This general tso’s chicken uses flour-coated breast pieces and a sweet, tangy sauce made from sugar, distilled vinegar and soy sauce. There is no hoisin sauce or separate starch slurry in the sauce. Reduce the sauce before adding the fully cooked chicken so you can get a coating without simmering the breast for a long time. Optional chile flakes add heat to an otherwise sweet-forward dish.
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Why This Recipe Works
The contrast in general tso’s chicken comes from seasoned fried chicken and a vinegar-heavy sauce mellowed by sugar. A light flour coating clings to the pieces; sauce softens that crust after tossing. Evaporation is important because the sauce starts with a cup each of water and vinegar. A wide pan reduces it more readily than a narrow pot, and the coating becomes thicker as it cools.
Ingredients for General Tso’S Chicken
Four chicken breasts make a substantial batch of general tso’s chicken; the number does not specify an exact weight. Cube them consistently and expect extra frying batches for unusually large breasts. All-purpose flour is the main coating, with cornstarch an alternative. Use ordinary distilled white vinegar rather than cleaning vinegar. Garlic salt, soy sauce and the sauce salt all contribute seasoning, so no extra salt is needed on the chicken.
Chicken and Coating
- 4 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup all-purpose flour, or cornstarch
- 1 tsp paprika
- 2 tsp garlic salt
- 3/4 cup neutral frying oil
Sauce
- 1 1/4 cup sugar
- 1 cup water
- 1 cup white distilled vinegar
- 1 tsp salt
- 6 Tbsp soy sauce
- 1 tsp red chili pepper flakes, optional
How to Make General Tso’S Chicken
1. Arrange the coating and sauce. Cut chicken into approximately 1-inch chunks. Mix the flour, paprika and garlic salt in a wide bowl, then coat the chicken lightly and shake off excess. In a separate wide saucepan, combine sugar, water, vinegar, salt, soy sauce and optional chile flakes. Start that pan while the first chicken batch fries, keeping raw-chicken utensils away from the sauce.
2. Fry in uncrowded batches. Heat the three-quarter cup of neutral oil in a 12-inch skillet over medium heat, aiming for about 350°F. Add a single layer of chicken and turn pieces to color all sides. Begin checking near 5 minutes and continue as needed until the largest pieces reach 165°F. Remove onto a rack or paper-towel-lined tray. Let the oil recover before adding more; crowding produces a pale, greasy coating.
3. Reduce the sauce independently. Bring the sauce to a boil, then maintain an uncovered simmer, stirring occasionally, for about 12 minutes or until it coats a spoon lightly. A batch of general tso’s chicken can take longer in a narrow saucepan. There is no slurry here, so a few quick bubbles will not remove enough water. Watch closely near the end to keep the sugar from scorching as the sauce concentrates.
4. Coat at the end. Once the sauce has reduced, lower the burner and fold in the hot, fully cooked chicken just long enough to coat it. Avoid another long simmer. The pieces will lose some crunch in the sauce, so serve promptly. If you prefer less coating, spoon on only what you need and refrigerate unused sauce safely rather than boiling all the chicken until every drop disappears.
How to Serve
Plain cooked rice and steamed broccoli balance the sweetness of general tso’s chicken. Those sides are prepared separately and are not included in the card ingredients or timing. Divide the finished chicken among four substantial servings, or share smaller portions with additional dishes. Scallions or sesame seeds are optional table garnishes; the sauce already has enough flavor without them.
For the frying stage, measure the dry coating and sauce ingredients before turning on the stove. Have a rack and thermometer ready for the fried pieces. The 45-minute plan allows three chicken batches with sauce reduction overlapping. Larger breasts, a smaller skillet or more batches extend it. Keeping the sauce separate until serving is useful when diners prefer a less softened crust.
Storage and Reheating
Refrigerate leftover general tso’s chicken within two hours, or within one hour if hotter than 90°F. Use within three to four days and reheat to 165°F. The flour coating will be soft after refrigeration. Warm covered in a skillet or microwave, stirring gently and adding a small splash of water if the sauce is tight; avoid prolonged boiling in an attempt to restore crunch.
For temperature and handling guidance, see safe cooking and reheating temperatures and refrigerated food storage.
Tips and Variations
- Use a thermometer rather than judging chicken by crust color. The flour can brown before the middle is cooked.
- Cornstarch works for this dish, but a gluten-free coating does not make regular soy sauce gluten-free; check every relevant label.
- Reduce the sauce before combining it with the meat. If it is still watery, keep the chicken out while evaporation continues.
Frequently Asked Questions
Is this version very sweet?
Yes. Sugar and vinegar are central to this particular sauce. Serve it with plain sides and use the amount of sauce that suits you.
Can I omit the chile flakes?
Yes. They are optional and do not change the frying or reduction steps.
Does general tso’s chicken stay crispy in sauce?
Not for long. The coating softens as it absorbs liquid, so combine and serve promptly.
Why is my sauce still watery?
It needs more uncovered reduction or a wider pan. This version does not contain a separate cornstarch slurry.
Can I use a slow cooker?
That would require a different cooking plan. Use the skillet method here rather than applying its timing to a slow cooker.
More Recipe Ideas
Choose another recipe to suit the same meal, cooking method or dessert occasion.
General Tso’s Chicken
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts cut into 1-inch cubes
- 1 cup all-purpose flour or cornstarch
- 1 tsp paprika
- 2 tsp garlic salt
- 3/4 cup neutral frying oil
Sauce
- 1 1/4 cup sugar
- 1 cup water
- 1 cup white distilled vinegar
- 1 tsp salt
- 6 Tbsp soy sauce
- 1 tsp red chili pepper flakes optional
Instructions
- Cube all four chicken breasts to about 1 inch. Toss with flour, paprika and garlic salt, shaking off loose coating. In a broad saucepan mix the sugar and water with white vinegar, soy sauce, salt and optional chile flakes.
- Heat 3/4 cup neutral oil in a 12-inch skillet to about 350°F over medium heat. Fry an uncrowded layer, turning regularly, about 5–7 minutes or as needed to reach 165°F in the biggest pieces. Transfer to a draining tray and repeat; large breasts may require additional batches.
- While frying, bring the separate sauce pan to a boil. Reduce to an uncovered simmer for around 12 minutes, stirring until lightly coating a spoon; allow longer if still watery.
- Reduce sauce heat to low and toss in the hot cooked chicken briefly to coat. Serve immediately; rice or vegetables can be prepared separately.
Notes
- Refrigerate promptly at 40°F or colder and use within three to four days.
- Heat leftovers to 165°F before serving.
