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General Tso’s Chicken
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Skip the takeout order this weekend. This recipe is about to make staying home the better choice.
Featured Creator
Lorenzo Espada
Why You Need to Make This
General Tso's Chicken might be the most recognizable dish in Chinese American cuisine, and for anyone who has never attempted it at home, this recipe is the place to start.
The deep fry is what gives this dish its identity. The crispy coating on the chicken is not just texture for texture's sake.
It is what allows the sauce to coat each piece without making it soggy, and that interaction between the crunchy exterior and the sauce is what makes the dish feel as good as it looks.
Chicken thighs bring something to this dish that breast meat simply does not. The higher fat content keeps the interior moist through the frying process.
By the time the sauce goes on, you are working with chicken that is tender on the inside and crispy on the outside rather than dry throughout.
Cook this on a Saturday, and the takeout app stays closed for the night.
Complete the Table
Steamed rice is the foundation this dish was built to sit on, and steamed broccoli alongside it is a classic pairing that keeps the plate balanced. Both are simple enough to prepare while the chicken is finishing, so everything hits the table at the same time.
For another Chinese-inspired dish on the blog, the Steak and Shrimp Bourbon Glazed Fried Rice brings a completely different flavor angle to the same cuisine and makes a fitting addition to a full spread.
Recommended Tools
Carbon Steel Wok - Tossing the fried chicken in the sauce requires a pan wide enough to coat every piece without stacking them on top of each other. A wok gives you the surface area and the curved sides to move everything around quickly so the sauce distributes evenly before the coating has time to soften from the heat.
Joi’s Kitchen Notes
Swap Tip: Cornstarch in the coating gives the chicken a lighter, crispier crust than flour alone and is the more traditional choice for this dish. If you only have flour on hand, a mix of flour and a small amount of baking powder can approximate some of that crispiness without needing cornstarch specifically.
Alternatives: Pressed and cubed tofu can replace the chicken here for a plant-based version that still fries well and holds the sauce similarly. Extra-firm tofu works best since it holds its shape during the fry without breaking apart before the sauce goes on.
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