I am delighted to share two recipes that turned out absolutely wonderful: General Tso Chicken and classic Fried Rice. If your family loves General Tso, this homemade version is quick to prepare and full of the sweet, tangy, and slightly spicy flavors you expect from takeout. My family kept saying it tasted like restaurant food — they couldn’t get enough.
I’ve been cautious about many copycat Chinese recipes in the past because they often miss the balance of flavors and texture. This time, however, everything came together: the chicken stays crisp, the sauce becomes glossy and well-balanced, and the fried rice complements the dish without overpowering it. If you prefer a saucier dish like many takeout versions, simply double the sauce ingredients. You can also adjust seasonings, heat, and sweetness to suit your household.
General Tso Chicken and Fried Rice
April Boller Wright
Ingredients
- Ingredients for the General Tso
- 1 lb chicken breast, cut into bite-sized pieces
- 2 eggs, whisked
- 2 cups all-purpose flour, for dredging
- Salt and pepper to taste
- Asian seasoning to taste (example: Szechwan seasoning)
- 2 tbsp vegetable oil, for frying
- 1/4 cup granulated sugar
- 1/4 cup unsweetened pineapple juice
- 2 garlic cloves, minced
- 1/4 tsp fresh grated ginger
- 1 tbsp cornstarch mixed with 3 tbsp water (slurry)
- 1/4 cup white distilled vinegar
- 1 tsp cayenne pepper (adjust for heat)
- 4 green onions, sliced
- 1/4 cup light soy sauce (or 1/8 cup regular soy sauce + 1/8 cup chicken broth)
- 1 tbsp crushed red pepper flakes (optional)
- Ingredients for the Fried Rice
- 4 green onions, sliced thin
- 3 Tbsp soy sauce, or to taste
- 2 tsp fish sauce (optional)
- 1/2 tsp toasted sesame oil
- Asian seasoning to taste (optional)
- Salt and pepper to taste
- 3 garlic cloves, minced
- 4 tbsp butter, divided
- 2 medium carrots, diced
- 3 eggs, whisked
- 1/2 cup peas (optional)
- 1 small white onion, diced
- 4 cups cooked chilled rice (day-old rice works best)
Instructions
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General Tso Chicken
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Preheat your oven to 250°F to keep cooked chicken warm while you finish the sauce.
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Season the chicken pieces with salt, pepper, and your chosen Asian seasoning.
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Dredge the seasoned chicken first in the whisked eggs, then in flour until evenly coated. In a wok or large skillet, heat vegetable oil over medium heat and fry the chicken until golden brown and crispy. Drain on paper towels and transfer to the warm oven to keep crisp.
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To make the sauce, combine sugar, light soy sauce (or the soy/chicken broth mixture), pineapple juice, white vinegar, minced garlic, grated ginger, and crushed red pepper flakes (if using) in a small saucepan. Heat gently, stirring until the sugar dissolves and the mixture is smooth.
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Stir the cornstarch slurry into the sauce gradually while stirring constantly. Simmer until the sauce reaches your desired thickness.
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Remove the chicken from the oven and pour the hot sauce over the chicken in a wok or skillet. Toss to coat thoroughly and heat through. Stir in sliced green onions and additional red pepper flakes if you like more heat. Serve immediately alongside fried rice.
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Fried Rice
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Heat 1 tablespoon of butter in a large pan or wok over medium-high heat until the pan is coated. Add the whisked eggs and scramble until set but still moist. Remove the eggs and set aside.
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Add the remaining 1 tablespoon of butter, then add minced garlic, diced carrots, diced onion, peas (if using), and salt and pepper. Sauté for 5–7 minutes, or until the vegetables are tender and the onions are translucent.
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Increase the heat, add 2 more tablespoons of butter, then add the chilled rice, scrambled eggs, sliced green onions, soy sauce, toasted sesame oil, and optional fish sauce or Asian seasoning. Stir-fry quickly to combine and heat everything through. Taste and adjust seasoning as needed.
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Serve the fried rice immediately with the General Tso Chicken. Leftovers refrigerate well and reheating in a hot skillet helps restore texture.
Recipe adapted from Give Me Some Oven and Fav Family Recipes