Crispy Homemade General Tso’s Chicken (Takeout Favorite!)

Introduction & Inspiration

If there’s one dish that reigns supreme on Chinese-American takeout menus, it’s often the incredibly popular General Tso’s Chicken! And let me tell you, making it at home is a truly rewarding experience that yields results far superior to most takeout. Imagine exceptionally crispy, bite-sized pieces of chicken, achieved through a clever double-frying technique, all generously coated in that signature glossy, sweet, savory, tangy, and slightly spicy sauce, fragrant with garlic, ginger, and a hint of orange. It’s utterly addictive!

My inspiration for tackling this beloved dish comes from wanting to recreate that perfect restaurant-style crispiness and balanced sauce in my own kitchen. General Tso’s Chicken is all about that wonderful textural contrast and the complex sweet-sour-savory-spicy flavor profile, and this recipe delivers on all fronts.

This homemade version is perfect for a special weekend dinner, a “fakeout” night that will impress your family and friends, or anytime you’re craving that iconic Chinese-American comfort food. It’s a bit of a project, but the crispy, saucy results are so worth it! It is a perfect recipe for fans of Chinese-American cuisine.

Nostalgic Appeal / Comfort Factor

General Tso’s Chicken is pure nostalgic comfort for countless people, instantly evoking memories of favorite Chinese restaurants, family takeout nights, and those satisfyingly sweet, savory, and slightly spicy flavors. The combination of crispy chicken and a rich, glossy sauce is universally appealing and deeply comforting.

This recipe taps directly into that beloved takeout experience. The aroma of the sauce simmering with garlic, ginger, and chilies, and the satisfying crunch of the perfectly fried chicken, all contribute to a comforting and exciting meal. It’s a dish that feels both indulgent and incredibly satisfying.

Making this iconic dish at home brings all that comforting takeout joy right to your dinner table, but with even better flavor and texture! A perfect comfort food dish.

Homemade Focus

This recipe is a fantastic celebration of creating a restaurant-style favorite entirely from scratch, focusing on techniques that build exceptional texture and flavor. You’ll be preparing the chicken, creating a simple cornstarch-based batter, and employing the crucial double-frying method for ultimate, lasting crispiness. The signature General Tso’s sauce is also built from scratch, balancing sweet, sour, savory, and aromatic components.

The homemade focus shines in these key steps: the double-fry ensures the chicken stays crispy even when coated in sauce, and crafting the sauce yourself allows you to control the balance of flavors – the sweetness, the tang from the vinegar, the umami from soy sauce, and the subtle heat from dried chilies and ginger.

It’s about taking the time to execute specific cooking techniques to achieve a result that rivals, and often surpasses, your favorite takeout version. The homemade difference is remarkable.

Flavor Goal

The primary flavor goal is exceptionally crispy chicken pieces generously coated in a glossy sauce that is a harmonious balance of sweet, savory, tangy, and slightly spicy, with aromatic notes of garlic, ginger, and orange zest.

The chicken itself, seasoned lightly, should be tender and juicy inside its super-crispy cornstarch coating. The sauce is key: it needs to be complex, with sweetness from sugar, savoriness from soy sauce and chicken broth, tang from rice vinegar, warmth from ginger and garlic, a subtle citrusy aroma from orange zest, and a gentle, lingering heat from the dried red chilies. The sauce should be thick enough to cling beautifully to the crispy chicken.

The overall experience should be an irresistible combination of ultra-crispy chicken and a rich, flavorful, perfectly balanced sauce – the quintessential General Tso’s experience. A perfect balance between flavour and texture.

Ingredient Insights

For the Chicken:

• Vegetable Oil (for frying): About 4 cups needed for deep frying. Use a neutral oil with a high smoke point like canola, peanut, or corn oil.
• Large Egg: Whisked, acts as a binder for the cornstarch coating.
• Skinless, Boneless Chicken Thighs (or Breasts): Thighs are recommended for staying juicy during frying. Cut into 1 ½-inch pieces for even cooking.
• Salt, White Sugar, White Pepper: Simple seasonings for the chicken before coating. White pepper is common in Chinese cooking for a different type of heat than black pepper.
• Cornstarch (1 cup for coating): Creates a light, incredibly crispy coating when fried, especially with the double-fry method.

