Make General Tso Chicken in 30 Minutes or Less

If you’re craving a sweet, savory, and slightly spicy Chinese dish that’s crispy on the outside and juicy on the inside, General Tso Chicken is the recipe you need to try! This popular Chinese-American dish has long been a favorite at Chinese restaurants around the world. The good news? You can now make it at home in just 30 minutes, with simple ingredients and easy-to-follow steps.

This recipe combines crispy, golden chicken pieces tossed in a flavorful, tangy sauce that will make your taste buds dance. It’s perfect for a quick weeknight dinner or for impressing guests at your next gathering. Whether you’re new to Chinese cooking or a seasoned pro, this General Tso Chicken recipe is sure to become a go-to in your kitchen.

What is General Tso Chicken?

General Tso Chicken is a beloved dish that has become a staple in Chinese-American cuisine. It is often served at Chinese restaurants in North America and features deep-fried chicken pieces smothered in a rich, sticky sauce made from soy sauce, hoisin sauce, rice vinegar, and other delicious ingredients. It is also known for its signature balance of sweet, spicy, and tangy flavors. Although it is widely believed to have originated in the Hunan province of China, the dish is likely an American invention, created to cater to the American palate.

Ingredients for General Tso Chicken

To make this dish at home, you’ll need a few key ingredients for both the marinade and the sauce. Here’s a list of everything you need:

For the Sauce and Marinade:

• Soy Sauce: Light soy sauce is ideal for the marinade and sauce, as it provides flavor without being too overpowering. Dark soy sauce would make the sauce too dark and strong.
• Hoisin Sauce: Adds a sweet and savory depth to the sauce, giving it the characteristic flavor that defines General Tso Chicken.
• Rice vinegar brings the necessary tang and balances the sweetness of the other ingredients. It has a milder, less sharp flavor than regular vinegar.
• Chili Paste: This gives the sauce its signature spiciness. Sambal Oelek or any other chili paste you like works well.
• Sesame Oil: Adds a nutty, rich flavor that complements the other ingredients.
• Brown sugar: Provides sweetness and helps to balance the tanginess of the vinegar and soy sauce.
• Chicken Stock: This adds depth and richness to the sauce.
• Cornstarch: Used to thicken the sauce and give it a glossy finish.

For the chicken:

• Boneless, skinless chicken thighs: chicken thighs are the best choice for General Tso chicken because they remain juicy even after frying. They also absorb the marinade flavors better than chicken breasts. If you prefer, you can use chicken breasts or tenderloin, but be sure to tenderize them to prevent dryness.
• Garlic and Ginger: Fresh garlic and ginger add essential aromatic flavors that complement the sauce and chicken.
• Cornstarch (for coating): The chicken is lightly tossed in cornstarch before frying, giving it a crispy exterior without the need for heavy battering.
• Oil for Frying: You can use vegetable oil, canola oil, or peanut oil to fry the chicken. The oil should be enough to shallow fry the chicken, giving it a golden crisp.

Step-by-Step Instructions to Make General Tso Chicken

Follow these easy steps to prepare General Tso Chicken in 30 minutes:

1. Prepare the Marinade and Sauce

In a medium-sized bowl, combine the following ingredients for the marinade:

• Soy sauce, 3 tablespoons
• Hoisin sauce, 1 tablespoon
• Rice vinegar, 1 tablespoon
• Chili paste (Sambal Oelek): 2 teaspoons
• Sesame oil, 1 teaspoon
• Brown sugar, 3 tablespoons
• Cornstarch, 1 tablespoon

Mix the ingredients together to form a smooth marinade. Reserve about 2 tablespoons of this mixture for marinating the chicken. Set the remaining sauce aside to cook later.

2. Marinate the Chicken

Cut boneless, skinless chicken thighs into bite-sized pieces (about 1-inch cubes). Place the chicken pieces in a bowl and add the 2 tablespoons of marinade mixture, along with freshly minced garlic (1 teaspoon) and grated ginger (1 teaspoon). Toss everything together and let it marinate for at least 30 minutes. The longer you marinate the chicken, the more flavorful it will be.

3. Coat the Chicken in Cornstarch

After marinating the chicken, add cornstarch (1 cup) to a shallow bowl or dish. Toss the marinated chicken pieces in the cornstarch until they are fully coated. This will create a crispy exterior when fried. Shake off any excess cornstarch to avoid clumping.

