Best General Tso Chicken

This General Tso Chicken recipe brings a perfect balance of crispy, tender chicken with a sticky sweet and spicy glaze. It’s a dish that delivers bold flavors without being overly complicated. Whether you’re craving takeout or want to impress dinner guests with something homemade, this recipe will quickly become a favorite.

I remember the first time I made this during a busy weeknight and everyone kept going back for more. It’s become a regular request in my house whenever we want something special but effortless.

Ingredients

• Chicken breast cut into bite-sized pieces: lean and cooks quickly for juicy bites
• Paprika: adds subtle smoky warmth, choose a fresh jar for best aroma
• Coarse black pepper and sea salt: essential to season and enhance flavors
• All-purpose flour: creates the crispy coating; make sure it is fresh to avoid toughness
• Buttermilk: tenderizes chicken, offering a slight tang that balances richness
• Egg: binds the batter together for a sturdy crust
• Sriracha: adds a mild spiciness that wakes up the palate
• Vegetable oil for frying: use a high smoke point oil like canola or peanut oil
• Sesame oil in glaze: imparts a nutty aroma essential to the recipe
• Fresh ginger and garlic minced: provide fragrant depth; fresh always wins here
• Light soy sauce: offers saltiness and umami, opt for low sodium to control salt levels
• Water: helps to create the perfect sauce consistency
• Rice vinegar or mirin: adds brightness and slight tanginess
• Hoisin: contributes sweet, savory complexity
• Sweet chili sauce: brings both heat and sweetness
• Light brown sugar: balances the glaze with caramel notes
• Cornstarch slurry: to thicken the glaze smoothly without lumps
• Sesame seeds and green onions: for garnish adding crunch and freshness

Instructions

Heat oil:

Heat at least 3 inches of vegetable oil in a heavy Dutch oven or deep pot until it reaches 370 degrees Fahrenheit. This process usually takes about 10 to 15 minutes. Proper oil temperature is crucial for a crispy coating that is not greasy.

Prepare chicken:

Prepare the chicken by mixing paprika, black pepper, sea salt, and flour in one bowl. In another bowl, whisk together buttermilk, egg, and sriracha until smooth.

Coat chicken:

Coat the chicken pieces first by dipping into the flour mixture, then into the buttermilk mixture, and back into the flour mixture again. This double dredging forms a thick and even coating that crisps beautifully while frying. Arrange coated chicken on a plate.

Fry chicken:

Once your oil has reached 370 degrees Fahrenheit, carefully add several pieces of chicken, making sure not to overcrowd the pot. Fry for 2 to 3 minutes or until the coating turns golden brown and the chicken is cooked through. Use a slotted spoon to remove pieces and let them drain on paper towels. Repeat until all chicken is fried.

Make glaze base:

In a saucepan, heat a tablespoon of sesame oil over medium heat. Add minced ginger and garlic; sauté for 1 to 2 minutes until fragrant and just beginning to brown. This step builds a flavorful base for the glaze.

Add glaze ingredients:

Pour in the soy sauce, water, rice vinegar or mirin, hoisin sauce, sweet chili sauce, and brown sugar. Whisk together well and let simmer for several minutes to marry the flavors and slightly thicken.

Thicken glaze:

Bring the sauce to a gentle boil then slowly whisk in the cornstarch slurry until the sauce reaches your desired thickness, glossy and clingy. Adjust the amount of slurry for your preference.

Combine chicken and glaze:

Transfer the cooked chicken to a large bowl and pour the warm glaze over the top. Toss gently but thoroughly so every piece of chicken is coated in the glossy sauce.

Serve:

Serve immediately garnished with freshly sliced green onions and a sprinkle of sesame seeds. The chicken pairs beautifully with steamed white rice to soak up every drop of the sauce.

The first time I added freshly minced ginger to the sauce my whole kitchen smelled amazing and instantly elevated the dish. It reminds me of family dinners where everyone gathered around to sneak tastes before the final plating.

Storage Tips

Store leftover chicken and sauce separately in airtight containers to keep the coating crisp. Refrigerate for up to three days. Reheat gently in a skillet over medium-low heat with a splash of water or reserved sauce to avoid drying out the chicken. Avoid microwave reheating that will make it soggy.

Ingredient Substitutions

Chicken thighs can be used instead of breasts for more juiciness and a richer flavor. Adjust fry time slightly as thighs take a bit longer to cook. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes to create a similar tenderizing effect. Swap sweet chili sauce for a mixture of honey and chili flakes if needed, but it will slightly change the flavor profile.

Serving Suggestions

Serve over fragrant jasmine or basmati rice to catch every bit of glaze. Add steamed broccoli or snap peas on the side for freshness and crunch. Top with crushed peanuts for extra texture and nutty contrast.

Toss the fried chicken with the glaze while both are warm to ensure a perfect sticky coating that clings well without getting soggy.

FAQs about Recipes

→ How do I achieve crispy chicken pieces?

Double-dip the chicken in seasoned flour and buttermilk mixtures before frying in hot oil at 370°F to get a golden, crispy crust.

→ What ingredients create the tangy glaze?

The glaze is a blend of soy sauce, hoisin, sweet chili sauce, rice vinegar, garlic, ginger, and brown sugar for a balanced sweet and tangy flavor.

→ Can I use a different oil for frying?

Vegetable oil or other neutral oils with a high smoke point work best for frying to ensure crispiness without burning.

→ How is the sauce thickened?

Mix cornstarch with water and whisk it into the simmering sauce until it reaches the desired thickness.

→ What garnishes complement this dish?

Sprinkle toasted sesame seeds and sliced green onions on top to add texture and fresh flavor contrast.