General Tso’s Chicken: Ultimate 20 Minute Crispy Recipe

I still remember the first time I grabbed a plate of this chicken from that tiny takeout spot down the street. It was sticky and sweet and had just enough kick to make my taste buds dance. I was hooked instantly. But let me tell you something I learned after a few messy trials in my own kitchen. Making this at home is so much better. You get to control the quality of the oil and you can make that chicken as crunchy as you actually want it to be. There is just something so satisfying about a homemade sauce that hits that perfect balance of sweet and savory. Grab your apron and let us get started because your kitchen is about to smell amazing.

Why You Will Love This General Tso’s Chicken

You are going to absolutely love this General Tso’s Chicken because the texture is miles ahead of anything you can get delivered. We have all dealt with that soggy chicken that has been sitting in a box for thirty minutes. This version stays crispy and light. The best part is that it takes less than thirty minutes of active cooking time. You get a restaurant quality meal without having to put on shoes or wait for a driver. It is fast and fresh and honestly just plain fun to make.

Ingredients for General Tso’s Chicken

I like to keep things organized so I break my ingredients into two groups. This makes the process move a lot smoother once the oil gets hot.

The Crispy Chicken Base

• 1.5 lbs boneless skinless chicken thighs cut into 1-inch pieces.
• 1/2 cup cornstarch which is the secret to that extreme crunch.
• 1 large egg that has been well beaten.
• 1/2 teaspoon salt and black pepper.
• Vegetable oil for frying.

The Signature General Tso’s Chicken Sauce

• 1/2 cup chicken broth.
• 1/4 cup soy sauce.
• 2 tablespoons rice vinegar.
• 3 tablespoons hoisin sauce.
• 1/4 cup brown sugar.
• 1 tablespoon cornstarch for that perfect thick gloss.
• 1 tablespoon freshly grated ginger.
• 3 cloves garlic minced fine.
• 6 to 8 whole dried red chilies.

How to Make General Tso’s Chicken Step-by-Step

The key here is to move fast once you start. Have everything ready to go before you turn on the stove.

Step 1: Coat the Chicken

Put your chicken pieces into a bowl with the beaten egg and toss them until they are coated. Then move them into the cornstarch. You want to make sure every piece is covered but be sure to shake off any extra starch. If you leave too much on the chicken it can get a gummy texture when it hits the oil.

Step 2: Fry until Golden

Heat your oil to about 350 degrees. Carefully drop the chicken in but do not crowd the pan. If you put too much in at once the temperature drops and the chicken gets greasy. Fry them in batches until they are golden brown and super crispy. Set them aside on a wire rack or paper towel.

Step 3: Simmer the Sauce

In a separate large pan or a wok add a splash of oil and cook your garlic and ginger and chilies for about a minute. You will smell them right away. Pour in your sauce mixture and keep stirring. It will start to bubble and turn into a beautiful glossy thick sauce right before your eyes.

Step 4: The Final Toss

Now comes the best part. Throw that crispy chicken back into the pan with the sauce. Toss everything quickly so every single piece gets coated in that sticky goodness. You want to do this fast so the chicken stays crunchy while it soaks up the flavor.

Expert Tips for the Best General Tso’s Chicken

If you want the juiciest results always go with chicken thighs instead of breasts. Breasts can get dry in the fryer but thighs stay tender every time. When it comes to the heat pay attention to those dried chilies. If you leave them whole you get a nice mild heat. If you want it spicy snip them open to let the seeds out. My biggest tip is to have all your sauce ingredients measured and mixed before you even touch the chicken. The cooking process moves very fast and you do not want to be fumbling with a measuring spoon while your garlic is burning.

Serving Suggestions for General Tso’s Chicken

I love serving this over a big pile of steamed jasmine rice because it soaks up all that extra sauce perfectly. A side of steamed broccoli is also great for adding some color and crunch. To make it look like it came from a professional kitchen sprinkle some sesame seeds and sliced green onions over the top right before you serve it.

Frequently Asked Questions about General Tso’s Chicken

• Can I bake the chicken instead of frying? You can definitely bake it if you want to save some calories but the texture will not be as authentic or as crunchy as the fried version.
• How do I store leftovers? Put them in an airtight container in the fridge for up to 3 days. Just know that the coating will soften up as it sits in the sauce.
• Is General Tso’s Chicken gluten-free? It can be if you use tamari instead of soy sauce and check that your hoisin sauce is labeled gluten-free.

Nutritional Information for General Tso’s Chicken

This is an estimate for one serving if you divide the recipe into four portions.

• Calories: 485 kcal
• Total Fat: 22g
• Carbohydrates: 38g
• Protein: 32g
• Sodium: 1,150mg
• Sugar: 16g

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