Why You’ll Love this General Tso Chicken
This General Tso Chicken recipe will without a doubt become your new favorite weeknight indulgence.
I’m obsessed with the perfect balance of sweet, tangy, and spicy flavors that coat each crispy chicken piece. The secret? That U-shaped chicken preparation that helps it absorb more sauce.
You’ll appreciate how the panko-coconut coating creates an irresistible crunch that holds up even after tossing in the sauce.
And unlike takeout versions drowning in oil, this homemade version lets you control the heat level by adjusting those dried chilies.
Want something impressive that doesn’t require professional skills? This dish delivers restaurant-quality results every time.
What Ingredients are in General Tso Chicken?
This authentic General Tso Chicken brings the perfect balance of sweet, tangy and spicy flavors right to your dinner table.
What makes this recipe special is the unique preparation method that creates perfectly crispy chicken pieces that soak up that incredible sauce.
The combination of panko breadcrumbs and coconut flakes gives the chicken an irresistible crunch, while the sauce delivers that classic Chinese takeout flavor you crave, but with fresher ingredients and better flavor.
- 1 boneless skinless chicken breast
- 2 large eggs (yolks removed)
- 2 tablespoons cornstarch (plus 1 teaspoon for sauce)
- 1/2 cup panko breadcrumbs
- 1/4 cup unsweetened coconut flakes
- 1 tablespoon sugar
- 1 tablespoon honey (or molasses)
- 1 tablespoon water
- 1/8 cup chicken broth
- 1/8 cup dry sherry (or other white wine)
- 2 tablespoons rice vinegar (or 1 tablespoon white vinegar)
- 1 tablespoon hoisin sauce
- 1 tablespoon plum sauce
- 1 teaspoon dark soy sauce (or Tamari)
- 1 green onion (scallion)
- 3 slices ginger (1/4 inch thick)
- 1 whole garlic clove
- 5 whole dried red chilies (stems and seeds removed)
- 1 tablespoon sesame oil (cold pressed, not toasted)
You can easily adapt this recipe to your taste preferences. For a spicier version, you might want to keep some of the seeds in the dried chilies, or substitute the sesame oil with hot chili oil as suggested.
If you can’t find plum sauce, a bit more hoisin sauce will work in a pinch. The dry sherry adds a wonderful depth of flavor, but any dry white wine can stand in if that’s what you have on hand.
Just remember, the quality of your soy sauce makes a big difference, so use a good dark soy sauce if possible!
How to Make this General Tso Chicken
This recipe begins with a clever tenderizing technique—slice 1 boneless skinless chicken breast into ¼-inch strips and place them in a ziplock bag with 2 tablespoons cornstarch and the whites from 2 large eggs. Let this mixture rest in the refrigerator for about an hour, which will work magic on the texture of your chicken.
After marinating, create a crispy coating by combining ½ cup panko breadcrumbs with ¼ cup unsweetened coconut flakes in a casserole dish, then dredge each chicken strip thoroughly. Here’s where it gets interesting—fold each strip into a U-shape before placing them on a cooling rack and popping them in the freezer while you prepare the sauce. This unique shaping helps the chicken absorb more of that delicious sauce later.
While the chicken is chilling, whisk together your sauce ingredients: 1 teaspoon cornstarch, 1 tablespoon sugar, 1 tablespoon honey, ⅛ cup chicken broth, ⅛ cup dry sherry, 2 tablespoons rice vinegar, 1 tablespoon hoisin sauce, 1 tablespoon plum sauce, and 1 teaspoon dark soy sauce. Set this mixture aside in the refrigerator.
Next, prepare your aromatics by chopping 5 dried red chilies into ¼-inch pieces and combining them with 1 tablespoon sesame oil. Slice 3 pieces of ginger into thin strips, smash and mince 1 garlic clove, and chop 1 green onion into ½-inch pieces.
When you’re ready to cook, deep-fry the frozen chicken at 350°F for 5 minutes until golden and crispy. In a wok over medium heat, sauté the chilies and oil until sizzling, then add the garlic, ginger, and green onions, cooking until the onions begin to wilt.
Pour in your prepared sauce, stirring until it bubbles, then add 1 tablespoon water and remove from heat. Finally, toss in the fried chicken, coating each piece thoroughly in that glossy, flavorful sauce. The U-shaped chicken pieces will trap the perfect amount of sauce in every bite.
Serve your General Tso chicken over steamed rice or alongside fresh steamed broccoli for a restaurant-quality meal that might just be better than takeout.
General Tso Chicken Substitutions and Variations
While the classic General Tso Chicken recipe delivers amazing flavor, you can easily adapt it to suit your dietary needs or pantry limitations. Don’t have panko? Regular breadcrumbs work in a pinch. For a gluten-free version, try rice flour instead of cornstarch and tamari instead of soy sauce.
Need it healthier? Skip the deep frying and bake the chicken at 425°F for 15-20 minutes. The coconut flakes add a subtle sweetness, but you can omit them if they’re not your thing.
For heat lovers, double those dried chilies, or add a teaspoon of chili paste. Vegetarians, firm tofu makes a surprisingly delicious substitute. Trust me, I’ve tried it.
What to Serve with General Tso Chicken
Perfect sides for General Tso Chicken transform this iconic dish from a simple entrée into a complete feast.
I always serve mine over a bed of steamed rice, which soaks up that delicious sauce—honestly, why waste a drop?
Steamed broccoli makes an ideal veggie companion, creating that classic Chinese restaurant experience right at home.
For a more substantial meal, I add vegetable spring rolls or a light cucumber salad with rice vinegar dressing.
The cool, crisp textures balance the chicken’s heat and crunch. Trust me, your family will think you’ve ordered takeout, minus the cardboard containers.
Final Thoughts
After mastering General Tso Chicken at home, I’m convinced it rivals any restaurant version you’ll find.
There’s something deeply satisfying about creating those perfect U-shaped chicken pieces, crispy on the outside, tender within, swimming in that perfect balance of sweet, tangy, and spicy sauce.
Don’t be intimidated by the multiple steps—they’re what transforms ordinary chicken into something extraordinary.
The freezer trick for the breading? Game-changer. The cornstarch marinade? Essential for that melt-in-your-mouth texture.
General Tso Chicken
Ingredients
Equipment
Method
- Slice the chicken breast into ¼-inch strips and place in a ziplock bag with 2 tablespoons cornstarch and the whites from 2 large eggs. Refrigerate for about an hour to tenderize.
- Combine panko breadcrumbs with unsweetened coconut flakes in a casserole dish. Dredge each marinated chicken strip thoroughly in the mixture.
- Fold each coated strip into a U-shape, place on a cooling rack, and put in the freezer while preparing the sauce.
- Whisk together 1 teaspoon cornstarch, sugar, honey, chicken broth, dry sherry, rice vinegar, hoisin sauce, plum sauce, and dark soy sauce. Refrigerate the sauce mixture.
- Chop the dried red chilies into ¼-inch pieces and combine with sesame oil. Slice ginger into thin strips, smash and mince the garlic clove, and chop the green onion into ½-inch pieces.
- Heat oil to 350°F and deep-fry the frozen chicken for 5 minutes until golden and crispy.
- In a wok over medium heat, sauté the chilies in sesame oil until sizzling. Add the garlic, ginger, and green onions, cooking until the onions begin to wilt.
- Pour in the prepared sauce, stirring until it bubbles. Add 1 tablespoon water and remove from heat.
- Add the fried chicken to the wok, tossing to coat each piece thoroughly in the sauce.
- Serve over steamed rice or with steamed broccoli for a complete meal.
