This recipe for General Tso chicken has been my family's go-to when we want something comforting, slightly spicy, and impossibly shareable. I first discovered this version while testing ways to get an extra-crispy coating without anything soggy after saucing. The solution — a double-dip flour-and-buttermilk batter followed by a deep fry and a glossy stir-through glaze — transformed a simple takeout favorite into a dish that feels celebratory. The contrast of crisp chicken and sticky sauce is what keeps everyone coming back for seconds.

I remember cooking the very first batch late on a Saturday night, the kitchen steamed from frying, and my partner leaning over the counter with a fork, announcing it tasted better than any delivery. The ginger and garlic in the glaze sing against the sweet chili and hoisin, and the splash of rice vinegar brightens the flavor so it never feels cloying. Serve over steaming white rice and top with sesame seeds and green onion for color, texture, and that restaurant-style finish.

Ingredients

• Chicken: Use 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces. Breasts give a lean bite and cook quickly; if you prefer juicier pieces, use thighs trimmed of excess fat. Pat the pieces dry for better adhesion of the batter.
• Dry Coating: 2 cups all-purpose flour with 1 teaspoon paprika, 1 teaspoon coarse black pepper, and 1 teaspoon coarse sea salt. The paprika adds color and a hint of sweetness; sift or whisk the flour to remove lumps before dredging.
• Wet Batter: 1 cup buttermilk, 1 large egg, and 2 teaspoons sriracha. Buttermilk tenderizes and gives a tang that brightens the crust; the egg helps bind and adds richness.
• Frying Oil: Vegetable oil for frying — heat at least 3 inches in a heavy Dutch oven to a steady 370°F. Use a neutral oil with a high smoke point for clean flavor.
• Glaze: 2 tablespoons sesame oil, 2 tablespoons minced fresh ginger, 6 cloves garlic minced, 1/2 cup light soy sauce, 1 cup water, 2 tablespoons rice vinegar or mirin, 4 tablespoons hoisin sauce, 2 cups sweet chili sauce, 4 tablespoons light brown sugar, and 4 tablespoons cornstarch dissolved in 2 tablespoons water. The combination of soy, hoisin, and sweet chili creates depth, while cornstarch gives the glossy, clingy finish.
• Garnish: Toasted sesame seeds and sliced green onions for contrast, color, and a fresh bite.

Instructions

Heat the Oil:In a heavy Dutch oven heat at least 3 inches of vegetable oil until it reaches 370°F. Plan on 10 to 15 minutes to reach temperature depending on your stovetop. Use a thermometer for accuracy; oil that is too cool will make the coating soggy and oil that is too hot will burn the exterior before the chicken cooks.Prepare the Coatings:In one large bowl whisk the flour with paprika, black pepper, and sea salt. In a second bowl beat together the buttermilk, egg, and sriracha until homogenous. Arrange a clean plate for the battered pieces. Cold buttermilk helps create a tighter batter that crisps up during frying.Batter the Chicken:One piece at a time, dredge the chicken first in the dry flour, then dip into the buttermilk mixture, then return to the flour for a second coating. Press lightly so the flour adheres well. Set the battered pieces on a plate and keep them chilled while you heat the oil; a brief rest helps the coating set and reduces slippage in the fryer.Fry in Batches:When oil reaches 370°F, carefully lower a few battered pieces into the oil; do not overcrowd. Fry for 2 to 3 minutes, watching for an even golden brown. Remove with a slotted spoon and drain on paper towels. Continue frying remaining batches, allowing the oil to return to temperature between batches for consistent cooking.Make the Glaze:In a medium saucepan heat 1 tablespoon sesame oil over medium heat. Add the minced ginger and garlic and sauté 1 to 2 minutes until fragrant and starting to color. Add the soy sauce, water, rice vinegar (or mirin), hoisin, sweet chili sauce, and brown sugar. Whisk to combine and bring to a simmer for 2 to 3 minutes.Thicken the Sauce:Bring the sauce to a slow boil and temper in the cornstarch slurry a little at a time while whisking. The sauce will thicken quickly; stop when it reaches a glossy, clingy consistency that coats the back of a spoon. If it becomes too thick, whisk in a tablespoon or two of water to loosen.Toss and Serve:Place the fried chicken in a large bowl and pour the hot glaze over it. Toss gently until every piece is coated. Transfer immediately to a serving platter, sprinkle with sesame seeds and sliced green onions, and serve over white rice or steamed broccoli.

Storage Tips

Store cooled pieces in an airtight container in the refrigerator for up to 48 hours; keep sauce separate if possible. For the best texture, reheat chicken on a wire rack in a 400°F oven for 6 to 8 minutes to restore crispness, then warm the sauce gently on the stovetop and toss just before serving. Freeze cooked, unsauced chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you prefer less spice, reduce sriracha to 1 teaspoon or omit it. For a gluten-free version, swap all-purpose flour for a 1-to-1 gluten-free flour blend and use tamari instead of soy sauce. To make the dish slightly lighter, shallow-fry or air-fry the battered pieces at 400°F for 10 to 14 minutes, turning once; note the texture will be a touch different but still delicious. Swap brown sugar for coconut sugar for a milder caramel note.

Serving Suggestions

Serve this with steamed jasmine rice or coconut rice and a side of sautéed bok choy or broccoli to add brightness. For a family-style presentation, lay the chicken on a bed of rice in a large bowl and scatter toasted sesame seeds and thinly sliced scallions. A bowl of sliced cucumbers dressed in rice vinegar makes a refreshing palate cleanser alongside the rich chicken.

Cultural Background

General Tso chicken is a Chinese-American classic that melds flavors from Hunan and Sichuan traditions with Western sweet-and-sour sensibilities. While not a historical regional staple in China, it evolved as a dish popularized in the United States and reflects the creativity of Chinese chefs adapting to American tastes. Its hallmark is the balance of sweet, savory, and tangy elements with a satisfying textural contrast.

Seasonal Adaptations

In winter, add roasted chestnuts or thinly sliced shiitake mushrooms to the glaze for extra depth. In summer, serve the chicken with a fresh mango salsa to play against the sticky glaze. For holidays, double the recipe and serve family-style with steamed vegetables and a crisp green salad.

Meal Prep Tips

Prepare the glaze up to 48 hours ahead and refrigerate. Cut and dry the chicken and store covered in the fridge; batter and fry on the day of serving for maximum crunch. If you must prep in advance, fry and cool the chicken, then re-crisp in the oven before tossing with hot sauce. Use shallow, stackable containers to keep pieces separated and maintain texture.

Making this dish has become a ritual in our home — a reason to invite friends over, a fallback for busy nights, and a canvas for small tweaks that keep it feeling new. I encourage you to experiment with the heat level and garnish to make it your own; the method is very forgiving and consistently rewarding.