Introduction

Savory General Tso’s Chicken is a deliciously crispy and flavorful dish that brings a perfect balance of sweet, tangy, and spicy flavors. This homemade version is easy to prepare and sure to impress your family and friends with its bold taste and satisfying texture.

Savory General Tso’s Chicken Recipe - Recipe Image

Ingredients

1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
1/2 cup cornstarch (or rice flour for gluten-free)
1/2 cup all-purpose flour (or gluten-free flour if needed)
Salt and pepper, to taste
2 large egg whites, whipped
2 cups vegetable or canola oil, for frying
1/2 cup hoisin sauce (or mix of soy sauce and sugar)
1/4 cup rice vinegar (or apple cider vinegar)
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
1/4 cup light brown sugar (or granulated sugar)
3 cloves garlic, minced
1 teaspoon ground ginger (or fresh ginger)
1/2 teaspoon crushed red pepper flakes (adjust for spice tolerance)
1 tablespoon cornstarch (for thickening sauce)

Instructions

Step 1: Prepare the chicken by cutting the breasts into bite-sized pieces. Season them with salt and pepper.
Step 2: In a bowl, mix the cornstarch and all-purpose flour. Whip the egg whites until frothy. Dip each chicken piece into the egg whites, then coat thoroughly with the flour mixture.
Step 3: Heat the oil in a pan to 350°F (175°C). Test the temperature by dropping a small amount of the flour mixture into the oil; it should sizzle immediately.
Step 4: Fry the coated chicken pieces in batches, avoiding overcrowding, until they are golden brown and crispy, about 5 to 7 minutes. Remove and drain on paper towels.
Step 5: In a separate bowl, combine hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Stir until well mixed.
Step 6: Pour the sauce mixture into a saucepan and bring to a simmer over medium heat. In a small cup, mix the tablespoon of cornstarch with a little water to create a slurry, then add it to the sauce. Stir until the sauce thickens.
Step 7: Add the fried chicken pieces to the thickened sauce. Toss to coat evenly and heat through for a minute or two.
Step 8: Serve immediately over steamed rice for a delicious and satisfying meal.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with gluten-free flour and use tamari instead of soy sauce.
Adjust the crushed red pepper flakes to control the heat level to your preference.
Add steamed broccoli or snap peas for a colorful and healthy addition to the dish.
Whipping the egg whites separately helps create a light, crispy coating on the chicken.

Storage

Store leftover General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, to help maintain the crispiness of the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can add extra juiciness and flavor to the dish. Just cut them into bite-sized pieces as you would the breasts.

How can I make this dish less spicy?

Simply reduce or omit the crushed red pepper flakes in the sauce to suit your spice tolerance without losing the signature flavor.

Savory General Tso’s Chicken Recipe

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★★★★★

4.8 from 75 reviews

Savory General Tso’s Chicken features crispy bite-sized chicken pieces fried to golden perfection and tossed in a flavorful, tangy sauce made with hoisin, soy, garlic, and a hint of spice. This crowd-pleasing dish is perfect served over steamed rice, offering a delicious balance of sweet, savory, and spicy flavors in every bite.

Author: Kai
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Frying
Cuisine: Chinese-American

Ingredients

Scale

Chicken and Coating

1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
1/2 cup cornstarch (or rice flour for gluten-free)
1/2 cup all-purpose flour (or gluten-free flour if needed)
Salt and pepper, to taste
2 large egg whites, whipped
2 cups vegetable or canola oil (for frying)

Sauce

1/2 cup hoisin sauce (or mix of soy sauce and sugar)
1/4 cup rice vinegar (or apple cider vinegar)
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
1/4 cup light brown sugar (or granulated sugar)
3 cloves garlic, minced
1 teaspoon ground ginger (or fresh ginger)
1/2 teaspoon crushed red pepper flakes (adjust for spice tolerance)
1 tablespoon cornstarch (for thickening sauce)
2 tablespoons water (to mix with cornstarch)

Instructions

Prepare Chicken: Cut the chicken breasts into bite-sized pieces and season them well with salt and pepper to enhance flavor.
Coat Chicken: In a bowl, whisk together cornstarch and all-purpose flour. Lightly whip the egg whites in a separate bowl. Dip each seasoned chicken piece into the egg whites, then thoroughly coat them in the flour mixture. This coating will get crispy when fried.
Heat Oil: Pour the vegetable or canola oil into a heavy pan and heat it to 350°F (175°C). Test the oil’s readiness by dropping a small amount of the flour mixture into the oil; if it sizzles and rises to the surface, the oil is ready for frying.
Fry Chicken: Fry the coated chicken pieces in batches, being careful not to overcrowd the pan. Cook until they turn golden brown and crispy, about 5-7 minutes per batch. Remove and drain excess oil on paper towels.
Make Sauce: In a separate bowl, combine the hoisin sauce, rice vinegar, low-sodium soy sauce, light brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Mix well to blend the flavors.
Thicken Sauce: Transfer the sauce mixture to a saucepan and bring it to a simmer over medium heat. Mix 1 tablespoon of cornstarch with about 2 tablespoons of water until smooth, then slowly stir this slurry into the simmering sauce. Cook until the sauce thickens to a glossy glaze consistency.
Combine: Add the fried chicken pieces into the thickened sauce and toss gently to fully coat each piece. Serve immediately, ideally over a bed of steamed rice for a classic presentation.

Notes

For gluten-free option, use rice flour in place of cornstarch/all-purpose flour and tamari instead of soy sauce.
Adjust red pepper flakes according to your preferred spice level or omit for a milder taste.
Ensure oil temperature remains steady while frying to get crispy chicken without greasiness.
Can be served with steamed vegetables or garnished with sliced green onions for extra freshness.

Keywords: General Tso’s Chicken, crispy chicken, fried chicken, hoisin sauce, Asian chicken recipe, sweet and spicy chicken, quick dinner