This General Tso’s Chicken is about to become your favorite Chinese food fakeout takeout! It’s BAKED, not fried, and smothered in an irresistible sweet and spicy, zingy sauce infused with sriracha, ginger, garlic, and sesame oil. The layered complex flavors combined with the crisp-crust, juicy chicken will have you joining readers in exclaiming, “FANTASTIC,” “Five Stars,” and “the best Chinese I have ever made or had!!!“
Skinny General Tso Chicken Recipe
What is General Tso’s Chicken?
General Tso’s Chicken is also known as General Tao’s Chicken. If you have never tried it, it has been called the spicy cousin to Orange Chicken. In the American Chinese takeout versions, they are both deep-fried (except in our version is crunch baked) but General Tso’s Chicken is characterized by the sweet and spicy sauce that is kicking with garlic and ginger.
After devouring this General Tso Chicken recipe for the first time, you might find yourself craving General Tso’s chicken, dreaming about General Tso’s Chicken, even falling in love with General Tso’s Chicken. But that’s okay, because this chicken is baked and then broiled to crispy perfection and not fried, so its worthy of all your guiltless affection. In full disclosure, the chicken won’t get as crispy as when fried, but it’s being smothered in the best sauce anyway, so I can assure you, you won’t even notice.
General Tso’s Chicken Recipe Ingredients
- Chicken: Cut 2 pounds of chicken breasts into 1” pieces. Try to make the pieces uniform, so they bake in the same time.
- Breading: The breading is made of the essential ingredients eggs and flour but then elevated with ground ginger, salt, onion powder, garlic powder, pepper, and cayenne pepper. Wowzah!
- Caramel Sauce: Water and granulated sugar are simmered together, then combined with some of the reserved sauce to create flavor fireworks!
- Soy sauce: Use reduced-sodium soy sauce so the sauce isn’t too salty and has wiggle room for salt to taste.
- Rice wine: Use Shaoxing cooking wine. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning,” which is commonly found in the Asian section of most grocery stores. You can also Amazon it. I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry. Do NOT substitute with rice vinegar; they are NOT the same.
- Toasted sesame oil: This must-have flavor boost is located in the Asian section of the grocery store or on Amazon. Take care to use toasted sesame oil for its strong, nutty aroma and flavor. Please don’t use light/plain sesame oil, which isn’t nearly as flavorful.
- Chili Sauce: I use Sriracha, but you may use your favorite Asian chili sauce like sambal oelek.
- Garlic: Five garlic cloves for aromatic depth and a pungent kick that complements the sweet and tangy sauce.
- Ginger: Use 2-3 tablespoons freshly grated ginger. I know it sounds like a lot but it is AMAZING paired with the sweet caramel-infused sauce. Its zesty kick is needed to cut through the sweetness.
- Cornstarch: This thickens the sauce.
How to make General Tso Chicken
- Marinate Chicken: Whisk the marinade ingredients in a medium bowl. Spoon ¼ cups plus 2 tablespoons into a freezer bag with the chicken. Marinate for 20 minutes at room temperature (or up to 6 hours in the refrigerator).
- Make Sauce: Whisk 2 tablespoons cornstarch into the reserved sauce (NOT the marinade)—this will be added to your Caramel Sauce later.
- Bread Chicken: Whisk together the flour and spices together in a freezer bag. Drain the excess marinade from the chicken without removing the chicken from the bag. Add eggs to the bag and toss with chicken until evenly coated. Working in batches, transfer coated chicken to the Breading bag. Seal the bag and toss until chicken is evenly dredged.
- Bake Chicken: Carefully place the chicken on the hot baking sheet in an even layer and lightly spray with cooking spray. Bake until golden, about 10 minutes, then broil until crispy. Flip the chicken pieces over and broil the other side until crispy.
- Make Sauce: Whisk ¼ cup water and 1 cup sugar in a large nonstick skillet. Bring to a boil for 1 minute, then add the reserved sauce. Simmer until thickened, about 2 minutes.
- Combine: Add the cooked chicken and stir to combine OR for less saucy chicken, add chicken to a large bowl and add the desired amount of sauce. Garnish with sesame seeds and green onions if desired.
General Tsos Chicken Tips and Tricks
Here are some tips and tricks that make this the Best General Tso’s Chicken Recipe!