4. Fry the Chicken

Heat vegetable oil (about 2 cups) in a large skillet or wok over medium-high heat. The oil should be about 2 inches deep. Once the oil reaches around 350°F (175°C), carefully add the coated chicken pieces, making sure not to overcrowd the pan. Fry the chicken in batches, cooking for about 3 minutes or until golden brown and crispy. Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.

How to Make the Sauce for General Tso Chicken

Now that your chicken is crispy and ready, it’s time to make the sauce. This step comes together quickly and brings the dish to life with its sweet, savory, and spicy flavor profile.

1. Sauté Garlic, Ginger, and Chili Flakes

Heat 2 tablespoons of oil (vegetable, peanut, or canola oil) in a large skillet or wok over medium heat. Add finely chopped garlic (2 cloves) and grated ginger (2 teaspoons), and sauté for about 30 seconds, or until fragrant and golden brown. Be careful not to burn the garlic, as it can become bitter.

Once the garlic and ginger are aromatic, add 1/2 teaspoon of red chili flakes to bring in some heat. Stir for another 10-15 seconds to release the flavors.

2. Add the Sauce

Next, pour the sauce you made earlier into the skillet with the garlic, ginger, and chili flakes. Stir to combine everything and bring the sauce to a simmer. Continue to cook for 1-2 minutes, allowing the sauce to thicken slightly. The cornstarch from the marinade and sauce mixture will help create a glossy, sticky texture that coats the chicken beautifully.

3. Toss the Chicken in the Sauce

Once the sauce has thickened to your liking, add the fried chicken pieces to the skillet. Quickly toss the chicken in the sauce, making sure each piece is well-coated. The sauce should cling to the crispy chicken, giving it that signature General Tso glaze.

4. Garnish and Serve

Once the chicken is coated in the sauce, transfer it to a serving plate. Garnish with finely sliced green onions and sesame seeds for added flavor and crunch. Serve your General Tso Chicken immediately with steamed white rice or your favorite side dishes. Enjoy the crispy, tender chicken with a delicious balance of sweet, spicy, and savory flavors!

Expert Tips for Perfect General Tso Chicken

To ensure your General Tso Chicken turns out perfectly every time, here are a few expert tips:

1. Use Boneless, Skinless Chicken Thighs

For the juiciest and most flavorful chicken, use boneless, skinless chicken thighs. Thigh meat is more forgiving than chicken breasts and stays tender and juicy even when fried. If you do prefer chicken breasts or tenderloins, make sure to tenderize them with a small amount of baking soda during the marinade process (refer to the recipe notes for instructions).

2. Use the Right Soy Sauce

For the best flavor, always use light soy sauce for the marinade and sauce. Dark soy sauce can overpower the dish with its strong, salty taste, and will also darken the sauce too much. Light soy sauce gives the sauce its perfect umami flavor without being too heavy.

3. Keep the Chicken Crispy

One of the key elements of General Tso Chicken is the crispy chicken. To maintain the crispy texture, avoid leaving the chicken in the sauce for too long. Toss the chicken in the sauce quickly and serve it immediately for maximum crunch. If you need to make the dish ahead of time, store the chicken separately and toss it in the sauce right before serving.

4. Adjust the Spice Level

General Tso Chicken is traditionally spicy, but you can adjust the heat level according to your preferences. Add more chili paste or red pepper flakes for extra heat, or reduce the amount for a milder version. You can also substitute chili paste with Sriracha for a different type of heat.

5. Don’t Overcrowd the Pan When Frying

When frying the chicken, avoid overcrowding the pan. Fry the chicken in batches if necessary to ensure each piece cooks evenly and becomes crispy. Overcrowding can cause the chicken to steam, resulting in soggy pieces instead of crispy ones.

What to Serve with General Tso Chicken

General Tso Chicken is a complete meal on its own when served with rice, but you can pair it with a variety of sides to make it even more satisfying. Here are some ideas:

1. Steamed Rice

A classic pairing, steamed white rice helps balance the richness of the chicken and sauce. You can also serve it with brown rice or jasmine rice for a different twist.

