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Deb's General Tso's Chicken

Deb's General Tso's Chicken

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Deb K

A traditional Chinese favorite, you'll enjoy the spicy sweet soy sauce with ginger and garlic flavors, ingredients that make this dish so addictive. This is a true General's chicken recipe which requires frying the chicken twice to give it that extra crispiness. The cornstarch batter gives the chicken a light coating. Don't scrimp or replace the ingredients or you might be disappointed. If you are on a busy schedule, you can cut down the time considerably by making and refrigerating the sauce and chicken up to 3 days; and doing the second stage of frying the chicken later. Serve with rice or noodles tossed with lightly steamed fresh vegetables of your choice, such as broccoli, zucchini, squash, and green onions.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 829 kcal
  • 41%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 91.9g
  • 30%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 202 mg
  • 67%
  • Sodium:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet


  1. Heat the frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Beat the eggs in a mixing bowl until smooth. Mix in the 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Mix in the chicken until evenly coated in the batter.
  3. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
  4. Meanwhile, combine the sugar, white vinegar, rice vinegar, sherry, soy sauce, and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir constantly until the sugar has dissolved and the sauce thickens to the consistency of light pancake syrup, about 3 minutes. Remove from the heat and keep warm.
  5. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Stir in the dried chiles and ginger; cook and stir until the ginger begins to brown, about 30 seconds. Remove the chiles and ginger from the wok and stir them into the sauce. Place the fried chicken cubes into the wok and cook until very crispy and dark golden brown. Serve the chicken with the sauce.
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If you want it like the take out (or like my hometowns take out)...... Use Non-Dried Red Peppers, and make sure you cut em to get the seeds all in your sauce..... Also throw some of the juices from your peppers in everything.... Cut the sugar down a lot.. if you use as much as this recipe calls for you're gonna end up with a caramel mess...when it says thicken up (sauce)... I hear Wait for it to start getting bubbled but too much bubble= hard sugary caramel.. good for coating not so good for wet and saucy


This was not that good. I have used other recipes for general tso's which is my all time fav. Chinese dish. This one had to be the worst. My husband said it reminded him of cotton candy. The batter for the chicken wasn't much more then scrambled egg coated chicken.


This was really good. Very tasty. Not quite how the restaurants make it but that may have been an error on my part. I didn't have the dried chili peppers so I also used about 1/2 teaspoon crushed red pepper flakes. I would have liked it a bit spicier so next time I may add another 1/4 tsp or so. As I crisped up the chicken in my wok I thought I would add the sauce straight to the chicken as it was finishing up. Bad idea! It was fine when it was hot but as it started cooling off it turned to the consistency of taffy. Very sticky on the teeth! Luckily I had only put a little bit of the sauce in there, otherwise it would have been ruined. Be sure to follow the directions and put the sauce on AFTER. I also like using the chicken thighs as opposed to breasts. I think breast meat would have easily overcooked, as you are basically cooking it twice.