1. Heat your baking sheet first. We first line a baking sheet with foil and lightly spray with cooking spray then place this baking sheet in oven. This allows the baking sheet to get piping hot so when we add our chicken, it immediately begins to crisp up.
In my original General Tso Chicken recipe, I placed the chicken on a greased baking rack on top of a baking sheet, which you are still welcome to do, but I find that method super tedious when adding and flipping the chicken to make sure they don’t fall in between the cracks. This new method gets them just as crispy as long as you broil both sides of the chicken.
2. Use the marinade for both the marinade AND the base of the sauce – no double work here! Our marinade/sauce consist of mostly pantry friendly ingredients: low sodium soy sauce, Japanese rice wine, water, toasted sesame seed oil, Sriracha/ Asian hot chili sauce, garlic and ginger. We separate out some sauce for our marinade and the rest is the base of of our sauce.
3. What is rice wine and where can I buy it? The only marinade/sauce ingredient you might have a question about is the rice wine. Rice wine should become a pantry staple if you do much Asian cooking because it is used in MANY of my recipes, not just this General Tso’s Chicken. Rice wine is NOT rice vinegar- DO NOT switch them out. Rice wine adds a sweetness and depth of flavor while also tenderizing the chicken. Rice vinegar, on the other hand will add an acidic flavor.
I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.
4. Marinate for as little or long as you like. The extra step of marinating our chicken does wonders at tenderizing it and infusing it with flavor. You can marinate your chicken for as little as 20 minutes at room temperature or you can refrigerate it for up to 6 hours – whatever fits you schedule!
5. Don’t skimp on the ginger! Next, we whisk together all of breading ingredients consisting of flour, ground ginger, onion powder, garlic powder, salt, pepper and cayenne pepper. The recipe calls for 2 tablespoons ground ginger which sounds like a lot but I promise it is AMAZING! The ginger cuts through the sweetness of the sauce and adds the character General Tso’s Chicken zing.
6. My easy breading technique! Instead of draining the chicken, dipping them in an eggs wash and then dredging in four, I’ve created a simple technique you will love! Drain your chicken from the marinade while the chicken is still in the bag (I do this by holding it over the sink with an opening that isn’t large enough for the chicken to escape, but large enough for the marinade), then add your eggs TO the bag. Toss in the bag until the chicken is evenly coated and viola!
7. Shake, shake, shake and hand toss! Working in in batches, we remove the coated chicken from egg bag and dab off excess egg with paper towels then add it to the breading bag and shake, shake shake! This way your hands don’t become a gooey mess. After the chicken has been shook, I like to use a dry hand and rub any pieces in the breading that might not be evenly coated evenly.
8. Broil to get crispy. We evenly line our chicken on our hot baking sheet, lightly spray with cooking spray and bake for 10 minutes. Now comes the key to crispy chicken – broil! Broil your chicken until golden in some spots then flip over and broil another 2-3 minutes. The chicken will not be as crispy as when fried but it will be deeeelicious.
9. Don’t overcook the Caramel Sauce! While chicken is baking, we whisk ¼ cup water and 1 cup sugar together in a large nonstick skillet and bring it to a boil for approximately 1 minute, whisking constantly. You don’t want to overcook or it will harden! At this point, we add reserved sauce all at once and simmer until it thickens, about 2 minutes.
- How Saucy? The recipe makes a little extra sauce so you can simmer it with some veggies if you would like or toss in some cooked vegetables. If you aren’t adding vegetables then you might not want to use all the sauce. In this case, I recommend pouring the desired amount of sauce over the chicken instead of adding the chicken to the sauce.
Now that is more than you ever wanted to know about General Tso’s Chicken! But I hope you make this recipe soon and it will having YOU say, “This General Tsos’ Chicken is one of my favorite recipes EVER!”
Serving General Tso Chicken
General Tso Chicken is delicious topped with sliced green onions, sesame seeds, or a sprinkle of red pepper flakes served over rice. Here are more side-serving ideas:
- Rice: Steamed white or brown rice, or try fried rice for an extra flavorful base-but I don’t think it needs it!
- Low-carb: Cauliflower rice, quinoa, broccoli rice, or a blend of brown rice and any of the aforementioned options. You can also use low-carb noodles such as zoodles or spaghetti squash.
- Vegetables: To add color, crunch, and nutrition, pair the dish with stir-fried or steamed vegetables like broccoli, bell peppers, or snow peas.
