General Tso’s Chicken Recipe: Better Than Takeout!

Craving that sweet, savory, and slightly spicy General Tso’s Chicken but want to skip the delivery fees and questionable ingredients? Look no further! This recipe delivers restaurant-quality General Tso’s Chicken right in your own kitchen. We’re talking crispy, juicy chicken coated in a flavorful, tangy sauce that will have you licking your plate clean. Forget greasy takeout – this homemade version is healthier, fresher, and bursting with authentic flavor. Get ready to impress your family and friends (and yourself!) with this easy-to-follow recipe that’s guaranteed to become a weeknight staple.

Why This Recipe Works

This recipe isn’t just another thrown-together attempt at recreating General Tso’s. It’s been carefully crafted to achieve the perfect balance of textures and flavors. Here’s why it works:

• Double Frying: The secret to incredibly crispy chicken lies in the double-frying technique. The first fry cooks the chicken through, while the second fry crisps up the exterior to golden perfection.
• Cornstarch Coating: A generous coating of cornstarch creates a light and airy crust that clings beautifully to the sauce.
• Balanced Sauce: The sauce is a symphony of sweet, savory, spicy, and tangy notes. We use a combination of soy sauce, rice vinegar, sugar, hoisin sauce, and red pepper flakes to achieve that signature General Tso’s flavor profile.
• Fresh Aromatics: Fresh ginger and garlic infuse the sauce with a vibrant aroma and depth of flavor that you just can’t get from powdered versions.
• Slurry Thickening: Using a cornstarch slurry to thicken the sauce ensures a glossy and smooth consistency that coats the chicken evenly.

Ingredients

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg, beaten
• Vegetable oil, for frying
• For the Sauce:
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup granulated sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon chicken broth (or water)
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1 tablespoon sesame oil
• Optional: 1/4 cup chopped green onions, for garnish

Instructions

1. Prepare the Chicken: In a large bowl, combine the chicken pieces, cornstarch, flour, salt, and pepper. Toss to coat evenly. Add the beaten egg and toss again until the chicken is well coated.
2. First Fry: Heat about 2 inches of vegetable oil in a large pot or wok to 350°F (175°C). Carefully add the chicken pieces in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until lightly golden brown. Remove the chicken with a slotted spoon and place on a wire rack to drain.
3. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the chicken again for 2-3 minutes, or until golden brown and crispy. Remove and drain on a wire rack.
4. Prepare the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sugar, hoisin sauce, chicken broth (or water), and cornstarch. Set aside.
5. Cook the Aromatics: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
6. Add the Sauce: Pour the sauce mixture into the wok and bring to a simmer, stirring constantly. Cook for 1-2 minutes, or until the sauce has thickened.
7. Combine Chicken and Sauce: Add the crispy chicken to the wok and toss to coat evenly with the sauce. Cook for another minute, stirring constantly, until the chicken is heated through and the sauce is glossy.
8. Finish and Serve: Stir in the sesame oil. Garnish with chopped green onions, if desired. Serve immediately over rice.

Tips for Success

• Don’t Overcrowd the Pan: Frying the chicken in batches ensures that the oil temperature stays consistent, resulting in crispy chicken. Overcrowding the pan will lower the oil temperature and lead to soggy chicken.
• Use a Thermometer: A kitchen thermometer is your best friend when frying. Maintaining the correct oil temperature is crucial for achieving crispy results.
• Adjust the Spice Level: Feel free to adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, reduce or omit the red pepper flakes altogether. For a spicier kick, add a pinch of cayenne pepper or a few drops of chili oil.
• Prep Your Ingredients: Having all of your ingredients prepped and measured out before you start cooking will make the process much smoother and more efficient.
• Don’t Overcook the Sauce: Overcooking the sauce can cause it to become too thick and sticky. Cook it just until it reaches your desired consistency.
• Serve Immediately: General Tso’s Chicken is best served immediately while the chicken is still crispy and the sauce is warm.

Storage Instructions

If you have leftovers, store the chicken and sauce separately in airtight containers in the refrigerator. The chicken will lose some of its crispness in the refrigerator. Reheat the chicken in the oven or in a skillet to help restore some of its crispness. Reheat the sauce in a saucepan over medium heat. Combine the chicken and sauce just before serving.

FAQ

• Can I use chicken breast instead of chicken thighs? Yes, you can use chicken breast, but chicken thighs tend to be more tender and juicy. If using chicken breast, be careful not to overcook it, as it can become dry.
• Can I use a different type of vinegar? Rice vinegar is recommended for its mild and slightly sweet flavor, which complements the other ingredients in the sauce. However, you can substitute it with apple cider vinegar or white vinegar in a pinch.
• Can I make this recipe gluten-free? Yes, you can make this recipe gluten-free by using gluten-free soy sauce (tamari) and gluten-free flour. Make sure to check the labels of all ingredients to ensure they are gluten-free.
• Can I add vegetables to this dish? Absolutely! Broccoli florets, bell peppers, and snap peas are all great additions to General Tso’s Chicken. Add them to the wok along with the garlic and ginger and cook until tender-crisp before adding the sauce.
• Can I make this in an air fryer? Yes, you can. Spray the air fryer basket with cooking spray. Cook the chicken in a single layer at 400F for 12-15 minutes, flipping halfway through. Toss with the prepared sauce and serve.

Conclusion

So there you have it – a foolproof recipe for General Tso’s Chicken that’s guaranteed to satisfy your cravings and impress your taste buds. With its crispy chicken, flavorful sauce, and easy-to-follow instructions, this recipe is a winner every time. Ditch the takeout menus and start making your own delicious and healthy General Tso’s Chicken at home. Enjoy!