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crispy general tso s chicken

General Tso's Chicken

Skip the takeout and make this crispy, sweet-and-tangy General Tso's chicken at home! Perfectly battered chicken pieces are fried until golden, then tossed in an irresistible glossy sauce that's better than any restaurant version. Ready in under 30 minutes!
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Course: Main Course
Cuisine: Chinese
Keyword: Chicken
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 485kcal

Equipment

Chef's Knife
Chopping Board
Mixing Bowl
Dutch Oven
Skillet

Ingredients

For the Chicken:

  • 1 lb chicken thighs cut into 2" pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp white pepper
  • Neutral oil for frying avocado or peanut oil

For the Sauce:

  • 4 cloves garlic minced
  • 1 tbsp ginger minced
  • 1/4 cup light soy sauce
  • 2 tbsp sugar
  • 1/2 cup chicken stock
  • 2 tbsp distilled white vinegar
  • 1 tbsp cornstarch + 1/4 cup water slurry

For Garnish:

  • Scallions chopped
  • Sesame seeds

Instructions

  • In a bowl, mix flour, cornstarch, baking powder, salt, and white pepper to create the batter.
  • Coat chicken pieces thoroughly in the batter mixture.
  • Heat oil to 350°F (175°C) in a deep pan or fryer.
  • Fry chicken pieces until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
  • In a separate pan, sauté minced garlic and ginger for 30 seconds until fragrant.
  • Add soy sauce, sugar, chicken stock, and vinegar to the pan. Bring to a simmer.
  • Stir in the cornstarch slurry and cook until sauce thickens, about 1-2 minutes.
  • Add fried chicken to the sauce and toss until well coated.
  • Garnish with chopped scallions and sesame seeds before serving.

Notes

For extra crispy chicken, double-fry by frying once at 325°F, then again at 350°F
Chicken thighs work better than breasts as they stay more tender and juicy
Add 1-2 tsp chili flakes to the sauce for heat
The batter can be made up to 2 hours ahead and refrigerated
Serve immediately after tossing in sauce to maintain crispiness
Substitute rice vinegar for white vinegar for a milder tang
For gluten-free version, use rice flour instead of all-purpose flour

Nutrition

Calories: 485kcal | Carbohydrates: 32g | Protein: 28g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 890mg | Potassium: 420mg | Fiber: 1g | Sugar: 8g