Crispy General Tso’s Chicken Recipe

If you’re craving that perfect balance of sweet, spicy, and utterly crispy chicken, you’re going to fall head over heels for this Crispy General Tso’s Chicken Recipe. I discovered this recipe after a few kitchen experiments, and it’s become a total crowd-pleaser at my house. You’ll find that the double-frying technique makes the chicken irresistibly crunchy, while the rich sauce keeps every bite packed with flavor. Stick with me, and I’ll walk you through every step to master this fan-freaking-tastic takeout classic in your own kitchen.

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Ingredients You’ll Need

Each ingredient in this Crispy General Tso’s Chicken Recipe plays a crucial role—from the tender chicken thighs perfect for frying to the bold combination of sauces that create that signature flavor we all love. Here’s a little rundown of what to look for when shopping.

• Chicken thighs: I use boneless, skinless here because they stay juicy and tender under the intense frying process.
• Potato starch: This is key for that light, super crispy coating; it crisps up nicer than regular flour in my experience.
• Soy sauce: Go for low-sodium to control the saltiness without sacrificing umami depth.
• Fresh ginger: Grated fresh adds a bright zing that dried just can’t replace.
• Garlic: Minced fresh garlic is a must for that aromatic kick.
• Sake: This Japanese rice wine adds subtle depth; if you don’t have it, dry sherry is a good fallback.
• Chili paste (Gochujang or Sriracha): I love both, but Gochujang adds a lovely fermented heat that I find really elevates this sauce.
• Hoisin sauce: Adds sweetness and complexity—don’t skip it.
• Ketchup: Surprising but true—ketchup helps round out the sauce with a touch of tang.
• Light brown sugar: Adds that subtle caramel sweetness that balances the heat.
• Red chili flakes: Adjust these to taste for your preferred heat level.
• Cornstarch: This thickens the sauce so it clings perfectly to the chicken.
• Vegetable oil: Use a neutral oil with a high smoke point for frying—canola or peanut oil works great.

Variations

I like to keep things classic, but this Crispy General Tso’s Chicken Recipe is super adaptable. Once you get comfortable with the basics, feel free to mix things up to suit your taste or dietary needs.

• Spicy Boost: When I want extra heat, I toss in more chili flakes and a splash of cayenne—just be careful not to overpower the sweet notes.
• Gluten-Free: Swap soy sauce for tamari and ensure your chili paste is gluten-free; the potato starch keeps the crispiness just right.
• Vegetarian Version: Replace chicken with firm tofu, pressing it well and frying twice the same way—I was pleasantly surprised at how satisfying it is.
• Milder Sauce: If you’re cooking for kids, I dial back the chili paste and flakes and add a splash more brown sugar for sweetness.

How to Make Crispy General Tso’s Chicken Recipe

Step 1: Prep and Season the Chicken

Start by cutting boneless, skinless chicken thighs into roughly 1-inch pieces. I like thighs for their juicy texture, which really stands up to frying. Toss the chicken pieces with salt and black pepper to season them evenly—this step ensures the best flavor from the get-go.

Step 2: Coat the Chicken with Potato Starch

Spread out your potato starch in a large bowl or shallow dish. Add a small batch of chicken pieces, about 8-10 at a time, and toss to coat them well. The potato starch gives that signature crunch and is lighter than flour or cornstarch alone. Don’t overcrowd—too much at once means uneven coating.

Step 3: Fry the Chicken Twice for Perfect Crispness

Now comes the secret weapon: double frying. Heat vegetable oil in a deep pan to 350°F. Fry your coated chicken pieces for 4-5 minutes until crisp but not fully cooked. Remove with a slotted spoon and let them drain on a cooling rack—this keeps them crispy rather than soggy on a paper towel. Once all batches are done, fry again for 2-3 minutes until fully cooked and gorgeously golden. Trust me, this double fry makes all the difference.

Step 4: Whisk Together the Flavor-Packed Sauce

While the chicken is resting, combine soy sauce, grated ginger, minced garlic, sake, chili paste, hoisin, ketchup, brown sugar, and red chili flakes in a bowl. Whisk in cornstarch until smooth—this thickener makes sure the sauce sticks perfectly. This sauce is balanced but bold, and you’ll notice the layers of flavor build as you whisk and cook it.

Step 5: Cook the Sauce Until Thickened

Pour the sauce into a hot wok or large skillet over medium heat. Keep whisking continuously to avoid lumps and burning, and watch as it thickens in about 3 minutes. If it ends up too thick, just add a bit of water, a tablespoon at a time, until it’s the perfect consistency to cling to your chicken.

Step 6: Toss the Chicken in the Sauce and Serve

Finally, add the twice-fried chicken to your sauce pan and gently toss to coat every crispy piece beautifully. Don’t over-mix or the chicken crust might soften, so a few gentle turns do the trick. Serve immediately, ideally over fluffy steamed rice, and garnish with fresh green onions to add a burst of color and freshness.

How to Serve Crispy General Tso’s Chicken Recipe

Garnishes

My go-to garnish is a handful of thinly sliced green onions sprinkled on top—they add a nice brightness and fresh crunch. Sometimes, I’ll toss in some toasted sesame seeds for a subtle nutty note. If you like a little extra heat, a sprinkle of additional red chili flakes on the side really wakes things up.

Side Dishes

This chicken pairs beautifully with simple steamed jasmine rice or brown rice to soak up every bit of that smoky-sweet sauce. I also adore serving it alongside stir-fried veggies like broccoli and snap peas or a crunchy Asian cucumber salad for a refreshing contrast.

Creative Ways to Present

For dinner parties, I love arranging the crispy chicken on a large platter, garnished with green onions and sesame seeds, and surrounding it with small bowls of pickled vegetables and sliced fresh chilies. It always sparks conversation and invites guests to customize their plates. You can even serve it in lettuce cups for a fun finger-food twist that’s surprisingly satisfying.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken in an airtight container in the fridge, and it usually lasts 3 to 4 days. To keep the coating from getting soggy, I let the chicken cool completely before refrigerating and separate it from the sauce if I can.

Freezing

I’ve frozen cooked General Tso’s chicken before with good results. Freeze the chicken pieces separately from the sauce in freezer-safe containers or bags. When you’re ready to eat, thaw it overnight in the fridge.

Reheating

To reheat, I recommend warming the chicken in a hot skillet or oven to restore crispness, then pouring warm sauce over right before serving. Microwaving tends to make the chicken soggy, so I usually avoid that unless I’m in a rush.

FAQs

Final Thoughts

I absolutely love how this Crispy General Tso’s Chicken Recipe turns out every single time—it’s the kind of dish that impresses guests and comforts family alike. When I first tried this double-frying method and sauce combo, I knew I’d nailed it because of the perfect crunch and complex flavor. I really encourage you to try it yourself; once you get the hang of it, it becomes your go-to for an easy yet show-stopping meal. Trust me, your kitchen (and taste buds!) will thank you.

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