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General Tso Chicken is an easy homemade version of the takeout favorite with tender chicken coated in a sweet, tangy and slightly spicy sauce.
Why You’ll Love This Recipe!
This General Tso Chicken became an instant family favorite when I made it for my husband’s birthday. When I asked what he wanted for dinner, I got his usual “anything you make” response. After a little more questioning, I finally got “chicken” and then “stir fry.” Since General Tso’s Chicken is one of our favorite Chinese takeout dishes, I knew exactly what to make. It was a total hit, and he told me three or four times during dinner how much he liked it!
Sweet and Spicy. This homemade General Tso Chicken has that delicious balance of flavors we love from the restaurant version. Brown sugar adds sweetness while soy sauce, fresh ginger, garlic, and red pepper flakes create a savory sauce with just the right amount of heat.
Easy to Adjust the Heat. One of the best things about making General Tso’s Chicken at home is that you control how spicy it is. Use fewer red pepper flakes for a milder version or add more if you like your General Tso sauce with some extra kick.
Better Than Takeout. Tender chicken coated in a flavorful sweet and spicy sauce makes this an easy Chinese-inspired dinner you can make right in your own kitchen. Serve it over rice and you’ve got a delicious meal without ordering takeout.
Add Your Favorite Vegetables. I served ours with fresh green beans and loved the combination. Broccoli, snow peas, asparagus, bell peppers, or snap peas would all be delicious, too. It’s an easy way to add something green and turn your General Tso’s Chicken into a complete meal.
Ingredients Needed
- Boneless, skinless Chicken Breasts, boneless, skinless
- Egg Whites
- Vegetable Oil or canola oil
- Light Brown Sugar
- Cornstarch
- Green beans
- Garlic
- Ginger, fresh
- Soy Sauce
- Red Pepper Flakes
- Salt & Pepper
How to make General Tso Chicken
- Bring a pan of water to a boil on the stove top.
- Add the green beans and let them boil for 2-3 minutes until they are bright green and slightly tender.
- Remove them from the water into a colander and run cold water over them to stop the cooking process.
- Combine cornstarch and cold water in a bowl and stir until smooth.
- Add green beans, garlic, ginger, sugar, soy sauce and 1/2 teaspoon of red-pepper flakes to cornstarch mixture; toss to combine and set aside
- Combine egg whites, remaining cornstarch, salt and pepper in a separate bowl and whisk to combine.
- Add chicken to egg white mixture and toss to coat
- Heat vegetable in a large nonstick skillet, add red pepper flakes.
- Lift half of the chicken from the egg white mixture, shaking off excess coating, and add to skillet.
- Cook chicken, turning occasionally, until golden. About 8-10 minutes)
- Transfer chicken to a plate; repeat with remaining oil and chicken.
- Add the green bean mixture to the skillet
- Cover and cook until beans are tender and sauce has thickened, about 3 to 5 minutes
- Return chicken to skillet and toss to coat.
- Serve over hot rice.
Tips from leigh Anne
- Cut the Chicken Evenly. Cut your chicken into similar-sized, bite-size pieces so everything cooks at the same rate. Avoid overcrowding the pan so the chicken cooks evenly.
- Have Everything Ready to Go. Stir fry recipes move quickly! Measure and prep the chicken, vegetables, garlic, ginger, and sauce ingredients before you start cooking. Once the pan is hot, you’ll be glad everything is ready.
- Adjust the Spice Level. Red pepper flakes provide the heat in this General Tso’s Chicken recipe. Use less for a mild version or add extra if you like things spicy. Start with less—you can always add more!
- Use Fresh Ginger and Garlic. Fresh ginger and garlic make a big difference in the flavor of the sauce. For the best homemade General Tso’s Chicken, I prefer them over dried or powdered versions.
- Cook the Vegetables Until Crisp-Tender. Whether you use green beans, broccoli, snow peas, asparagus, or another favorite vegetable, don’t overcook them. You want them tender but still slightly crisp for a nice contrast with the chicken.
- Don’t Overcook the Chicken. Chicken breast can dry out quickly, especially when cut into small pieces. Cook it just until it reaches 165°F, then combine it with the sauce.
- Let the Sauce Thicken. Give the General Tso sauce a few minutes in the pan to simmer and thicken. You want it thick enough to coat the chicken rather than pool at the bottom of the pan.
- Serve It Right Away. General Tso’s Chicken is best served hot, right after the chicken and vegetables have been tossed with the sauce. Serve it over steamed white or brown rice and garnish with sliced green onions or sesame seeds if desires.
Frequently Asked Questions
What is General Tso’s Chicken?
General Tso’s Chicken is a popular Chinese-American dish made with chicken tossed in a sweet, savory, and slightly spicy sauce. The sauce typically includes soy sauce, sugar, garlic, ginger, and red pepper for a delicious combination of sweet and spicy flavors.
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General Tso Chicken Recipe
Ingredients
- 3 chicken breast boneless, skinless, cut into one inch pieces
- 1/4 cup cornstarch
- 1 lb green beans snow peas, or asparagus trimmed and halved crosswise
- 4 tsp garlic minced
- 1 tsp fresh ginger minced
- 3 Tbsp light-brown sugar
- 2 Tbsp Soy Sauce
- 1/2 – 1 tsp red-pepper flakes depending on amount of heat you want.
- 2 large egg whites
- Salt & Pepper
- 2 Tablespoons vegetable oil
Instructions
- Bring a pan of water to a boil on the stove top. Add the green beans and let them boil for 2-3 minutes until they are bright green and slightly tender. Remove them from the water into a colander and run cold water over them to stop the cooking process. Set aside.
- In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth and cornstarch has dissolved
- Add snow peas (or green beans), garlic, ginger, sugar, soy sauce and 1/2 teaspoon of red-pepper flakes to cornstarch mixture; toss to combine and set aside
- In another bowl, whisk together the egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt and pepper
- Add chicken, toss to coat
- In a large nonstick skillet, heat 1 tablespoon of vegetable oil and the remaining 1/4 teaspoon of red pepper flakes
- Lift half of the chicken from the egg white mixture (shaking off excess) and add to skillet
- Cook, turning occasionally, until golden (8-10 minutes)
- Transfer to a plate; repeat with remaining oil and chicken, adding red pepper flakes. Set aside
- Add the green bean mixture to the skillet
- Cover; cook until beans are tender and sauce has thickened, 3 to 5 minutes
- Return chicken to skillet (with any juices); toss to coat
- Serve over hot rice
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Christa says
I made this tonight and it was just like my favorite restaurant. Easy to prepare and not too many ingredients. I didnt have ginger and threw in some mushrooms. Thanks so much.
Catherine says
Easy and delicious!!!!!! Such good leftovers too! I added a little lime juice to bring down the heat and it added a nice flavor!
Diane says
Why is chicken listed twice in the recipe-at the beginning and toward the bottom?