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General Tso’s Chicken is not just a dish; it’s a phenomenon in the realm of Chinese cuisine. Originating from the culinary traditions of Hunan province in China, this dish has become a staple in American Chinese restaurants, beloved for its perfect balance of sweet, savory, and spicy flavors. The crunchy texture of the chicken, combined with a rich, tangy sauce, makes it a favorite among food lovers, transcending cultural boundaries and earning a rightful place on menus across the United States.

Homemade General Tso’s Chicken Recipe

Experience the deliciousness of homemade General Tso's Chicken with this simple and rewarding recipe. This iconic dish combines tender chicken in a crispy coating, all coated in a rich, tangy sauce that balances sweetness and heat. Discover the essential ingredients and easy-to-follow steps that will help you recreate this favorite Chinese-American delicacy right in your kitchen. Impress your family and friends with a meal that's sure to delight every palate!
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Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon rice wine (Shaoxing wine)

1 teaspoon cornstarch

For the Coating:

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Water (enough to achieve a batter-like consistency)

For the Sauce:

3 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons rice vinegar

2 tablespoons sugar

1 tablespoon sesame oil

1 teaspoon minced garlic

1 teaspoon grated ginger

1/2 teaspoon crushed red pepper flakes (adjust to taste)

For Stir-Frying:

2 tablespoons vegetable oil

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, rice wine, and cornstarch. Mix well and allow it to marinate for at least 30 minutes.

    Prepare the Batter: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add water until a thick batter forms that can coat the back of a spoon.

      Coat the Chicken: Remove the marinated chicken from the bowl and dip each piece into the batter, ensuring it's fully covered.

        Fry the Chicken: Heat vegetable oil in a large skillet or deep fryer over medium heat. Once hot, carefully add the battered chicken pieces in batches, frying until golden brown and crispy, about 5-7 minutes. Remove the chicken and drain on paper towels.

          Make the Sauce: In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, garlic, ginger, and crushed red pepper flakes.

            Combine Chicken and Sauce: In the same skillet used for frying, drain excess oil, leaving about 1 tablespoon. Add the sauce to the skillet and bring it to a simmer. Once the sauce starts bubbling, add the fried chicken pieces. Toss well to coat all the chicken with the sauce.

              Serve: Remove the skillet from heat. Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or alongside stir-fried vegetables.

                Prep Time, Total Time, Servings: 25 minutes | 1 hour | 4 servings