General Tso’s Chicken

I think what everyone loves about Asian and Asian-inspired meals is they are so full of flavors. Lots of them. And this General Tso’s Chicken doesn’t disappoint in that regard. General Tso’s Chicken is always a take-out favorite and it’s really not too difficult to make at home.

Sweet, salty, spicy, and sour flavors all join to create a truly delicious meal that rivals the best take-out restaurants.

The sauce is made from chicken broth, rice vinegar, soy sauce, sugar, tomato paste, and hoisin sauce, plus some cornstarch to thicken it up.

You can use either boneless chicken breasts or thighs. I sometimes use a combination. Just keep in mind that dark meat takes a little longer to cook than white meat..

The chicken is coated in a mixture of cornstarch, soy sauce, and eggs.

Once coated, the chicken is deep-fried and then tossed in the sauce.

Garlic and fresh ginger are added for even more flavor, plus hot chiles for some heat. Dried Chile de Arbol can usually be food in the hispanic food section of the grocery store or the produce section or you can order Dried Chile De Arbol online.

If you want even more heat, I recently discovered this Hot Chili Sesame Oil and I love it.

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General Tso’s Chicken

  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • ¼ cup sugar
  • 3 tablespoons tomato paste
  • 3 tablespoons hoisin sauce
  • 6 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 3 tablespoons peanut oil
  • 3 egg yolks
  • 2 pounds boneless, skinless chicken thighs or breasts, cut into 1¼-inch cubes
  • Peanut oil
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced garlic
  • 10–12 chiles de arbol
  • 2 tablespoons Asian sesame oil
  • sliced green onions for garnish, optional
  1. Combine ingredients for sauce in a medium bowl and whisk well. Set aside.
  2. In another medium bowl, whisk together 6 tablespoons cornstarch, 2 tablespoons soy sauce, 3 tablespoons peanut oil, and egg yolks. Stir in chicken and make sure all pieces are fully coated.
  3. Place about 1-inch of peanut oil in a large pan. Heat oil to 375 degrees. Working in batches, fry chicken for about 4 minutes, flipping over halfway through cooking time. Place on paper towel-lined plate.
  4. Either discard oil and wipe pan clean with a paper towel of use a clean pan. The oil will be very hot. Proceed with caution if you need to use the same pan.
  5. Add ¼ cup of oil to pan. (I use ¼ cup of the oil used to fry the chicken.) Heat over high heat and add ginger, garlic, and chiles. Stir fry for 30 seconds. Give reserved sauce a stir and pour it into the pan. Cook until thickened, about 5 minutes.
  6. Add chicken and cook 2 minutes, stirring to coat the chicken in sauce.
  7. Drizzle sesame oil over chicken.


Recipe adapted from Saveur

More Asian-Style Recipes

Sriracha Noodles with Tofu

Mongolian Beef (PF Chang’s copycat)

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Originally published at on August 8, 2015.

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