General Tso’s Chicken

There’s a moment when the kitchen fills with a glossy, caramelized scent—sweet tang from the sauce, a faint vinegary lift, the warm toasty note of fried chicken—where your appetite shifts from “maybe” to “must-eat.” General Tso’s Chicken delivers that exact moment: crunchy, tender cubes of chicken glazed in a sticky-sweet-savory sauce with a whisper of heat. The texture contrast—crispy exterior, juicy interior—and the bold, layered flavors make each bite addictive. This dish is perfect for weeknight dinners when you want something comforting but impressive, for casual gatherings where people graze and pass around plates, or for a cozy solo night in when you want takeout-level satisfaction without leaving home.

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Dish Snapshot

Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 40–45 minutes
Servings: 4 (about 1 chicken breast per person)
Difficulty Level: Moderate (requires frying and a quick sauce finish)

Nutrition Highlights

Estimated nutrition per serving (one-quarter of the finished dish). These are approximate values calculated from standard ingredient nutrition profiles (USDA FoodData Central) and account for the main contributors in this recipe. Actual values will vary based on exact chicken size, oil absorption, and ingredient brands.

Calories: ~710 kcal
Protein: ~58 g
Carbohydrates: ~88 g (of which sugars ~62 g)
Fat: ~13 g
Sodium: ~1,800–2,200 mg (high; depends on soy sauce and added salt)
Fiber: ~1 g

Notes: These estimates are based on typical values for boneless skinless chicken breast, granulated sugar, all-purpose flour, and standard soy sauce. Because this recipe uses a generous amount of sugar and soy sauce, sodium and added sugar are the principal nutritional considerations. For authoritative nutrient data, consult USDA FoodData Central and guidance on sodium and added sugar intake from public health sources such as the CDC.

Why You’ll Love It

Flavor & Aroma: The sauce strikes a beautiful balance—sweet, tangy, with a savory backbone from soy and an optional pop of chili. The aroma is warm and comforting, pulling family members to the table.
Texture Contrast: Crunchy, golden-battered chicken gives way to tender meat beneath the glaze—textural drama on every bite.
Crowd-Pleasing & Shareable: It’s familiar enough to please picky eaters, bold enough to impress guests.
Customizable: Easy to scale, tweak the heat, or lighten up with substitutions (see variations). Great for leftovers too—flavors actually deepen after a day in the fridge.

How to Make General Tso’s Chicken

Ingredients

4 chicken breasts, cubed (about 1.5–2 pounds total)
1 cup all-purpose flour (or cornstarch for a crisper, gluten-free coating)
1 tsp paprika
2 tsp garlic salt
1 1/4 cups granulated sugar
1 cup water
1 cup white distilled vinegar
1 tsp salt
6 Tbsp soy sauce (use low-sodium if preferred)
1 tsp red chili pepper flakes (optional — add or reduce to taste)
Vegetable oil, for frying (about 3–4 cups in a deep pan, or 1/4–1/2 cup for shallow frying; see notes)
Optional garnish: sliced scallions, toasted sesame seeds, steamed broccoli

Substitutions & optional ingredients

Flour → cornstarch for gluten-free and extra-crisp coating.
Sugar → honey, maple syrup, or a sugar substitute (reduce water slightly when using liquid sweeteners).
Soy sauce → tamari or low-sodium soy sauce.
Vinegar → rice vinegar (milder) for a more authentic sweet-sour balance.
Chili flakes → sriracha or fresh chilies for a different tone of heat.

Step-by-step Instructions

Prep the chicken: Pat cubed chicken breasts dry with paper towels. This helps the coating stick and yields a crisper result.
Mix dry coating: In a shallow bowl, combine flour (or cornstarch), paprika, and garlic salt. Toss the chicken cubes in the mixture to coat evenly. Shake off excess. (Tip: coat in batches to avoid clumping.)
Heat the oil: In a large, heavy skillet or wok, heat 2–3 inches of vegetable oil to 350°F (175°C) for deep frying. For a lighter approach, heat 2–3 tablespoons oil for shallow frying and flip pieces to cook evenly. Use a thermometer if available.
Fry the chicken: Fry coated chicken in batches—do not overcrowd the pan. Cook until golden brown and the internal temperature reaches 165°F (74°C), about 4–6 minutes per batch depending on size. Transfer to a wire rack or paper towels to drain. (Tip: keep finished batches warm in a 200°F oven if frying in stages.)
Make the sauce: While chicken cooks, whisk together sugar, water, vinegar, salt, and soy sauce in a saucepan. Add red chili flakes if using. Bring to a gentle boil over medium heat, stirring to dissolve the sugar. Taste and adjust balance—if too sharp, add a tiny pinch more sugar; too sweet, add a splash more vinegar.
Thicken the sauce (optional): For a glossy, clingy sauce, mix 1–2 tablespoons cornstarch with 2–3 tablespoons water to make a slurry. Slowly whisk the slurry into the simmering sauce until it thickens. Remove from heat once glossy (it will continue to thicken as it cools).
Combine: Place fried chicken in a large bowl or wok. Pour sauce over the chicken and toss quickly to coat evenly. Return to low heat for 30–60 seconds if you want the glaze to set further—don’t simmer too long or the coating will soften excessively.
Serve: Transfer to a serving platter, sprinkle with sliced scallions and toasted sesame seeds if desired, and serve immediately.

