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This General Tso’s chicken recipe is simply the best you will ever have. Don’t be fooled by other imposters — this recipe features crispy, twice-fried chicken in a deliciously sweet and sticky glaze. This mouthwatering dish delivers a combination of Asian flavors that will knock your chopsticks off! Serve with steamed broccoli and white rice and garnish with sliced green onions.
Looking for tangy, spicy, and savory flavors all found in one dish? This top-rated recipe for General Tso’s chicken combines crispy, flash-fried chicken and a rich garlic-chile sauce that turns up the heat. Creating a uniquely flavorful weeknight meal has never been easier — try ChefDaddy’s 5-star recipe for a mouthwatering plate of General Tso’s chicken any time.
What Is General Tso’s Chicken?
General Tso's (pronounced tsow) chicken is a Chinese-American dish that features deep-fried chicken tossed in an irresistibly sticky glaze made with garlic, sugar, soy sauce, and chiles. The dish is named after 19th-century military leader Tso Tsung-t'ang.
How to Make General Tso’s Chicken
Dive into an unforgettably fiery-sweet flavor that's easy to make at home. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:
Begin by coating and frying chicken thigh pieces until they are golden brown and begin to float. Fry in batches and set chicken aside. Repeat the process for an extra crispy, double-fried result, and drain the chicken on a towel-lined plate.
Making sauce for General Tso's chicken couldn't be easier: Heat the chiles, orange zest, garlic, and other spices in oil, then add liquids (like chicken broth and rice vinegar) to balance the flavor. Bring the mixture to a boil, add cornstarch, reduce the heat, and toss with fried chicken.
What to Serve With General Tso’s Chicken
This classic takeout dish is often served with broccoli on a bed of rice, but the deep, savory flavors would also partner well with a pear and pomegranate salad or fragrant ginger-lemon carrots.
How to Store and Reheat General Tso’s Chicken
Make the most of your leftovers by refrigerating them in an airtight container for up to 3 days, making sure to store rice separately to avoid mushiness. When you're ready for round two, simply reheat the ingredients on the stovetop or in the microwave.
Cookdap Community Tips and Praise
“This dish is absolutely delicious!” raves home cook Kim. “Make some rice with it, extra sauce (a little) wouldn’t hurt, but above all, get your mise en place ready before you start! There are lots of ingredients that move fast once you get started.”
“I made a vegetarian version of this using white mushrooms instead of chicken and veggie broth instead of chicken broth,” shares reviewer Rebekah. “It turned out amazing and my girls were fighting over seconds!”
“This was a really great recipe,” says Tory. “I put the chicken in the air fryer — great flavor.”
Ingredients
Chicken
- 4 cups vegetable oil for frying
- 1 large egg
- 1 ½ pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 pinch white pepper
- 1 cup cornstarch
Sauce
- 2 tablespoons vegetable oil
- 3 tablespoons chopped green onion
- 1 clove garlic, minced
- 6 dried whole red chilies
- 1 strip orange zest
- ½ cup white sugar
- ¼ cup soy sauce
- 3 tablespoons chicken broth
- 2 tablespoons peanut oil
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- 2 teaspoons cornstarch
- ¼ cup water
Directions
Step 1
Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Step 2
Whisk egg in large mixing bowl. Add chicken, salt, sugar, and pepper; mix well. Mix in cornstarch, a little bit at a time, until chicken is well coated.
Step 3
Working in batches, carefully drop one piece of chicken at a time into the hot oil. Fry until chicken turns golden brown and begins to float, about 3 minutes. Remove chicken to a plate and allow to cool as you fry the next batch.
Step 4
Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Fry each batch until chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
Step 5
Prepare sauce: Heat vegetable oil in a wok or large skillet over high heat. Stir in green onion, garlic, whole chiles, and orange zest. Cook and stir until garlic turns golden and chiles brighten, 1 to 2 minutes.
Step 6
Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger; bring to a boil and cook for 3 minutes. Whisk 2 teaspoons of cornstarch in water until dissolved. Stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.
Step 7
Stir chicken into the boiling sauce. Reduce heat to low and cook until chicken is heated through and has absorbed some of the sauce, about 3 minutes.
Editor’s Note:
The nutrition data for this recipe includes the full amount of the batter ingredients. The actual amount of the batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 634 | |
| % Daily Value * | |
| Total Fat37g | 47% |
| Saturated Fat6g | 31% |
| Cholesterol101mg | 34% |
| Sodium1192mg | 52% |
| Total Carbohydrate55g | 20% |
| Dietary Fiber1g | 3% |
| Total Sugars18g | |
| Protein24g | |
| Vitamin C8mg | 42% |
| Calcium58mg | 4% |
| Iron4mg | 19% |
| Potassium530mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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