Why You’ll Love this Crispy General Tso’s Chicken
If you’re a fan of Chinese takeout but want to recreate that crispy, tangy magic at home, this General Tso’s Chicken recipe is about to become your new obsession.
What makes this version special? The coconut-panko coating creates the perfect crunch, while the U-shaped chicken pieces cradle more of that sticky-sweet sauce.
I’m talking restaurant-quality texture without the mystery ingredients.
The sauce strikes that irresistible balance – honey sweetness meets vinegar tang with just enough chile heat to make your taste buds dance.
Perfect for impressing dinner guests or treating yourself on a weeknight.
What Ingredients are in Crispy General Tso’s Chicken?
When making this deliciously crispy version of General Tso’s Chicken at home, you’ll need a combination of pantry staples and a few specialty Asian ingredients. The magic of this dish lies in its three distinct components—the tender chicken with its crunchy coating, the flavorful stir-fry aromatics, and that gloriously sticky-sweet sauce that brings everything together.
Each element contributes to creating that perfect balance of flavors and textures that makes this dish so craveable.
Ingredients:
- 1 boneless skinless chicken breast, cut into 1/4-inch strips
- 2 large eggs (yolks removed)
- 2 tablespoons cornstarch (for chicken marinade)
- 1/2 cup panko breadcrumbs
- 1/4 cup unsweetened coconut flakes
- 1 teaspoon cornstarch (for sauce)
- 1 tablespoon sugar
- 1 tablespoon honey (or molasses)
- 1 tablespoon water
- 1/8 cup chicken broth
- 1/8 cup dry sherry (or other white wine)
- 2 tablespoons rice vinegar (or 1 tablespoon white vinegar)
- 1 tablespoon hoisin sauce
- 1 tablespoon plum sauce
- 1 teaspoon dark soy sauce (or Tamari)
- 1 green onion (scallion), chopped into 1/2-inch pieces
- 3 slices ginger (1/4-inch thick)
- 1 whole garlic clove, smashed and minced
- 5 whole dried red chilies (stems and seeds removed)
- 1 tablespoon sesame oil (cold pressed, not toasted)
Don’t worry if you can’t find every sauce exactly as listed—Asian cooking is wonderfully adaptable.
Can’t find plum sauce? A bit more hoisin will work in a pinch. The coconut-panko breading might seem unusual for a Chinese dish, but it creates that incredible crunch that sets this recipe apart from standard takeout versions.
And a note about the chilies: they provide that signature Tso’s heat, but you can adjust up or down depending on your spice tolerance.
How to Make this Crispy General Tso’s Chicken
Creating this crispy take on General Tso’s Chicken involves a few distinct steps, but the incredible results are worth every minute.
You’ll start with the chicken preparation, where 1 boneless skinless chicken breast gets sliced into thin, ¼-inch strips. These strips then take a luxurious bath in a mixture of 2 tablespoons cornstarch and 2 large egg whites (yolks removed) inside a ziplock bag. This marinade, which needs about an hour in the refrigerator, does more than just add flavor—it actually tenderizes the chicken, giving you that melt-in-your-mouth texture beneath the crispy coating.
After the chicken has marinated, it’s time for the magical coating that makes this version so spectacularly crunchy. Combine ½ cup panko breadcrumbs with ¼ cup unsweetened coconut flakes in a casserole dish, then dredge each chicken strip to coat completely.
Here’s a chef’s secret: fold each coated strip into a U-shape before placing it on a cooling rack and freezing briefly. Why the unusual shape? Those little curves actually help the chicken capture more of that addictive sauce later on.
While the chicken chills, prepare your sauce by whisking together the cornstarch, sugar, honey, chicken broth, sherry, rice vinegar, hoisin sauce, plum sauce, and dark soy sauce—then refrigerate it until needed.
Meanwhile, prep your stir-fry ingredients: chop those 5 dried red chilies, slice the ginger, mince the garlic, and cut the green onion into chunks.
The final cooking process happens in three quick steps. First, fry your chilled chicken pieces at 350°F for about 5 minutes until golden and crispy.
Then, in a wok over medium heat, stir-fry the chilies in sesame oil until sizzling before adding the garlic, ginger, and green onions until fragrant and slightly wilted.
Next, pour in your prepared sauce mixture, bring it to a bubble, add that tablespoon of water, and remove from heat.
The grand finale? Toss your crispy chicken pieces into the wok, stirring to coat each piece thoroughly in that glossy, spicy-sweet sauce.
For authentic Asian cooking, consider investing in essential appliances like a traditional wok and bamboo steamer to enhance your culinary adventures.
The result is a perfect balance of crispy, tender chicken coated in a sauce that’s both complex and comforting—exactly what takeout dreams are made of, but even better because you’ve created it yourself.
Crispy General Tso’s Chicken Substitutions and Variations
Although this classic recipe creates an amazing General Tso’s Chicken, you’ll be happy to know it’s incredibly adaptable to whatever you might’ve on hand.
Don’t have panko? Regular breadcrumbs work in a pinch. The coconut flakes add wonderful texture, but you can skip them if you’re not a fan.
For the sauce, substitute dry sherry with any white wine or even rice wine vinegar. Can’t handle the heat? Reduce those dried chilies or swap the sesame oil for a milder vegetable oil.
And while chicken breast is traditional, thighs offer a juicier, more forgiving alternative that’s harder to overcook.
What to Serve with Crispy General Tso’s Chicken
The perfect accompaniment to Crispy General Tso’s Chicken can transform your meal from delicious to downright memorable.
I recommend serving it over steamed jasmine rice, which soaks up that sweet-spicy sauce beautifully.
For vegetables, nothing complements the dish better than steamed broccoli with its crisp texture and ability to catch those sauce drippings.
Want to round out the meal? Consider adding vegetable spring rolls, cucumber salad with rice vinegar, or garlic green beans.
For a rejuvenating beverage pairing, try jasmine tea or, if you’re feeling festive, a slightly sweet Riesling to balance the heat.
Final Thoughts
Whether you’re a seasoned home cook or just starting your culinary adventures, this Crispy General Tso’s Chicken recipe deserves a spot in your rotation. The perfect balance of sweetness, spice, and that irresistible crunch makes it a crowd-pleaser every time. I love how the coconut flakes add a subtle dimension to the crispy coating that you won’t find in restaurant versions.
