Why You'll Love This General Tso's Chicken Recipe
General Tso's Chicken is one of the most popular Chinese-Canadian dishes: crispy pieces of chicken coated in an irresistible sweet and spicy sauce. Ready in 40 minutes, this homemade dish easily surpasses restaurant versions!
Originating from North American Chinese restaurants, this classic Chinese-Canadian cuisine captivates with its perfect contrast between the crispiness of the cornstarch coating and the sweet and spicy lacquered sauce with notes of garlic, ginger, and dried chilies. Each bite offers an explosion of savory, gently spiced flavors, making this dish a family favorite for dinner parties.
With our homemade recipe, you control the level of spice, the texture of the chicken, and the balance of the sauce — for a result far superior to restaurant versions, ready in just 40 minutes. Serve with steamed white rice and sautéed broccoli for a complete and balanced meal.
Ingredients (4 servings)
For the chicken
- 700 g chicken breasts, cut into cubes
- 2 beaten eggs
- ½ cup cornstarch
- Salt and pepper to taste
- Oil for frying
For the sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp tomato paste
- 1 tbsp cornstarch
- ½ cup chicken broth
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3–5 dried red chilies (to taste)
- 2 green onions, chopped
Step-by-Step Preparation
Step 1 – Marinate the chicken
Mix the chicken cubes with beaten eggs, cornstarch, salt, and pepper. Let stand for 15 minutes to allow the coating to adhere well.
Step 2 – Fry the chicken
Heat oil to 180 °C (350 °F). Fry the pieces in small batches for 4 to 5 minutes until golden and crispy. Drain on paper towels.
Step 3 – Prepare the sauce
In a bowl, mix the soy sauce, rice vinegar, sugar, tomato paste, cornstarch, and chicken broth. Mix well and set aside.
Step 4 – Cook the sauce
In a wok or large skillet, heat sesame oil over medium-high heat. Sauté garlic, ginger, and dried chilies for 1 minute. Pour in the sauce and stir until thickened, about 2 to 3 minutes.
Step 5 – Assemble and serve
Add the fried chicken to the sauce and coat well. Garnish with green onions and sesame seeds. Serve immediately with steamed white rice and sautéed broccoli.
Chef's Tips
- Double frying: For even crispier chicken, fry it a second time for 1 minute at 200 °C (390 °F).
- Spice level: Adjust the number of chilies to your preference.
- Storage: Keeps for 2 days in the refrigerator, but the sauce and chicken are best stored separately.
- Ideal utensil: A stainless steel or cast iron wok ensures even cooking and a perfectly combined sauce.
Nutritional Information (per serving)
- Calories: ~420 kcal
- Protein: 38 g
- Carbohydrates: 28 g
- Fats: 16 g
FREQUENTLY ASKED QUESTIONS
WHAT IS THE ORIGIN OF GENERAL TSO'S CHICKEN?
General Tso's Chicken is a Chinese-Canadian dish popularized in North American Chinese restaurants. It is named after General Tso Tsung-t'ang, although the original recipe is very different from the sweet and spicy North American version we know.
CAN GENERAL TSO'S CHICKEN BE PREPARED IN ADVANCE?
Yes! You can fry the chicken and prepare the sauce separately up to 24 hours in advance. Store them in the refrigerator and assemble just before serving to maintain the chicken's crispiness.
CAN I MAKE A GLUTEN-FREE VERSION?
Absolutely! Replace regular soy sauce with gluten-free tamari sauce and use cornstarch (naturally gluten-free) for the coating. Also, ensure your chicken broth is certified gluten-free.
WHAT IS THE BEST UTENSIL FOR THIS RECIPE?
A carbon steel or cast iron wok is ideal for this recipe because it heats up quickly and distributes heat evenly. A kitchen thermometer is also useful for controlling the frying oil temperature at 180 °C (350 °F).
CAN I USE CHICKEN THIGHS INSTEAD OF BREASTS?
Yes, boneless chicken thighs are even preferable for some because they remain more juicy and tender after frying. Cut them into cubes of similar size to breasts for even cooking.
HOW CAN I MAKE THE SAUCE THICKER OR THINNER?
For a thicker sauce, add ½ tsp extra cornstarch diluted in a little cold water. For a thinner sauce, add a few tablespoons of warm chicken broth until desired consistency is reached.