For the Sauce:

• Vegetable Oil (2 tbsp for sauce): For sautéing aromatics.
• Chopped Green Onion & Minced Garlic: Essential aromatic base.
• Dried Whole Red Chilies: Provide gentle, aromatic heat. The number can be adjusted (6 is a good starting point). They are usually left whole and infuse the oil.
• Orange Zest (1 strip): Adds a bright citrusy aroma that’s a subtle but important note in many General Tso’s recipes. Use a vegetable peeler to get a wide strip.
• White Sugar (½ cup): Provides the primary sweetness.
• Soy Sauce (¼ cup): Adds savory umami and saltiness.
• Chicken Broth (3 tbsp): Adds liquid and savory depth.
• Peanut Oil (2 tbsp for sauce): Adds a distinct nutty flavor to the sauce. Can substitute with more vegetable oil if allergic.
• Rice Vinegar (1 tbsp): Provides essential tanginess to balance the sweetness.
• Sesame Oil (2 tsp): Adds a finishing touch of nutty aroma. Toasted sesame oil is best.
• Ground Ginger (¼ tsp): Adds warm, spicy notes. Fresh grated ginger (about 1 tsp) can also be used for brighter flavor.
• Cornstarch (2 tsp) & Water (¼ cup): Mixed to create a slurry for thickening the sauce to a glossy, coating consistency.

Essential Equipment

• Deep Fryer or Large, Heavy Saucepan/Wok: For safely deep frying the chicken. Needs to hold at least 4 cups of oil with ample headspace.
• Kitchen Thermometer (Candy/Deep Fry): Highly recommended for accurately maintaining the oil temperature at 375°F (190°C) for optimal frying.
• Large Mixing Bowl: For battering the chicken.
• Slotted Spoon or Spider/Strainer: For safely adding and removing chicken from hot oil.
• Paper Towel-Lined Plate or Wire Rack: For draining the fried chicken.
• Wok or Large Skillet: For making the sauce and tossing the chicken.
• Small Bowl: For mixing the cornstarch slurry.
• Whisk: For the slurry and sauce.
• Measuring Cups & Spoons:
• Knife & Cutting Board: For cutting chicken, chopping green onion, mincing garlic, grating ginger (if using fresh).
• Zester or Vegetable Peeler: For orange zest.

Ingredients

(Original recipe yields 8 servings)

Chicken:

• ▢ 4 cups vegetable oil for frying
• ▢ 1 large egg
• ▢ 1 ½ pounds skinless, boneless chicken thighs (preferred) or breasts, cut into 1 ½-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 (white and light green parts)
• ▢ 1 clove garlic, minced (or more to taste)
• ▢ 6 dried whole red chilies (adjust to taste)
• ▢ 1 strip orange zest (about 2-3 inches long)
• ▢ ½ cup white sugar
• ▢ ¼ cup soy sauce
• ▢ 3 tablespoons chicken broth
• ▢ 2 tablespoons peanut oil (or substitute vegetable oil)
• ▢ 1 tablespoon rice vinegar
• ▢ 2 teaspoons sesame oil (preferably toasted)
• ▢ ¼ teaspoon ground ginger
• ▢ 2 teaspoons cornstarch
• ▢ ¼ cup water

Garnish (Optional):

• ▢ Toasted sesame seeds
• ▢ More chopped green onions (dark green parts)

Step-by-Step Instructions

1. Prepare Oil for Frying and Batter Chicken:

• Pour the 4 cups of vegetable oil into a deep fryer or a large, heavy saucepan or wok. Heat the oil over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
• While the oil heats, prepare the chicken. Cut the chicken into uniform 1 ½-inch pieces.
• In a large mixing bowl, whisk the large egg lightly. Add the chicken pieces, 1 teaspoon salt, 1 teaspoon white sugar, and the pinch of white pepper. Mix well to coat the chicken with the egg mixture.
• Gradually add the 1 cup of cornstarch to the chicken, a little bit at a time, mixing well after each addition, until all the chicken pieces are thoroughly and evenly coated.

