We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A homemade version of the popular American-Chinese takeout dish, General Tso Chicken, featuring a crispy batter and a flavorful sauce.
Want to keep this recipe for later? We can email it to you!
Mix rice flour, tapioca flour, potato starch, baking powder, salt, oil, and vodka well.
Let the batter chill until ready to use.
Mix rice vinegar, brown sugar, ketchup, tamari or soy sauce, unagi sauce, garlic, and ginger in a bowl.
Transfer the mixture to a pot and bring to a low boil or simmer.
Make a slurry with water and potato starch, then add it to the pot.
Cook until the sauce is slightly thickened or coats a spoon.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Dip chicken pieces in the batter and gently drop into hot oil.
Fry in batches for 5–6 minutes, or until golden brown and crispy.
Add fried chicken to a large bowl or pan.
Pour the hot sauce over the chicken and toss until well coated.
Serve hot over steamed rice or with stir-fried vegetables.
Want to keep this recipe for later? We can email it to you!
Chill the batter to ensure a crispy coating.
Adjust the thickness of the sauce by varying the amount of slurry added.
Can I use a different type of flour for the batter?
Yes, you can experiment with different flours, but the texture may vary.
What can I serve with General Tso Chicken?
It pairs well with shrimp fried rice, chow mein, or plain white rice.
Can I make this dish gluten-free?
Yes, use gluten-free tamari instead of soy sauce and ensure all other ingredients are gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make the sauce spicier?
Yes, add chili flakes or hot sauce to increase the spiciness.
Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊
