General Tao chicken
- Preparation 15 min
- Cooking 45 min
- Servings 4
- Freezing I do not suggest
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If you’re the kind of person who dives headfirst into a plate brimming with sweet and savory sauce with just the right amount of spice, then this homemade General Tao chicken is for you! This Asian restaurant classic has won over taste buds the world over with its crispy coating, syrupy sauce and perfect balance of sweetness and spice. But let’s be honest… the commercial and restaurant versions sometimes leave something to be desired. Too sweet, not enough crunch, or drowned in sauce. Why settle for anything less than perfection when you can make a 100% tasty homemade General Tao, with fresh ingredients and an ultra-crisp coating?
Why make your own homemade General Tao?
Contrary to popular belief, General Tao chicken is easy to make at home, and the results are nothing short of spectacular. What’s more, you have full control over the flavours: sweeter or milder, a little spicier, extra crispy… it’s up to you! In just a few steps, you’ll have a dish worthy of the finest restaurants, but without the additives or excess sugar or oil.
What’s more, this recipe is perfect for impressing. Whether it’s for dinner with friends or a family meal, everyone loves General Tao! Served on a bed of sticky rice, accompanied by crunchy vegetables, and garnished with sesame seeds and green onions, it’s the kind of dish that disappears in the blink of an eye.
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General Tao chicken
- 2 cups tempura mix
- 3-4 cups canola oil
- 500g boneless, skinless chicken breasts, cut into large cubes
- 2 tbsp. peanut oil
- ½ tsp sesame oil
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- Sesame seeds
- 2 green onions, sliced (keep a few slices for presentation)
General Tao sauce
- 120 ml water
- 1/3 cup white vinegar
- 3/4 cup brown sugar
- 2 tbsp. white wine
- 2 tbsp. oyster sauce
- 2 tbsp. soy sauce
- 1/2 tsp. Sriracha
- ½ tsp. fresh ginger, grated
- 4 tsp. cornstarch diluted in ¼ cup cold water
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Preparation
- In a bowl, prepare the tempura breading mix according to the instructions on the box. Set aside.
- In a large skillet over medium heat, pour enough oil so that there are about 5 cm of canola oil on the bottom. The oil should be hot enough to sear the breadcrumbs without burning them. Test with a small drop before starting production!
- Dip the chicken pieces in the breadcrumbs, then immediately place them in the hot oil, one piece at a time. Cook in small batches, otherwise the pieces will fuse together and form a loaf. If this happens, gently separate the pieces with tongs. Cook on all sides for a total of 6-8 minutes, until the chicken is golden-brown! The browner the chicken, the crispier it will be.
- Remove from oil, drain and place on paper towels for 2 minutes MAXIMUM. Set the cooked pieces aside on a rack, on one level only. If the chicken is left on the paper towel too long, or if the pieces are piled on top of each other, the frying will become mushy! Continue cooking the rest of the chicken.
- Meanwhile, prepare the sauce. In a bowl, pour the ingredients (except the starch mixture) and mix well. Set aside.
- In another large frying pan or wok over high heat, heat the peanut and sesame oil. Add the peppers and cook for 2-3 minutes, stirring regularly. Pour onto a plate and set aside.
- In the same pan over medium heat, add the sauce and cornstarch mixture, stirring well. Cook for a few minutes until the sauce thickens, which should be quite quickly!
- Add chicken, peppers and green onions and toss to coat. Continue cooking for 2 minutes and remove from heat.
- Serve over rice, add plenty of sesame seeds to taste and garnish with green onions!
Tips and tricks for a luxurious General Tao chicken🧑🍳🔥
✅ Practical tips
Crisp, light tempura 🎯: For even more airy breading, use ice-cold water to prepare the tempura mixture. The colder the water, the crisper the texture!
Perfect frying 🍗: Keep the oil around 180°C (350°F) for even cooking. Too cold = soft breading and absorbed oil, too hot = chicken overcooked on the outside and raw on the inside.
Avoid soggy chicken ❌: Drain on absorbent paper for no more than 2 minutes, then immediately transfer to a wire rack. This allows air to circulate and prevents moisture from softening the crust.
To replace white wine in your General Tao sauce, here are a few options:
- 🔹 Apple juice (2 tbsp.) → Adds a light, tangy sweetness that works well with the flavors in the sauce.
- 🔹 Chicken or vegetable broth (2 tbsp.) → Adds depth without altering the balance of the recipe.
- 🔹 Lemon juice + water (1 tablespoon lemon juice + 1 tablespoon water) → Reproduces the acidity of white wine without sweetening it.
- 🔹 Diluted rice vinegar (1 tablespoon rice vinegar + 1 tablespoon water) → Ideal for keeping an Asian touch and balanced acidity.
📦 Preserving and freezing
In the fridge 🥶: Store chicken and sauce separately in airtight containers to retain crispness. Reheat in oven at 375°F (190°C) for 10 minutes before adding hot sauce. Keeps for 3 days.
In the freezer ❄️: Sauce can be frozen for up to 3 months. However, fried chicken does not freeze well. For a meal prep version, cook and freeze chicken without breading, then bread and fry when ready to serve.
🕐 Meal prep and time-saving tips
Be strategic! ⏳: This recipe requires several steps, so prepare the sauce and chop the vegetables ahead of time. You’ll be able to assemble everything quickly when it’s time to serve.
Cook ahead 🔥: Fry the chicken, let it cool, then quickly reheat it in the oven before adding it to the sauce. It’ll stay crispy without needing to prepare everything at the last minute.
Perfect accompaniment 🍚: Serve with basmati rice, jasmine rice or even stir-fried noodles for variety!
With these tips, your deluxe General Tao chicken will be even tastier and perfectly mastered! 💥👨🍳
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