2. First Fry of the Chicken:

• Once the oil is at 375°F (190°C), carefully drop the coated chicken pieces one at a time into the hot oil, working in batches to avoid overcrowding the fryer (this helps maintain oil temperature and ensures even cooking).
• Fry each batch for about 3 minutes, or until the chicken turns golden brown and begins to float. The chicken will be mostly cooked through.
• Using a slotted spoon or spider, remove the chicken from the oil and transfer it to a large plate or baking sheet (can be lined with paper towels, though it will be refried).
• Allow the chicken to cool slightly as you fry the next batch. Let the oil return to 375°F between batches.

3. Second Fry of the Chicken (for Extra Crispiness):

• Once all the chicken has been through the first fry, begin the second fry. Start with the batch that was cooked first (it will have cooled the most).
• Carefully return the chicken pieces from the first batch to the hot 375°F oil.
• Fry for about 2 minutes more per batch, until the chicken turns a deep golden brown and becomes very crispy.
• Remove the double-fried chicken and drain it thoroughly on a paper towel-lined plate or a wire rack.

4. Make the General Tso’s Sauce:

• While the chicken drains (or just after), make the sauce. Heat the 2 tablespoons of vegetable oil in a clean wok or large skillet over high heat.
• Add the chopped green onion (white/light green parts), minced garlic, whole dried red chilies, and the strip of orange zest. Cook and stir constantly until the garlic turns golden and the chilies brighten and become fragrant, about 1 to 2 minutes. Be careful not to burn the garlic or chilies.
• Add the ½ cup white sugar, ¼ cup soy sauce, 3 tablespoons chicken broth, 2 tablespoons peanut oil, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, and ¼ teaspoon ground ginger to the wok. Stir well to combine and bring the mixture to a vigorous boil. Cook for 3 minutes, stirring occasionally.
• In a small bowl, whisk the 2 teaspoons of cornstarch with the ¼ cup of water until completely dissolved to create a smooth slurry.
• Pour the cornstarch slurry into the boiling sauce in the wok, whisking constantly. Return the sauce to a boil and cook, stirring, until it thickens to a glossy consistency and is no longer cloudy from the cornstarch, about 1 minute more.

5. Combine Chicken and Sauce:

• Add the crispy, double-fried chicken pieces to the wok with the boiling, thickened sauce.
• Reduce the heat to low. Gently toss and stir the chicken in the sauce until all pieces are evenly coated.
• Cook for about 2-3 minutes more, allowing the chicken to heat through and absorb some of the delicious sauce.

6. Serve:

• Serve the General Tso’s Chicken immediately while hot and crispy, with the sauce clinging to it.
• It’s classically served with steamed white or brown rice and often a side of steamed broccoli.
• Garnish with optional toasted sesame seeds and more chopped green onions (dark green parts), if desired. Enjoy!

Troubleshooting

• Chicken Not Crispy: Oil temperature too low during frying; pan overcrowded; didn’t do the second fry. Double-frying at the correct temperature is key for lasting crispiness.
• Chicken Soggy After Saucing: Tossed in sauce too early before serving, or sauce was too thin and sat too long. Sauce chicken just before serving. Ensure sauce is thickened properly with cornstarch slurry.
• Sauce Too Thick: Too much cornstarch, or cooked too long after adding slurry. Whisk in a tiny splash more chicken broth or water to reach desired consistency.
• Sauce Too Thin: Not enough cornstarch, or didn’t bring to a full boil after adding slurry to activate thickening. Ensure slurry is well mixed and sauce boils briefly.
• Flavor Too Sweet/Sour/Salty: Adjust sugar, rice vinegar, or soy sauce amounts next time to your preference. This recipe aims for a classic balance.
• Chilies Too Spicy (or Not Spicy Enough): The heat comes from the dried whole red chilies and how many you use (and if they break open). Adjust the number of chilies. You can also add a pinch of red pepper flakes if desired for more controlled heat.

