General Tso’s Chicken (Chinese Chicken) Recipe

I love cooking and my recent twist on the General Tso Chicken Bowl features tender chicken thighs marinated with egg, soy sauce and rice wine before being crisped in cornstarch. The sauce blends orange zest, garlic, ginger and a splash of orange juice to create a uniquely vibrant and satisfying flavor.

This General Tso’s Chicken recipe is seriously one of my favorites. I’ve been a fan of Chinese Chicken Dinner for ages and after tweaking it a few times I finally came up with a version that’s almost better than takeout.

I like to start by marinating 1.5 lbs of chicken thighs in a bit of soy sauce, a splash of Chinese rice wine, and just a pinch of salt and pepper. Next, I coat the chicken in cornstarch and fry every piece until it’s crispy.

The sauce is where the magic happens. I mix together soy sauce, rice vinegar, 1/2 cup of sugar, low-sodium chicken broth, fresh orange juice and a hint of orange zest along with garlic and ginger.

A sprinkle of red pepper flakes and a crumbled dried red chili give it that kick that reminds me of my favorite General Tso Chicken Bowl. Trust me, this Chinese chicken recipe is a must try!

Why I Like this Recipe

I like this recipe for several reasons. First, the marinade with the egg, soy sauce, and rice wine really gives the chicken a deep, savory flavor that makes every bite awesome. Second, coating the chicken in cornstarch creates this super crispy texture that satisfies every time I crunch into it. Third, the orange sauce is just perfect—it has that tangy and sweet kick, with a hint of spice from the red pepper flakes and garlic, making it way better than takeout. Lastly, the whole process, from marinating to deep frying and tossing in the sauce, makes cooking feel like a fun experiment in my own kitchen even if it gets a bit messy sometimes.

Ingredients

• Chicken thighs offer protein, making the dish hearty and filling while adding rich flavor.
• Egg adds extra protein and helps bind the marinade for a crisp coating.
• Soy sauce imparts salty umami and deep savory notes throughout the dish.
• Rice vinegar gives tangy, bright flavor that balances the overall richness.
• Sugar adds sweetness, ensuring a well-rounded balance of sour and savory tastes.
• Orange juice and zest bring a citrus tang and vibrant aroma to the sauce.
• Ginger and garlic deliver an aromatic punch and subtle spice to the mix.
• Cornstarch thickens the sauce and creates a light, crispy coating.
• Chinese rice wine boosts depth and adds a subtle savory accent to the marinade.

Ingredient Quantities

• 1.5 lbs boneless, skinless chicken thighs, cut into bite sized pieces
• 1 egg, lightly beaten
• 1 tablespoon soy sauce (for the marinade)
• 1 tablespoon Chinese rice wine or dry sherry (for the marinade)
• Salt and pepper to taste
• 1 cup cornstarch (for coating the chicken)
• Vegetable oil for deep frying
• 3 tablespoons soy sauce (for the sauce)
• 3 tablespoons rice vinegar (for the sauce)
• 1/2 cup sugar (for the sauce)
• 1/2 cup low-sodium chicken broth (for the sauce)
• 1/2 cup fresh orange juice (for that extra tang)
• 1 tablespoon orange zest (to boost the flavor)
• 2 garlic cloves, minced (for the sauce)
• 1 teaspoon freshly grated ginger (for the sauce)
• 1/4 teaspoon red pepper flakes (adjust if you like it spicy)
• 1 dried red chili, crumbled (optional, for extra heat)
• 1 tablespoon cornstarch dissolved in 2 tablespoons water (to thicken the sauce)

How to Make this

1. Begin by marinating the chicken: combine the bite sized chicken pieces with one lightly beaten egg, one tablespoon soy sauce, one tablespoon Chinese rice wine (or dry sherry), and a pinch of salt and pepper. Let it sit for about 10 minutes.

2. After marinating, coat the chicken thoroughly in 1 cup of cornstarch until every piece is well-covered.

3. Heat up plenty of vegetable oil in a deep pot over medium-high heat. Fry the chicken pieces in batches until they are golden and crisp, then set them aside on paper towels to drain excess oil.

4. While the chicken is frying, make the sauce. In a separate pan, mix 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 1/2 cup sugar, 1/2 cup low-sodium chicken broth, 1/2 cup fresh orange juice and 1 tablespoon orange zest together.

5. Add the minced 2 garlic cloves, 1 teaspoon freshly grated ginger, and 1/4 teaspoon red pepper flakes into the sauce. If you want extra heat, you can also add the crumbled dried red chili.

6. Bring the sauce mixture to a gentle simmer, stirring occasionally to dissolve the sugar.

7. Slowly stir in 1 tablespoon cornstarch dissolved in 2 tablespoons water into the simmering sauce to thicken it. Let the sauce cook for a minute or two until it gets nice and thick.

8. Once the sauce is ready and the chicken pieces are drained, toss the fried chicken in the sauce so every piece gets covered.

9. Keep everything on medium heat for another 2-3 minutes so the flavors all mix nicely.

10. Finally, transfer your General Tso’s Chicken to a serving dish, and enjoy it piping hot with steamed rice or your favorite side dish.

Equipment Needed

1. Cutting board and a sharp knife
2. Mixing bowls for the marinade and sauce
3. Fork (or whisk) to beat the egg lightly
4. Measuring spoons and cups for sauces and seasonings
5. Deep pot (or a large wok) for frying the chicken
6. Slotted spoon or tongs to lift out the fried pieces
7. Paper towels to drain excess oil
8. Saucepan for preparing the sauce
9. A small bowl for dissolving the cornstarch in water
10. Stirring spoon for mixing ingredients
11. Serving dish for the finished General Tso’s Chicken

FAQ

General Tso’s Chicken (Chinese Chicken) Recipe Substitutions and Variations

• If you dont have chicken thighs, you can use boneless chicken breasts cut into similar bite sized pieces.
• Instead of Chinese rice wine or dry sherry, try white wine or even a splash of apple cider vinegar, which gives you a similar tang.
• If you’re all out of vegetable oil, peanut oil works great and holds up well during deep frying.
• No low-sodium chicken broth? You can mix water with a small dash of soy sauce to mimic the flavor.
• If sugar is short on hand, honey or maple syrup can be a decent substitute, but be aware they change the profile just a bit.

Pro Tips

1. If you have the time, try marinating the chicken a bit longer than 10 minutes – around 20 minutes can help boost the flavor even more.
2. When you fry the chicken, make sure you don’t put too many pieces in the oil at once; overcrowding will lower the oil temp and make it less crispy.
3. Keep an eye on the sauce as it thickens – sometimes it might need a little extra simmer time or a splash more water in your cornstarch mix so it doesn’t get too thick or too runny.
4. For those who like a kick, don’t be afraid to add a bit more red pepper flakes or even throw in another chili if you want that extra spicy heat.