General Tso’s chicken brings golden, egg-coated chicken pieces together with a sweet soy sauce, fresh ginger, garlic, and rice vinegar. This version uses a small amount of oil for pan-frying, so turn the pieces to brown several sides rather than expecting a deep-fried shell.
The sauce has no separate starch slurry. A short simmer concentrates it into a light glaze; coating the chicken just before serving keeps the outside from becoming soggy.
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Why This Recipe Works
A thin layer of cornstarch helps the egg coating cling without leaving a powdery center. Fresh ginger and rice vinegar balance the sugar, while sesame oil gives the finished sauce a nutty aroma. The coating softens after saucing, so this is a dish to serve promptly rather than hold in a hot pan.
Ingredients for General Tso’s Chicken
Chicken Preparation
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 3 tablespoons vegetable oil, divided
Sauce Ingredients
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1/4 cup sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes, adjust to taste
Garnish
- green onions, for garnish
How to Make General Tso’s Chicken
1. Coat the chicken lightly. Cut the breast into similar bite-sized pieces so they cook evenly. Toss them in the cornstarch, shake off loose starch, then dip each piece in the beaten eggs and let excess egg drip back into the bowl. Thick pockets of starch and egg can brown on the outside while remaining pasty underneath.
2. Pan-fry in batches. Reserve 1 teaspoon of the vegetable oil for the aromatics. Heat half of the remaining oil over medium heat in a wide skillet, then cook half the chicken for about 6–8 minutes, turning as the coating becomes golden. Repeat with the remaining oil and chicken. Space between pieces helps moisture escape. Check the thickest pieces for 165°F and transfer them to a plate as they finish; color alone is not a doneness test.
3. Reduce the sauce before coating. Lower the heat and add the reserved teaspoon of oil, ginger, and garlic. About 30 seconds should release their aroma without darkening the garlic. Add the soy sauce, broth, sugar, vinegar, sesame oil, and pepper flakes, then simmer for 2–3 minutes until the sugar dissolves and the sauce lightly coats a spoon. It will remain looser than a slurry-thickened sauce. Remove the skillet from the heat and fold in the cooked chicken just long enough to coat it.
How to Serve
Spoon General Tso’s chicken over steamed rice and offer steamed broccoli or a crisp cucumber side. Add green onions at the table so they retain their fresh bite. Rice and vegetables are serving suggestions and are not included in the four chicken portions.
Storage and Reheating
Refrigerate leftover General Tso’s chicken in shallow containers within 2 hours, or 1 hour if the room is above 90°F. Keep refrigerated at 40°F or below and use within 3 days. Reheat portions on the stove or in the microwave until 165°F, adding a little water or broth if needed to restore moisture. See federal cold-storage guidance for additional details.
Tips and Variations
- Prepare the sauce ingredients before frying; coated chicken is easier to manage when everything is within reach.
- Lower the heat if the egg coating darkens before the center is cooked. Do not extend the final sauce toss to compensate for undercooked chicken.
- For less heat, reduce the red pepper flakes. This changes the spice level without changing the coating technique.
Frequently Asked Questions
Can I use chicken thighs?
Boneless thighs can be cut into the same size pieces. They still need a thermometer check, and their cooking time may differ.
Why is the coating soft after saucing?
Liquid gradually softens an egg-and-starch coating. Toss immediately before serving and keep extra sauce on the side if you prefer less coverage.
Can I prepare it ahead?
Mix the sauce ingredients and chop the aromatics ahead, then refrigerate them. Coat and pan-fry the chicken close to serving for a better surface texture.
More Recipe Ideas
- Spicy Asian Cucumber Salad
- Slow Cooker General Tso Chicken with Brown Sugar Sauce
- Kung Pao Chicken with Peppers and Peanuts in One Pan
General Tso’s Chicken Recipe
Ingredients
Chicken Preparation
- 1 lb boneless, skinless chicken breast cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs beaten
- 3 tablespoons vegetable oil divided
Sauce Ingredients
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1/4 cup sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes adjust to taste
Garnish
- green onions for garnish
Instructions
Cook and Serve
- Cut the chicken into even bite-sized pieces. Coat lightly in the cornstarch, shake off excess, dip in the beaten eggs, and let excess egg drip off.
- Reserve 1 teaspoon of the 3 tablespoons vegetable oil. Divide the remaining oil between two batches; pan-fry each batch over medium heat for about 6–8 minutes, turning until golden and the thickest pieces reach 165°F. Transfer to a plate.
- Reduce the heat to medium-low and add the reserved teaspoon of vegetable oil, ginger, and garlic; stir for about 30 seconds until fragrant. Add soy sauce, broth, sugar, rice vinegar, sesame oil, and red pepper flakes; simmer for 2–3 minutes until lightly reduced.
- Turn off the heat and toss the cooked chicken in the sauce. Garnish with green onions and serve immediately.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F on the stove or in the microwave.
