This is a General Tso’s chicken recipe with a pop of orange zest and habanero added to make a spicy sauce over crispy fried tempura chicken.
This is one of those meals we all love at Chinese restaurants or from Chinese takeout. It’s classic American Chinese food.
This homemade General Tso’s chicken recipe features deep-fried chicken pieces coated in a crispy tempura batter.
Then they’re tossed in the perfect combination of sweet, spicy, and sticky sauce. Serve it alongside steamed rice or stir-fried vegetables for a complete meal that satisfies cravings for Chinese cuisine.
General Tso Chicken Ingredients
- Boneless Skinless Chicken Breast
- Corn Starch
- Large Eggs
- Salt
- Soy Sauce
- White Sugar
- Peanut Oil
- Chicken Stock or Broth
- Rice Vinegar
- Habaneros
- Orange Zest or Orange Peel
- Ground Ginger
- Garlic
- Canola Oil or Vegetable Oil
- Cold Water
- Sesame Seeds or Green Onions, optional for topping
Habanero Spiciness
The habaneros add a little heat and the great thing about these peppers is the range of spiciness that can be achieved.
For mild heat, leave the habaneros whole, and for a spicy kick, cut the habaneros in half before adding to the sauce.
The inside lining of the pepper is where the spiciness lies.
How to Cook General Tso’s Chicken
- Preheat canola oil in a deep-fryer set to 375 degrees Fahrenheit.
- Scramble egg with 1 cup cornstarch to make the batter. Add diced chicken and coat.
Working in batches, add chicken to oil. Cook for 4-5 minutes until golden brown. Once cooked, place on a plate lined with paper towels and season with salt to taste.
- While I’m frying the chicken I get the General Tso’s sauce going in a wok (a large skillet works too) over medium-high heat. Allow the wok to get hot first then add a teaspoon of oil.
- Begin by placing the garlic, habaneros, and orange peels in the bottom of the wok with the oil. Cook for about a minute.
- Then add in the remaining sauce ingredients.
- Make the cornstarch slurry by adding 2 teaspoons of cornstarch to a small bowl and adding 2 teaspoons of cold water. Stir to dissolve cornstarch and add to boiling sauce. Stir as the sauce thickens and reduce the heat.
- Add chicken to the sauce and stir to coat. Top with green onions and serve with white rice.
- We often leave some crispy tempura chicken plain and eat it like nuggets. The kids really like that!
Side Dishes
Classics like steamed dumplings, crispy spring rolls, and flavorful fried rice are delicious favorites. For a healthier option, consider stir-fried vegetables or refreshing cucumber salad with a tangy vinaigrette. And don’t forget about the comforting warmth of hot and sour soup or the subtle crunch of garlic sesame noodles.
Storing Leftovers
Refrigerating
Store leftover General Tso’s chicken in an airtight container for up to 3-4 days.
Freezing
To freeze, allow the chicken to cool down to room temperature. Transfer it to an airtight freezer-safe container or resealable freezer bag. Remove as much air as possible to avoid freezer burn. Store it in the freezer for up to 4-6 months.
Reheating Leftovers
- Skillet Method: Heat a skillet over medium heat and add a small amount of oil. Once the skillet is hot, add the General Tso’s chicken and cook for a few minutes, stirring occasionally, until heated through. This method helps to get a crispy coating again.
- Microwave Method: Place General Tso’s chicken in a microwave-safe dish and cover it. Microwave on high in 30-second intervals, stirring in between, until heated through. Be careful not to overcook, as this can make the chicken tough.
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Chinese General Tso’s Crispy Chicken
Equipment
Ingredients
Chicken & Batter
- 1 pound Chicken Breast diced
- 1 cup Cornstarch
- 2 Large Eggs
- Canola Oil or Vegetable Oil for frying
- Salt to taste
Sauce
- ¼ cup Soy Sauce
- ½ cup White Sugar
- ¼ cup Peanut Oil
- ½ cup Chicken Broth or Stock
- 2 tablespoons Rice Vinegar
- 2 Whole Habaneros or slice in half for more spice (the spiciness is inside the pepper)
- 2 teaspoons Orange Zest or 2 Slices of Orange Peel
- 1 teaspoon Ground Ginger
- 2 teaspoons Garlic minced
- 1 teaspoon Canola Oil
Sauce Thickener
- 2 teaspoons Cornstarch
- 2 teaspoons Cold Water
Instructions
- Preheat canola oil in a deep-fryer set to 375 degrees Fahrenheit.
- Scramble egg with 1 cup cornstarch to make the tempura batter. Add diced chicken and coat.
- Working in batches, add chicken to oil. It will be drippy. Cook for 4-5 minutes until golden brown. Once cooked, place on a plate lined with paper towels and season with salt to taste.
- While I’m frying the chicken I get the General Tso’s sauce going in a wok (a large skillet works too) over medium-high heat. Allow the wok to get hot first then add a teaspoon of oil.
- Begin by placing the garlic, habaneros, and orange peels in the bottom of the wok with the oil. Cook for about a minute.
- Add in the remaining sauce ingredients.
- Make the cornstarch slurry by adding 2 teaspoons of cornstarch to a small bowl and adding 2 teaspoons of cold water. Stir to dissolve cornstarch and add to boiling sauce. Stir as the sauce thickens and reduce the heat.
- Add chicken to the sauce and stir to coat. Top with green onions and serve with white rice.
- We often leave some crispy tempura chicken plain and eat it like nuggets. The kids really like that!
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