Crispy General Tso’s Chicken Recipe

If you’re craving that perfect blend of crispy, sweet, tangy, and spicy all in one bite, you’re going to adore this Crispy General Tso’s Chicken Recipe. I absolutely love how the chicken stays super crispy even after tossing it in the sauce, and trust me, once you try this, you’ll never want to order takeout again. Stick around because I’m sharing all my secrets to nail that iconic restaurant-style flavor right in your own kitchen.

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Ingredients You’ll Need

You’ll find the ingredients for this Crispy General Tso’s Chicken Recipe come together to create a sauce that’s packed with flavor yet balanced enough to let the chicken’s crispiness shine through. Choosing fresh aromatics and the right type of soy sauce really makes a difference, so I’ll walk you through those little tips.

• Soy Sauce: Use light or all-purpose soy sauce—not dark—to keep the sauce bright, not too heavy or salty.
• Hoisin Sauce: Adds a subtle sweetness and depth that you won’t want to skip.
• Rice Vinegar: Provides gentle tang, but if you don’t have it, white wine vinegar is a great substitute.
• Chili Paste: Sambal Oelek works wonders, but any chili paste with a bit of heat will do.
• Sesame Oil: Toasted is best for that nutty aroma that takes the sauce up a notch.
• Brown Sugar: Balances the heat and tartness perfectly—don’t swap with white sugar.
• Cornflour/Cornstarch: Two uses here: one to coat the chicken for crispiness, and in the sauce to thicken it just right.
• Chicken Stock: Low sodium lets you control the saltiness of the sauce better.
• Chicken Thighs: Boneless and skinless, cut into bite-sized pieces—thighs stay juicy and tender better than breast.
• Fresh Ginger and Garlic: Both finely grated for the marinade, then chopped for the stir-fry stage to maximize flavor.
• Oil for Frying: Peanut or vegetable oil works best—just enough to get that perfect golden-fry.
• Green Onion and Sesame Seeds: For garnish that adds freshness and a little crunch.

Variations

One of my favorite things about this Crispy General Tso’s Chicken Recipe is how easy it is to make it your own. Whether you like things hotter, milder, or want to sneak in some veggies, these tweaks make the dish exciting every time you make it.

• Spicy Kick: I love adding a touch more chili paste or a dash of fresh chopped chilis if I’m in the mood to turn up the heat. It wakes up the whole dish wonderfully.
• Vegetarian Version: Swap the chicken for crispy tofu cubes coated the same way—just fry gently until golden and toss in the sauce.
• Extra Veggies: Toss in sautéed broccoli or snap peas right at the end for a splash of color and crunch.
• Low-Sodium: Use low-sodium soy sauce and chicken broth, and reduce the brown sugar slightly to suit your taste without losing that mouthwatering balance.

How to Make Crispy General Tso’s Chicken Recipe

Step 1: Mix and Marinate Your Chicken

Start by whisking together the soy sauce, hoisin, rice vinegar, chili paste, and toasted sesame oil in a bowl to create your sauce base. I always scoop out about two tablespoons of this to coat the chicken along with the grated ginger and garlic. Marinate the chicken for at least 30 minutes—this step infuses flavor and helps tenderize the meat, so don’t skip it if you want maximum deliciousness.

Step 2: Coat the Chicken for Maximum Crispiness

Once marinated, sprinkle cornflour over the chicken pieces and toss until every bite is evenly coated. I like to shake the chicken gently in a colander or sift some flour away with my hands—they say less is more here so you get a light, crisp crust instead of a dense batter. This little trick ensures your chicken stays crunchy after frying and saucing.

Step 3: Fry to Golden Perfection

Heat about 2 cm (around ¾ inch) of oil in a deep skillet or sturdy pot to 200°C (390°F). I use a thermometer to check because the right temperature is key—too low and the coating absorbs oil, too high and it burns too fast. Fry the chicken in batches for about 3 minutes, turning halfway, until absolutely golden and crisp. Drain on paper towels to remove excess oil. This step is where that iconic crunch really comes to life.

Step 4: Whip Up the Sauce and Toss

In a separate clean skillet, heat 2 tablespoons oil over medium heat and sauté finely chopped garlic, ginger, and red chili flakes just until fragrant (about 30 seconds). Then add the remaining sauce marinade along with brown sugar, cornflour, and chicken stock. Keep stirring until it thickens enough to coat the back of a spoon. Now, add the crispy chicken back in and toss quickly to coat—the faster you are here, the crispier your chicken stays. Serve immediately with green onion and sesame seed garnishes.

How to Serve Crispy General Tso’s Chicken Recipe

Garnishes

I love finishing this dish with a sprinkle of freshly sliced green onions and a handful of toasted sesame seeds—they add that fresh crunch and a little visual pop that makes the dish look as good as it tastes. Sometimes I add a few extra chili flakes if we want a little more heat at the table.

Side Dishes

This Crispy General Tso’s Chicken pairs beautifully with simple steamed jasmine rice, which soaks up all the saucy goodness. For a more balanced meal, I often serve it alongside quick stir-fried broccoli or bok choy tossed with garlic—adds a fresh, green contrast that’s really satisfying.

Creative Ways to Present

For family dinners, I like to pile the chicken onto a large platter, sprinkle garnishes right before serving, and let everyone help themselves. For special occasions, I’ve served it in individual mini bowls over a bed of crispy fried rice with edible flowers and sliced fresh chilies on top—takes a humble dish to a party pleaser!

Make Ahead and Storage

Storing Leftovers

I like to store leftover chicken and sauce separately in airtight containers in the fridge to keep the chicken as crispy as possible. If combined, the chicken tends to get soggy overnight, which is totally fixable with a quick reheat step but not ideal.

Freezing

While I haven’t frozen the fully sauced chicken (it gets mushy), the fried chicken pieces freeze well on their own. I flash-freeze them first on a baking sheet, then transfer to freezer-safe bags. When you’re ready, reheat by pan-frying or oven-baking until crisp, then toss in freshly made sauce.

Reheating

The best way I’ve found is reheating leftover chicken in a hot skillet with just a touch of oil to restore that crisp crust. Avoid microwaving unless you don’t mind losing the crispiness. Once hot, quickly stir in warm sauce and serve immediately for near-fresh taste.

FAQs

Final Thoughts

This Crispy General Tso’s Chicken Recipe holds a special place in my heart because it transforms a classic takeout favorite into a homemade triumph you can be proud of. Once you master the crispy chicken and the fabulous sauce, it’s hard not to make it again and again. I really hope you try it soon—you’ll enjoy the process as much as the insanely delicious results. Grab your apron, get frying, and savor every crunchy, saucy bite!

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