Can I make General Tso Chicken with chicken breast instead of thighs?

Yes, you can use chicken breast in place of thighs for General Tso Chicken. However, chicken breast is leaner and tends to dry out more quickly when cooked. To keep it moist, consider marinating the breast pieces longer or avoid overcooking by frying just until golden and cooking the sauce separately. Thighs remain a popular choice because their higher fat content makes the chicken tender and juicy.

What is the best way to get crispy chicken pieces for General Tso Chicken?

For crispy chicken, coat the pieces in a mixture of cornstarch and a little flour before frying. Cornstarch helps create a light, crunchy exterior. Double-frying the chicken—first at a lower temperature, then at a higher temperature—can also improve crispiness. Avoid using only flour or just an egg wash, as these methods tend to result in less crispy chicken that absorbs more sauce.

Can I use potato starch instead of cornstarch for the coating and sauce?

Yes, potato starch is a good substitute for cornstarch in General Tso Chicken. It provides a similar light, crispy texture and thickens sauces effectively. Potato starch is especially useful if you want a more transparent, glossy sauce and can be a better option for those avoiding corn-based products.

How do I prevent the sauce from making the chicken soggy?

To keep chicken from becoming soggy, fry the chicken pieces at a high temperature until crispy, then drain them well on a wire rack or paper towels. Toss the chicken in the sauce just before serving so the crispy coating stays intact. Avoid simmering the chicken in the sauce to maintain that desirable crunch.

Is General Tso Chicken traditionally spicy, and how can I adjust the heat level?

Traditional General Tso Chicken typically has a mild to moderate spice level, featuring a balance of sweet, savory, and tangy flavors with mild chili heat. To adjust the spiciness, you can add more dried red chili flakes or fresh chilies for heat or reduce them for a milder dish. Sweeteners like sugar or honey can help mellow out the spice if desired.

General Tso Chicken Recipe 5 Easy Steps For Crispy Flavor

Ingredients

Scale

2 pounds chicken thighs, trimmed and cut into 1-inch pieces

1/2 cup cornstarch

1/4 cup vegetable oil for frying, plus more as needed

2 tablespoons minced fresh ginger, from a 2-inch piece

3 cloves garlic, grated or finely minced

1/2 teaspoon red pepper flakes, or adjusted to taste

1 teaspoon sesame seeds, optional for garnish

1/2 cup cold water for the sauce

5 tablespoons soy sauce for the sauce

3 tablespoons rice vinegar, or more to taste for the sauce

1 1/2 tablespoons hoisin sauce for the sauce

4 tablespoons sugar for the sauce

1 1/2 tablespoons cornstarch for the sauce

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Instructions

1-Prepping the chicken: First, cut the chicken into 1-inch cubes and toss with cornstarch in batches, removing any excess for that ideal crispy coat.

2-Making the sauce: In a separate bowl, whisk together all the sauce ingredients until well combined to create a thick, sweet, and spicy mix.

3-Frying the chicken: Heat the vegetable oil in a non-stick skillet and fry the chicken in batches until it’s golden brown and cooked through, then transfer it to a bowl.

4-Building the flavor: Leave at least 1 tablespoon of oil in the pan and sauté the garlic, ginger, and red pepper flakes for about 30 seconds until fragrant.

5-Cooking the sauce: Add the prepared sauce to the skillet and bring it to a simmer, stirring continuously, and let it cook for about 1 minute to blend the flavors.

6-Finishing the dish: Return the cooked chicken to the skillet and toss it evenly in the sauce for even coverage.

7-Serving: Serve immediately over steamed rice or with broccoli to round out the meal.

Last Step:

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Notes

⏰ Prepare all ingredients before cooking; the process is fast.
🌶️ Adjust red pepper flakes to control spiciness.
🧄 Use fresh ginger and garlic for best taste; avoid powders.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner, Main Course
Method: Frying, Sautéing
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 386
Sugar: 7 grams
Sodium: 502 milligrams
Fat: 26 grams
Saturated Fat: 6 grams
Unsaturated Fat: 18 grams
Trans Fat: 0.1 grams
Carbohydrates: 18 grams
Fiber: 0.4 grams
Protein: 20 grams
Cholesterol: 111 milligrams