General Tso’s Chicken Recipe

General Tso’s Chicken is one of those takeout orders I’ve probably made a hundred times, usually when I’m tired, hungry, and pretending I’ll “just eat a little.”

One night I looked at the delivery app, looked at my wallet, and thought, “I could probably mess this up at home for cheaper.” That’s how most of my cooking adventures start.

No big plan. Just curiosity, mild confidence, and a hope that hot oil doesn’t fight back.

The first time I made it, I forgot how fast frying actually is and almost burned the first batch. The second batch was perfect. By the third, I felt like a hero.

And when everything got tossed in that sticky, spicy, sweet sauce, I realized something dangerous. Homemade General Tso’s hits different. Not perfect. But ridiculously satisfying.

Why I Keep Making This Dish (The Real Reasons)

• Crunch Therapy: There is something deeply calming about crispy chicken.
• Better Than Takeout (Sometimes): And I get to brag about it.
• Sweet, Spicy, Saucy Chaos: My favorite flavor combo.
• Leftovers Are Gold: Cold General Tso’s is a lifestyle.
• Feels Like a Project: Frying, saucing, tossing. Keeps my brain busy.
• Smells Incredible: Neighbors definitely judge me.
• Impresses Without Trying Too Hard: Looks like effort. Mostly just hot oil and confidence.

Tips I Learned the Hard Way

• Double Fry Is Worth It: First fry cooks it. Second fry makes it legendary.
• Don’t Crowd the Oil: The chicken needs space to get crispy, not steamed.
• Sauce Thickens Fast: Blink and it’s glue. Stir constantly.
• Go Easy on the Chilies at First: They mean business.
• Have Everything Ready: This recipe moves fast once the heat is on.
• Cornstarch Lumps Are Sneaky: Whisk it well with water before adding.
• Let the Chicken Drain: Greasy sauce is a sad sauce.

Variations You Can Mess Around With

• Extra Spicy: Add chili paste or more dried chilies.
• Orange Lover Mode: More zest or a splash of orange juice.
• Honey Swap: Replace some sugar with honey.
• Air Fryer Chicken: Not traditional, but still good.
• Veggie Add-In: Broccoli, bell peppers, or snap peas.
• Less Sweet: Cut the sugar back a bit.
• No Peanuts: Skip peanut oil and use more veggie oil.

How To Make General Tso’s Chicken?

Ingredients

For the Chicken

• 4 cups vegetable oil for frying
• 1 large egg
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 teaspoon salt
• 1 teaspoon sugar
• A pinch of white pepper
• 1 cup cornstarch

For the Sauce

• 2 tablespoons vegetable oil
• 3 tablespoons chopped green onion
• 1 clove garlic, minced
• 6 dried whole red chilies
• 1 strip orange zest
• 1/2 cup sugar
• 1/4 cup soy sauce
• 3 tablespoons chicken broth
• 2 tablespoons peanut oil
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1/4 teaspoon ground ginger
• 2 teaspoons cornstarch
• 1/4 cup water

Instructions

Step 1:
Heat the vegetable oil in a deep pot or fryer to 375°F.

Step 2:
In a large bowl, whisk the egg. Add chicken, salt, sugar, and white pepper. Mix until coated. Sprinkle in cornstarch a little at a time, stirring until every piece looks thick and pasty.

Step 3:
Fry the chicken in batches, dropping pieces in carefully. Cook about 3 minutes until light golden and floating. Remove and let rest while frying the rest.

Step 4:
Once all chicken is fried once, fry it again in batches for about 2 more minutes until deep golden and extra crispy. Drain on paper towels.

Step 5:
In a wok or large skillet, heat the 2 tablespoons vegetable oil over high heat. Add green onions, garlic, chilies, and orange zest. Stir for 1 to 2 minutes until fragrant.

Step 6:
Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger. Bring to a boil and cook for 3 minutes.

Step 7:
Whisk cornstarch and water together, then stir into the sauce. Boil until thick and glossy, about 1 minute.

Step 8:
Add the crispy chicken, reduce heat, and toss everything together for about 3 minutes until coated and sticky.

Nutritional Information

Nutrition	Value
Calories	634 kcal
Carbohydrates	55 gm
Fat	37 gm
Protein	24 gm

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive.

How I Like to Serve This

• Over a mountain of white rice.
• With fried rice if I’m extra hungry.
• In a bowl, on the couch, no shame.
• With steamed broccoli pretending I’m balanced.
• For friends when I want compliments.
• The next day straight from the fridge.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps 3 to 4 days.
• Reheat in a Pan: Helps keep some crisp.
• Microwave Works Too: Just softer.
• Sauce Gets Thicker: Add a splash of water.
• Not Freezer Ideal: The crunch won’t survive.

FAQs (Real Questions People Actually Ask)

Is it really spicy?
It has heat, but you control it with the chilies.

Can I use chicken breast instead?
Yes, but thighs stay juicier.

Do I have to double fry?
You don’t have to. But you should.

Can I make the sauce ahead?
Yes, just reheat and thicken again if needed.

What if my sauce is too thick?
Add a little broth or water.

What if it’s too thin?
Simmer longer or add a touch more cornstarch slurry.

Is this better than takeout?
Different. But dangerously close.