The Simple Joy of this Crispy General Tso’s Chicken
When I think about General Tso’s chicken, my mind immediately goes to that perfect moment when you bite through the crispy coating and hit that sweet, tangy sauce underneath. It’s pure comfort food magic, honestly.
What makes this dish so irresistible? The contrast. Crunchy exterior meets tender chicken, while that glossy sauce balances sweet and spicy notes perfectly.
I love how this recipe transforms simple chicken breasts into something restaurant-worthy. The cornstarch coating creates that signature crunch, and the sauce? It’s got just enough heat to keep things interesting without overwhelming your taste buds.
Ingredients
The beauty of General Tso’s chicken lies in how it transforms basic pantry staples into something absolutely magical. You probably have most of these ingredients sitting in your kitchen right now, which makes this recipe even more appealing.
The ingredient list might look long at first glance, but don’t let that intimidate you – everything serves a specific purpose in creating those layers of flavor and texture we’re after.
For the Chicken and Marinade:
- 1 1/2 lbs chicken breasts, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 3 egg whites
- 2 cups cornstarch (for coating)
- 3 cups vegetable oil (for frying)
For the Sauce:
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 2 teaspoons hoisin sauce
- 2 teaspoons chili paste (Sambal Oelek or Sriracha)
- 2 teaspoons Chinese rice wine or dry sherry
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 2 garlic cloves, grated
- 2 teaspoons fresh ginger, grated
For Finishing:
- 1 jalapeño pepper
- 3 tablespoons scallions, sliced
- White pepper to taste
Now, here’s where things get interesting – you can absolutely make substitutions if your pantry isn’t fully stocked.
Can’t find Chinese rice wine? Dry sherry works just as well, or even a splash of white wine in a pinch.
No hoisin sauce? You can mix a bit of soy sauce with brown sugar and a touch of peanut butter for that sweet, umami depth.
The chili paste is where you control the heat, so if you’re feeding picky eaters, start with less and work your way up.
Fresh ginger makes a world of difference compared to the powdered stuff, but I won’t judge if that’s what you’ve got on hand.
How to Make this Crispy General Tso’s Chicken
Making General Tso’s chicken is one of those recipes that sounds intimidating but honestly feels like pure magic once you get into the rhythm. Start by whisking together your marinade with 1 tablespoon soy sauce, 1 tablespoon Chinese rice wine, and 3 egg whites – the egg whites are your secret weapon here, creating that impossibly tender texture inside the crispy coating. Toss your 1 1/2 pounds of cubed chicken into this mixture and let it hang out for 10 minutes while you prep everything else.
Meanwhile, whisk together your sauce ingredients: 1/2 cup water, 2 tablespoons each of soy sauce, sugar, and rice vinegar, plus 2 teaspoons each of hoisin sauce, chili paste, rice wine, sesame oil, and cornstarch. Don’t forget to grate in 2 garlic cloves and 2 teaspoons of fresh ginger – this is where all that deep, aromatic flavor comes from.
Now comes the fun part, though admittedly the part that makes my kitchen look like a cornstarch bomb went off. Coat each piece of marinated chicken in the 2 cups of cornstarch, shaking off any excess because nobody wants clumpy coating. Heat your 3 cups of vegetable oil in a wok until it hits 350°F – you can test this by sticking wooden chopsticks into the oil, and if they bubble enthusiastically, you’re ready to go. While a wok works great for home cooking, restaurants often use commercial deep fryers to maintain consistent oil temperature and fry larger batches efficiently.
Fry the chicken in batches for 4 to 5 minutes until they’re golden brown and gorgeous, then drain them on paper towels before transferring to a warm oven to stay crispy while you finish the rest. This batch method is essential because overcrowding the oil drops the temperature faster than you can say “soggy chicken.”
Once all your chicken is gloriously fried and keeping warm, drain most of that oil and reheat your wok over medium-high heat. Quickly stir-fry your jalapeño pepper, then pour in that sauce mixture you made earlier and stir until it thickens up, which should take about 1 to 2 minutes. The cornstarch in the sauce works its thickening magic pretty quickly, so don’t walk away.
Toss in all that beautiful fried chicken to coat it in the glossy sauce, add your sautéed jalapeño back in, sprinkle with a bit of white pepper, and transfer everything to your serving dish. Garnish with those 3 tablespoons of sliced scallions for a fresh pop of color and flavor, and serve it over white rice while it’s still hot and the coating is at peak crispiness.
Substitutions and Variations
While I’m a bit of a purist when it comes to General Tso’s chicken, I totally get that not everyone has access to Chinese rice wine or wants to deal with deep frying on a Tuesday night.
You can swap dry sherry for the rice wine, or honestly, just skip it entirely. Instead of deep frying, try baking the coated chicken at 425°F for about 20 minutes, flipping halfway through.
Want it spicier? Double the chili paste. Can’t find hoisin sauce? Mix soy sauce with a touch of honey.
Sometimes convenience wins over perfection, and that’s perfectly fine.
Additional Things to Serve With Crispy General Tso’s Chicken
What’s better than a plate of crispy, saucy General Tso’s chicken? Honestly, not much, but I can definitely make it even better with the right sides.
Steamed jasmine rice is my go-to, soaking up every drop of that sweet-tangy sauce. I love adding some stir-fried broccoli or snap peas for crunch and color.
Egg rolls make it feel like a proper takeout feast. Want something lighter? Try cucumber salad with rice vinegar dressing.
And here’s my secret weapon: crispy noodles on the side for extra texture. Trust me, your taste buds will thank you.
Final Thoughts
As you can see, this General Tso’s chicken recipe isn’t just another weeknight dinner—it’s your ticket to crispy, saucy perfection that’ll make you forget all about takeout. The double-coating technique gives you that restaurant-quality crunch, while the homemade sauce brings sweet, tangy, and spicy flavors together beautifully. Sure, there’s some prep work involved, but trust me—it’s worth every minute. I genuinely believe this beats any delivery version you’ve had. Give it a try, and you’ll have a new go-to recipe that impresses family and friends alike. Your kitchen will smell amazing too.
