This General Tso chicken is the version my family asks for whenever we want something indulgent, sticky, and comforting. I first landed on this combination one rainy evening when I had pantry staples and a craving for takeout-style flavor; after a few adjustments to the glaze balance and a better batter technique, it became our house favorite. The contrast of the crisp, double-dredged exterior and the shiny, silky glaze is what makes this dish unforgettable.

What makes this preparation special is the attention to battering and frying temperature, plus a glaze that layers sesame oil, fresh ginger and garlic with hoisin and sweet chili sauce for depth. It’s citrus-bright from rice vinegar, slightly smoky from toasted sesame oil, and has a pleasant heat that can be tuned with sriracha or more chili sauce. Serve it over steamed rice and you have a crowd-pleasing meal that looks like effort but comes together quickly once you’ve prepped mise en place.

Ingredients

• Chicken (1½ pounds chicken breast): Use boneless, skinless chicken breast cut into 1-inch pieces for consistent cooking. If you prefer juicier meat, use thigh meat instead; thighs hold up well to frying and stay tender.
• Seasoning: 1 teaspoon paprika, 1 teaspoon coarse black pepper, 1 teaspoon coarse sea salt — these add a savory backbone to the batter and a hint of warmth from paprika.
• Batter: 2 cups all-purpose flour, 1 cup buttermilk, 1 large egg, 2 teaspoons sriracha — the buttermilk tenderizes and the double-dredge of flour creates a sturdy crust that crisps beautifully.
• Frying oil: Neutral vegetable oil, enough to fill your Dutch oven to about 3 inches — peanut oil works well for its high smoke point if no allergy constraints.
• Glaze: 2 tablespoons sesame oil, 2 tablespoons minced fresh ginger, 6 cloves garlic minced, ½ cup light soy sauce, 1 cup water, 2 tablespoons rice vinegar (or mirin), 4 tablespoons hoisin, 2 cups sweet chili sauce, 4 tablespoons light brown sugar — together they form a layered, savory-sweet sauce.
• Thickener: 4 tablespoons cornstarch dissolved in 2 tablespoons water — this slurry creates a glossy finish that clings to the chicken.
• Garnish: Sesame seeds and sliced green onions — they add nuttiness and brightness in both flavor and appearance.

Instructions

Heat the oil: Use a heavy 5- to 6-quart Dutch oven and a thermometer to heat at least 3 inches of vegetable oil to 370°F. Allow 10–15 minutes for the oil to reach temperature; maintaining 360–375°F during frying ensures a crisp crust and minimal oil absorption. Prep the chicken and dredges: Pat the chicken pieces very dry with paper towels. In one bowl whisk 2 cups flour with paprika, coarse black pepper, and sea salt. In a second bowl combine 1 cup buttermilk, 1 large egg, and 2 teaspoons sriracha. The order matters: dip pieces into flour first, then into the buttermilk mixture, and then back into the flour for a double coating — this traps air and yields a crunchy shell. Fry in batches: Fry several pieces at a time to avoid dropping the oil temperature. Each batch takes about 2–3 minutes, or until the batter turns a deep golden brown. Use a slotted spoon to transfer cooked pieces to a tray lined with paper towels. Keep batches moving so the oil temperature recovers between batches. Make the glaze: In a medium saucepan, heat 1 tablespoon sesame oil over medium heat. Sauté 2 tablespoons minced ginger and 6 minced garlic cloves for 1–2 minutes until fragrant and just beginning to brown at the edges. Add ½ cup light soy sauce, 1 cup water, 2 tablespoons rice vinegar or mirin, 4 tablespoons hoisin, 2 cups sweet chili sauce, and 4 tablespoons light brown sugar. Whisk and simmer a few minutes to blend flavors and reduce slightly. Thicken and finish: Bring the sauce to a gentle boil and whisk in the cornstarch slurry a little at a time until the glaze reaches your desired consistency — glossy and coat-able but not gluey. Remove from heat to prevent over-thickening. Transfer the fried chicken to a large bowl, pour the warm glaze over it, and toss gently to coat each piece evenly. Garnish with sesame seeds and sliced green onions, then serve immediately over hot steamed rice.

Storage Tips

Store leftover glazed chicken in an airtight container in the refrigerator for up to 3–4 days. For best texture, separate the chicken from the glaze if you know you’ll reheat: keep the glaze in a small jar and the chicken on a paper-towel-lined tray in the fridge. Reheat in a 375°F oven on a wire rack for 10–12 minutes to crisp the coating; then warm the glaze on the stovetop and toss. For freezing, flash-freeze individual unglazed pieces on a sheet pan, transfer to a freezer bag, and store up to 3 months. Reheat from frozen in a 400°F oven until hot, then coat with reheated glaze.

Ingredient Substitutions

If you’re avoiding dairy, swap the buttermilk for an equal amount of unsweetened almond milk plus 1 tablespoon lemon juice and let it sit 5 minutes — it won’t be identical, but it still tenderizes. For a gluten-free option, use a certified gluten-free all-purpose blend and tamari instead of light soy sauce; note the texture of the crust will shift slightly. If you prefer less sweetness, reduce the sweet chili sauce to 1 cup and increase hoisin to 6 tablespoons for more umami. Swap chicken thighs for breast if you want more forgiving meat that stays juicy during frying.

Serving Suggestions

Serve over steamed jasmine or short-grain rice to catch the glaze, or try fried rice or garlic noodles for a heartier plate. Add a side of quick-pickled cucumbers or a simple shredded cabbage slaw tossed with rice vinegar to cut through richness. Garnish with extra toasted sesame seeds, sliced scallions, and a wedge of lime for brightness. For a family-style meal, present the glazed chicken in a large bowl with chopsticks and small plates for sharing.

Cultural Background

General Tso's chicken is a Chinese-American classic named after a 19th-century Hunanese military leader, though the dish itself is an American creation with roots in Hunan flavor profiles — a balance of soy, sugar, vinegar, and chili. It evolved in New York and other U.S. metropolitan areas as chefs adapted traditional techniques and local ingredients to appeal to American palates, creating the glossy, sweet-spicy presentations common in many restaurants today.

Seasonal Adaptations

In winter, boost warmth with extra ginger and a pinch of Chinese five-spice in the flour for aromatic depth. In summer, brighten the glaze with a tablespoon of fresh orange juice and zest for a citrus lift. For holiday entertaining, serve bite-sized skewers of glazed chicken over small toasts or lettuce cups so guests can sample without full plates — add toasted sesame and thinly sliced jalapeño for crunch and heat contrast.

Meal Prep Tips

To streamline weeknight cooking, fry the chicken ahead and refrigerate unglazed in a single layer. Portion out the glaze into microwave-safe containers for quick reheating. On the night you serve, warm the chicken in a 375°F oven until heated through and toss with warmed glaze for a freshly finished dish. Use airtight glass containers to store portions for easy grab-and-heat lunches, and keep sesame seeds and scallions fresh in separate small containers to garnish right before serving.

This version of General Tso chicken hits the satisfying trifecta of texture, flavor, and approachability — it’s showy enough for guests yet practical for weeknights. I love how a simple pan of sauce can turn pre-fried pieces into something glossy and celebratory; now it’s your turn to make it and make it your own.