Marry This Pioneer Woman General Tso Chicken Recipe is a crispy and easy recipe, which is made with tender chicken thighs and a savory hoisin sauce. It’s a better-than-takeout classic, ready in about 45 minutes.
Jump to RecipePioneer Woman General Tso Chicken Recipe Ingredients
For the Chicken:
- 2 lb chicken thighs, trimmed and cut into 1-inch pieces
- ½ cup cornstarch
- ¼ cup extra light olive oil, for frying
For the Sauce:
- ½ cup cold water
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar
- 1 ½ tbsp hoisin sauce
- 4 tbsp granulated sugar
- 1 ½ tbsp cornstarch
For Assembly:
- 2 tbsp minced ginger
- 3 cloves garlic, finely minced
- ½ tsp red pepper flakes, or to taste
- Sesame seeds and sliced green onions, for garnish
How To Make Pioneer Woman General Tso Chicken
- Coat the Chicken: Place the chicken pieces in a bowl and toss with the ½ cup of cornstarch until each piece is lightly and evenly coated. Shake off any excess.
- Mix the Sauce: In a separate small bowl, whisk together all the sauce ingredients: cold water, soy sauce, rice vinegar, hoisin sauce, sugar, and the 1 ½ tbsp of cornstarch. Set aside.
- Fry the Chicken: Heat the olive oil in a large, heavy skillet or wok over medium-high heat. Working in batches, carefully add the chicken to the hot oil in a single layer. Fry for 3-4 minutes per side, until golden brown, crispy, and cooked through. Transfer the cooked chicken to a wire rack to drain.
- Sauté the Aromatics: Carefully drain all but 1 tablespoon of oil from the skillet. Return it to medium heat and add the minced ginger, garlic, and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Thicken the Sauce: Give the sauce mixture a final whisk and pour it into the skillet with the aromatics. Bring to a simmer and cook for 1–2 minutes, stirring constantly, until the sauce thickens.
- Combine and Serve: Return the crispy chicken to the skillet. Toss gently to coat all the pieces in the thickened sauce. Garnish with sesame seeds or sliced green onions and serve immediately.
Recipe Tips
- How to get extra crispy chicken? The key is to fry the chicken in batches. Do not overcrowd the pan, as this will cause the chicken to steam instead of fry, preventing it from getting crispy. A wire rack is also better for draining than paper towels, as it allows air to circulate and keeps the bottom from getting soggy.
- Can I bake the chicken instead of frying? Yes. For a lighter version, you can bake the cornstarch-coated chicken. Spread it on a baking sheet, spray with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through. The texture will be less crispy than the fried version.
- How can I adjust the spice level? The heat comes from the red pepper flakes. Use ¼ teaspoon for a mild flavor, ½ teaspoon for a medium kick, or a full teaspoon if you like it spicy.
- Why is my sauce lumpy? This can happen if the cornstarch isn’t fully dissolved. Make sure to whisk the sauce ingredients together very well, especially right before pouring it into the hot pan, as the cornstarch can settle at the bottom.
What To Serve With General Tso Chicken
This Chinese-American classic is perfect served with simple take-out style sides.
- Steamed white or brown rice
- Simple stir-fried broccoli or green beans
- Egg rolls or spring rolls
How To Store General Tso Chicken
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: The chicken will lose its crispiness upon refrigeration. Reheat it in a hot skillet, in an air fryer, or in a 375°F oven for a few minutes to help bring back some of the texture.
- Note: For the best result, toss the chicken in the sauce just before serving.
General Tso Chicken Nutrition Facts
- Calories: 386 kcal
- Protein: 28g
- Carbohydrates: 25g
- Fat: 18g
- Sugar: 15g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between General Tso’s and Orange Chicken?
While similar, the main difference is the flavor profile of the sauce. General Tso’s sauce is typically more savory, spicy, and tangy from soy sauce and vinegar, while Orange Chicken has a sweeter, citrus-forward flavor from orange juice and zest.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but be very careful not to overcook it, as it can dry out more easily than chicken thighs. Cut it into uniform 1-inch pieces and fry for a slightly shorter time.
What is Hoisin sauce?
Hoisin sauce is a thick, fragrant, and sweet sauce commonly used in Chinese cuisine. It’s made from fermented soybean paste, garlic, vinegar, sugar, and spices, and it adds a wonderful savory depth to the glaze.
Try More Recipes:
- Pioneer Woman Butter Chicken Recipe
- Pioneer Woman No Peek Chicken Recipe
- Pioneer Woman Creamy Chicken Stuffed Crescent Rolls Recipe
Pioneer Woman General Tso Chicken Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes20
minutes386
kcalCrispy fried chicken thighs tossed in a sweet-savory garlic-ginger glaze—this homemade General Tso Chicken is better than takeout and ready in under an hour.
Ingredients
Chicken: 2 lb chicken thighs, ½ cup cornstarch, ¼ cup oil for frying.
Sauce: ½ cup water, 5 tbsp soy sauce, 3 tbsp rice vinegar, 1 ½ tbsp hoisin sauce, 4 tbsp sugar, 1 ½ tbsp cornstarch.
Aromatics: 2 tbsp minced ginger, 3 cloves minced garlic, ½ tsp red pepper flakes.
Directions
- Toss chicken pieces in cornstarch until lightly coated.
- Whisk all sauce ingredients together in a small bowl.
- Fry chicken in hot oil in batches until golden brown and cooked through. Drain on a wire rack.
- Drain all but 1 tbsp of oil from the skillet. Sauté ginger, garlic, and red pepper flakes for 30 seconds.
- Pour in the sauce mixture and simmer for 1-2 minutes, stirring, until it thickens.
- Return the crispy chicken to the pan and toss to coat in the sauce.
- Garnish with sesame seeds or green onions and serve immediately.
Notes
- Frying the chicken in batches is the key to achieving a truly crispy texture.
- Taste the sauce after it thickens and before adding the chicken to adjust sweetness or spice if needed.
- For the best texture, toss the chicken in the sauce right before you plan to serve it.
- Use chicken thighs for the most tender and juicy results.
