General Tso Chicken Recipe Tastes Better From Scratch

The Story Behind the Sauce

I first had General Tso’s Chicken at my friend Mae’s house. Her grandma made it from scratch. The sweet and spicy smell filled her whole kitchen. I knew I had to learn how to make it myself.

This dish is more than just food. It is a warm welcome. Sharing a meal like this brings people together. That is a feeling worth creating in your own home.

Getting Your Chicken Ready

Cut your chicken into small, bite-sized pieces. This helps it cook fast and evenly. Now, for the fun part. We are going to make it crispy.

Put the cornstarch and flour in a bag. Add the chicken and give it a good shake. I still laugh at the sound it makes. It is like a kitchen maraca. Do you have a favorite kitchen sound?

A Sauce with a Kick

Let us talk about the sauce. It is the heart of this dish. You mix hoisin, soy sauce, and a little brown sugar. The ginger and garlic make it smell amazing.

Fun fact: The real General Tso was a military leader from China. He probably never tasted this chicken! It was created for American tastes. Isn’t that funny?

Cooking with Confidence

Heat your oil in a big pan. Do not crowd the chicken. Cook it in a few batches. This makes each piece golden and perfect.

Seeing the chicken turn a beautiful brown is so satisfying. It means you are doing it right. Cooking teaches us patience. Good things take a little time.

Bringing It All Together

Pour your sauce into the warm pan. It will bubble and thicken. This only takes a minute. Then toss all that crispy chicken right in.

Listen to the sizzle. That is the sound of flavor. I love serving this over a big bed of fluffy white rice. It soaks up all that delicious sauce. What is your favorite rice to use?

Your Turn in the Kitchen

This recipe might seem long. But each step is simple. You can do it. Making your own food is a wonderful skill. It fills your belly and your heart.

I love hearing your stories. Did you make this for your family? Was it a little spicy or very spicy? Tell me all about it.

Ingredients:

Ingredient	Amount	Notes
Boneless skinless chicken breasts	1 1/2 pounds	Cut into small pieces
Cornstarch	1/2 cup	For breading
All-purpose flour	1/2 cup	For breading
Salt and black pepper	To taste	For breading
Large egg whites	2
Vegetable or canola oil	1/2 cup	For frying
Hoisin sauce	2/3 cup	For General Tso’s Sauce
Rice vinegar	1/3 cup	For General Tso’s Sauce
Low-sodium soy sauce	1/3 cup	For General Tso’s Sauce
Light brown sugar	1/4 cup	Packed, for General Tso’s Sauce
Garlic	3 cloves	Minced, for General Tso’s Sauce
Ground ginger	1 teaspoon	Or 1 Tbsp fresh minced ginger, for General Tso’s Sauce
Crushed red pepper flakes	1/2 teaspoon	Or more to taste, for General Tso’s Sauce
Cornstarch	1 1/2 teaspoons	For General Tso’s Sauce

My Grandson’s Favorite Fake-Out Takeout

My grandson Leo loves when we make this dish together. He calls it our “special restaurant chicken.” The secret is in the sweet and tangy sauce. It gets a little sticky and perfect over rice. I love watching his eyes light up at the dinner table.

Making it is a fun little project. We get two bowls and a big bag ready. It can get a bit messy, and that’s okay. Some of my best kitchen memories involve a little flour on the floor. Are you ready to get started? Let’s go.

Step 1: Make the Sauce

First, let’s make that magic sauce. Just put all the sauce ingredients into a medium bowl. Whisk it all together until it’s smooth and lovely. Doesn’t that smell amazing already? Set it aside for later. It’s patiently waiting for its big moment.

Step 2: Prepare the Breading

Now for the fun part, the breading. Pour the cornstarch, flour, salt, and pepper into a big ziplock bag. Give it a good shake to mix it up. In a separate bowl, whisk the egg whites until they are a little foamy. This is our glue for the crispy coating.

Step 3: Coat the Chicken

Time to coat our chicken pieces. Toss all the chicken in the egg whites. Make sure each piece gets nice and wet. Then, use a spoon to move them into the bag of flour. (A hard-learned tip: let the extra egg drip off first. This keeps your breading from getting clumpy).

