Crispy General Tso’s Chicken Recipe

If you’re craving that crave-worthy Chinese takeout flavor, but want to make it at home with a perfect crunch and just the right punch of heat and sweetness, you’re going to love this Crispy General Tso’s Chicken Recipe. I honestly think it’s one of the best homemade versions out there—crispy on the outside, juicy on the inside, and loaded with that signature tangy sauce. Stick with me, and I’ll walk you through some personal tips that will guarantee success every time!

this …

Ingredients You’ll Need

These ingredients come together to create that addictive, crispy texture with a deeply flavorful sauce. I recommend using fresh garlic and ginger—the difference is noticeable! Also, having good quality chicken stock boosts the sauce richness.

• Light soy sauce: Provides that salty umami foundation essential to the sauce.
• Sambal oelek: Fresh chili paste that gives the sauce its authentic, spicy kick.
• Hoisin sauce: Adds sweetness and depth; make sure to get a quality brand for best results.
• Rice vinegar: Balances the sweetness with a gentle tanginess.
• Brown sugar: To sweeten the sauce naturally; the molasses flavor works beautifully here.
• Sriracha: For a smoky heat layer; adjust based on how spicy you like it.
• Toasted sesame oil: A splash at the end adds that nutty aroma that makes the dish irresistible.
• Cornstarch: For thickening the sauce and helping achieve the perfect coating on the chicken.
• Chicken stock/broth: Adds savory depth to the sauce—homemade or store-bought both work.
• Chicken tenderloins: Naturally tender and cook quickly, but you can swap for skinless thighs or breasts.
• Self-rising flour: Key to a light, crisp crust when combined with cornstarch.
• Filtered water: Helps create the batter; filtered ensures better taste and consistency.
• Peanut oil: For frying, as it has a high smoke point and neutral flavor.
• Fresh ginger: Grated to maximize freshness in the sauce.
• Garlic: Minced or grated—you’ll want that robust aroma front and center.
• Red pepper flakes: Adds a spicy punch; optional if you want it milder.
• Whole dried Sichuan chili peppers: Optional, but they bring an authentic mild numbing heat if you can find them.
• Jasmine rice: Classic side that soaks up all the saucy goodness.
• Green onions and dried chilies: For garnish—adds freshness and a pop of color.

Variations

I love how flexible this Crispy General Tso’s Chicken Recipe is—once you get the base down, you can easily tweak it for your family’s preference or dietary needs. Here are a few of my favorites.

• Make it milder: I’ve toned down the heat for kids by skipping the dried Sichuan chilis and halving the red pepper flakes without losing any flavor.
• Air fryer option: When I’m short on time or want less oil, I’ve air-fried the battered chicken at 400°F for about 15 minutes, shaking the basket halfway for crispiness.
• Gluten-free tweak: Swap self-rising flour for a gluten-free blend and double the cornstarch—you won’t lose that addictive crunch.
• Veggie lovers: Adding stir-fried broccoli or snap peas on the side adds freshness and crunch to balance the richness.

How to Make Crispy General Tso’s Chicken Recipe

Step 1: Prepare the Sauce and Aromatics

First things first: whisk together the light soy sauce, sambal oelek, hoisin sauce, rice vinegar, brown sugar, sriracha, toasted sesame oil, cornstarch, and chicken stock in a bowl until smooth. Set aside. Next, get your ginger grated and garlic minced so they’re ready to jump into the hot oil later—this little prep helps the sauce come together quickly once the chicken is cooked.

Step 2: Coat the Chicken for Maximum Crisp

Cut your chicken tenderloins into bite-sized pieces, about one inch each. In a large bowl, combine self-rising flour and cornstarch. Whisk the filtered water until you have a smooth batter that’s thick enough to coat the chicken but still easy to work with. Dip chicken pieces into this batter, ensuring every nugget is generously coated. This batter creates that ultra-crispy crust we all crave.

Step 3: Fry to Golden Crispy Perfection

Heat 2 cups of peanut oil in a wok or deep skillet over medium-high heat until it reaches around 350°F — you can test with a small drop of batter; it should sizzle immediately. Fry the chicken in batches to avoid overcrowding, which lowers the oil temperature and leads to soggy results. Cook each batch for about 3-4 minutes until golden and crisp, then transfer to a paper towel-lined plate. Trust me, the contrasting textures here make the dish irresistible.

Step 4: Build the Sauce and Toss the Chicken

In a clean pan, heat 3 tablespoons of peanut oil over medium heat. Add grated ginger, minced garlic, red pepper flakes, and those optional dried Sichuan chili peppers for authentic flavor. Stir for about 30 seconds until fragrant—don’t let them burn or it’ll get bitter. Pour in the prepared sauce mixture and cook, stirring constantly until it thickens and becomes glossy. Add the crispy fried chicken back into the pan and toss until evenly coated in that lip-smacking sauce.

How to Serve Crispy General Tso’s Chicken Recipe

Garnishes

I always finish with plenty of sliced green onions for that fresh, sharp contrast to the rich sauce. Sometimes, I like to add a few whole dried red chilies on top—not just for looks but also to warn adventurous eaters that this dish packs a punch!

Side Dishes

My go-to side is fluffy jasmine rice, which soaks up all that sugary-spicy sauce perfectly. Occasionally, I’ll serve quick stir-fried broccoli or steamed bok choy to add some greens and crunch—plus, it balances the richness wonderfully.

Creative Ways to Present

For special occasions, I like to plate the chicken in a large shallow bowl garnished with a sprinkle of toasted sesame seeds and whole toasted chili peppers scattered on top. It makes the dish look restaurant-worthy! You can also serve it family-style with chopsticks so everyone can dig in and share the experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover chicken in an airtight container in the refrigerator. It keeps well for up to 3 days. Just make sure to separate the chicken from the sauce if possible to preserve that crispness a bit longer.

Freezing

I’ve frozen this chicken successfully by flash freezing the fried pieces on a tray before transferring them to a freezer bag. When you want it, just reheat in the oven or air fryer for best crisp retention. The sauce freezes well too in a separate container.

Reheating

To keep the chicken crispy, I reheat leftovers in a 350°F oven on a baking sheet for about 10-12 minutes or in an air fryer for 5-7 minutes. Microwave is a no-go if you want that crunch—your chicken will turn soggy fast.

FAQs

Final Thoughts

I absolutely love how this Crispy General Tso’s Chicken Recipe has become my family’s favorite comfort food. It’s the kind of dish that makes people ask for seconds and even thirds—seriously! I started perfecting this recipe over the years, and every time I make it, I’m reminded that homemade can be better than takeout, especially when you nail that crispy texture and balanced sauce. Give it a try—you’ll be amazed at how easy and rewarding it is to whip up in your own kitchen!

Print