General Tso's chicken is a very popular Chinese dish. This is a crispy, sweet, spicy, sticky, and healthy recipe that is not deep-fried or baked. Serve it over steamed rice or noodles for a complete meal that's ready in just 30 minutes.
Table of Content
I am a huge fan of Chinese food and back when I lived in Singapore, I ate it almost every day. So, when I left, of course, I missed some of my favorite dishes. I was introduced to General Tso's chicken in the US, and my friends were crazy over it. Sweet and spicy together is always a wonderful combination, isn't it? So, I knew I had to learn how to make it.
Now, you don't need to order take-out because this is better than any take-out you will buy. When the kids were young, I always made it less spicy. But now, that they can handle a little heat - oh yes!
Why make this healthy chicken?
- Delicious - This tastes better than any restaurant or takeout you will buy.
- Quick - It is the perfect meal in less than 30 minutes with very little effort.
- Healthy - Unlike the Chinese take out, where the chicken is deep-fried, I pan-fry the chicken. And yet, this chicken still has a wonderful crisp coating that gets soaked in the sauces.
- Crispy - The secret to getting a nice crisp coating, is to make sure you use rice flour or all cornstarch (not regular flour).
- Simple - The process is fairly simple and easy. In fact, this one is even simpler with just three main components
- Marinate chicken - 10 mins
- Prepare sauce - 5 mns
- Stir-fry - 10 mins
- You can serve this over steamed Jasmin rice or buttered noodles. In fact, I usually have it with my cauliflower rice.
Ingredients and substitutes
- Chicken - I love to use chicken thighs, but chicken breast works just as well for this dish.
- Flour - You must use either rice or cornflour. Rice flour gives the chicken a nice crisp coating. While cornstarch does that too, you will find that rice flour works better. The regular wheat flour combines with the egg to make softer coating, which becomes very starchy when soaked in the sauce. I hope that makes sense.
- Ginger and garlic - Use fresh, not powders. It makes a huge difference in flavor.
- Chilly flakes - Use the amount that works for your family. Use more if you want it spicier or less as per your taste.
- Hoisin sauce - Can be found in most supermarkets these days. Look in the Asian cooking section. If not, look for an Asian grocery store near you.
- Soy sauce - I use the low sodium one since it's less salty. If you use the regular soy sauce, reduce or omit salt in the recipe as required. Do not use dark soy suace as it will over power the rest of the ingredinets.
- Sesame oil - Adds the heat and smell of Asian cooking you get in Chinese restaurants.
Step by step instructions
- Marinate chicken - Cut chicken into bite-size pieces. Season the chicken with salt and pepper. Add the egg, rice flour, cornstarch, salt, and pepper. Combine well.
Pro tip - If possible, marinate the chicken for 15 to 30 minutes up to 3 hours.
- Sauce - In another bowl, combine all sauce ingredients and set aside.
Pro tip - Cornstarch tends to settle at the bottom of the pan so you will need to stir it again before adding it to the pan later.
Crispy chicken
- Crispy chicken - In a wok or cast-iron skillet, on medium-high heat, add 2 tbs cooking oil (do not use olive oil).
- Next, add chicken pieces, one at a time, making sure they are apart. Do this in batches so you don't crowd the pan.
Pro tip - Crowding the pan will lower the heat and steam rather than sear the chicken giving a crisp coating. - Cook on one side for a minute until lightly golden. Then, turn over and cook the other side. Remove the chicken and keep warm.
Pro tip - Don't make haste, keep the heat on medium-high. The high heat will give a nice color and crispy coating as well.
Stir fry
- To the same skillet, reduce the heat and add the remaining oil. Saute the ginger, garlic, and chilly flakes.
- Add the sauce - cook for 30 seconds. Then, add the chicken pieces and coat the chicken with the sauce. If necessary, add a few tablespoons of water to loosen things up.
Pro tip - Keep the heat to medium-low. Otherwise, all the sauce will evaporate. - Taste and adjust seasoning. Sprinkle with chopped fresh cilantro. Garnish with more chilly flakes (or sesame seeds).
Frequently asked questions
This chicken will keep in the fridge for 3 to 4 days. You can even freeze it for up to a month. When reheating add a few tablespoons of water if the sauce is too thick.
Absolutely, you can deep-fry the chicken instead of pan-frying. Heat the oil to about 325F and cook until lightly golden.