2. Ginger Smashed Cucumber Salad

For a refreshing side dish, try a ginger smashed cucumber salad. The crisp, cool cucumbers paired with tangy ginger dressing provide a perfect contrast to the warmth and spice of the chicken.

3. Stir-Fried Vegetables

Vegetable stir-fries like broccoli, bok choy, or snow peas are great accompaniments that add color, texture, and nutrition to your meal. Simply sauté the vegetables with garlic and a splash of soy sauce for an easy side.

4. Spring Rolls or Egg Rolls

For an appetizer or side dish, serve spring rolls or egg rolls filled with vegetables or meat. These crispy snacks complement the texture of the General Tso Chicken and add variety to the meal.

5. Wontons or Dumplings

Another option is to serve wontons or dumplings alongside the chicken. They make for a hearty meal when paired with a dipping sauce, such as soy sauce or a spicy vinegar-based sauce.

Storing and Reheating General Tso Chicken

If you have any leftovers from your General Tso Chicken meal, it’s easy to store and reheat for another time. Here’s how you can keep the dish fresh and tasty:

Storing Leftovers

• Refrigeration: Allow the General Tso Chicken to cool to room temperature before storing it in an airtight container. It will keep in the fridge for up to 3 days. Be sure to store the chicken and sauce separately to help maintain its crispy texture when reheated.

• Freezing: While the chicken can be frozen, keep in mind that it will lose its crispiness. If you choose to freeze it, place the fried chicken pieces in a single layer on a baking sheet and freeze them. Once frozen, transfer the chicken to an airtight container or freezer bag. The chicken can be kept in the freezer for up to 1 month. The sauce can also be frozen separately.

Reheating

• In the Microwave: If you’re in a rush, you can reheat the chicken in the microwave. Place the chicken and sauce in a microwave-safe dish, cover it with a damp paper towel to prevent drying out, and heat for 1-2 minutes, or until fully warmed. Note that the chicken won’t be crispy after microwaving.

• In the Skillet: For a crispier result, reheat the chicken in a skillet over medium heat. Add a little bit of oil and cook the chicken until it’s crispy again. Pour the sauce over the chicken and stir to coat. This method helps retain the crispy texture.

Nutritional Information for General Tso Chicken

General Tso Chicken is a hearty dish that combines crispy chicken, savory sauce, and a bit of sweetness. Here’s the nutritional breakdown for one serving of General Tso Chicken (excluding rice):

FAQs On General Tso Chicken

Why is it Called General Tso’s Chicken?

General Tso’s Chicken is named after General Tso Tsung-tang, a Chinese military leader from the Qing Dynasty. However, the dish itself does not have any historical connection to the general. The recipe was likely created in the 1970s by Chinese chefs in the U.S. to cater to American tastes. It is said to have been invented by Chef Peng Chang-kuei, who later named it after the general to add a cultural touch. The name became popular after the dish gained widespread attention in Chinese-American restaurants.

What is the Difference Between General Tso’s and Orange Chicken?

While General Tso’s Chicken and Orange Chicken are both sweet, crispy, and have a tangy sauce, there are key differences:

• General Tso’s Chicken typically has a spicier sauce, with the addition of chili paste or red pepper flakes for heat. It also has a savory, umami flavor from soy sauce and hoisin sauce.
• Orange Chicken features a sauce made with fresh orange juice, sugar, and soy sauce, giving it a more pronounced citrusy sweetness. It’s typically milder in heat compared to General Tso’s Chicken.
• General Tso’s Chicken often has more garlic and ginger in its sauce, while Orange Chicken highlights the citrus flavor as the star of the sauce.

What Are the Ingredients in General Tso’s Chicken?

The ingredients for General Tso’s Chicken typically include:

For the Sauce and Marinade:

• Soy sauce (light soy sauce)
• Hoisin sauce
• Rice vinegar
• Chili paste (Sambal Oelek or another preferred brand)
• Sesame oil
• Brown sugar
• Chicken stock (or broth)
• Cornstarch (to thicken the sauce)

For the Chicken:

• Boneless, skinless chicken thighs (or chicken breasts, tenderized)
• Fresh ginger and garlic (grated)
• Cornstarch (for coating the chicken)
• Oil for frying (vegetable, peanut, or canola oil)

These ingredients come together to create a sticky, savory sauce that coats the crispy chicken pieces.

