Highlight
You’ll be surprised how much crunch and flavor you get without deep frying or tons of sugar. This easy General Tso’s chicken is fuss-free and ready faster than delivery. It’s our top pick when takeout cravings hit but you want something a little lighter and homemade.
When I made this for the first time everyone was floored that it tasted just like our favorite Chinese spot but wasn’t nearly as greasy. Now we whip it up on movie nights or when we need a quick supper win.
Irresistible Ingredients
- Peeled garlic cloves: Bring in a deep, savory bite—fresh cloves pack the most punch
- Minced ginger root: Bright aroma is best from fresh ginger—skip the powder
- Whole dried Chinese chilies: Toss in for subtle smokiness, not too much heat unless you slice them
- White sugar: Helps round out the tangy flavors—use less if you want it less sweet
- Dark soy sauce and light soy sauce: Go for two kinds to bump up the savory taste—check the label for naturally brewed for best depth
- Shaoxing wine or a splash of apple juice/dry sherry: Adds a hint of complexity—even apple juice does the trick if you’re out of wine
- Chinkiang vinegar (or rice vinegar): For that signature zip and hint of sweetness—rice vinegar works well if you can’t find the original
- Chicken or veggie stock: Brings that deep, savory base—grab a low-sodium kind if possible
- Cornstarch: Gets you that fry-shop crunch without frying—make sure it’s fresh
- Salt: Makes all the flavors pop
- Egg: Keeps the coating sticking to the chicken for the best crisp
- Cooking oil (vegetable or peanut): Gives a touch of richness—fresh oil gives a cleaner taste
- Chicken breasts or thighs, boneless and skinless: Both work great—thighs stay juicy, but breasts are nice and lean too
Tasty Step-by-Step Guide
- Dish it Up:
- As soon as those saucy, crisp pieces are ready, pile them onto a plate and serve while hot. Pairs awesome with steamed greens or fluffy rice.
- Time to Finish:
- Toss the golden chicken back into your skillet so every bite gets bathed in the thick, glossy sauce. Stir for just half a minute until fully coated.
- Make That Sauce:
- Give your sauce a stir, then pour it over the aromatics. Cook, scraping the bottom, until it thickens and leaves a quick trail—should only be a minute or two.
- Get Aromatics Going:
- Once your skillet’s hot again, toss in ginger, garlic, and chilies. Let them sizzle until they smell super fragrant, about a minute or so.
- Pan-Fry That Chicken:
- With the oil nice and hot, lay chicken out flat. Don’t move pieces for 2-3 minutes so they get that golden crust. Flip and brown the other side. Scoop to a plate. Let the pan cool down for a sec for the next step.
- Layer on the Crunch:
- Beat an egg, mix it into your chicken so it’s all shiny. Shake in cornstarch and toss to coat—the chunkier looking the bits, the better the crunch.
- Get Chicken Ready:
- Mix chicken pieces, some salt, and a drizzle of oil in a bowl so they’re covered on every side. Let sit for about 10–15 minutes—juicy and well-seasoned guaranteed.
Highlight
My best moment is tossing chilies, ginger, and garlic into hot oil—the smell is wild and always gets everyone sniffing around the kitchen. If I ever skip the chilies, my kids won’t let me forget it.
Leftover Storage Hacks
Pop leftover chicken in a sealed container and stash in the fridge for up to three days. For maximum crunchiness, warm it up in a skillet with a splash of water. Skip the microwave if you can—it softens the outside. Frozen portions can go straight from freezer to stovetop and reheat perfectly.
Ingredient Swaps
No Chinkiang vinegar? Just use rice vinegar. If Shaoxing wine is nowhere in sight, dry sherry or even plain apple juice will do. Thighs make it richer but chicken breast swaps in fine too. For gluten free, tamari or coconut aminos are your friends.
How to Serve
Steamed jasmine or plain white rice soaks up all that yummy sauce. Sprinkle on sesame seeds if you want a little extra crunch. Steamed broccoli or sautéed peppers on the side rounds it out perfectly.
Story Behind the Dish
This dish takes its name from a Qing dynasty general, but honestly it’s a creation from Chinese American kitchens. It’s that classic sweet-tangy blend everyone loves, made lighter and fresher at home. No wonder it’s the best seller at so many places!
Recipe FAQs
- → How do you get the chicken so crunchy with less oil?
Here’s the trick—coat the chicken pieces in cornstarch and fry them up in a skillet with just a little oil until they crisp right up. No bucket of oil required.
- → Can I swap in chicken breast for thighs?
Totally. Go with chicken breast or thigh—either works. Thigh meat is usually juicier, though, and tastes a bit richer.
- → Is this easily made without gluten?
Sure thing. Just grab tamari or coconut aminos to swap in for soy sauce, and swap the Shaoxing wine and Chinkiang vinegar for dry sherry and rice vinegar.
- → What if I want it hotter or milder?
Leave the dried chilies whole for mild heat, or cut 'em for more of a kick. Or toss a dash of cayenne into the sauce if you want it real spicy.
- → What goes great on the side?
Simple white rice, some broccoli, or a pile of stir-fried veggies all go awesome with this saucy, zippy chicken.