The secret to getting a nice crisp coating is to make sure you use rice flour or all cornstarch (not regular flour). Rice flour gives the chicken a nice crisp coating. While cornstarch does that too, you will find that rice flour works better. The regular wheat flour combines with the egg to make a softer coating, which becomes very starchy when soaked in the sauce
I like to serve a veggies side dish like sesame green beans, garlic sauteed cabbage, garlic butter mushrooms, or sauteed broccoli.
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Healthy Crispy General Tso's Chicken
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Ingredients
Marinade for chicken
- 1 lb (500 g) Chicken (cut into cubes)
- 2 tablespoon Cornstarch
- 2 tablespoon Rice flour ((or more cornstarch))
- 1 Egg
- ¼ teaspoon Salt
- ½ teaspoon Pepper
For the sauce
- 3 tablespoon Rice wine vinegar
- 3 tablespoon Soy sauce
- 2 tablespoon Hoisin sauce
- ¼ cup (60 ml) Chicken broth
- 3 tablespoon Sugar
- ½ teaspoon Pepper
- 1 teaspoon Cornstarch
- ½ teaspoon Sesame oil
For stir fry
- 3 tablespoon Cooking oil (canola, sunflower, grapeseed)
- 1 teaspoon Garlic (grated)
- 1 teaspoon Ginger (grated)
- 2 teaspoon Chilly flakes (hot)
Instructions
- Marinate chicken - Cut chicken into bite-size pieces and add all marinade ingredints. I like to start by seasoning the chicken with salt and pepper. Add the egg, rice flour, cornstarch, salt, and pepper. Combine well. Pro tip - If possible, marinate the chicken for 15 to 30 minutes up to 3 hours.
- Sauce - In another bowl, combine all sauce ingredients and set aside. Pro tip - Cornstarch tends to settle at the bottom of the pan so you will need to stir it again before adding it to the pan later.
Crispy chicken
- Crispy chicken - In a wok or cast-iron skillet, on medium-high heat, add 2 tbs cooking oil (do not use olive oil).
- Add chicken pieces, one at a time, making sure they are apart. Do this in batches so you don't crowd the pan.Pro tip - Crowding the pan will lower the heat and steam rather than sear the chicken giving a crisp coating.
- Cook on one side for a minute until lightly golden. Then, turn over and cook the other side. Remove the chicken and keep warm.Pro tip - Don't make haste, keep the heat on medium-high. The high heat will give a nice color and crispy coating as well.
Stir fry
- To the same skillet, reduce the heat and add the remaining oil. Saute the ginger, garlic, and chilly flakes.
- Add the sauce - cook for 30 seconds. Then, add the chicken pieces and coat the chicken with the sauce. If necessary, add a few tablespoons of water to loosen things up.Pro tip - Keep the heat to medium-low otherwise all the sauce will evaporate.
- Taste and adjust seasoning. Sprinkle with chopped fresh cilantro. Garnish with more chilly flakes (or sesame seeds).
Recipe Notes & Tips
- Measure all the ingredients correctly so you have a balanced sauce
- Add less salt to the dish as some of the sauces are already salty. But, remember to taste and adjust seasoning at the end.
- Do not add too many pieces of chicken to the pan to prevent them from sticking to each other.
- Cook the chicken on high heat but cook the sauce on a low simmer to prevent the sugar from burning.
- Stir the sauce well before adding it to the pan as cornstarch tends to settle at the bottom
- You can add more chilly flakes to make it spicy. You can even add whole red dry chilies
- If you don't have rice wine vinegar - apple cider vinegar is a better choice than lemon juice.
- This chicken can be served over steamed rice or noodles. You can even add boiled, drained noodles directly to the wok to make General Tso's chicken with noodles.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Wendy Connolly
You are the most thoughtful chef I’ve ever found. I’ll be 83 in October, so you can imagine there have been a few. The way you describe what to do is do spot on and easy to understand. It feels like you’re there in my kitchen. Making your recipes has brought me great pleasure and delicious meals. I’m NEVER disappointed with the end result because I do EXACTLY as you suggest each time. I have tremendous respect for you and very much appreciate all you have taught me. Thank you for sharing your excellent talent with all of us.
Best regards,
Wendy Connolly
PS
Love your occasional humorous comments….adds “spice” ‼️
Veena Azmanov
Hey Wendy. Thank you so much for the lovely feedback. I truly appreciate it very much. I am happy to hear that my method of writing the recipes is clear and simple. Thanks again.
Lisa
I have made this twice now and it is absolutely delicious!
Veena Azmanov
Thank you, Lisa.