This General Tso chicken became my shorthand for celebration and comfort all in one. I first made this version when friends came by unexpectedly; I wanted something that felt like takeout but was fresher and brighter. The contrast of the crisp, twice-battered chicken and the glossy, complex glaze — sweet, salty, and gently spicy — filled the kitchen with an aroma that had everyone hovering in the doorway. That evening I learned two things: if you batter carefully and control your oil temperature, you get a crunch that stays, and a good homemade glaze beats a jarred sauce every time.

Over the years I adjusted the balance of soy, vinegar, and brown sugar to deliver a sauce that clings to the chicken without becoming syrupy. The technique is simple: a three-step batter for maximum crunch, deep-fry to a golden color, and a quick, stove-top glaze finish. It makes enough to feed four hungry people and keeps well for leftovers. Serve this over steamed rice for a classic finish, or with noodles and quick-blanched broccoli for a weeknight vegetable boost.

Ingredients

• Chicken (1 1/2 pounds): Use skinless boneless chicken breast cut into 1-inch pieces. Breast yields a clean, lean bite and crisps well; trim excess fat for even frying.
• Paprika, coarse black pepper, and coarse sea salt: These season the flour for a well-rounded savory backbone. Coarse salt gives better bite control than fine salt; kosher or sea salt both work.
• All-purpose flour (2 cups): The primary dry coating that forms the crunchy envelope. Measure by spooning into the cup and leveling for consistent results.
• Buttermilk (1 cup), egg (1 large), and sriracha (2 teaspoons): The wet batter brings tang and structure; buttermilk tenderizes, and sriracha adds a gentle lift of heat without overpowering the glaze.
• Vegetable oil for frying: Choose a neutral oil with a high smoke point such as peanut, canola, or refined vegetable oil. You need at least 3 inches in your pot for deep frying.
• Sesame oil and fresh ginger and garlic: Sesame oil provides toasted aroma in the glaze. Use freshly minced ginger and garlic for the most vibrant flavor; bottled substitutes are weaker.
• Soy sauce, rice vinegar (or mirin), hoisin, sweet chili sauce, and light brown sugar: These build the glaze’s sweet-savory profile. Sweet chili sauce gives a familiar tang and sweetness often found in American Chinese versions.
• Cornstarch slurry (4 tablespoons cornstarch dissolved in 2 tablespoons water): This finishes the glaze, producing a glossy cling that coats each bite without gummy heaviness.
• Garnishes: Sesame seeds and sliced green onions add crunch and brightness at the end; toast seeds lightly if you prefer a nuttier finish.

Instructions

Heat the oil: Fill a Dutch oven or heavy pot with at least 3 inches of neutral oil and heat to 370 degrees Fahrenheit. A candy or deep-fry thermometer will help maintain temperature. It usually takes 10 to 15 minutes depending on your burner. Maintaining 360 to 375 F while frying keeps the coating crisp and prevents excess oil absorption. Prepare the dredges: In one bowl combine 2 cups all-purpose flour with 1 teaspoon paprika, 1 teaspoon coarse black pepper, and 1 teaspoon coarse sea salt. In a second bowl whisk together 1 cup buttermilk, 1 large egg, and 2 teaspoons sriracha. The dry-wet-dry sequence builds a robust crust that fries evenly without cracking. Batter the chicken: Working in batches, dip each 1-inch chicken piece first into the flour, then into the buttermilk mixture, and again into the flour. Place each battered piece on a plate and let rest 5 minutes before frying to let the coating adhere. This brief rest reduces sloughing during the first sizzle. Fry until golden: Carefully lower several pieces into the oil at a time to avoid crowding; fry 2 to 3 minutes per batch until the batter turns a deep golden brown and the chicken is cooked through. Use a slotted spoon or spider to transfer to paper towels to drain. Keep finished pieces on a baking sheet in a 200 F oven if needed while you finish frying remaining batches. Make the glaze: In a saucepan heat 2 tablespoons sesame oil over medium heat. Add 2 tablespoons minced fresh ginger and 6 minced garlic cloves and sauté 1 to 2 minutes until fragrant with just a hint of browning. Add 1/2 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 gently to marry flavors, then bring to a slow boil. Thicken and finish: Whisk the cornstarch slurry (4 tablespoons cornstarch dissolved in 2 tablespoons water) into the boiling sauce a little at a time until the glaze reaches a glossy, clingy consistency. Remove from heat and taste, adjusting acid, salt, or sugar as needed. Toss and serve: Place the fried chicken into a large mixing bowl and pour the glaze over it; toss gently so each piece is well coated. Garnish with toasted sesame seeds and sliced green onions and serve immediately over steamed rice.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread pieces on a baking sheet and warm in a 400 F oven for 8 to 10 minutes to crisp the exterior, then toss with reheated glaze. For longer storage, freeze the fried chicken pieces on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight and re-crisp in a hot oven before saucing.

Ingredient Substitutions

If you do not have buttermilk, substitute 1 cup milk plus 1 tablespoon lemon juice or white vinegar and let sit 5 minutes. For a gluten-free version, use a certified gluten-free flour blend for dredging and a tamari or gluten-free soy sauce alternative in the glaze. To reduce sugar, halve the brown sugar and choose a lower-sugar sweet chili sauce, though the final glaze will be less glossy and less sweet; consider adding a touch more vinegar to balance.

Serving Suggestions

Serve over steamed jasmine or short-grain rice to catch every bit of glaze, or alongside fried rice for a heartier meal. Quick-blanched broccoli, bok choy, or snow peas provide a crisp, vibrant counterpoint. Garnish with sliced scallions, toasted sesame seeds, and a wedge of lime if you like a citrus lift. For a shareable platter, serve the pieces on a large board with small bowls of extra glaze for dipping.

Cultural Background

General Tso chicken is a Chinese-American creation that evolved to suit Western palates, combining bold sweet-salty flavors with fried texture. It likely originated in the mid-twentieth century and has since become a staple of American Chinese restaurants. This version honors that tradition while emphasizing fresh ginger and garlic for a brighter, less cloying finish than some restaurant styles.

Seasonal Adaptations

In warmer months, lighten the dish by grilling the marinated chicken and tossing with a stovetop-reduced glaze instead of deep-frying. In winter, double the glaze and simmer with thinly sliced shiitake mushrooms and roasted chestnuts for a richer, seasonal take. Holiday gatherings benefit from serving the chicken family-style with a platter of steamed greens and pickled cucumbers to cut through the sweetness.

Meal Prep Tips

For efficient weeknight cooking, batter and fry the chicken earlier and refrigerate it in a single layer. When ready to serve, warm the glaze and briefly reheat the chicken in a hot oven, then toss to coat. Pre-measure and mix the dry dredge and wet batter separately to speed assembly. Keep sauce components measured together so you can whisk and simmer in under 10 minutes.

Bring this dish to your next gathering and watch it disappear. The combination of crisp texture, savory-sweet glaze, and aromatic finishing touches makes this General Tso chicken a reliable favorite that keeps people coming back for more. Make it yours by adjusting heat and sweetness, and enjoy the small ritual of cooking and sharing.