Practical tips

Don’t overcrowd while frying—crowding lowers oil temperature and produces soggy chicken.
Use a thermometer to check oil temp and chicken doneness.
If using flour instead of cornstarch, expect a slightly denser crust; cornstarch yields crispier results.
Adjust sweetness and acidity in the sauce gradually—small changes make a big difference.

Best Pairings

Steamed jasmine or short-grain rice to soak up the sauce.
Egg fried rice or garlic fried rice for a heartier plate.
Steamed or stir-fried bok choy, broccoli, or snap peas to add freshness and balance.
Pickled cucumber or a simple cabbage slaw for contrast.
Beverages: light lager or jasmine tea complement the richness and cut the sweetness.
As a snack: Serve on small skewers with a sprinkle of scallions and sesame seeds.

Keeping it Fresh

Room temperature: Do not leave cooked General Tso’s Chicken at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C).
Refrigerator: Store in an airtight container for 3–4 days. Reheat gently in a skillet over medium-low heat to preserve crust; add a splash of water and cover briefly to steam if dry. Microwaving works but may soften the crust.
Freezer: Freeze in a sealed, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and re-crisp in a skillet or oven at 375°F (190°C) until heated through.

Pro Tips & Tricks

For the crispiest crust, double-coat: dip chicken in a little water or beaten egg, then into cornstarch, and fry. The double layer yields a more substantial crunch.
Use cornstarch in the sauce slurry for a clear, glossy finish. Flour-based thickeners will make the sauce slightly opaque.
Control saltiness by starting with low-sodium soy sauce—taste before adding the teaspoon of salt.
If you prefer less sugar, begin with 3/4 cup and adjust; note the classic flavor is sweet-forward, so balance accordingly.
For oven or air-fryer convenience: coat chicken in cornstarch and bake at 425°F (220°C) on a wire rack for 18–22 minutes, flipping once. Toss with hot sauce just before serving.

Fun Flavor Ideas

Gluten-free General Tso’s: Use cornstarch for the coating and tamari for the sauce. Omit garlic salt; use fresh minced garlic and a pinch of kosher salt instead.
Vegan/Tofu Version: Press and cube extra-firm tofu, dust with cornstarch, and either pan-fry or air-fry until golden. Use vegetable broth in place of water if you want deeper umami.
Orange-Honey Twist: Reduce sugar to 3/4 cup, add 1/3 cup freshly squeezed orange juice and 1 tsp orange zest to the sauce for a citrus lift; swap some sugar for honey for complexity.
Extra-Spicy: Add 1–2 tsp of sambal oelek or 1–2 tablespoons of chili garlic sauce to the sauce and finish with a drizzle of chili oil.

Recipe Q&A

Q: Can I bake instead of frying?
A: Yes—use cornstarch-coated chicken, bake at 425°F (220°C) on a wire rack for 18–22 minutes, flipping once. Texture will be slightly different but still delicious.

Q: How can I reduce sodium?
A: Use low-sodium soy sauce and reduce or omit the added teaspoon of salt. Taste and adjust the balance with a little more sugar or vinegar if needed.

Q: Is this recipe suitable for meal prep?
A: Yes—store chicken and rice separately. Reheat chicken in a skillet or oven for best texture; add sauce hot just before serving.

Q: My sauce is grainy after adding cornstarch. What went wrong?
A: Cornstarch must be fully dissolved into a smooth slurry in cold water before adding to a hot sauce. Add slowly while whisking and simmer briefly to remove any starchy taste.

Q: How can I make it less sweet without losing body?
A: Reduce the sugar and add a splash more vinegar or a teaspoon of grated fresh ginger to preserve complexity.

Conclusion

I hope this recipe inspires you to make General Tso’s Chicken at home—crispy, saucy, and endlessly satisfying. Share your photos and any tweaks you make; I love hearing how readers personalize dishes. For further technique notes and an alternate home-cooking approach, see this detailed recipe guide on RecipeTin Eats, and for background on the dish’s origins and cultural context, check the overview on General Tso’s chicken — Wikipedia. Enjoy cooking, and happy eating!