General Tsos Chicken

The first time I attempted General Tsos Chicken, I underestimated how quickly the sauce could go from perfectly glossy to a sticky disaster coating the entire stove. My roommate stood in the doorway watching smoke curl toward the ceiling while I frantically tried to save the batch. We ate it anyway, hunched over paper plates on the living room floor, and somehow the chaos made it taste better than any restaurant version.

Last winter during a particularly bleak stretch of gray Sundays, this dish became our weekend ritual. My partner would prep the rice while I handled the frying station, and wed take turns arguing over who got to toss the chicken in the final glaze. The smell of ginger hitting hot oil became something I started craving around Wednesday, that specific moment when the whole apartment suddenly felt like a proper home.

Ingredients

• Boneless chicken thighs: Thighs handle the high heat frying better than breast meat, staying tender and juicy instead of drying out
• Cornstarch and flour mixture: The combo creates that signature crunch that somehow survives the sauce coating without turning soggy
• Chicken broth: Forms the backbone of the sauce, adding depth that water alone cannot provide
• Hoisin sauce: Gives the sauce its characteristic sweet and earthy flavor notes
• Dried red chilies: Toast these in the oil first to infuse the whole dish with heat before adding anything else
• Fresh ginger and garlic: Grate the ginger finely so it almost disappears into the sauce instead of leaving chewy bits
• Sesame oil: Use the toasted variety for that unmistakable nutty aroma
• Spring onions: Add these at the very end so they stay bright and crisp against the glossy sauce

Instructions

Marinate the chicken:

Whisk eggs with soy sauce, sesame oil, and white pepper in a large bowl. Add chicken pieces and toss until every piece is evenly coated. Let it sit while you prep everything else.

Coat for crunch:

Mix cornstarch and flour in a shallow bowl. Dredge each piece of chicken in the mixture, shaking gently to remove excess coating. The layer should look thin and even, not clumpy.

Fry until golden:

Heat oil to 180°C (350°F) in a wok or deep pan. Fry chicken in batches for 4 to 5 minutes until deep golden brown. Transfer to a wire rack to drain, not paper towels which can make the coating soggy.

Mix the sauce base:

Combine broth, soy sauce, vinegar, hoisin, sugar, sesame oil, and Shaoxing wine in a bowl. Whisk cornstarch with water to make a smooth slurry, then stir into the sauce mixture until no lumps remain.

Build the aromatics:

Heat clean oil in a wok over medium heat. Add dried chilies, garlic, and ginger. Stir constantly for 1 minute until the aromatics bloom and the chilies darken slightly.

Thicken the sauce:

Pour in the sauce mixture and cook, stirring continuously, until it bubbles and thickens into a glossy glaze. This happens fast, so do not walk away.

Coat and serve:

Add fried chicken to the sauce and toss quickly until every piece is evenly coated. Serve immediately over steamed rice with spring onions and sesame seeds scattered on top.

Save

My dad swears he can tell if General Tsos Chicken will be worth eating just by how the sauce clings to the chopsticks. He taught me to look for that specific viscosity where it coats rather than drips, and now I cannot unsee it every time I order takeout. Making it at home finally helped me understand exactly what creates that perfect consistency.

Getting the Sauce Consistency Right

The secret is watching for large glossy bubbles that move slowly when you stir the sauce. When it coats the back of a spoon and leaves a clear trail, it is ready. If it gets too thick, a splash of broth brings it back to the right texture.

Frying Temperature Matters

Too cold and the chicken absorbs oil, too hot and the coating burns before the meat cooks through. I keep an instant thermometer clipped to the side of the wok now, which saved me from countless batches of greasy disappointment.

Make Ahead Strategy

You can fry the chicken hours ahead and reheat it in a hot oven while making the sauce. The coating crisps back up surprisingly well, which means the actual dinner rush becomes much more manageable.

• Keep the fried chicken on a wire rack instead of paper towels to maintain maximum crunch
• Warm the serving bowls in the oven so the sauce stays fluid longer at the table
• Have all ingredients measured and ready before you start the sauce because it moves fast

Save

Some Friday nights just call for sticky fingers and rice grains stuck to your shirt. This recipe delivers exactly that kind of joy.

Recipe FAQs

→ What makes General Tso's chicken authentic?

Authentic preparation uses thigh meat for juiciness, double-coating technique with cornstarch-flour dredge for extra crunch, and a balanced sauce combining sweet (sugar, hoisin), tangy (rice vinegar), and savory (soy sauce, chicken broth) elements with dried red chilies for heat.

→ Can I make this less spicy?

Absolutely. Reduce the dried chilies to 2-3 pieces or substitute with ½ teaspoon of mild chili flakes. You can also omit them entirely for a sweet and tangy version without the heat.

→ What's the best way to get crispy chicken?

Keep oil temperature at 180°C (350°F) for consistent frying. Don't overcrowd the pan—fry in batches. Drain on a wire rack rather than paper towels to maintain crispiness. Coat the chicken just before serving to prevent sogginess.

→ Can I prepare this ahead of time?

You can cut and marinate the chicken up to 4 hours ahead. Mix the sauce ingredients beforehand and store separately. For best results, fry the chicken fresh and toss with hot sauce just before serving.

→ What should I serve with General Tso's chicken?

Steamed white rice is traditional and absorbs the sauce beautifully. You can also serve with stir-fried broccoli, bok choy, or snow peas for a complete meal. Chilled jasmine tea or a light Riesling pairs wonderfully.