- Salad: If you skip the stir-fried veggies, try a side salad instead such as ramen noodle Salad, crunchy Asian Salad, Chinese salad, or Asian pineapple salad.
- Noodles: Serve the chicken over lo mein or chow mein noodles for a different take.
- Side Dishes: Complement the meal with classic Chinese sides or appetizers like wontons soup, egg drop soup, egg rolls wontons, crab rangoons.
Storing leftover Homemade General Tso Chicken
- How to store: This recipe is best served fresh because it is at peak crispiness and sauciness, and the chicken is the juiciest. Leftover chicken is not quite crispy or as flavorful, but can still be stored in an airtight container in the refrigerator for up to 5 days.
- How to reheat on the stove: Leftovers, even small portions, are best reheated on the stove. To reheat, heat a drizzle of vegetable, canola, or peanut oil over medium heat. Once hot, add the chicken, stirring occasionally until warmed through.
General Tso’s Chicken Recipe FAQs
General Tso’s Chicken is a delightful dance of spicy and sweet! This dish boasts a vibrant sauce that perfectly blends the rich sweetness of a caramel-infused sauce with the bold kick of Sriracha, ginger and garlic. The result? A tangy, mouthwatering sauce with just the right amount of heat that’s sure to tantalize your taste buds and keep you coming back for more.
General Tso’s Chicken is pronounced “General Tso’s” as “General Tsoh’s” (rhymes with “so” and “oh”). The “Tso” sounds like “so” with a soft “t” at the beginning. The emphasis is on the first syllable, “Tso.
General Tso’s Chicken and Kung Pao Chicken are both popular Chinese dishes, but they differ significantly in flavor and ingredients. General Tso’s Chicken features a sweet and spicy sauce with a rich, tangy flavor profile, coating crispy fried chicken pieces without any vegetables.
In contrast, Kung Pao Chicken boasts a savory, nutty, and slightly tangy profile, with a distinctive taste from Sichuan peppercorns. It is a stir-fried dish instead of deep fried, combined with peanuts and vegetables like bell peppers and scallions.
General Tso’s Chicken and Orange Chicken are not the same, though they share some similarities. Both dishes feature crispy pieces of chicken coated in a flavorful sauce, but their taste profiles are distinct. General Tso’s Chicken is known for its sweet and spicy sauce, which combines hoisin sauce, sugar, rice vinegar, and chili peppers to create a tangy and mildly hot flavor. In contrast, Orange Chicken is characterized by its bright, citrusy sauce made with orange juice or zest, sugar, soy sauce, and vinegar for a tangy sweetness.
LOOKING FOR MORE CHINESE CHICKEN RECIPES?
- Sweet and Sour Chicken
- Orange Chicken
- Sweet Fire Chicken
- Slow Cooker Sesame Chicken
- Honey Lemon Chicken
- Szechuan Chicken
- Baked General Tso’s Sticky Wings
General Tso’s Chicken Recipe (Baked!)
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
Ingredients
Marinade/Sauce
- 2 pounds chicken breasts cut into 1” pieces
- 1/2 cup low sodium soy sauce
- 1/2 cup rice wine or dry sherry (I use “Kikkoman Aji-Mirin” found in the Asian section of any grocery store)
- 1/2 cup water
- 2 tablespoons toasted sesame seed oil
- 1-3 teaspoons Sriracha/ Asian hot chili sauce
- 1/2 teaspoon salt
- 5 garlic cloves, minced
- 2-3 tablespoons freshly grated ginger (or 2-3 teaspoons ground ginger)
- Dash of pepper
- 2 tablespoons cornstarch (for Sauce, reserve from marinade)
Breading
- 2 eggs (do NOT add to flour bag)
- 1 cup flour
- 2 tablespoons ground ginger (sounds like a lot but its amazing)
- 1 tsp EACH salt, onion powder, garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Caramel Sauce
- 1/4 cup water
- 1 cup sugar
Instructions
- Heat the oven to 375 degrees F. Line a baking sheet with foil and lightly spray with cooking spray. Place the baking sheet in the oven.
- In a medium bowl, whisk the marinade ingredients together EXCEPT the cornstarch. Spoon ¼ cup plus 2 tablespoons of the marinade into a freezer bag with the chicken; let marinate 20 minutes at room temperature (or up to 6 hours in the refrigerator). Whisk 2 tablespoons cornstarch into the reserved sauce (NOT the marinade)—this will be added to your Caramel Sauce later. Set aside (or refrigerate separately from marinating chicken if not using soon).
- Meanwhile, whisk together all the Breading ingredients in a freezer bag EXCEPT the eggs.
- Drain the excess marinade from the chicken without removing it from the bag. Add eggs to the bag and toss with the chicken until evenly coated. Working in batches, remove the coated chicken from the bag, dabbing off excess egg wash with paper towels, and then add it to the Breading bag. Seal the bag and toss until the chicken is evenly coated.
- Carefully place the chicken on the hot baking sheet in an even layer and lightly spray with cooking spray. Bake at 375 degrees for 10 minutes, then move the baking tray to the top middle oven rack and broil until crispy, watching closely so the chicken doesn't burn (about 2-3 minutes). Flip the chicken pieces over and broil another 2-3 minutes or until golden and crispy.
- While the chicken is baking, whisk ¼ cup water and 1 cup sugar together in a large nonstick skillet. Bring to a boil over medium-high for 1 minute, whisking constantly – don't overcook, or it will harden! At this point, add reserved sauce all at once. Simmer the sauce until it thickens, about 2 minutes. You can add vegetables to the sauce while it simmers if desired. Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken and stir to combine OR for less saucy chicken, add chicken to a large bowl and add the desired amount of sauce.
- Garnish with sesame seeds and green onions if desired.
Want To Make This Recipe?
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
Recipe adapted from Rock Recipes
Carlsbad Cravings© Original
Alisa says
Making this tonight!!! Looks amazing
Jen says
Let me know how you like it!
Alisa says
Best at home Chinese I have ever had. Defiantly a keeper. We’ll be making this again really soon.
Taralyn Fischer says
Where in the world do I get the rice wine vinegar???
Jen says
It’s name can be kind of deceiving but every supermarket should have it in the Asian cooking isle. Sometimes its called sweet cooking rice wine and sometimes just rice wine vinegar and sometimes just rice wine. I buy this one
Becca Skaggs says
Just finished this amazing dish! I am soooo full but want to keep on eating. Thank you – we love it!
Jen says
So happy you loved it!!!
Melissa says
I can see why this is your favorite chicken – it is now my favorite chicken! It was the best Chinese I have ever made or had!!!
Jen says
YAY! So happy you made and loved the chicken Melissa! It always makes me happy to hear when someone tries and loves something – especially General Tso’s because it has a special place in my heart being my favorite chicken and all 🙂
Melody says
A-M-A-Z-I-N-G!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :)!
Jen says
:)!!! Thanks so much Melody! So happy you thought it was “Amazing”!
Renita says
Thank you so much for sharing this AMAZING recipe. I knew right away that I wanted to make this, however I had a very difficult time locating the rice wine. I did, however see the rice wine vinegar but I didn’t know if that was the same, so I went with the dry sherry. My family loved it, even my picky 12 year old. It will definitely a recipe that I will prepare often in my household. Thanks again!!
Jen says
YAY!!! I am always so happy to hear when someone loves a recipe that I love! I have never tried substituting the rice wine with the dry sherry but have just read that it is a good substitute, so its so good to hear from your experience that it does in fact still taste “amazing” with it 🙂 (as rice wine vinegar is not the same). Thank you so much for taking the time to let me know its a new family favorite!
Stacy says
Thank you so much for this recipe! I made it for dinner tonight and it is awesome! (My grocery store calls rice wine “sweet cooking rice seasoning.” Same brand, bottle, and ingredients as the one in your link…if that helps anyone)
Jen says
You are most welcome Stacy! Love that you love it! Thank you so much for letting me know as well as for the tip on the rice wine – super helpful!
Maggie Harju says
This sounds yummy…it’s my fav at our Chinese Rest. Oh yeah, now I can make it myself! Thanks ~..~
Jen says
You are most welcome Maggie! I think you will be excited to find this taste just as good as takeout! Thanks for stopping by!
Donna says
This looks so good and you had me at “Skinny” , but… do you have any idea on the nutritional data?
Jen says
Hi Donna! I don’t have a plugin that tells informational data yet (I just started blogging 4 months ago), but hope to update with that soon. The best I can tell you is that the only fat comes from the nonstick cooking spray you lightly spray the chicken with – so it is very skinny! It does have some sugar though from the sauce. Sorry I can’t be more helpful!
