Better Than Takeout: Crispy General Tso's Chicken

It is cold outside and you are craving takeout. Stop right there and put down that phone. You can make better General Tso’s Chicken at home tonight. This recipe is crispy, juicy, and perfectly spicy. It is the ultimate winter comfort food for your soul.

What Makes This General Tso’s Chicken Special

This version beats delivery every single time. It stays shatteringly crispy even under that glossy glaze. You get to control the heat with those dried chilies. It is a massive budget-friendly win for your family. Plus, it is ready in just 40 minutes. Your kitchen will smell like a high-end restaurant.

Simple Method

You will start by coating juicy chicken thighs. A mix of flour and cornstarch creates maximum crunch. You fry them quickly until they are golden. Then, you whisk together the savory, sweet sauce. Everything gets tossed together in one big, beautiful pan. It is completely foolproof for any home cook.

Ingredients You’ll Need

Most of these are pantry staples you already have. Fresh ginger and garlic make the flavor pop.

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
• 0.5 cup cornstarch
• 0.5 cup all-purpose flour
• 1 large egg, beaten
• 0.25 cup soy sauce, divided
• 0.25 cup rice vinegar
• 0.25 cup granulated sugar
• 0.5 cup chicken broth
• 1 tablespoon hoisin sauce
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 8 dried red chili peppers
• 2 green onions, thinly sliced
• 1 quart vegetable oil for frying

Step-by-Step

1. In a medium bowl, combine the beaten egg with 2 tablespoons of soy sauce. Add the chicken pieces and toss to coat thoroughly.
2. In a separate shallow dish, whisk together the flour and cornstarch. Dredge the chicken pieces in the flour mixture, shaking off any excess coating.
3. In a small mixing bowl, whisk together the remaining soy sauce, rice vinegar, sugar, chicken broth, and hoisin sauce to create the sauce base.
4. Heat vegetable oil in a wok or deep skillet to 375 degrees Fahrenheit.
5. Fry the chicken in small batches for 3 to 5 minutes until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Drain on a wire rack.
6. Remove all but 1 tablespoon of oil from the wok. Sauté the minced ginger, garlic, and dried chilies over medium-high heat for 60 seconds until fragrant.
7. Pour the sauce base into the wok and bring to a vigorous simmer. Continue to cook until the sauce reduces and thickens into a glossy glaze.
8. Add the fried chicken pieces back into the wok. Toss rapidly to ensure even coating. Remove from heat and garnish with sliced green onions before serving.

Best Ways to Enjoy It

Pile this General Tso’s Chicken over fluffy white rice. Add some steamed broccoli for a fresh crunch. A cold beer or sparkling water cuts the heat perfectly. This is the ultimate weeknight dinner for busy nights. You will feel like a kitchen rockstar.

Keep It Fresh

Store leftovers in an airtight container for three days. To keep it crispy, avoid the microwave. Reheat it in your air fryer or oven. This keeps the coating from getting soggy. It makes a killer meal prep lunch the next day. You will look forward to your break!

Pro Tips

• Use a thermometer to keep oil at 375 degrees.
• Do not overcrowd the pan while frying the chicken.
• Wait for the sauce to bubble before adding chicken.
• Pat the chicken dry before the egg wash.
• Mince your ginger fresh for the best flavor pop.
• Shake off extra flour for a lighter crust.

Make It Your Own

• Swap chicken for firm tofu for a veggie twist.
• Add extra dried chilies for a spicy kick.
• Toss in some snap peas for extra green.
• Use brown sugar for a deeper molasses taste.

Quick Answers

Can I use chicken breasts?

Yes, but thighs stay much juicier during frying.

How do I make it less spicy?

Simply remove the seeds from the dried chilies first.

Stop waiting for the delivery driver and start cooking. You deserve this crispy, spicy goodness right now!

— Jasmine

Rachel's General Tso's Chicken

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
• 0.5 cup cornstarc h
• 0.5 cup all -purpose flour
• 1 large egg , beaten
• 0.25 cup soy sauce, divided
• 0.25 cup rice vinegar
• 0.25 cup granulated sugar
• 0.5 cup chicken broth
• 1 tablespoon hoisin sauce
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic , minced
• 8 dried red chili peppers
• 2 green onions , thinly sliced
• 1 quart vegetable oil for frying

Method

 

1. In a medium bowl, combine the beaten egg with 2 tablespoons of soy sauce. Add the chicken pieces and toss to coat thoroughly.
2. In a separate shallow dish, whisk together the flour and cornstarch. Dredge the chicken pieces in the flour mixture, shaking off any excess coating.
3. In a small mixing bowl, whisk together the remaining soy sauce, rice vinegar, sugar, chicken broth, and hoisin sauce to create the sauce base.
4. Heat vegetable oil in a wok or deep skillet to 375 degrees Fahrenheit.
5. Fry the chicken in small batches for 3 to 5 minutes until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Drain on a wire rack.
6. Remove all but 1 tablespoon of oil from the wok. Sauté the minced ginger, garlic, and dried chilies over medium-high heat for 60 seconds until fragrant.
7. Pour the sauce base into the wok and bring to a vigorous simmer. Continue to cook until the sauce reduces and thickens into a glossy glaze.
8. Add the fried chicken pieces back into the wok. Toss rapidly to ensure even coating. Remove from heat and garnish with sliced green onions before serving.