General Tso's Chicken Recipe - Chisel & Fork (2024)

This General Tso's chicken recipe is surprisingly simple to make and might have you questioning why you ever go out to order at a restaurant and don't just make it at home.

I'm all about trying to replicate tasty take-out meals - from orange chicken to chicken and vegetable stir-fry. But, unless I'm mistaken General Tso's chicken is number one.

I mean who doesn't love it? I feel like it's one of those dishes that everyone has had at least once or in my case, way more than once!

What I love about this recipe is you can make it in a skillet, Instant Pot or slow cooker. It really just depends on how much time you have. But all of them turn out great!

Why so many people like General Tso's is the combination of sweet and spicy. You get the sweet from the sugar and the heat from the dried chilis.

Even better about this dish is that it's a little healthier as it's not deep-fried! However you still get the crispiness from using cornstarch and quick sauteing before adding the sauce.

As I've mentioned in the past, I can't handle too much heat so if you want to have a little more kick just add a couple more dried chilis. After one bite of this homemade General Tso's chicken recipe, you won't be ordering take-out ever again!

Recipe Ingredients

• Boneless, skinless chicken breasts - can also you chicken breasts.
• Egg - helps bind the cornstarch and sugar to the chicken.
• Granulated sugar - adds a slight sweetness.
• Cornstarch - helps give you crispy chicken.
• Vegetable oil - used to cook the chicken.
• Garlic, green onions, dried red chili peppers - adds flavor to the dish.
• Soy sauce - adds saltiness.
• Chicken stock - can also use water.
• Rice wine vinegar - adds a mild, sweet flavor.
• Peanut butter - thickens the sauce slightly.
• Sesame oil - adds an earthy, nutty flavor.
• Ginger, salt, black pepper - enhances the dish.
• Sesame seeds - gives some crunch.
• White rice - basmati or jasmine rice work great.

Step-by-Step Instructions

1. In small bowl, whisk together light brown sugar, soy sauce, chicken stock, vinegar, peanut butter, sesame oil, ginger, ¼ cup water and 1 tablespoon cornstarch and set aside.
2. Beat egg in mixing bowl. Add chicken cubes with granulated sugar, salt and pepper. Coat chicken with ⅓ cup cornstarch.
3. Heat 2 tablespoon of the oil in a wok or cast iron skillet over medium-high heat until shimmering. Add half the chicken to skillet and cook for 3-4 minutes per side, until lightly browned. Add 1 tablespoon oil and repeat with remaining chicken. Remove and set aside.
4. Add garlic, green onions and chilis and cook for about 1 minute.
5. Return chicken to skillet and add sauce. Cook for a couple of minutes or until the sauce starts to bubble and thicken. Sprinkle the chicken with some green onions and sesame seeds and serve over rice.

Instant Pot Option

1. Beat the egg white in mixing bowl and add chicken with sugar, salt and pepper. Coat the chicken with cornstarch.
2. Turn Instant Pot to saute setting. Add oil and add chicken to pot and cook in batches for 3-4 minutes per side, until lightly browned. Remove chicken and set aside. Add garlic, scallions and dried chilis and cook for 1 minute.
3. In small bowl, whisk together the soy sauce, sugar, chicken stock, rice wine vinegar, sesame oil, peanut butter, and ginger and add to Instant Pot. Stir in cooked chicken. Close and seal Instant Pot and set the valve to "sealing." Press Pressure Cook on high for 3 minutes. Allow the Instant Pot to naturally release, which should take between 15 and 20 minutes.
4. Open lid and press the saute button. Mix together ¼ cup water and 1 tablespoon cornstarch and stir into sauce. Cook for a couple of minutes or until the sauce starts to thicken and bubble.
5. Sprinkle scallions and sesame sees over the chicken and serve over rice.

Slow Cooker Option

1. Heat oil over medium-high heat in a large skillet. Cook cornstarch coated chicken about 2-3 minutes on each side, until lightly browned. Transfer the chicken into the slow cooker and pour sauce over top.
2. Cover and cook on low for 3 - 4 hours or high for 1-3 hours.
3. With about 30 minutes before serving, mix together 1 tablespoon cornstarch and ¼ cup water and stir into sauce. Cover and cook on high for 30 minutes.
4. Sprinkle with sesame seeds and green onions and serve rice.

Deep Fried Option

A traditional General Tso's chicken recipe involves frying the chicken. I lighten mine by ban frying but you still get that texture.

However if you want fried chicken, just add 4 inches of oil to a skillet and heat to 375°F. Cook the chicken in batches for 4-5 minutes or until browned. From there, proceed with step 5.

FAQs

Pro Tips/Recipe Notes

• You can replace the chicken breasts with chicken thighs.
• You control the amount of heat by the number of dried chilis you add.
• Add 1 teaspoon of orange zest to the General Tso's chicken recipe to brighten the dish up.

Similar Recipes

• Thai Peanut Chicken Ramen
• Chicken and Green Bean Stir-Fry
• Thai Chicken Satay
• Beef and Broccoli
• Chicken Karahi
• Thai Chicken Lettuce Wraps

If you’ve tried this General Tso's chicken recipeor any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

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