[email protected] says
I can tell by the ingredients list that this will be a favorite of mine. Pinning today; making this weekend! Thanks for sharing!
Jen says
Thanks so much Jamie! I am excited for you to make it this weekend! Let me know what you think!
Michelle says
General Tso’s is my daughter’s favorite, so I am going to have to try this for her. Thanks for sharing with Foodie Friends Friday!
Jen says
You are most welcome! I think she and the entire family will love it! Thanks Michelle!
Linda Smith says
I’ve got to say – this is a fabulous recipe!
Even with my “substitutions” (White Zin wine instead of rice wine; powdered ginger, instead of fresh – because that is what I had) it was soooo good! (HOT using the ginger powder though!)
What I really liked is that the chicken chunks are such a “basic” use item- they could be used in almost anything, as well as home-made “nuggets.” By adjusting the spices in the flour mixture, you can make anything with these!
Our grand kids are picky eaters, but I believe this method of cooking chicken is JUST the thing to give them nutritious nuggets that are REAL CHICKEN! Thank you for such a wonderful substitution meal made skinny!
I will be watching for more of your wonderful recipes!
Linda in Colorado
Jen says
Hi Linda, I am so happy you loved the General Tso’s! Baking the chicken really is a great “skinny” substitution without sacrificing any flavor. I hope your grandkids enjoy them in whatever variety you come up with 🙂 Thanks for taking the time to let me know you enjoyed recipe and I hope you do find many more!
Allie says
Loved this recipe! I made it for my boyfriend who said it was his favourite thing I ever made for him.
Question though; my sauce turned out way darker than yours looks in the picture. What type of Soy Sauce do you use? I’m not sure what else would have caused this.
Thanks!
Jen says
That is quite the compliment from your boyfriend, so happy you both loved it! I used Kikkoman soy sauce but my guess is mine looks lighter because of the lighting I used in the photo. Thanks for taking the time to let me know how much you loved it Allie!
Dave says
I made this for dinner tonight. It was a bit more time-consuming than I typically like (grating the ginger, marinating, etc.). Also, when I make a stir-fry, I usually avoid any recipe with breading, as it adds time and mess (and calories). But my wife wanted to try this, so I made it. Honestly, by the time I was putting the chicken in the oven, I had already decided I wouldn’t be making it again (the two screaming kids demanding my attention didn’t help).
Then we tasted it. I will DEFINITELY be making this again. Wow! As good as our favorite Chinese restaurant. It turned out perfectly. I added some crushed red pepper to my bowl, and I was in heaven. Thank you!
I used two pounds of chicken, and that was a good amount for us. I baked it for 10 minutes, broiled it for 5, flipped it, and broiled it for 5 more. I’m always paranoid about undercooked chicken, but it was cooked through with those times. Next time, I’ll stick with two pounds, and I think I might try orange zest in place of the grated ginger in the marinade/sauce.
Jen says
Hi Dave, As I started to read your comment, I though “oh no,” and then I got to your second paragraph – “phew!” I am so happy it ended up being worth the effort! And what an awesome husband you are to make this for your wife and family! I love the idea of using orange zest in the marinade/sauce – great minds think alike! I actually used orange zest in a stir fry I just finished making and will be posting Monday – its quite a bit less time consuming if you want to check it out 🙂 Thank you for letting me know how much you enjoyed the chicken – that makes me so happy! Have a wonderful weekend!
Julie says
Which stir fry recipe is that?
Jen says
I’m sorry, not sure what you’re referring to?
Andrea says
Do you happen to know the calorie count?
Jen says
Sorry Andrea, I don’t you should be able to plug the ingredients at MyFitnessPal here: http://www.myfitnesspal.com/recipe/calculator to find out. Hope that helps!
Cathy Augros says
This recipe sounds really good. I will definitely being trying it soon.
Frankly, I don’t think anything can beat your “Best Baked Fried Chicken” recipe (the yummiest thing ever!), lol. But I will certainly report back. 🙂
Jen says
You are so sweet Cathy! I am so glad you loved my “Best Baked Fried Chicken” so much! Can’t wait to hear how this ranks in comparison!
Florence says
Hello and thanks for the recipe!
I just started cooking more, so my skill level is very low still and I am learning new things. I came across the recipe on Pinterest, it seemed easy and of course, delicious. So, I had an issue with the chicken in the oven, I am sure this is on my end since I’ve never done this.
