Best General Tso Chicken Recipe

close up shot of a plate of fried chicken garnished with sesame seeds and green onions

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5 from 1 vote

This General Tso chicken is a tasty Asian-inspired dish featuring breaded chicken tossed in a tasty spicy sauce.

Prep Time45

Cook Time15

Total Time1

Course: Main Course

Cuisine: Asian

Keyword: General Tso Chicken recipe

Servings:

Calories: 424kcal

Ingredients

1½ pounds chicken breast, cut into 1-inch pieces
1 teaspoon paprika
1 teaspoon coarse black pepper
1 teaspoon coarse sea salt
2 cups all-purpose flour
1 cup buttermilk
1 large egg
2 teaspoons sriracha
vegetable oil, for frying

Glaze

2 tablespoons sesame oil
2 tablespoons minced fresh ginger
6 garlic cloves, minced
½ cup light soy sauce
1 cup water
2 tablespoons rice vinegar, or mirin
4 tablespoons hoisin
2 cups sweet chili sauce
4 tablespoons light brown sugar
4 tablespoons cornstarch, dissolved in 2 tablespoons water
Sesame seeds, for garnish
Green onions, for garnish

Instructions

Heat at least 3 inches of oil in a Dutch oven until it reaches 370°F. It takes 10 to 15 minutes to heat the oil.
Prepare the chicken while the oil is heating. In one bowl, mix together the paprika, black pepper, sea salt, and flour.
In a second bowl, whisk together the buttermilk, egg, and sriracha.
Batter the chicken pieces by dipping them first into the flour mixture, then into the buttermilk mixture, and one more time into the flour mixture. Set the battered chicken on a separate plate.
When the oil has reached 370°F, place several battered chicken pieces into the oil. Cook for 2 to 3 minutes or until the batter is golden brown. Lift the chicken from the oil with a slotted spoon and place it on several sheets of paper towels to soak up the excess oil. Continue cooking the chicken in batches until you have cooked all the chicken.
In a saucepan, heat 1 tablespoon of sesame oil. Sauté the ginger and garlic for 1 to 2 minutes until very fragrant and beginning to brown just a bit.
Add soy sauce, water, rice vinegar, hoisin, chili sauce, and brown sugar to the saucepan and whisk until smooth. Simmer for a few minutes to thicken the sauce.
Heat the sauce to a slow boil then whisk some or all of the cornstarch mixture into the sauce to thicken the sauce until desired consistency is reached.
Place the cooked chicken into a large mixing bowl. Pour the glaze over the chicken and toss until all of the chicken is nicely coated with the glaze.
Top with green onions and sesame seeds and serve immediately over rice.

Notes

Keep the oil temperature as even as possible. Frying is most successful between 350 to 375°F. A Dutch oven will help maintain a steady temperature and hold the heat.
Taste the glaze as it’s simmering, and adjust the flavors as you like. Sriracha and the sweet chili sauce add spice. The chili sauce, hoisin, and brown sugar all add sweetness. The soy sauce and rice vinegar add saltiness and zing.
Adding a cornstarch slurry helps to thicken your tangy sauce if you find it too runny.

Nutrition