General Tao Chicken is a popular Chinese-style dish known for its crispy fried chicken pieces coated in a rich, sweet, tangy, and slightly spicy sauce. Often served with steamed rice and vegetables, this dish is a go-to favorite for anyone craving bold, comforting flavors.

History
Despite its strong presence in North American Chinese cuisine, General Tao Chicken doesn’t have deep traditional roots in China. It is loosely named after General Tso Tsung-t’ang (often westernized as "Tao"), a Qing Dynasty military leader, though the connection is mostly symbolic.

The modern version was developed in the 1970s by Chef Peng Chang-kuei, a Hunan chef who immigrated to the United States. He adapted his traditional Hunan-style chicken recipe to suit American tastes by making it sweeter, crispier, and less spicy. Since then, General Tao Chicken has become a staple dish in Chinese restaurants across North America.

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 egg
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Oil for deep frying

For the Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 3 tablespoons sugar
• 1 teaspoon sesame oil
• 1/3 cup chicken broth or water
• 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1/2 teaspoon crushed red pepper (adjust to taste)

Optional Garnish:

• Sesame seeds
• Sliced green onions

Recipe Instructions

Step 1: Prepare the Chicken

1. In a bowl, whisk together the egg, salt, pepper, cornstarch, and flour to make a batter.
2. Add the chicken pieces and mix until fully coated.
3. Heat oil in a deep pan or wok to 350°F (175°C).
4. Fry the chicken in batches until golden and crispy, about 4–5 minutes. Drain on paper towels.

Step 2: Make the Sauce

1. In a separate bowl, combine soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, and chicken broth.
2. In a clean pan or wok, heat a tablespoon of oil over medium heat.
3. Add garlic, ginger, and crushed red pepper. Sauté for about 30 seconds until fragrant.
4. Pour in the sauce mixture and bring it to a simmer.
5. Stir in the cornstarch slurry to thicken the sauce, cooking for 1–2 minutes until glossy.

Step 3: Combine and Serve

1. Add the fried chicken to the sauce and toss to coat evenly.
2. Let everything cook together for about 1 minute.
3. Garnish with sesame seeds and sliced green onions, if desired.
4. Serve hot over rice or alongside steamed vegetables.