Print

General Tso Chicken

A plate of General Tso Chicken served over steamed white rice, garnished with sesame seeds and chopped green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Better than takeout, this General Tso Chicken recipe features crispy fried chicken tossed in a bold, sweet-and-spicy hoisin sauce. It’s a quick, flavorful dish you can make in under 45 minutes at home.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts, diced into 1-inch pieces
  • 3 egg whites
  • 1.5 cups cornstarch
  • 0.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • Salt and white or black pepper, to taste
  • 4 cups vegetable oil (for frying)
  • 0.5 cup hoisin sauce
  • 0.25 cup rice vinegar
  • 3 tbsp low-sodium soy sauce
  • 3 tbsp light brown sugar
  • 2 tbsp cornstarch
  • 1.5 cups chicken broth
  • 4 cloves garlic, minced
  • 2 tbsp grated fresh ginger
  • 0.5 tsp red pepper flakes (or to taste)
  • 2 green onions, sliced (greens reserved for garnish)
  • Sesame seeds (optional garnish)
  • Jasmine rice (for serving)

Instructions

  1. In a bowl, whisk together hoisin sauce, rice vinegar, soy sauce, brown sugar, 2 tbsp cornstarch, and chicken broth to make the sauce.
  2. Place diced chicken in a bag or bowl and marinate with 6 tbsp of the sauce for 30 minutes.
  3. In a skillet, sauté the white parts of the green onions, garlic, ginger, and red pepper flakes in 1 tbsp oil. Add 2 cups of the sauce and cook until thickened. Set aside.
  4. In a shallow bowl, whisk egg whites until foamy. In another, combine cornstarch, flour, baking soda, and a bit of reserved sauce to form a coarse mixture.
  5. Pat chicken dry. Coat in egg whites, then dredge in flour mix to coat.
  6. Heat oil to 350°F and fry chicken in batches for 3–4 minutes until golden and cooked through. Drain on paper towels.
  7. Reheat sauce, then toss fried chicken in the sauce until evenly coated.
  8. Garnish with green onion tops and sesame seeds. Serve hot over jasmine rice.

Notes

  • Pat chicken dry before coating to ensure crispiness.
  • Don’t overcrowd the frying pan—cook in batches.
  • Use a thermometer to maintain oil temperature at 350°F.
  • Adjust red pepper flakes to control spice level.
  • Store sauce and chicken separately for best reheating results.

Nutrition

Find it online: https://recipeeasily.com/general-tso-chicken-recipe/