At the time I didn’t have the cooking spray, so I just put the chicken with the batter on the foil and let it heat on the time required. When I pulled it, the chicken was cooked but still was all covered in flour although the inside was cooked (but the chicken preparation stuck on the foil when I turned it (which was expected since I didn’t spray it). Is it normal to have the flour consistency remaining?
Apologies for the basic question, I am starting up once again so I want to be sure I got it right, or if it was supposed to be in another color when it is out of the oven 🙂
Thanks in advance!
Jen says
Hi Florence! Spraying the chicken with cooking spray actually helps the flour coating cook and get crispy and change color. A little flour will remain, but most of it will change color. so next time, use the spray and it should make all the difference 🙂
Florence says
Hi Jen,
Thanks for your reply! I managed to find a cooking spray (it’s not that widespread in the shops in Ireland) and I will try out again this week.
Good thing, I managed to learn how to make caramel in the process, although the first try was a disaster, so some good came out of it 🙂
Thanks again for your reply, have a nice day!
Rachel says
do you have the calorie info for this? I don’t understand how it’s skinny when you’re essentially making the sauce out of simple syrup. I get that it’s baked not fried, but no recipe I’ve seen for General tso chicken has that much sugar in it.
Jen says
Hi Rachel, you can get the info at http://www.myfitnesspal.com/recipe/calculator As far as that much sugar – it balances out the zing of the ginger. I do call it skinny because it is baked and not fried so far less fattening that restaurant versions. It is amazing.
Whitni says
Made this tonight and it was delicious! The ginger was a little too strong for my husband, though. I might just cut it down a bit for him next time. We didn’t have sesame seed oil, but it was still wonderful! Excited to try again with sesame seed oil and try some more veggies! Definitely a keeper.
Jen says
Hi Whitni, I am so glad you both enjoyed this and that cutting down on the ginger will be an easy fix 🙂 I think you will love the addition of sesame oil and adding veggies sounds perfect, yum!
Kara says
I just have to say — WOW! Another awesome recipe that the entire family LOVED! You’re amazing! 🙂
Jen says
YAY! I’m thrilled you found another one the entire family loved! This is an oldie but SO good! So happy you found it 🙂
Kiwi says
Hi Jen,
Does this make good leftovers? I feel rehearing baked flour coated chicken night now work well.
Should I just leave off the sauce and warm it and then mix with the cold chicken? Not sure how to make this leftover friendly. The reason I ask is because I made the Lemon Ginger Chicken (Delish by the way!) and had same issue. Not as good as it was fresh.
Thanks for sharing what I’m sure will be another showstopper.
Jen says
Hi Kiwi! Unfortunately, most foods aren’t quite as good reheated so if you do want the chicken to not get soggy, then yes I think leaving the sauce off is a good idea. Hope you love this one – its one of my favorites!
Peter says
Leftovers ? Not likely. Insanely good. I try not to make comments with substitutions, but used no sirachi, instead 1/2 tsp red pepper flakes. Brown sugar vs regular. SPOT ON ! Best Tso I have ever tried. Full stop.
Jen says
Thanks for your awesome review Peter! I’m thrilled it was such a hit!
Jackie Hewitt says
I was hesitant to put three teaspoons of hot sauce in this because I was afraid it would be too hot for us and I only put in one and half teaspoons and I really could have added more. My husband said it was delicious and that you wouldn’t get better in a restaurant! It was very tasty but I think I would cut back on the sugar a little bit next time.
Jen says
Hi Jackie, I’m so happy this was such a winner and that your husband thought it was restaurant quality! Thank you so much!
Angie says
YES! I knew I could trust your recipe! This turned out so delicious, just like the other meals I’ve made from your site — thank you so much! I made mine with broccoli and green pepper to make it like my favorite Chinese restaurant’s General Tso chicken. ^_^ Also, I halved the caramel sauce and thought it still tasted wonderful! It was definitely a treat!
Thanks again for sharing such flavorful recipes, Jen! Hope you are well~
Jen says
Thanks so much Angie, I love hearing you can trust my recipes – that means the world to me! I’m so happy you enjoyed this recipe as well and it sounds delicious with the addition of broccoli and peppers!
Sheila says
I must try this!
Do you think leftovers could be frozen?
If so, how would you reheat it?
Thank you.
