This General Tso Chicken Recipe is a flavorful Chinese chicken recipe. Delicious, lightly fried, Chinese style chicken is crispy, sweet, and slightly spicy.
General Tso Chicken
This General Tso Chicken is near and dear to my heart. It’s actually the first meal my husband, Jared, ever made for me back when we were dating. How lucky am I to have a husband that loves to cook! With a recipe as good and easy as this, you won’t ever have to, or want to, order-out for Chinese food again. Jared actually worked for a Chinese take-out restaurant when he was in high school. He learned how to make a bunch of the dishes, so keep a look out for some of his recipes when you are browsing Favorite Family Recipes. General Tso Chicken was his favorite to make and to eat when he worked there.
How do you pronounce “Tso?”
Some people aren’t quite sure how to pronounce “General Tso.” Some say “General Cho”, others I have heard say “General Sow,” or even “General Toes.” I have always pronounced it “General Soh”, but Jared has always called it “General Chow.” I always thought he was way off but I have come to find out he is technically right. At the Chinese restaurant where he worked, it was pronounced “Chow” and the owners of the restaurant assured him that this is the correct way of saying it. There is the Americanized way of saying and the correct Chinese way of saying it, which is indeed “Chow.” No matter how you say it, people will figure out what you are trying to say sooner or later!
Suggestions for Dressing up this Chicken Recipe
- We love cooking this dish up with our Restaurant Ham Fried Rice and some steamed veggies on the side.
- You can also add pineapple right in with the chicken to make it go further.
- It is also delicious to add bell peppers or chili peppers in with the chicken. Do what you think your family would like best!
- For more of a kick, add a bit more cayenne pepper or even a shake or two of hot sauce. By the same token, if you want it less spicy, only add a bit of cayenne.
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How to make General Tso Chicken
- 1 pound chicken breasts cut into 1 inch pieces
- 1-2 cups flour for dredging
- oil for frying
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/4 cup pineapple juice unsweetened
- 1/4 cup white vinegar
- 2 cloves garlic crushed
- 1 teaspoon fresh ginger finely grated
- 1/4 teaspoon cayenne pepper
- 1 tablespoon cornstarch mixed with 3 tablespoons water
- 4 green onions sliced
- Dredge chicken in flour.
- Fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently.
- When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness. Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional). Remove from heat and serve with fried rice.