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
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900 g chicken breasts, cubed (4 breasts)
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120 g all-purpose flour or cornstarch (1 cup)
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2 g paprika (1 tsp)
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4 g garlic salt (2 tsp)
For the Sauce
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250 g sugar (1¼ cups)
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240 ml water (1 cup)
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240 ml white distilled vinegar (1 cup)
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5 g salt (1 tsp)
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90 ml soy sauce (6 Tbsp)
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1 g red chili pepper flakes, optional (1 tsp)
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180 ml vegetable oil for frying (¾ cup)
Instructions
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Cube chicken breasts. In a large bowl, mix flour (or cornstarch), paprika, and garlic salt. Toss chicken to coat.
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Heat vegetable oil in a large skillet over medium heat. Fry chicken in batches until golden and crispy. Drain on paper towels.
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In a bowl, whisk sugar, water, vinegar, soy sauce, salt, and chili flakes (if using).
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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.
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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