Jen says
Hi Sheila, I haven’t tried freezing leftovers but I do think it should work well, I would just be aware that the frozen chicken will be softer once reheated. If you do expect leftovers you want to freeze then I would keep the sauce and chicken separate so you can freeze them separately. I would bake the chicken from frozen (and let it cool completely before you freeze it), and then you can simply microwave the sauce. I hope that helps!
Sam says
This was the best home made take out I’ve ever made – my husband and I loved it!! I marinated the chicken about 6 hours which definitely helped keep it from drying out in the oven. We added broccoli while the sauce was thickening. Thank you for another great recipe!
Jen says
WAHOO! Thank you for the ultimate compliment! I am so happy you both loved it SO much!
Allie says
This is very very good… You have the sauce nailed! I will cut down on the sugar a tad and hope it keeps the wonderful taste. I used Christopher’s ginger in the little jar and also some dried. It is a lot of ginger, but the results are outstanding. I ran out of the can of spray oil, so I used some, “I can’t Believe it’s not Butter” in the plastic spray bottle. Probably not the healthiest but it works great. You did a great job on the recipe!
Thank you!
Allie
Jen says
I’m so happy you enjoyed it! If you decide to cut down the sugar in the future then I recommend cutting down the ginger as the two balance each other out. Thanks Allie!
Paddy says
Jen your AMAZEING!
When are you gettin your own cookin show on the food network?
this recipie is THE BOMB!
I followed it perfectly I hada little confusion on some of the steps but I’ve spent most of my life confused, just ask my wife,
This was AWESOME!!!!
My wife Sandy, who is about to celebrate her 49th birthday yet again couldn’t believe I made it (again) and said “let me guess, another one of Jens recipies”
I said of corse! You have made me look like a hero in the kitchen! You are awesome thanks again and G_D Bless
And thank you for sharing your talent!!!
Paddy from CT
Jen says
Hi Paddy, thank you thank you for your awesome comment! You are so sweet and absolutely made my day! I LOVE hearing you are both loving my recipes and I am thrilled this was another hit! God bless you and yours! xo
Laura says
Ohhh my goodness you are so talented. This was another perfect recipe! I read all of the tips and followed all of the suggestions and everything turned out amazing!! Thank you !!!!
Jen says
You are so sweet Laura, thank you so much! I’m thrilled it was a hit!
Joanna says
Perfect in every way. I am working my way through your Asian inspired dishes, and this was another home run for my family. Since we have kids, I put their sauce on the side to use as a dipping sauce, and they preferred it that way. I also did as suggested and used some of the sauce to make a stir-fry broccoli. The fresh flavors of this recipe can’t be beaten. In my store, Rice Wine is stocked with the oils, like Canola, Olive Oil, etc. I also found a better sesame oil on this aisle too. I had to look for the Rice Wine, but I knew our store would have it. Thank you for such a yummy dish! I can’t wait to make something new this week. I liked the Eggs Benedict post. I think I am going to try that.
Jen says
Hi Joanna, I am thrilled you loved this General Tso’s Chicken so much! I LOVE cooking Asian inspired recipes so I am happy you are enjoying them – and I have so so many more I want to make and share 🙂 Thank you for making my recipes, happy cooking!
MeeDeessa says
Great recipe!! I think next time I will half the sugar mixture but otherwise this recipe is a new staple in my home. Someone mentioned using this recipe for chicken nuggets which is a great thought. I have a flat sifter that I used to get rid of the extra flour which made the breading process much faster.
Jen says
Thank you so much, I’m so happy it’s a new staple! Love the idea of using a flat sifter, I’ll have to try that next time!
SBakes says
Wow, this was amazing! So flavorful and the texture of the chicken was tender, crispy and not greasy. Perfect! My entire family loved it. I added steamed broccoli and served over rice. Better than any Chinese takeout for sure!!! The directions are detailed and quite long (which is very helpful!), but the actual process is pretty quick and easy. Next time I make this (which will be soon!), I’ll sail right through it. FYI: I’ve never made a recipe from this site that hasn’t been delicious.
Jen says
YAY! Thank you so much Stacy for your review and recommendation! I’m thrilled your entire family loved this chicken. I also love hearing you’ve enjoyed every recipe you’ve made from here – totally made my day!
Brynn says
Love your recipes! Especially the sauce on this one! Any suggestions on how long this sauce might keep? I’d love to make a double or triple batch for use later.
