General Tso’s Chicken

After trying this recipe, you might never order takeout again!

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I recently read that General Tso’s chicken got its name from the 19th-century Chinese military leader, General Tso Tsung-t’ang. However, the dish itself wasn’t invented until the 1950s by a notable Chinese chef named Peng Chang-kuei in Taiwan. It wasn’t until Chef Peng brought the dish to the U.S. in the 1970s that it gained popularity, especially with American diners. I guess that means General Tso’s chicken isn’t authentic Chinese cuisine, but you know what? It’s authentically delicious, and that’s enough for me.

I’ve probably mentioned this before, but I’m a sucker for Chinese takeout, and General Tso’s chicken is one of my go-to orders. Heck, if I ordered this from my local dive as often as I’d like, I’d probably be up three waist sizes. And while my recipe isn’t exactly low in the calorie department, it uses less sugar and oil without sacrificing that crispy, tangy, sweet flavor we all love.

Of course, the star of this dish is the sauce. It’s purposefully thick so that it easily coats every crispy bite of chicken. So, if you’re craving takeout but want something fresher and more satisfying at home, this recipe has you covered.

Is General Tso’s Chicken Healthy?

While delicious, I wouldn’t exactly call General Tso’s chicken healthy. However, my version is healthier compared to your average Chinese takeout—I use less sugar and oil in this recipe. If you want an even lighter option, feel free to tweak it. I sometimes like to reduce the amount of cornstarch and fry the chicken in less oil. You can also swap the chicken thighs for chicken breast, which is a leaner cut. Just make sure to pound the breasts for even cooking, and I’d recommend brining the meat to keep it from drying out.

Why Chicken Thighs?

I generally use chicken thighs over chicken breast for a couple of reasons. First, chicken thighs are usually less expensive. More importantly, they’re fattier, which helps them stay tender and juicy, even when fried at high heat. If you prefer a leaner cut, I won’t stop you, but keep in mind that thighs are much more forgiving. Plus, there are other ways to reduce the fat content in this recipe.

INGREDIENTS

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup cornstarch
1/4 cup vegetable oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes
1/4 cup low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons hoisin sauce
1/4 cup granulated sugar
1/2 cup chicken broth
2 teaspoons sesame oil
Green onions, sliced for garnish
Sesame seeds for garnish

INSTRUCTIONS

Prep

Coat and fry chicken until crispy.

Sauce

Make sauce in the same pan; add garlic, ginger, and seasonings.

Finish

Combine chicken with sauce, garnish, and serve.

Devour!

FAQs & Tips

How to Make Ahead and Store

When I make recipes like this, I usually prep up to 3 days in advance and store it in the fridge. However, the chicken is best served fresh. That said, you can fry the chicken ahead of time if you’d like and crisp it up in the oven or air fryer. Either way, store leftovers in an airtight container in the fridge for up to 4 days.

How can I make General Tso’s Chicken spicier?

Add another 1/2 teaspoon of red pepper flakes. Even better, add 1 teaspoon of chili paste to the sauce!

What can I do if I don’t have cornstarch?

Potato starch is the best alternative because it’ll produce a similar texture. However, all-purpose flour also works, though the chicken won’t get as crispy.

Serving Suggestions

General Tso’s chicken pairs perfectly with Steamed Rice, or sneak some veggies in with this low-carb Cauliflower Fried Rice recipe. My kids don’t even notice a difference! When I make something like General Tso’s chicken, I just have to go all out and create my own little Chinese restaurant at home. That means appetizers like wontons and egg rolls are on the menu. And if I have time, I’ll whip up some bowls of Dumpling Soup.