This General Tso's Chicken Ruins Takeout Forever
This General Tso's Chicken Ruins Takeout Forever is a medium Chinese recipe that serves 4. 450 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 1 hr 20 min | Cook: 30 min | Total: 2 hrs 5 min
Cost: $10.51 total, $2.63 per serving
Ingredients
- 1 pound Chicken Breast (boneless, skinless, cut into 3/4‑inch cubes)
- 30 g Soy Sauce (low‑sodium preferred)
- 30 g Mirin (Japanese sweet rice wine)
- 2 g MSG (optional flavor enhancer)
- 2 g Baking Soda (raises pH to keep chicken tender)
- 30 g Potato Starch (for the marinade)
- 350 g All-Purpose Flour (sifted)
- 10 g Baking Powder
- 8 g Garlic Powder
- 20 g Salt (kosher or table salt)
- 350 g Potato Starch (for the dry coating (crags))
- 300 g Water (room temperature)
- 60 g Soy Sauce
- 30 g Sesame Oil (toasted sesame oil)
- 60 g Mirin
- 45 g Rice Vinegar
- 30 g Sambal Oelek (or Sriracha in a pinch)
- 20 g Ketchup
- 70 g Sugar (granulated)
- 10 g Brown Sugar
- 10 g Cornstarch (for sauce thickening)
- 1 g MSG
- 45 g Scallions (white parts sliced, green tops saved for garnish)
- 20 g Garlic (about 5 cloves, minced)
- 20 g Ginger (peeled and minced)
- 2 cup Peanut Oil (high smoke‑point oil for deep‑frying)
- 5 g Dried Arbol Chilies (cracked and deseeded, optional for extra heat)
Instructions
Tenderize and Cube the Chicken
Using a jacquard tenderizer (or a fork), pierce each side of the chicken breasts about 10 times. Then slice each breast lengthwise into 3‑4 strips and cut the strips into 3/4‑inch cubes.
Time: PT10M
Marinate the Chicken
In a medium bowl combine 30 g soy sauce, 30 g mirin, 2 g MSG, 2 g baking soda, and 30 g potato starch. Add the cubed chicken and mix until evenly coated.
Time: PT5M
Rest the Marinade
Cover the bowl and let the chicken rest for 20 minutes at room temperature.
Time: PT20M
Prepare the Dry Coating (Crags)
In another medium bowl whisk together 350 g all‑purpose flour, 10 g baking powder, 8 g garlic powder, 20 g salt, and 350 g potato starch.
Time: PT5M
Make the Light Batter
Weigh 250 g water into a separate bowl, stir to combine, then measure 200 g of this water into the dry coating, whisk briefly, and crumble the mixture with your hands into small, irregular “crag” pieces.
Time: PT7M
Batter and Coat the Chicken
Working in batches, toss about a third of the marinated chicken in the batter until lightly coated, then lift and let excess drip off. Transfer to the dry‑coating bowl, gently tumble to adhere the craggy starch, and give each piece a light squeeze to press the coating onto the meat.
Time: PT8M
Chill the Coated Chicken
Spread the coated chicken on a tray and refrigerate for 20 minutes to let the flour hydrate and the coating set.
Time: PT20M
Prep Sauce Ingredients
Thinly slice the white parts of 45 g scallions (reserve greens for garnish). Grate 20 g ginger and 20 g garlic using a microplane (or mince finely).
Time: PT5M
Mix the General So Sauce
In a saucepan combine 60 g soy sauce, 30 g sesame oil, 60 g mirin, 45 g rice vinegar, 30 g sambal oelek, 20 g ketchup, 70 g sugar, 10 g brown sugar, 10 g cornstarch, and 1 g MSG. Stir until sugar and cornstarch dissolve.
Time: PT5M
Heat Oil for Frying
Fill the Dutch oven with peanut oil to about 1½‑2 inches deep. Heat over medium‑high until the oil reaches 325°F (163°C).
Time: PT5M
Temperature: 325°F
First Fry Batch
Using a spider, carefully lower the first batch of coated chicken into the hot oil. Do not stir for the first 60 seconds, then gently move the pieces once. Continue frying for another 6‑7 minutes until golden and crisp.
Time: PT8M
Temperature: 325°F
Drain First Batch
Lift the chicken with the spider and place on a wire rack or paper‑towel lined plate to drain excess oil.
Time: PT2M
Second Fry Batch
Repeat step 11 with the remaining chicken, again frying 6‑7 minutes.
Time: PT8M
Temperature: 325°F
Drain Second Batch
Remove the second batch and drain as in step 12.
Time: PT2M
Stir‑Fry Aromatics
In a large non‑stick pan or wok, add a splash of high‑smoke‑point oil and heat over high. Add the sliced scallion whites and stir‑fry 60 seconds. Add the cracked arbol chilies for another minute, then the minced ginger and garlic for 30‑60 seconds, stirring constantly.
