Name: General Tso's Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese-American
Ingredients: 4 chicken breasts, cubed; 1 cup all-purpose flour (or cornstarch for extra crispiness); 1 teaspoon paprika; 2 teaspoons garlic salt; Oil for frying (about ¾ cup); For the Sauce; 1 ¼ cups sugar; 1 cup water; 1 cup white distilled vinegar; 1 teaspoon salt; 6 tablespoons soy sauce; 1 teaspoon red chili pepper flakes (optional, for heat)

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Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and surprisingly easy to make. The crispy breaded chicken gets coated in a sticky, rich sauce that’s both sweet and sour with a little heat—just like my favorite takeout version. And since it uses pantry staples, I can throw it together any night of the week without needing anything fancy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 chicken breasts, cubed
1 cup all-purpose flour (or cornstarch)
1 teaspoon paprika
2 teaspoons garlic salt
1 1/4 cup sugar
1 cup water
1 cup white distilled vinegar
1 teaspoon salt
6 tablespoons soy sauce
1 teaspoon red chili pepper flakes (optional)

Directions

Coat and Fry the Chicken: I start by coating the cubed chicken in the flour mixture. Then I fry the pieces in about 3/4 cup of oil in batches until golden brown and crispy. I set them aside on a paper towel-lined plate to drain.
Make the Sauce: In a saucepan, I combine the sugar, water, vinegar, salt, soy sauce, paprika, garlic salt, and chili flakes (if using). I stir well and bring it to a boil.
Simmer and Combine: Once boiling, I reduce the heat and let the sauce simmer uncovered for about 12 minutes or until it thickens slightly.
Toss and Serve: I add the fried chicken to the sauce and toss to coat evenly. I serve it hot, typically over white rice or steamed broccoli for a full meal.

Servings And Timing

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This recipe makes a generous amount—great for family dinners or leftovers the next day.

Variations

Spicier Version: I add more chili flakes or a spoon of chili paste for extra heat.
Vegetarian Twist: I replace the chicken with tofu or cauliflower for a meat-free option.
Sticky Orange Sauce: I add a bit of orange juice and zest to the sauce for a citrusy version.
Honey Garlic Style: Swapping half the sugar for honey and adding minced garlic gives a richer, garlicky flavor.
Low-Sugar Option: I cut the sugar in half or use a sugar substitute to reduce sweetness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet over medium heat to keep the chicken crispy, or microwave it for convenience. If the sauce thickens too much after chilling, I add a splash of water when reheating.

FAQs

Can I Use Chicken Thighs Instead Of Breasts?

Yes, I sometimes use boneless, skinless chicken thighs for a juicier result. They’re more flavorful and hold up well to frying.

Is This Dish Really Spicy?

Not necessarily. I control the spice level by adjusting or omitting the chili flakes. It can be mild or fiery depending on my preference.

Can I Make This Dish Ahead Of Time?

Yes, I fry the chicken in advance and store it separately from the sauce. When I’m ready to eat, I reheat both and toss them together.

What Can I Serve With General Tso’s Chicken?

I usually serve it over steamed rice, fried rice, or noodles. Stir-fried veggies like broccoli or bok choy also pair really well.

Can I Bake The Chicken Instead Of Frying?

While frying gives the crispiest texture, I can bake the chicken at 400°F for about 20–25 minutes (flipping halfway) for a lighter version.

Conclusion

General Tso’s Chicken is one of those dishes that never gets old. I love how simple and adaptable it is, with bold flavor and comforting texture in every bite. Whether I’m making it for a busy weeknight dinner or just craving a homemade takeout fix, this recipe always hits the spot.

General Tso’s Chicken