General Tso Chicken

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If you’ve ever ordered Chinese takeout, chances are you’ve tasted the sweet, tangy, slightly spicy perfection of General Tso Chicken. But what if you could recreate that same irresistible flavor at home—crispy, sticky, and even better than your local spot? In this article, you’ll learn everything from the dish’s fascinating origins to a step-by-step guide to making it in your own kitchen. We’ll also cover the ingredients that bring out those bold flavors, expert cooking tips, perfect pairing ideas, and must-know FAQs to get it right every time.

Looking for inspiration? Try our Panda Express Orange Chicken recipe for another takeout favorite you can make at home.

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What Is General Tso Chicken? (History, Flavor & Popularity)

Origins of the Dish

Despite being a staple on nearly every Chinese restaurant menu across the U.S., General Tso Chicken didn’t actually originate in China. Its roots are widely traced to Taiwan, where Chef Peng Chang-kuei created an early version in the 1950s. The name pays homage to General Tso Tsung-t’ang, a 19th-century Chinese military leader, though the dish itself has no historical ties to him. When the recipe made its way to American shores in the 1970s, it evolved into the sweet, fried, sticky chicken we now recognize.

What Makes It Unique Compared to Other Dishes

General Tso Chicken stands out for its bold combination of flavors—sweet, savory, slightly spicy—and its iconic crispy coating. Unlike dishes like Kung Pao Chicken or Sweet and Sour Chicken, General Tso typically doesn’t include vegetables. It’s all about the marinated chicken, deep-fried to golden perfection, then tossed in a glossy, umami-packed sauce made from hoisin, soy sauce, garlic, ginger, and vinegar.

Why It’s Still a Top Pick in American-Chinese Cuisine

The dish’s universal appeal lies in its perfect balance. It’s indulgent without being overly greasy, flavorful without being overwhelming, and just spicy enough to satisfy without scaring off milder palates. That’s why it continues to top best-of lists for Chinese takeout and remains a go-to choice for home cooks trying to recreate restaurant-quality meals.

Don’t miss our chicken and noodles comfort recipe if you’re craving something equally satisfying.

Ingredients You’ll Need for Authentic General Tso Chicken

For the Chicken

To get that signature crispy bite, you’ll need:

1.5 lbs boneless skinless chicken breasts (diced into 1-inch pieces)
3 egg whites (foamed for coating)
1.5 cups cornstarch
1/2 cup all-purpose flour
1/2 tsp baking soda
Salt and white or black pepper (to taste)
4 cups vegetable oil (for frying)

This flour and starch blend helps create a crunchy exterior that holds up under sauce.

For the Sauce

This is where the magic happens. The classic General Tso’s sauce includes:

1/2 cup hoisin sauce
1/4 cup rice vinegar
3 tbsp low-sodium soy sauce
3 tbsp light brown sugar
2 tbsp cornstarch
1 1/2 cups chicken broth
4 cloves garlic (minced)
2 tbsp grated fresh ginger
1/2 tsp red pepper flakes (or to taste)
2 green onions (sliced, greens for garnish)

The cornstarch thickens the sauce, while hoisin and soy deliver that umami punch.

Optional Add-ons to Elevate Flavor

For a restaurant-style finish, consider:

Sesame seeds for garnish
Additional sliced green onions
A touch of orange zest
Steamed broccoli on the side
White or jasmine rice for serving

Discover great ideas like our creamy wild rice chicken soup to pair with this bold dish for a balanced weeknight dinner.

How to Make General Tso Chicken at Home (Step-by-Step)

Prep the Sauce and Marinate the Chicken

Start by mixing the sauce in a bowl: combine hoisin sauce, vinegar, soy sauce, brown sugar, cornstarch, and chicken broth. Reserve most of the sauce but use about 6 tablespoons to marinate the chicken. Let it sit for 30 minutes in the fridge for deeper flavor.

Mix the Breading and Get Ready to Fry

While the chicken is marinating, prep your coating. In one bowl, whisk the egg whites until frothy. In another bowl, mix the cornstarch, flour, baking soda, and a small bit of reserved sauce. This forms a light, clumpy breading that crisps up beautifully.

Check out our crispy method in this slow cooker beef ramen—a cozy dinner with a twist on texture and spice.

Fry Like a Pro (Temperature Tips Included)

Heat oil in a heavy pot to 350°F. Pat the marinated chicken dry, then coat pieces in egg whites and dredge in the flour mixture. Fry in small batches for 3–4 minutes until golden and crispy, turning once. Drain on a paper towel-lined plate to soak up extra oil.

Looking for more savory bites? Try our chicken cobbler dinner bake—a creamy, cheesy crowd-pleaser.

