Generals Tsos Chicken Takeout Copycat Recipe
This General Tso’s Chicken Takeout Copycat Recipe brings restaurant flavor right into your home kitchen. It tastes sweet, spicy, and slightly tangy. Many people love ordering it from takeout menus. Now you can make it fresh and better. This recipe is easy to follow and beginner friendly.
Ingredients
- 700 grams boneless chicken thighs cut into chunks
- 1 egg
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
- Oil for deep frying
- 2 tablespoons vegetable oil for sauce
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 6 dried red chilies
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 tablespoon hoisin sauce
- 1 teaspoon chili paste
- ½ cup chicken stock
- 1 tablespoon cornstarch mixed with water
- Green onions for garnish
- Sesame seeds for topping
Instructions
Prepare the Chicken
- Place chicken pieces in a bowl. Add salt, pepper, egg, cornstarch, and flour. Mix well until coated evenly.
Heat the Oil
- Heat oil in a deep pan. Keep medium-high heat. Oil should be hot but not smoking.
Fry the Chicken
- Add chicken carefully into hot oil. Fry until light golden. Remove and rest on paper towels.
Double Fry for Crispiness
- Fry chicken again for one minute. This makes chicken extra crispy. Remove and set aside.
Start the Sauce
- Heat vegetable oil in a wok. Add garlic, ginger, and dried chilies. Stir until fragrant.
Build the Flavor
- Add soy sauce, dark soy sauce, vinegar, sugar, hoisin, and chili paste. Stir gently.
Add Liquid
- Pour in chicken stock. Let sauce simmer for two minutes. Keep heat medium.
Thicken the Sauce
- Add cornstarch slurry slowly. Stir until sauce becomes thick and glossy.
Combine Chicken and Sauce
- Add fried chicken into sauce. Toss gently until every piece is coated well.
Garnish and Serve
- Turn off heat. Garnish with green onions and sesame seeds. Serve hot immediately.
Notes
- Use chicken thighs for juicy results. Breast can dry quickly.
- Do not overcrowd the pan while frying. It lowers oil temperature.
- Adjust sugar and chili paste to match your spice level.
- Bake or air fry chicken for a lighter version.
- Add orange zest for a citrus twist.
- Use honey instead of sugar for mild sweetness.