General Tso's Chicken

Better than takeout! This General Tso’s chicken recipe is perfectly crispy, coated in a glossy sweet-spicy sauce, and ready in just 25 minutes. Watch the video below to see how I make this in my kitchen.

Course Main Course

Cuisine American, Chinese

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 272kcal

Author Arman Liew

Ingredients

1 1/2 pounds chicken breast cut into one-inch cubes
2 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1/2 cup cornstarch
2 inches oil to fry

General Tso's sauce

1/3 cup honey
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon Hoisin sauce
2 tablespoons water divided
2 teaspoons chili sauce
1 tablespoon rice wine vinegar
1 tablespoon cornstarch

Instructions

In one bowl, mix together the eggs, salt, and pepper. In a shallow bowl, combine the cornstarch and flour and mix until combined.
Dip the chicken in the egg mixture, followed by the flour mixture, until all the chicken is used up.
Add 2-3 inches of oil to a large pot. Once it reaches 325°F, add a single layer of chicken and fry for 4-5 minutes or until golden brown. Repeat the process until all the chicken is fried up. Be sure to regularly check the oil temperature to ensure it remains above 325°F.
Make the sauce by adding the honey, brown sugar, soy sauce, Hoisin sauce, water, chili sauce, and rice wine vinegar to a small saucepan. Bring it to a simmer. Whisk the cornstarch with one tablespoon of water and mix until the sauce.
Transfer the sauce over the crispy chicken pieces and mix until completely coated.

Video

Notes

Chicken cuts: You can use boneless, skinless chicken thighs, but the chicken pieces won't be as light and crispy.
Gluten-free: Use gluten-free all-purpose flour, gluten-free soy sauce (or tamari), and gluten-free hoisin sauce.
Baked chicken: If you want to reduce the added oil from frying. Simply bake them in the oven at 400°F for 20 minutes, flipping them halfway through.
Leftovers: Transfer the leftover chicken into an airtight container and refrigerate it for up to 3 days. Keep in the freezer for up to 6 months.
Reheating: I find using a non-stick skillet or pan WITHOUT oil to be the best way to bring back the crispiness of the chicken.

Nutrition