Tips and Variations

• Double-Fry is Key: Don’t skip the second fry! This is what makes the chicken exceptionally crispy and able to stand up to the sauce.
• Oil Temperature: Maintain 375°F (190°C) for both fries. Use a thermometer for best results. Adjust stove heat as needed between batches.
• Don’t Overcrowd Fryer: Frying in small batches ensures the oil temperature stays high, resulting in crispier chicken.
• Chicken Thighs for Juiciness: Thigh meat is more forgiving and stays juicier than breast meat during frying.
• Orange Zest: Use a vegetable peeler to get a nice wide strip without too much bitter white pith.
• Adjust Heat: Control the spiciness by the number of dried chilies used. For less heat, use fewer or deseed them (though usually left whole). For more, add more or a pinch of cayenne/red pepper flakes to the sauce.
• Add Veggies: Some versions include stir-fried broccoli florets or bell pepper pieces tossed with the chicken and sauce at the end.
• Sesame Seeds/Oil: Using toasted sesame oil and toasted sesame seeds (for garnish) enhances the nutty flavor.

Serving and Pairing Suggestions

• Serve Immediately: General Tso’s Chicken is best enjoyed right away while the chicken is at its crispiest and the sauce is hot and glossy.
• With Steamed Rice: Fluffy white or brown rice is the classic accompaniment to soak up the delicious sauce.
• With Steamed Broccoli: Often served with a side of plain steamed broccoli to balance the richness.
• Takeout Night at Home: Create a full Chinese-American feast with egg rolls, fried rice, etc.

Nutritional Information

(Note: Estimated, per serving, assuming 6-8 servings. Fried dish with sugary sauce.)

• Calories: 500-700+
• Fat: 25-40g+ (significant amount from frying oil)
• Saturated Fat: 4-8g+
• Cholesterol: 80-120mg+
• Sodium: 900-1400mg+ (Soy sauce is high)
• Total Carbohydrates: 40-55g+ (from cornstarch coating, sugar in sauce)
• Dietary Fiber: 1-3g+
• Sugars: 20-30g+ (High sugar content from sauce)
• Protein: 25-35g+

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Recipe Summary and Q&A

Summary: This Homemade General Tso’s Chicken features bite-sized chicken pieces (preferably thighs) coated in an egg and cornstarch batter, then double-fried until exceptionally crispy. A savory, sweet, tangy, and slightly spicy sauce is made by stir-frying green onion, garlic, dried red chilies, and orange zest, then adding sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ground ginger, and thickening it with a cornstarch slurry. The crispy fried chicken is then tossed in the hot, glossy sauce and served immediately, typically with rice.

Q&A:

• Q: Why double-fry the chicken?
  • A: The first fry cooks the chicken through and sets the initial coating. Allowing it to cool slightly then frying it a second time at a high temperature drives out more moisture from the coating, making it significantly crispier and better able to stay crunchy when tossed in the sauce. It’s a classic technique for ultra-crispy results.
• Q: Can I use chicken breast instead of thighs?
  • A: Yes, but chicken thighs are generally preferred as they stay much juicier during the double-frying process. If using chicken breast, be very careful not to overcook it, as it can dry out more easily.
• Q: Are the dried whole red chilies very spicy?
  • A: The heat level from dried whole chilies (like Tien Tsin or Arbol chilies commonly used) can vary. Leaving them whole in the sauce infuses a moderate, aromatic heat. For more spice, you can increase the number or gently crack one or two open (use caution). For less spice, use fewer chilies.
• Q: My sauce isn’t thickening properly. What went wrong?
  • A: Ensure the sauce is at a full boil when you stir in the cornstarch slurry. The heat is needed to activate the cornstarch’s thickening power. Also, make sure your cornstarch slurry is smooth (no lumps of cornstarch) before adding it. Cook for a minute after it returns to a boil.