Crispy General Tso’s Chicken Recipe

If you’re anything like me, you know there’s nothing quite like that crispy, sticky, sweet, and spicy goodness of General Tso’s chicken straight out of takeout—except this here is better. Ready for a game-changer? This Crispy General Tso’s Chicken Recipe is my absolute favorite version, perfected over years of tweaking. It’s got that perfect crunch from frying and a sauce that balances sweet, salty, and spicy in the best way. Stick around because I’m about to share all my tips and tricks so you can nail this at home and watch your friends and family go crazy for it!

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Ingredients You’ll Need

The ingredients in this Crispy General Tso’s Chicken Recipe come together like old friends. I always love how the combo of light soy sauce and hoisin sauce builds this deep umami base, while the brown sugar and sriracha deliver just the right sweet and heat kicking things up a notch. When shopping, don’t skip on using the freshest ginger and garlic — it makes all the difference in flavor!

• Light soy sauce: The salty backbone; opt for light soy to avoid overpowering saltiness.
• Sambal oelek: This chili paste adds fresh heat and subtle complexity.
• Hoisin sauce: Adds a touch of sweetness and richness that rounds out the sauce perfectly.
• Rice vinegar: Brings a bit of brightness and balances the sweetness.
• Brown sugar: For that caramelized sweet note everyone loves.
• Sriracha: More spicy kick—feel free to adjust to taste.
• Toasted sesame oil: A small amount adds a toasty aroma that elevates the dish.
• Cornstarch: Essential for thickening the sauce and creating that crispy coating.
• Chicken stock/broth: Adds depth and thickness to the sauce.
• Chicken tenderloins: I use tenders cut into bite-sized pieces for even frying, but thighs or breasts work too.
• Self-rising flour: Creates a light batter combined with cornstarch for crunch.
• Filtered water: For the batter – I prefer filtered to keep the flavors clean.
• Peanut oil: Ideal for frying thanks to its high smoke point and subtle nuttiness. Vegetable or canola oil works in a pinch.
• Ginger and garlic: Fresh is best here; they bring that punch of fragrant warmth.
• Red pepper flakes and dried Sichuan chili peppers: Adds bold heat; adjust or omit based on your spice tolerance.
• Jasmine rice: The perfect fluffy base for soaking up extra sauce.
• Sliced green onions and whole dried chilies: My go-to garnishes for crunch, color, and extra flavor.

Variations

I like to keep this Crispy General Tso’s Chicken Recipe pretty close to its roots, but sometimes I switch things up to suit different occasions or cravings. It’s a versatile dish, so feel free to make it your own!

• Mild Version: When I’m cooking for kids or spice-averse friends, I cut down the chili flakes and omit the dried Sichuan peppers; it still tastes fantastic but without the heat.
• Gluten-Free Twist: I’ve swapped self-rising flour with a gluten-free all-purpose blend and it works beautifully—just be sure your soy sauce is gluten-free too.
• Vegetarian Adaptation: Use crispy fried tofu instead of chicken, and double the sauce—it’s a hit even among my meat-eating guests!
• Extra Crunch: Throw some toasted sesame seeds on top—it gives an irresistible texture and little toasty bites.

How to Make Crispy General Tso’s Chicken Recipe

Step 1: Get Your Sauce Ready

First off, I mix all the sauce ingredients in a bowl—light soy, sambal oelek, hoisin, rice vinegar, brown sugar, sriracha, sesame oil, cornstarch, and chicken broth. Stir well until the cornstarch is fully dissolved to avoid lumps. This sauce combo is key because it thickens up beautifully in the pan and clings to the chicken like a dream.

Step 2: Prep Your Chicken and Batter

Cut the chicken tenderloins into bite-size pieces—about one inch cubes work great for frying evenly. In a separate bowl, whisk together self-rising flour, cornstarch, and filtered water to create a slightly thick batter. I always test a drop in hot oil—if it sizzles and floats, it’s ready!

Step 3: Double Dip and Fry the Chicken

This is the secret to perfect crunch: first toss the chicken pieces in self-rising flour, then dip them into the batter, then back into the flour one more time before frying. Heat your peanut oil to 350°F (175°C) and fry in batches to avoid overcrowding—this keeps the oil temperature stable so each piece crisps up perfectly. Fry about 3-4 minutes until golden brown, then drain on paper towels.

Step 4: Build the Sauce with Aromatics

In a clean wok or large skillet, heat 3 tablespoons peanut oil over medium-high. Add grated ginger, minced garlic, red pepper flakes, and dried Sichuan chili peppers and sauté until fragrant—about 30 seconds to a minute. This step fills your kitchen with amazing aroma and layers the flavor before the sauce goes in.

Step 5: Bring Sauce and Chicken Together

Pour in the sauce mixture and bring it to a simmer, stirring constantly so it thickens. Once nicely glossy and bubbling, toss in the fried chicken pieces. Stir well to coat everything evenly. Keep it on the heat just long enough to marry the flavors without making the chicken soggy.

Step 6: Serve Hot with Your Favorite Sides

Scoop the chicken onto jasmine rice and garnish with sliced green onions and a few whole dried chilies for a fiery pop. Trust me, this presentation isn’t just for looks—it amplifies flavor and brings the dish to life!

How to Serve Crispy General Tso’s Chicken Recipe

Garnishes

I can’t resist finishing this dish with freshly sliced green onions—they add a bright pop and refreshing crunch that cuts through the richness. Whole dried chilies are optional, but if you like things spicy and visually striking, they up the game. Occasionally, I’ll throw on toasted sesame seeds too for that nutty hint.

Side Dishes

My go-to side is always fluffy jasmine rice because it effortlessly soaks up the rich sauce. Sometimes, I’ll add steamed broccoli or sautéed snow peas for freshness and texture contrast. For a special treat, quick pickled cucumbers on the side offer a cooling bite that balances out the heat perfectly.

Creative Ways to Present

I love serving this dish family-style in a big, shallow bowl with heaps of sauce on top and a scattering of bright garnishes. For dinner parties, I’ve even plated it over fried rice topped with a sunny-side-up egg—it’s a feast for the eyes and mouth! Wrapping some chicken pieces up in lettuce leaves with a sprinkle of green onions makes a fun, interactive way to enjoy the dish.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and honestly, it reheats surprisingly well. The chicken stays tender inside, and with a little reheating trick, you can bring back that crispy exterior.

Freezing

I’ve frozen this recipe a few times with decent results. Make sure to cool the chicken completely before freezing, and separate the chicken and sauce if possible. When thawed, crisp up the chicken in a hot pan before mixing it back with warmed sauce to help maintain that crunch.

Reheating

To reheat, I skip the microwave because it makes the chicken soggy. Instead, I reheat in a skillet on medium heat, stirring gently and adding just a splash of water if the sauce thickens too much. This way, the chicken regains some crispiness and the sauce tastes fresh.

FAQs

Final Thoughts

Making this Crispy General Tso’s Chicken Recipe has become my go-to comfort food, and honestly, it beats takeout every time. From the crispy bite to that sticky, bold sauce, it’s one of those dishes that feels like a warm hug—perfect for dinners with friends, family, or even a cozy night in. Give it a try, follow my tips, and let this become your new crowd-pleaser. I promise, the first forkful will have you hooked just like me!

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