sauce, add a bit more cornstarch slurry.
- Serving Suggestion: Best served hot with steamed rice or noodles and a side of steamed vegetables.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the chicken’s texture.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
