Crispy fried chicken coated in sweet, tangy and sticky General Tso’s sauce. This version of General Tso’s chicken tastes just like your favorite Chinese restaurant.

General Tso’s chicken is one of the most popular dishes ordered from Chinese restaurants in the U.S. And for good reason, it’s delicious!

There’s something so tantalizing about crispy chicken coated in tangy, sweet and slightly spicy sauce. If there is one way it could be improved upon, that would be the addition of more sauce. Am I right?

Fakeout-Takeout is not only the perfect way to control the ingredients in your food, but also to best way to make sure there is more than enough of that sweet, sticky and spicy sauce goodness! Yes please!

We LOVE Chinese food, so making our own at home isn’t a new thing. From chicken and bacon fried rice (which is my current obsession) to Mongolian beef and so many more, we definitely enjoy our fair share of Chinese food.

This General Tso’s Chicken will be ready and on your table in under 30 minutes! People, that’s quicker than you can go snag food from your favorite takeout spot.

This chicken is crispy without being overly battered and even remains crispy after being tossed in the sauce.

The secret is cornstarch.

Yes, cornstarch is your friend. It gives that nice, crispy and crunchy coating that holds up to this sauce and many others. Plus, there’s no “dredging” process. Toss the cornstarch and chicken together then fry. How simple is that?

Then there’s the sauce!

Y’all, this sauce is spot on. It’s tangy, sweet, sticky with a hint of spice. It’s all that umami goodness that gets your mouth watering when you read the words “General Tso’s Chicken”.

I love this chicken over a bed of fluffy white rice, but you could use your favorite fried rice recipe or brown rice. It’s also delicious with some simple garlic roasted broccoli. You can also drizzle a little extra sauce over the roasted broccoli…that’s what I did and it was sooo good!

General Tso's Chicken

Name: General Tso's Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: Green onions; Red pepper flakes0; 1/4 Cup + 2 Tbsp rice wine vinegar; 1/2 Cup soy sauce; 1/4 Cup hoison sauce; 1/4 Cup sugar; 1/4 Cup + 2 Tbsp dark brown sugar; 2 1/2 Tsp fresh ginger, minced; 1 Clove garlic, minced; 2 Tbsp cornstarch; 2 Pounds chicken, but into bite size pieces; 1 1/2 Cups cornstarch

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Crispy fried chicken coated in sweet, tangy and sticky General Tso's sauce. This version of General Tso's chicken tastes just like your favorite Chinese restaurant.

Ingredients

For the chicken

2 Pounds chicken, but into bite size pieces
1 1/2 Cups cornstarch

For the sauce

1/4 Cup + 2 Tbsp rice wine vinegar
1/2 Cup soy sauce
1/4 Cup hoison sauce
1/4 Cup sugar
1/4 Cup + 2 Tbsp dark brown sugar
2 1/2 Tsp fresh ginger, minced
1 Clove garlic, minced
2 Tbsp cornstarch

To serve

Green onions
Red pepper flakes0

Instructions

For the chicken-

Place 1/4-1/3 cup of oil in a large skillet over medium heat.
While the oil is heating, place the chicken and cornstarch in a zip top bag, seal and toss to coat.
Place chicken in a single layer in the hot oil, cook for 4-5 minutes on one side, turn and cook an additional 3-5 minutes (or until cooked through. Cooking time will vary depending on thickness of chicken). Place on a paper towel lined plate and cook remaining chicken.

For the Sauce-

In a small bowl combine cornstarch and soy sauce and whisk to combine.
Combine all remaining ingredients in a saucepan and whisk to combine. Add the soy sauce and cornstarch mixture and whisk to combine.
Place over medium heat and cook until sauce sticky and has thickened, about 4 minutes.
Place in a large bowl, add chicken and toss to combine.

To Serve-

Serve over rice. Sprinkle red pepper flakes over the chicken, if desired, garnish with sliced green onions.

Notes

*The cornstarch will not turn golden brown during the cooking process.

*I use low sodium soy sauce

*Since I have kids who are a little less tolerant of spice, I reserve the red pepper flakes until the end and add to each dish accordingly. If serving to spice lovers add desired amount pepper flakes or sriracha to the sauce.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 804Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 214mgSodium: 1992mgCarbohydrates: 71gFiber: 2gSugar: 20gProtein: 58g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

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