General Tso Sauce: The Ultimate Guide to Making It at Home Recipe

Introduction

General Tso’s chicken is a beloved takeout classic known for its crispy chicken pieces coated in a tangy, sweet, and spicy sauce. Making the sauce at home allows you to control the flavors and spice level, delivering a fresh and satisfying dish that’s perfect for a weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 large egg, beaten
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying (about 3-4 cups)
• 1/4 cup soy sauce (low sodium preferred)
• 1/4 cup rice vinegar
• 1/4 cup granulated sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons chicken broth (or water)
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Instructions

1. Step 1: In a medium bowl, combine the chicken cubes with the beaten egg, cornstarch, flour, salt, and pepper. Mix well to coat each piece evenly. Let the chicken marinate for at least 15 minutes or up to 30 minutes in the refrigerator.
2. Step 2: Pour vegetable oil into a large, deep skillet or pot. Heat over medium-high heat until the oil reaches 350°F (175°C).
3. Step 3: Fry the marinated chicken in batches without overcrowding. Cook for 5-7 minutes per batch until golden brown and cooked through (internal temperature 165°F/74°C). Remove with a slotted spoon and drain on paper towels.
4. Step 4: In a small bowl, whisk together soy sauce, rice vinegar, sugar, hoisin sauce, chicken broth (or water), and cornstarch until smooth. Set aside.
5. Step 5: Heat vegetable oil and sesame oil in a large skillet or wok over medium heat. Add minced ginger and garlic; sauté for about 30 seconds until fragrant.
6. Step 6: Pour the sauce mixture into the skillet. Bring to a simmer while stirring constantly until the sauce thickens, about 2-3 minutes.
7. Step 7: Stir in red pepper flakes and adjust the heat level to your preference.
8. Step 8: Add the fried chicken to the skillet and toss to coat evenly with the sauce.
9. Step 9: Simmer chicken and sauce together for 1-2 minutes to meld the flavors.
10. Step 10: Remove from heat. Garnish with sesame seeds and chopped green onions. Serve immediately over steamed rice.

Tips & Variations

• Use chicken thighs for juicier, more flavorful meat compared to breast.
• Adjust red pepper flakes to control the spiciness—add a pinch more for a bolder kick.
• If you prefer a gluten-free version, substitute soy sauce with tamari and use a gluten-free flour blend.
• For extra crunch, double-fry the chicken pieces by frying once until pale golden, draining briefly, then frying again until deep golden and crispy.

Storage

Store leftover General Tso’s chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain crispness, or microwave covered until warmed through. Avoid storing sauce and chicken separately as the chicken crisps better freshly fried.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce ahead of time?

Yes, you can prepare the sauce mixture ahead and store it in the refrigerator for up to 2 days. Reheat it gently before adding the fried chicken.

What can I use instead of chicken thighs?

Chicken breast can be used, but it tends to be leaner and less juicy. Adjust cooking time to avoid drying out the meat.

General Tso Sauce: The Ultimate Guide to Making It at Home Recipe

Print Recipe

★★★★★

4.5 from 78 reviews

This classic General Tso’s Chicken recipe features crispy fried chicken chunks coated in a tangy, sweet, and spicy sauce made from soy sauce, hoisin, garlic, ginger, and red pepper flakes. Perfectly balanced and easy to prepare at home, this dish is ideal for serving over steamed rice for a satisfying and flavorful meal.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Chinese-American

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 large egg, beaten
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Frying

• Vegetable oil, for frying (about 3-4 cups)

Sauce

• 1/4 cup soy sauce (low sodium preferred)
• 1/4 cup rice vinegar
• 1/4 cup granulated sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons chicken broth (or water)
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)

Garnishes

• Sesame seeds
• Chopped green onions

Instructions

1. Marinate the Chicken: In a medium bowl, combine the chicken cubes with beaten egg, cornstarch, flour, salt, and pepper. Mix well to ensure each piece is evenly coated. Let the chicken marinate for at least 15 minutes or up to 30 minutes in the refrigerator to allow the coating to adhere properly.
2. Heat the Oil: Pour vegetable oil into a large, deep skillet or pot and heat over medium-high heat until oil reaches 350°F (175°C), the optimal frying temperature for crispy chicken.
3. Fry the Chicken: Carefully add marinated chicken pieces in batches to avoid overcrowding. Fry each batch for 5-7 minutes until golden brown and cooked through, ensuring an internal temperature of 165°F (74°C). Use a slotted spoon to transfer fried chicken to a wire rack lined with paper towels to drain excess oil.
4. Prepare the Sauce Mixture: In a small bowl, whisk together soy sauce, rice vinegar, sugar, hoisin sauce, chicken broth (or water), and cornstarch until smooth. Set aside this sauce base.
5. Sauté Aromatics: Heat vegetable oil and sesame oil together in a large skillet or wok over medium heat. Add minced ginger and garlic and sauté for about 30 seconds until fragrant, building depth of flavor.
6. Add the Sauce: Pour the prepared sauce mixture into the skillet with the aromatics. Bring to a simmer while stirring constantly. Allow the sauce to thicken, which should take about 2-3 minutes, forming a glossy coating.
7. Adjust the Spice Level: Stir in red pepper flakes to add heat. Adjust the quantity according to your preferred spice level.
8. Add the Chicken to the Sauce: Add the fried chicken pieces to the skillet and toss well to coat each piece evenly with the thickened General Tso’s sauce.
9. Simmer and Serve: Continue simmering the coated chicken and sauce together for another 1-2 minutes to meld the flavors thoroughly.
10. Garnish and Serve: Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately over steamed rice for a delicious and authentic meal experience.

Notes

• Do not overcrowd the frying pan to maintain oil temperature and achieve crispy chicken.
• Marinating the chicken for up to 30 minutes improves coating adhesion but is not mandatory.
• You can adjust the red pepper flakes to control the spice level.
• Use low sodium soy sauce to better manage salt levels in the dish.
• Serve with steamed white or jasmine rice for the best experience.

Keywords: General Tso’s chicken, Chinese chicken recipe, fried chicken, sweet and spicy sauce, hoisin sauce, easy Chinese food, homemade General Tso sauce