General Tsos Chicken

The takeout container sat on my coffee table during movie night, steam fogging up the cardboard lid as I debated whether to share. That first bite of perfectly crispy chicken slicked in that glossy sweet-sour sauce made me pause the film. Three years later, I still remember realizing my favorite restaurant dish could actually happen in my tiny apartment kitchen.

My roommate walked in while I was frying the first batch and stood hovering over the stove, watching the bubbles rise around the chicken pieces. We ended up eating half straight from the wire rack while I finished the sauce, burning our fingers but not caring even a little. Now it is the only thing she requests when she visits.

Ingredients

• Boneless chicken thighs: Thighs have more fat than breasts, which means they stay juicy and tender even after hitting hot oil
• Cornstarch and flour mixture: This combination creates that ultra crispy coating that actually stays crunchy when the sauce hits it
• Egg marinade: The egg helps the coating stick while adding subtle richness to the meat itself
• Chicken broth and soy sauce: These form the savory base that keeps the sauce from being too cloying
• Hoisin and sugar: Hoisin brings that fermented depth while sugar balances the sharp vinegar
• Rice vinegar: Provides the essential tang that cuts through the sweetness
• Dried red chilies: Whole chilies infuse the oil with gentle heat without making the dish uncomfortably spicy
• Fresh ginger and garlic: These aromatics are non negotiable for authentic Chinese American flavor

Instructions

Marinate the chicken:

Whisk the eggs with soy sauce, sesame oil, and white pepper until fully combined. Toss the chicken pieces in this mixture and let them sit while you prepare the coating station.

Coat the chicken:

Mix cornstarch and flour in a shallow bowl. Dredge each piece of chicken, pressing the coating into the meat and shaking off any excess powder.

Fry until golden:

Heat your oil to 180°C (350°F). Fry the chicken in small batches for 4 to 5 minutes until the coating is deep golden and crispy. Drain on a wire rack instead of paper towels so the bottom stays crunchy.

Mix the sauce:

Combine the chicken broth, soy sauce, vinegar, hoisin, sugar, sesame oil, and Shaoxing wine in a bowl. Whisk the cornstarch with water separately, then stir it into the sauce.

Build the flavor base:

Heat fresh oil in a clean wok over medium heat. Add the dried chilies, garlic, and ginger, stirring constantly for about 1 minute until everything smells incredible.

Thicken the sauce:

Pour in your sauce mixture and cook while stirring. The sauce will bubble and thicken into something glossy and gorgeous in about 2 or 3 minutes.

Coat and serve:

Add the crispy chicken to the wok and toss until every piece is slicked with sauce. Serve immediately over rice with scallions and sesame seeds scattered on top.

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This recipe became my go to for comfort after rough days at work. Something about standing at the stove, smelling ginger hit hot oil, watching sauce bubble into shiny perfection, it all just fixes whatever feels broken.

Making It Lighter

When I am watching my oil intake but still craving these flavors, I bake the chicken pieces at 200°C (400°F) for about 20 minutes, flipping once halfway through. The crunch is not quite the same, but spraying the pieces with oil before baking helps. An air fryer works even better if you have one.

Perfecting the Sauce Balance

Everyones palate differs slightly on the sweet to sour ratio. I recommend mixing your sauce ingredients before you start cooking and taking a tiny taste with a spoon. Add more vinegar if you like it sharper or a pinch more sugar if you prefer it milder. The sauce should taste slightly too intense on its own since it will mellow when tossed with the chicken.

Make Ahead Strategy

The sauce can be mixed up to two days in advance and stored in the fridge. You can also cut and marinate the chicken the night before, but wait to coat it in the starch mixture until right before frying, or the coating gets gummy.

• Fry the chicken ahead of time and reheat it in a hot oven for 5 minutes to recrisp before saucing
• Double the sauce recipe and keep the extra in an airtight container for quick weeknight stir fries
• Freeze uncooked coated chicken pieces on a baking sheet, then transfer to a bag for future cravings

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There is something deeply satisfying about making takeout favorites at home, better than the restaurants ever made them.

Recipe FAQs

→ What makes General Tsos sauce authentic?

The authentic sauce combines soy sauce, rice vinegar, hoisin, and sugar with aromatics like garlic, ginger, and dried red chilies. A touch of sesame oil and optional Shaoxing wine adds depth and traditional Chinese flavor notes.

→ Why use chicken thighs instead of breasts?

Chicken thighs remain juicier after deep-frying and stay tender when coated in sauce. The higher fat content prevents the meat from drying out during the cooking process, resulting in more succulent bites.

→ How do I get the coating crispy?

The cornstarch and flour dredge creates a light, crunchy exterior. Frying at 180°C (350°F) ensures the coating cooks through evenly. Drain on a wire rack rather than paper towels to maintain maximum crispness.

→ Can I make this less spicy?

Reduce the dried chilies to 2-3 pieces or omit them entirely. The sauce's heat comes primarily from these chilies, so adjusting their quantity directly controls the spice level while preserving the sweet-tangy flavors.

→ What's the best way to reheat leftovers?

Reheat in a 180°C (350°F) oven for 10-12 minutes to restore crispiness. Avoid microwaving as the coating becomes soggy. Alternatively, reheat in a hot skillet with a small amount of oil.

→ Can I air-fry instead of deep-fry?

Yes, air-fry at 200°C (400°F) for 12-15 minutes, shaking halfway through. The coating will be slightly less crispy but still delicious. Lightly spray with oil before cooking for better browning.