Coat the Chicken in Sauce and Serve Hot

Reheat your sauce in a skillet over medium-low heat. Once warm, toss the crispy chicken in the sauce until evenly coated. Garnish with sliced green onions and sesame seeds, then serve over rice. That’s it—you’ve just made General Tso Chicken from scratch!

Expert Tips for the Best General Tso Chicken Every Time

Preventing Soggy Chicken

The biggest mistake home cooks make? Skipping proper prep. Always pat the chicken dry after marinating—excess liquid will ruin the crispy coating. Use paper towels to remove as much moisture as possible before dipping in egg whites and flour mix. Also, don’t overcrowd the frying oil. When you add too much chicken at once, the oil temperature drops, making your pieces soggy instead of crisp.

Check out our crispy technique in this slow cooker garlic butter beef bites recipe—perfect texture from prep to plate.

Adjusting the Spice Level to Taste

General Tso Chicken is known for a little heat, but you’re in full control here. The red pepper flakes bring the kick, so feel free to adjust the amount. For a mild version, stick to 1/4 teaspoon or less. For spice lovers, increase to 1 teaspoon—or even add fresh chopped chili for extra fire.

Want more spice-forward dinners? Don’t miss our crockpot salsa chicken for an easy, spicy weeknight option.

Avoiding Common Mistakes

Here’s how to dodge the usual pitfalls:

Mistake #1: Cold oil. Use a thermometer and keep it at 350°F for consistent frying.
Mistake #2: Skipping marinade. Even 20–30 minutes makes a huge difference in flavor and tenderness.
Mistake #3: Reheating in the microwave. That’s a fast way to turn crisp chicken into mush. Instead, reheat in the oven or air fryer for best results.

Discover great ideas like our lazy enchiladas dinner—simple, tasty, and mistake-proof.

Pairings and Serving Suggestions

What to Serve with General Tso Chicken

This rich, flavorful dish begs for balance. Light, fluffy jasmine rice is the classic choice—it soaks up the sauce beautifully. You can also serve it with:

Steamed broccoli or snow peas
Fried rice for an indulgent combo
Chow mein noodles for a carb-loaded treat
Asian slaw to add freshness and crunch

Don’t miss our crockpot stuffed peppers for another colorful, veggie-packed side idea.

Drink Pairings to Complement the Spice

You’ve got options when it comes to beverages:

Iced green tea (cleanses the palate)
Plum wine (pairs well with sweet & savory)
Sparkling water with lime (refreshing and neutralizing)
Ginger ale or homemade lemonade (balances heat)

Meal Prep Tips and Leftover Ideas

General Tso Chicken is best fresh, but it reheats well when stored properly. Let the chicken cool completely before transferring to an airtight container. Keep the sauce separate, if possible, and reheat both in a skillet to restore crispness.

Leftover magic:

General Tso wraps with lettuce or tortillas
Rice bowls with stir-fried veggies
Asian tacos with pickled slaw
Air-fried bites for lunch the next day

Frequently Asked Questions (FAQ)

Is General Tso Chicken really Chinese?

Not exactly. It’s a Chinese-American invention, loosely inspired by Hunan flavors. The version we love today was developed in Taiwan and adapted for U.S. palates.

Can I make it gluten-free?

Yes—substitute tamari for soy sauce and use a gluten-free flour blend with cornstarch. Always check your hoisin sauce, as some brands contain gluten.

Can I air fry or bake instead of deep frying?

You can. While deep frying gives the crispiest texture, air frying at 400°F for 10–12 minutes can also produce a great result. Bake at 425°F for 20–25 minutes, flipping once for even crispiness.

How do I make it less sweet or lower carb?

To reduce sweetness, simply use less brown sugar and hoisin. For lower carbs, skip the flour and use almond flour or crushed pork rinds for coating.

What’s the difference between General Tso and Orange Chicken?

Both dishes feature crispy chicken and sweet sauces, but orange chicken includes citrus zest or juice for a distinct fruity flavor. General Tso is bolder, spicier, and more savory.

Conclusion: Make This General Tso Chicken Your Go-To Takeout Fix

There’s no need to wait for delivery when you can make crispy, saucy, and restaurant-quality General Tso Chicken in your own kitchen. With bold flavors, the perfect amount of heat, and that golden crunch, this dish is a must-have for any homemade takeout night. Plus, it’s highly customizable—whether you go gluten-free, spice it up, or make it kid-friendly. Serve it with rice, toss it in wraps, or prep it for leftovers—the possibilities are endless. Try it once, and it just might become your signature dinner move.

Don’t miss our baked spaghetti and meatballs for another classic you can master at home.

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