Name: General Tso's Beef
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless, skinless beef sirloin steaks, cut into 1-inch cubes; 1 cup all-purpose flour (or cornstarch, if you prefer a crispier coating); 1 teaspoon paprika; 2 teaspoons garlic salt; 1 1/4 cups granulated sugar; 1 cup water; 1 cup white distilled vinegar; 1 teaspoon salt; 6 tablespoons soy sauce; 1 teaspoon red chili pepper flakes (optional, for a touch of heat)

General Tso’s Chicken is more than just a popular takeout dish; it’s a culinary experience that evokes comfort and satisfaction with every bite. Have you ever found yourself craving that perfect balance of crispy, tender chicken coated in a sweet, savory, and slightly tangy sauce? This isn’t just any stir-fry; it’s a symphony of flavors that has captured hearts (and taste buds) across the globe. People adore General Tso’s Chicken for its addictive glaze that clings beautifully to perfectly fried morsels, creating an irresistible textural contrast. What truly sets this dish apart is the masterful blend of gin extractger, garlic, soy sauce, and a hint of chili that dances on your palate. It’s the kind of meal that can transform a weeknight dinner into a celebration or satisfy a serious craving for something truly delicious.

Ready to unlock the secrets to making restaurant-quality General Tso’s Chicken at home?

Let’s dive in and recreate this beloved classic!

Ingredients:

4 boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup all-purpose flour (or cornstarch, if you prefer a crispier coating)
1 teaspoon paprika
2 teaspoons garlic salt
1 1/4 cups granulated sugar
1 cup water
1 cup white distilled vinegar
1 teaspoon salt
6 tablespoons soy sauce
1 teaspoon red chili pepper flakes (optional, for a touch of heat)

Preparing the Chicken

Coating the Chicken

First, we need to prepare the chicken for frying. Take your cubed chicken breasts and place them in a medium-sized bowl. Sprinkle the all-purpose flour (or cornstarch) over the chicken. Add the paprika and the garlic salt. Now, get your hands in there and toss everything together until each piece of chicken is evenly coated. This coating is crucial for achieving that delicious, slightly crispy exterior that General Tso’s chicken is known for. Don’t worry if there’s a little extra flour mixture in the bowl; the chicken will absorb what it needs. Set these coated chicken pieces aside while we move on to the sauce.

Making the General Tso’s Sauce

Simmering the Sauce Base

Now, let’s create that iconic sweet and tangy sauce. In a medium saucepan, combine the granulated sugar, water, white distilled vinegar, and the teaspoon of salt. Stir these ingredients together and place the saucepan over medium heat. We want to bring this mixture to a gentle simmer, stirring occasionally until the sugar is completely dissolved. This usually takes about 3 to 5 minutes. Once the sugar has dissolved and the liquid is clear, add the soy sauce. This forms the flavorful base of our General Tso’s sauce.

Adding the Heat (Optional)

If you enjoy a little kick with your General Tso’s chicken, this is the time to add it. Stir in the red chili pepper flakes now. Start with the recommended amount, and if you prefer it spicier, you can always add a little more later. Continue to simmer this sauce mixture over medium-low heat for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. You’re looking for a consistency that will nicely coat the chicken without being too watery. Taste it at this point and adjust seasoning if necessary, though the soy sauce and vinegar should provide a good balance of salty and tangy.

Frying the Chicken

Heating the Oil

For the best results, I recommend pan-frying the chicken. Pour enough vegetable oil (or any neutral-flavored oil with a high smoke point) into a large skillet or wok to reach about 1 inch depth. Heat the oil over medium-high heat until it reaches around 350°F (175°C). If you don’t have a thermometer, you can test if the oil is ready by dropping a tiny bit of the flour mixture into it; it should sizzle immediately and float to the surface. Be careful not to overheat the oil, as this can burn the coating before the chicken is cooked through.

Frying in Batches

Once the oil is at the correct temperature, carefully add the coated chicken pieces to the hot oil. It’s important to fry the chicken in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature, resulting in greasy, soggy chicken instead of crispy pieces. Fry each batch for about 3-4 minutes per side, or until the chicken is golden brown and cooked through. You should see a beautiful, crispy crust forming. Use a slotted spoon or spider strainer to remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain off any excess oil. This step ensures maximum crispiness.

Combining and Serving

Tossing with Sauce

After all the chicken has been fried and drained, it’s time to bring everything together. Pour the prepared General Tso’s sauce back into the skillet or wok over medium heat. Once the sauce is warm and bubbling slightly, add the fried chicken pieces back into the pan. Gently toss the chicken in the sauce, ensuring that each piece is thoroughly coated with the glossy, flavorful sauce. Cook for just another minute or two, allowing the sauce to cling to the chicken. Be careful not to overcook at this stage, as you don’t want the crispy coating to become soggy.

Final Touches and Serving

Your delicious General Tso’s Chicken is almost ready! Serve immediately over fluffy steamed white rice. Garnish with toasted sesame seeds and thinly sliced green onions for an extra pop of flavor and color. This dish is best enjoyed fresh, while the chicken is still wonderfully crisp and the sauce is perfectly balanced. You’ll love the combination of sweet, tangy, and savory flavors with that satisfying crunch.

Conclusion:

And there you have it! Your very own delicious batch of General Tso’s Chicken, ready to impress. We’ve walked through each step, from preparing the crispy chicken to crafting that signature sweet and savory sauce, and I hope you’ve found this recipe both approachable and rewarding. This dish is a true crowd-pleaser, perfect for a weeknight dinner that feels like a special occasion, or for entertaining guests.

For serving, I highly recommend pairing your General Tso’s Chicken with fluffy steamed white or brown rice to soak up all that incredible sauce. A side of stir-fried broccoli or snap peas adds a lovely freshness and crunch. Don’t be afraid to get creative with variations! If you love a little extra heat, feel free to increase the chili flakes or add a splash of sriracha to the sauce. For a healthier twist, consider baking or air-frying the chicken instead of deep-frying. No matter how you make it, I encourage you to give this recipe a try and savor the delightful flavors.

Frequently Asked Questions about General Tso’s Chicken:

Q: Can I make the sauce for General Tso’s Chicken ahead of time?

A: Absolutely! The sauce can be prepared a day or two in advance and stored in an airtight container in the refrigerator. You may need to gently warm it and give it a quick whisk before adding it to the cooked chicken to ensure it’s smooth and ready to coat.

Q: What if I don’t have cornstarch? Can I substitute something else for thickening the sauce?

A: While cornstarch is ideal for achieving the right glossy texture, you can try a slurry made with all-purpose flour and water. Mix about 1 tablespoon of flour with 2 tablespoons of cold water until smooth, then whisk it into the simmering sauce. It might not be quite as glossy, but it will still thicken the sauce effectively.