Introduction

General Tso’s Chicken is a beloved takeout classic known for its crispy chicken pieces coated in a rich, savory, and slightly sweet sauce. This homemade savory version brings balanced flavors and a satisfying crunch, making it perfect for a weekday dinner or entertaining guests.

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 lightly with salt and pepper.
Step 2: In a bowl, mix the cornstarch and all-purpose flour. Whisk the egg whites until foamy. Dip each chicken piece into the egg whites, then coat thoroughly in the flour mixture.
Step 3: Heat oil in a deep pan or skillet to 350°F (175°C). Test the temperature by dropping some of the flour mixture into the oil; it should sizzle immediately.
Step 4: Fry the coated chicken pieces in batches for about 5 to 7 minutes or until golden brown and crispy. Drain on paper towels and set aside.
Step 5: In a separate bowl, combine hoisin sauce, rice vinegar, soy sauce, brown sugar, minced garlic, ground ginger, and crushed red pepper flakes. Mix well.
Step 6: Pour the sauce mixture into a saucepan and bring to a simmer. Mix the tablespoon of cornstarch with a little cold water to make a slurry, then stir it into the sauce to thicken.
Step 7: Add the fried chicken to the thickened sauce and toss to coat evenly.
Step 8: Serve the savory General Tso’s Chicken immediately over steamed rice for a satisfying meal.

Tips & Variations

For extra crispiness, double-fry the chicken by frying once until pale golden, draining for a few minutes, and frying again until deeply golden.
Adjust the crushed red pepper flakes to your preferred spice level, or omit for a milder dish.
Use gluten-free flours and tamari to make this recipe suitable for gluten-sensitive diets.
Fresh ginger can be swapped for ground ginger for a more intense aromatic flavor.

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 to maintain the crispness, or microwave covered briefly if in a rush. Avoid reheating in oil to prevent sogginess.

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 tend to be juicier and more flavorful. Just cut them into similar bite-sized pieces for even cooking.

How do I make the sauce thicker if it’s too thin?

Add a little more cornstarch slurry (mix cornstarch with cold water) to the simmering sauce a teaspoon at a time, stirring constantly until it reaches your desired thickness.

Savory General Tso’s Chicken Recipe

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★★★★★

4.6 from 74 reviews

This Savory General Tso’s Chicken recipe offers a crispy, flavorful twist on the traditional takeout favorite. Tender bite-sized chicken pieces are coated in a crunchy mixture, fried to golden perfection, and tossed in a tangy, slightly sweet sauce featuring hoisin, soy, garlic, and ginger. Perfect served over steamed rice for a satisfying dinner with a perfect balance of savory, sweet, and spicy flavors.

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

Ingredients

Scale

For the Chicken

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

For the 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)
Water, for mixing with cornstarch

Instructions

Prepare Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces. Season the chicken pieces evenly with salt and pepper to enhance their natural flavor.
Coat Chicken: In a bowl, combine the cornstarch and all-purpose flour thoroughly. Whisk the egg whites until slightly frothy to help create a light, adhesive coating. Dip each chicken piece into the egg whites, then dredge in the flour mixture, ensuring an even coating over each piece.
Heat Oil: Pour vegetable or canola oil into a deep pan or skillet and heat it to 350°F (175°C). To test if the oil is ready, sprinkle a small amount of the flour mixture into the oil; it should sizzle immediately without burning.
Fry Chicken: Carefully add the coated chicken pieces to the hot oil in batches to avoid overcrowding. Fry each batch for about 5 to 7 minutes or until the chicken turns golden brown and crispy. Remove the chicken pieces and drain on paper towels to remove excess oil.
Make Sauce: In a separate bowl, mix together the hoisin sauce, rice vinegar, low-sodium soy sauce, light brown sugar, minced garlic, ground ginger, and crushed red pepper flakes until well combined.
Thicken Sauce: Pour the sauce mixture into a saucepan and bring it to a simmer over medium heat. In a small bowl, mix the tablespoon of cornstarch with a little water to create a slurry, then slowly whisk it into the simmering sauce. Continue cooking until the sauce thickens to a glossy consistency.
Combine: Add the fried chicken pieces to the thickened sauce in the saucepan. Toss gently but thoroughly to coat each piece evenly in the sauce. Serve immediately, ideally over steamed rice to soak up the flavorful sauce.

Notes

For a gluten-free version, use rice flour in place of cornstarch and gluten-free all-purpose flour, and substitute tamari for soy sauce.
Adjust the crushed red pepper flakes according to your preferred level of spiciness.
Ensure the oil temperature remains steady at 350°F to achieve the best crispness.
Do not overcrowd the pan while frying to avoid soggy chicken and uneven cooking.
Hoisin sauce adds a distinctive umami sweetness but can be substituted with a soy sauce and sugar mixture if preferred.

Keywords: General Tso’s Chicken, crispy chicken, Chinese takeout, easy dinner, fried chicken, savory chicken recipe, homemade General Tso