Crispy General Tso’s Chicken Recipe

If you’re craving that perfect balance of sweet, salty, and spicy, you’ve got to try this Crispy General Tso’s Chicken Recipe. Trust me, after spending years tweaking this at home, I can honestly say it beats any takeout version hands down. The chicken comes out irresistibly crispy with a sauce that packs flavor but never overwhelms. Stick around because I’ll walk you through every detail to make sure your kitchen smells like the best Chinese restaurant in town!

this …

Ingredients You’ll Need

This Crispy General Tso’s Chicken Recipe hinges on simple ingredients that work in harmony — the key soy, spice, and sweetness combo that gives this dish its signature flavor with a sauce that clings perfectly to each crispy bite.

• Light soy sauce: Opt for light soy for saltiness without overpowering the other flavors.
• Sambal oelek: Adds fresh chili heat and depth; adjust for your preferred spice level.
• Hoisin sauce: Brings that rich, slightly sweet umami hit to the sauce.
• Rice vinegar: A gentle acidity that brightens the sauce and balances the sweetness.
• Brown sugar: For natural sweetness and a slight molasses note.
• Sriracha: Adds a smoky spicy kick; feel free to tweak to taste.
• Toasted sesame oil: Just a touch for that classic nutty aroma.
• Cornstarch: Used both in the sauce and for coating the chicken to give it max crispness.
• Chicken stock/broth: Ensures the sauce has a rich, hearty base.
• Chicken tenderloins: I love tenderloins for their quick cook and tenderness, but thighs or breasts work fine too.
• Self-rising flour: Helps give the chicken a light, crispy crust when fried.
• Filtered water: For the batter, ensures no unwanted flavors or chlorine spoil the texture.
• Peanut oil: Best for frying because of its high smoke point and clean taste.
• Ginger & garlic: Freshly grated is non-negotiable for that bright punch.
• Red pepper flakes & dried Sichuan chili peppers: The defining spicy elements — use dried peppers sparingly if you’re new to them.
• Jasmine rice: A fragrant accompaniment to soak up all that delicious sauce.
• Sliced green onions and whole dried chilies: For garnish — they add color, freshness, and a little extra zing.

Variations

I like to switch things up depending on the mood and pantry — the great thing about this Crispy General Tso’s Chicken Recipe is how flexible it is. You can dial up the heat or make it milder, swap proteins, or even try different coatings.

• Protein Swap: I’ve tried this with boneless skinless thighs, breasts, or even tofu — the crispy coating adapts beautifully for all.
• Lower Heat: For family-friendly meals, I reduce the red pepper flakes and skip the dried Sichuan peppers, keeping just a hint of spice.
• Gluten-Free: Substitute the self-rising flour with a gluten-free blend that’s good for frying and use tamari instead of soy sauce for a gluten-free sauce.
• Sweetness Twist: Occasionally, I add a splash of pineapple juice to the sauce for a tropical punch that’s surprisingly addictive.

How to Make Crispy General Tso’s Chicken Recipe

Step 1: Prep Your Chicken and Batter

Start by cutting your chicken tenderloins into 1-inch pieces — bite-sized is best for even frying and great sauce coverage. Then mix the self-rising flour and cornstarch in a bowl and whisk in the filtered water until it’s smooth but thick enough to coat the chicken. I learned that adding water slowly helps avoid lumps and gives a better fry texture. Toss the chicken into this batter, making sure each piece is well coated. This batter is key to that seriously crispy exterior you’ll love.

Step 2: Frying the Chicken to Crispy Perfection

Heat your peanut oil to about 350°F (175°C). If you don’t have a thermometer, test by dropping a bit of batter in — it should sizzle and float immediately. Fry the chicken in batches, so you don’t overcrowd the pan and make the coating soggy. Each batch takes roughly 5-7 minutes, or until golden brown and crispy. When finished, transfer the pieces to a paper towel-lined plate to drain any excess oil. Pro tip: double frying the chicken gives you the ultimate crunch. Fry once, let the chicken rest for a few minutes, then fry again quickly for a golden finish.

Step 3: Make the Sauce

While the chicken fries, mix the sauce ingredients: light soy sauce, sambal oelek, hoisin sauce, rice vinegar, brown sugar, sriracha, toasted sesame oil, cornstarch, and chicken stock. In a separate pan, heat a tablespoon of peanut oil, then sauté the grated ginger, minced garlic, red pepper flakes, and if you’re going bold, the dried Sichuan chili peppers for just 1-2 minutes — careful not to burn them! Pour in the sauce mixture, stirring constantly over medium heat until it thickens and becomes glossy. This sauce is where the magic happens: sweet heat that clings to the chicken in every bite.

Step 4: Toss Chicken in Sauce and Serve

Once the sauce is perfectly thick, add your crispy chicken straight into the pan and gently toss it, so every piece is coated evenly. That’s it! You’re ready to serve this gorgeous dish with freshly steamed jasmine rice, sliced green onions, and whole dried chilies for extra flair. I love how vibrant and aromatic it looks right out of the pan—it really impresses every single time.

How to Serve Crispy General Tso’s Chicken Recipe

Garnishes

I’m a big fan of topping this dish with plenty of sliced green onions—they add a fresh pop of color and brightness. Sometimes I toss on a few toasted sesame seeds, too, because that little crunch and nutty flavor is the perfect finishing touch. And if you want to impress, scatter a few whole dried chilies for that authentic look (just warn your guests first!).

Side Dishes

Jasmine rice is my go-to to soak up the saucy goodness, but feel free to serve this with fried rice or even steamed broccoli for a fresher bite. Sometimes I’ll whip up simple stir-fried snap peas or roasted bok choy on the side—it keeps the meal balanced without stealing the spotlight from the chicken.

Creative Ways to Present

For special occasions, I love serving this in a large shallow bowl garnished with edible flowers and extra chili flakes for a fiery statement. You can also layer it over fluffy rice in bento-style boxes for a work lunch that feels like a treat. Trust me, presentation can make this taste even better because we eat first with our eyes!

Make Ahead and Storage

Storing Leftovers

Leftover Crispy General Tso’s Chicken stores well in an airtight container in the fridge for up to 3 days. However, the chicken will soften a bit from sitting in the sauce. To keep it tasty, I store the sauce separately when possible and toss them together right before reheating.

Freezing

I’ve frozen cooked chicken and sauce separately with good results. Freeze the chicken on a sheet first to prevent clumping, then transfer to a freezer bag. Thaw overnight in the fridge before reheating for best texture.

Reheating

Reheating in a hot skillet with a splash of oil works wonders to bring back as much crispness as possible. Avoid the microwave if you can—it tends to make the chicken soggy. Add the sauce toward the end to keep everything coated but not soggy.

FAQs

Final Thoughts

I absolutely love how this Crispy General Tso’s Chicken Recipe turns out every single time. It’s one of those dishes that feels special enough for guests, yet doable enough for a weeknight dinner. The way the sauce clings to the crunchy chicken, packed with layers of flavor, always gets my whole family asking for seconds. Give it a shot — I’m betting it’ll become your new favorite too, and once you nail this, you might never order takeout again!

Print