What is the Most Popular Chinese Chicken Dish?

The most popular Chinese chicken dish varies by region, but a few standouts in Chinese-American cuisine include:

• General Tso’s Chicken: One of the most well-known Chinese-American dishes, characterized by crispy chicken coated in a sweet, spicy, and savory sauce.
• Orange Chicken: Similar to General Tso’s but with a more citrus-forward sauce, this dish is another favorite at Chinese-American restaurants.
• Kung Pao Chicken: A spicy stir-fry made with chicken, peanuts, vegetables, and chili peppers, known for its bold flavors and balanced heat.
• Sweet and Sour Chicken: A classic dish featuring battered and fried chicken chunks served with a tangy, sweet sauce made from vinegar, ketchup, and sugar.
• Lemon Chicken: Crispy chicken in a bright, tangy lemon sauce, often served in Chinese restaurants as a refreshing alternative.

These dishes are staples at Chinese restaurants in the U.S. and beyond, offering a blend of sweetness, spice, and savory flavors that appeal to a wide range of palates.

General Tso Chicken Recipe Card

Ingredients:

For the Sauce and Marinade:

• 3 tbsp soy sauce (light or all-purpose)
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar (or white wine vinegar)
• 2 tsp chili paste (Sambal Oelek or preferred chili paste)
• 1 tsp sesame oil (preferably toasted)
• 3 tbsp brown sugar
• 1 tbsp cornstarch
• 3/4 cup low-sodium chicken stock or broth

For the Chicken:

• 600g (1.4 lb) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tsp ginger, finely grated
• 1 tsp garlic, finely grated
• 1 cup cornstarch (for coating)
• 1-4 cups oil (for frying, peanut, vegetable, or canola oil)

For Stir Fry:

• 2 tbsp oil (peanut, vegetable, or canola)
• 2 tsp ginger, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 tsp red chili flakes (adjust for spice level)

Garnishes (optional):

• Finely sliced green onions
• Sesame seeds

Instructions:

1. Prepare the Sauce and Marinade:

   • In a bowl, mix soy sauce, hoisin sauce, rice vinegar, chili paste, sesame oil, brown sugar, and cornstarch. Stir to combine. Set aside 2 tablespoons of this mixture for marinating the chicken.
   • Add the remaining sauce to the chicken stock to complete the stir-fry sauce. Stir well and set aside.

2. Marinate the Chicken:

   • Cut the chicken into bite-sized pieces. In a separate bowl, combine the chicken with 2 tablespoons of the sauce, ginger, and garlic. Mix well and marinate for at least 30 minutes to allow the flavors to meld.

3. Coat the Chicken:

   • Add cornstarch to the marinated chicken and toss until evenly coated. Shake off any excess cornstarch.

4. Fry the Chicken:

   • Heat 1-4 cups of oil in a large skillet or wok over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the chicken in batches. Fry for 3-4 minutes until golden and crispy. Remove the chicken and set it on a paper towel-lined plate to drain.

5. Make the Stir-Fry Sauce:

   • In the same skillet, heat 2 tbsp of oil over medium heat. Add the chopped ginger, garlic, and red chili flakes. Sauté for 30 seconds until fragrant.
   • Pour in the prepared sauce mixture and bring it to a simmer for 2 minutes until the sauce thickens slightly.

6. Combine and Serve:

   • Add the fried chicken pieces to the skillet with the sauce and quickly toss to coat the chicken with the sticky sauce. Serve immediately.
   • Garnish with sliced green onions and sesame seeds. Serve with steamed rice or vegetables.

Notes:

• Chicken: Chicken thighs are ideal for this dish because they stay juicy even if slightly overcooked. If using chicken breasts, tenderize them with baking soda as suggested in the recipe for more tender results.
• Sauce Adjustments: If you prefer a spicier dish, you can increase the chili paste or red chili flakes. If you like a milder version, reduce the chili paste accordingly.
• Oil for Frying: For a crispier texture, shallow fry the chicken with a generous amount of oil. Alternatively, you can deep fry for an even coating. If you prefer less oil, shallow frying works well with turning the chicken pieces frequently.

Nutritional Facts (per serving, excluding rice):

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Method: Frying and Stir-Frying

Cuisine: Chinese-American, Stir-Fry