I was pleasantly surprised — these two recipes are winners. If you or your family love General Tso’s Chicken, make this soon. My family genuinely thought it was takeout and couldn’t get enough. I’ve been hesitant about many home versions of Chinese takeout because they often miss the mark, but this General Tso Chicken paired with simple fried rice came together with flavor and texture that everyone enjoyed.
I tested the sauce as I cooked and found it balanced: tangy, slightly sweet, and with a pleasant heat when you include the crushed red pepper. The coating on the chicken crisps nicely and holds the sauce well. If you prefer a saucier dish like many restaurant versions, double the sauce quantities listed. Also, feel free to adjust seasoning levels to match your family’s taste: more garlic, extra ginger, or additional soy sauce can be added without changing the core method.
General Tso Chicken and Fried Rice
Recipe by April Boller Wright
Ingredients for the General Tso
- 1 lb of chicken breast, cut into bite-sized pieces
- 2 eggs, whisked
- 2 cups of flour
- Salt and pepper to taste
- Asian seasoning to taste (optional)
- 2 tbsp vegetable oil for frying
- 1/4 cup sugar
- 1/4 cup unsweetened pineapple juice
- 2 garlic cloves, minced
- 1/4 tsp fresh ginger, minced
- 1 tbsp cornstarch mixed with 3 tbsp water
- 1/4 cup white distilled vinegar
- 1 tsp cayenne pepper (or to taste)
- 4 green onions, sliced
- 1/4 cup light soy sauce (if using regular soy sauce, use 1/8 cup soy sauce and 1/8 cup chicken broth)
- 1 tbsp crushed red peppers (optional, adjust for heat)
Ingredients for Fried Rice
- 4 green onions, thinly sliced
- 3 tbsp soy sauce, or more to taste
- 2 tsp fish sauce (optional)
- 1/2 tsp toasted sesame oil
- Asian seasoning and salt and pepper to taste (optional)
- 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 (best if rice is a day old)
Instructions for General Tso
- Preheat your oven to 250°F (120°C) and set a baking sheet inside to keep the finished chicken warm while you prepare the sauce and rice.
- Season the chicken pieces with salt, pepper, and your chosen Asian seasoning.
- Dredge the chicken in the whisked eggs, then coat in flour. Fry in vegetable oil in a wok or large skillet over medium heat until golden brown and crispy. Drain briefly on paper towels, then transfer to the warm oven to stay crisp.
- In a saucepan, combine the sugar, light soy sauce (or soy sauce plus chicken broth if using regular), pineapple juice, white vinegar, minced garlic, crushed red pepper, and ginger. Heat gently, stirring until the sugar dissolves and the flavors meld.
- Slowly whisk in the cornstarch slurry, stirring constantly, until the sauce thickens to your preferred consistency.
- Remove the chicken from the oven and return it to the wok or a clean skillet. Pour the sauce over the chicken and toss to coat thoroughly. Stir in the sliced green onions and additional red pepper flakes if you like more heat. Serve immediately over or alongside the fried rice.
Instructions for Fried Rice
- Heat 1 tablespoon of butter in a large skillet or wok over medium-high heat until the surface is evenly coated. Add the whisked eggs and scramble quickly. Remove the cooked eggs from the pan and set aside.
- Add the remaining 1 tablespoon of butter to the pan. Sauté the diced carrots, minced garlic, peas (if using), and diced onion with a pinch of salt and pepper for 5–7 minutes, or until the vegetables are tender and the onions are translucent.
- Increase the heat to high, add the remaining butter if desired, and stir to melt. Add the chilled rice, breaking up any clumps. Stir-fry the rice with the vegetables until heated through and starting to brown slightly.
- Return the scrambled eggs to the pan, add the sliced green onions, soy sauce, fish sauce (if using), toasted sesame oil, and Asian seasoning to taste. Stir well to combine and heat through. Taste and adjust seasoning, adding more soy sauce or salt as needed.
- Remove from heat and serve warm alongside the General Tso Chicken.
Tips and variations: For extra crispiness, double-fry the chicken—fry once until just golden, let it rest, then fry again at higher heat to finish. If you prefer a thicker glaze like some restaurants, increase the cornstarch slightly, but whisk it into cold water first to avoid lumps. Use chilled, day-old rice for the best fried rice texture; freshly cooked rice tends to be too soft and sticky. Pineapple juice adds a pleasant fruity tang that balances the vinegar and sugar, but you can substitute water if you don’t have it on hand.
This combination makes a satisfying weeknight meal that tastes like restaurant takeout but is made at home with fresh ingredients. Adjust spice and sauce levels to suit your household, and enjoy the bright contrast of the tangy, slightly sweet General Tso sauce with the savory, buttery fried rice.