General Tso’s Chicken Recipe

General Tso’s Chicken is one of the most iconic and beloved Chinese takeout dishes — crispy chicken tossed in a bold, sweet-and-spicy sauce. It’s named after Zuo Zongtang, a Qing Dynasty military leader, although the dish itself is a modern invention. Whether you love it for the crispy texture, the sticky glaze, or the fiery dried chilies, this recipe will help you master it at home with restaurant-level results.

General Tso’s Chicken Recipe

Serves: 2 to 4
Prep time: 30 minutes
Cook time: 15 minutes

For the chicken:
1½ pounds chicken breast
1 egg white
Pinch of salt
Pinch of white pepper
1 tablespoon cornstarch
2 tablespoons water
6 cups canola oil, for frying

For the sauce:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
2 tablespoons ketchup
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons chili oil
1 teaspoon Sichuan peppercorn oil
1 cup chicken stock
1 tablespoon cornstarch
2 tablespoons water

For the coating:
1 cup cornstarch
1/2 cup water chestnut flour
1/2 cup glutinous rice flour
1/2 teaspoon baking soda
Pinch of salt

For stir-frying:
1 tablespoon canola oil
2 garlic cloves, minced
2 stalks scallions (white parts only), finely sliced
8 dried chili peppers

General Tso’s Chicken Instructions

1. Prepare the chicken:

• Tenderize both sides of the chicken breast using the back of a knife.
• Cut into 1-inch bite-sized pieces.
• In a bowl, combine egg white, salt, white pepper, 1 tablespoon cornstarch and 2 tablespoons water. Mix well, then add chicken. Marinate for 10 minutes.

2. Make the sauce:

• In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, ketchup, sugar, salt, chili oil, Sichuan peppercorn oil, and chicken stock.
• Set aside.

3. Prepare the coating:

• In a mixing bowl, combine cornstarch, water chestnut flour, glutinous rice flour, baking soda, and a pinch of salt.

4. Fry the chicken:

• Dredge the marinated chicken in the dry coating mixture. Shake off excess and set aside.
• In a large pot over high heat, heat canola oil to 350°F (177°C).
• Fry chicken for 5 minutes until lightly golden. Remove and drain on paper towels.
• Skim crumbs, then raise oil temperature to 375°F (191°C). Fry chicken again for 2 minutes until crispy.
• Drain and set aside.

5. Stir-fry and sauce:

• In a wok over medium heat, add 1 tablespoon oil. Stir-fry garlic, scallions, and dried chilies until fragrant.
• Pour in the prepared sauce and bring to a simmer.
• Mix 1 tablespoon cornstarch with 2 tablespoons water to form a slurry. Stir into the sauce to thicken.
• Add the fried chicken and toss until well coated.

6. Serve:

• Transfer to a plate and serve hot. Enjoy with steamed rice or your favorite greens.

Tips & notes

• Double fry for maximum crispiness: The two-step fry ensures crunchy texture while keeping the chicken juicy.
• Use a thermometer: Accurate oil temperature is key to perfect frying—avoid soggy or burnt chicken.
• Adjust spice level: Add more or fewer dried chilies depending on your heat tolerance.
• Substitute chicken thighs: For a juicier bite, boneless chicken thighs work great in this recipe too.
• Prep ahead: You can marinate and coat the chicken in advance—just fry right before serving for best texture.