Description
General Tso’s Chicken is a classic American-Chinese takeout favorite—crispy, golden chicken coated in a sticky, sweet-and-savory sauce. This homemade version brings all the bold flavors you love in just 25 minutes, perfect for an indulgent weeknight dinner.
Ingredients
For the Breading
900 g chicken breasts, cubed (4 breasts)
120 g all-purpose flour or cornstarch (1 cup)
2 g paprika (1 tsp)
4 g garlic salt (2 tsp)
For the Sauce
250 g sugar (1¼ cups)
240 ml water (1 cup)
240 ml white distilled vinegar (1 cup)
5 g salt (1 tsp)
90 ml soy sauce (6 Tbsp)
1 g red chili pepper flakes, optional (1 tsp)
180 ml vegetable oil for frying (¾ cup)
Instructions
Cube chicken breasts. In a large bowl, mix flour (or cornstarch), paprika, and garlic salt. Toss chicken to coat.
Heat vegetable oil in a large skillet over medium heat. Fry chicken in batches until golden and crispy. Drain on paper towels.
In a bowl, whisk sugar, water, vinegar, soy sauce, salt, and chili flakes (if using).
Return fried chicken to the pan. Pour sauce over and bring to a boil. Lower heat and simmer uncovered for about 12 minutes, stirring occasionally, until sauce thickens.
Serve hot over steamed rice or with broccoli. Garnish with green onions or sesame seeds if desired.
Notes
Use cornstarch instead of flour for a lighter, crunchier coating.
Fry in small batches to maintain oil temperature and crispiness.
Reheat leftovers in a skillet with a splash of water or soy sauce to restore glaze.
Chicken thighs can be substituted for extra juiciness.
For a gluten-free version, use cornstarch and tamari.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fry/Stovetop
- Cuisine: American-Chinese