Jen says
Thanks so much Brynn! The sauce should keep for about 5 days in the refrigerate and 3 months in the freezer.
Kevin McClurg says
This looks delicious! I’ve been avoiding making many breaded items recently, because my husband no longer eats eggs–is there a substitution you could recommend for the step between the marinade and flour mixture? Thanks!
Jen says
Hi Kevin, buttermilk should do the trick!
Holly says
Hi Jen,
I would like to make a non-skinny version of this. Would you recommend I fry in a pan? What kind of oil? When should I add the sauce?
Thanks so much!!! My boyfriend and I love, love your recipes. He just says, “Is this one of her recipes (your name is understood)?”
Holly
Jen says
Hi Holly, thank you so much for your kind words! I’m honored my recipes are loved in your house! Yes, you can certainly fry the chicken. I would use vegetable oil and fry until golden/cooked through. I would toss the chicken in the sauce just before serving. If not serving immediately, then remove chicken to a cooling rack so it stays crispy. Hope this helps!
Monique says
Hello, delicious, delicious. I added stirfried carrots and red capsicum which was tasty. next time I will halve the sugar content as gets a bit sweet after the 2nd helping 😉
Jen says
Thanks Monique and I love your additions, yum!
Desi says
If I wanted to do a saute version without any breading. Can I just skip the breading and add the sauce to the sauted chicken?
Jen says
Absolutely!
Monika says
Hi, another BIG fan of your recipies! About to try this as my kids love Chinese but trying to avoid take out – Can I use Chicken thighs instead of breasts for this ? thanks .
Jen says
Absolutely! Thanks for following along and for making my recipes! I’m so happy you’re enjoying them!
Shirley says
Made this today and my kids LOVED it. I’ve made this dish before with a different recipe (deep frying with thigh meat) and this tasted just as good minus the messy oil. The coating kept the breast meat nice and tender. Even though I used 1/2 the sugar for the caramel sauce, the sauce was still the perfect amount of sweet. Thank you!
Jen says
You’re so welcome Shirley! I’m so happy this General Tso’s recipe was winner and just as good as fried!
Fern says
Don’t get upset but I didnt properly read the recipe before hand and used rice vinegar… since I have no comparison we both thought it was very good. Just the right amount of heat and spice. I promise I’ll get rice wine and make it again to compare. I did add some green pepper and fresh pineapple. Very delicious.
Jen says
LOL! Of course I’m not upset but so happy you loved this recipe! It sounds AMAZING with fresh pineapple!
George Guyas says
Nice that I didn’t have to fry the chicken. But, still very good. I added red bell and onion. Good sauce!
Jen says
Thanks George, I’m so pleased it was a winner!
Brooke says
Can regular sesame seed oil be used instead of toasted? Thanks 🙂
Jen says
Hi Brooke, regular sesame oil doesn’t have nearly as much flavor, but it will still be fine with it. Enjoy!
Kaylyn says
I was wondering if this chicken was okay frozen and reheated? I am a big fan of reheated frozen meals, but haven’t found Asian chicken recipe that is good reheat. Thank you!
Jen says
Hi Kaylyn, it will be good but not AS good ;). You are right, the chicken tends to soak up the sauce, but it will still be flavorful.
Crystal M says
Made this recipe with the air fryer, doing to the chicken in smaller batches (my oven is broken atm), at 375 for 8 minutes, and then flipped and cooked for an additional 2. That ended up being perfect golden brown with just a few blackened edges beginning to form.
My first batch was done exactly to these instructions and seemed overcooked, so that’s why the alteration.
I also didn’t have toasted sesame oil, just normal sesame oil, so I used that and I’m not sure you’d be able to tell the difference.
Turned out FANTASTIC. Everyone in the family liked it. Five stars. Will be even easier to make when the oven is fixed.
I served mine with rice on the side and some steamed pea pods.
Jen says
Thanks for sharing an alternative cooking method! I am thrilled everyone loved it!
Brenda says
This recipe had a good flavor just way too sweet, I couldn’t eat much of it . If I decide to make again I will use less sugar. I looked at reviews but didn’t see any that said to sweet, so maybe it’s just our taste preference.
Jen says
Thanks for your feedback! I’m sorry to hear that the recipe was too sweet for your taste! I appreciate you sharing your experience and I hope you will give it another go with less sugar. Thank you for trying the recipe – I’m glad you liked the flavor of it 🙂