Step 4: Shake to Coat

Seal that bag tightly now. Shake it, shake it, shake it! I still laugh at how much Leo loves this part. You want every piece of chicken to be wearing a little white jacket. Take a peek to make sure they are all coated evenly.

Step 5: Cook the Chicken

Let’s cook the chicken. Heat your oil in a big skillet over medium-high heat. Carefully add your chicken in a couple of batches. Don’t crowd the pan. Cook for 2-3 minutes on each side until golden and cooked through. Why do we cook in batches? Share below!

Step 6: Combine with Sauce

Finally, the grand finale. Pour your sauce into the hot pan. Let it simmer and bubble until it thickens up nicely. Then add all your beautiful chicken back in. Toss it gently until each piece is shiny and covered. Serve it immediately over fluffy rice. Oh, my mouth is watering just thinking about it.

Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner, Asian-Inspired

Let’s Shake Things Up!

This recipe is wonderful as it is. But it’s also a great friend to new ideas. You can change it to suit your mood. Here are three fun twists we love in my house.

• Veggie Power: Use cauliflower or broccoli florets instead of chicken. A delicious meat-free Monday option.
• Extra Spicy Kick: Add an extra teaspoon of red pepper flakes to the sauce. It will make your nose tingle in the best way.
• Sweet & Fruity: Stir in a cup of pineapple chunks when you add the sauce. It adds a lovely, sunny sweetness to the dish.

Which one would you try first? Comment below!

The Perfect Plate

Now, how should we serve our masterpiece? A big bowl of steamed white or brown rice is a must. It soaks up that glorious sauce. I always top it with chopped green onions for a fresh, colorful crunch.

For a drink, a chilled glass of crisp lager beer pairs beautifully. For a non-alcoholic treat, try ginger ale with a squeeze of lime. The ginger echoes the flavor in the sauce so nicely. It’s a perfect match.

Which would you choose tonight?

Storing Your General Tso Chicken

Let’s talk about keeping your delicious chicken for later. First, let it cool completely. Then, pop it in a sealed container in the fridge. It will stay good for up to three days.

You can also freeze it for a busy night. I freeze the cooked chicken and sauce separately. This keeps the coating from getting too soft. It’s a lifesaver on days I don’t feel like cooking.

I remember my first time making a big batch. I felt so smart having dinner ready for two nights. Batch cooking saves you time and money. It means a good meal is always close by.

To reheat, use the oven or a skillet. This helps the chicken stay crispy. The microwave can make it a bit soggy. Have you ever tried storing it this way? Share below!

Fixing Common Cooking Hiccups

Sometimes, our cooking doesn’t go as planned. That is perfectly okay. Here are some easy fixes for common problems.

Is your sauce too thin? Mix a little more cornstarch with cold water. Then stir it into the simmering sauce. This will thicken it right up. I once made soup instead of sauce. A little cornstarch saved the day.

Is the chicken not browning? Your pan might be too crowded. Cook the chicken in smaller batches. This gives each piece room to get golden and crispy. Getting that crispy texture makes the whole dish taste better.

Is the chicken coating falling off? Make sure you let the extra egg white drip off. A light coating helps the breading stick. This simple step builds your confidence in the kitchen. Which of these problems have you run into before?

Your General Tso Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use tamari instead of soy sauce. Also, use a gluten-free flour blend.

Q: Can I make it ahead? A: You can mix the sauce and coat the chicken. Keep them separate in the fridge until cooking.

Q: What if I don’t have hoisin? A: You can use a mix of soy sauce, peanut butter, and a bit of honey.

Q: Can I double the recipe? A: Absolutely. Just use a very large pan to cook the chicken in batches.

Q: Any optional add-ins? A: Steamed broccoli or snap peas are lovely stirred in at the end. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this recipe as much as I do. Cooking is about sharing joy and good food. It warms my heart to share these kitchen stories with you.

*Fun fact: The original General Tso was a real person from China!* I would be so delighted to see your creation. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.