Time: PT3M
Simmer the Sauce
Pour the prepared General So sauce around the hot pan edge, bring to a simmer, and boil until reduced by 15‑20% and thickened.
Time: PT5M
Coat Chicken in Sauce
Add all fried chicken pieces to the simmering sauce, toss quickly for 1‑2 minutes just to glaze. The chicken remains crisp because the coating is already set.
Time: PT2M
Finish and Garnish
Transfer the sauced chicken to a serving platter and sprinkle the reserved green scallion tops over the top.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 25 g
- Carbohydrates
- 35 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains soy, Not vegetarian, High protein
Allergens: Soy, Wheat, Sesame
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs
- Instead of Soy Sauce: Tamari
- Instead of Mirin: Rice vinegar with a pinch of sugar
- Instead of MSG: Umami powder
- Instead of Baking Soda: Baking powder (use double amount)
- Instead of Potato Starch: Cornstarch
- Instead of Potato Starch: Cornstarch
- Instead of Soy Sauce: Tamari
- Instead of Mirin: Rice vinegar with sugar
- Instead of Sambal Oelek: Sriracha
- Instead of Cornstarch: Potato starch
- Instead of MSG: Umami powder
- Instead of Peanut Oil: Canola oil, Vegetable oil
- Instead of Dried Arbol Chilies: Red pepper flakes
Equipment Needed
- Jacquard Meat Tenderizer (optional)
- Cutting Board
- Chef's Knife
- Digital Scale
- Mixing Bowl
- Whisk
- Measuring Spoons
- Dutch Oven or Deep Pot
- Spider (slotted spoon)
- Wire Rack or Paper‑towel Lined Plate
- Large Non‑Stick Pan or Wok
- Microplane Grater (optional)
- Thermometer
Critical Steps — Do Not Skip
- Piercing the chicken to tenderize and reduce moisture loss
- Adding baking soda to the marinade for pH‑based tenderness
- Creating the batter‑plus‑crag coating for maximum crunch
- Refrigerating the coated chicken before frying
- Maintaining oil at 325°F and frying in two small batches
- Gentle handling during the first minute of frying to keep coating intact
- Reducing the sauce to a sticky glaze without over‑cooking the chicken
Chef Tips from the Video
- Potato starch is the secret to an ultra‑crisp crust; avoid substituting with only flour.
- Baking soda in the marinade works like restaurant chefs’ “velveting” technique.
- After frying, let the chicken rest on a wire rack, not paper towels, to keep the bottom from steaming.
- For extra shine, finish the sauce with a drizzle of toasted sesame oil just before serving.
Troubleshooting
Breading falls off during frying
Make sure the chicken is well chilled before frying and handle it gently during the first minute. Also, ensure the batter‑crag mixture is evenly coated.
Chicken pieces are soggy after sauce
Reduce the sauce to a thicker consistency and only toss the chicken for 1‑2 minutes. Serve immediately to preserve crunch.
Oil temperature drops too low when adding chicken
Fry in small batches and let the oil return to 325°F between batches before adding more pieces.
Sauce is too thin
Simmer longer to reduce by 15‑20% or add a teaspoon more cornstarch slurry (cornstarch mixed with cold water).
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑heat in a hot oven (350°F) to restore crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 1 month. Re‑heat from frozen in a pre‑heated oven.
Room temperature: Do not store at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Marinate the chicken up to 4 hours ahead; keep refrigerated.
- The dry coating can be prepared a day in advance and stored in an airtight container.
- Sauce can be made 24 hours ahead; reheat gently before tossing with chicken.
Frequently Asked Questions
What is the cultural significance and history of General So chicken in Chinese-American cuisine?
General So (often called General Tso's) chicken originated in Chinese-American restaurants in the 1970s, blending sweet, spicy, and savory flavors to appeal to U.S. palates. It has become an iconic takeout dish representing the fusion of traditional Hunan seasoning with American deep‑fried comfort food.
What are the traditional regional variations of General So chicken in Chinese cuisine?
In China, the closest traditional dish is "zongzi" style Hunan chicken, which is spicier and less sweet. American versions add more sugar, ketchup, and cornstarch for a glossy glaze, while Taiwanese versions may use rice wine and less oil.
How is General So chicken traditionally served in Chinese-American takeout restaurants?
It is typically served hot, coated in a sticky sweet‑spicy sauce, and garnished with sliced scallion greens. It is often paired with steamed white rice or fried rice and sometimes accompanied by broccoli or bok choy.
What occasions or celebrations is General So chicken traditionally associated with in American Chinese culture?
General So chicken is a popular dish for casual gatherings, birthday parties, and weekend family meals. Its crowd‑pleasing flavor makes it a staple for potlucks and takeout orders after sporting events.
What makes General So chicken special or unique in Chinese-American cuisine?
The dish combines a velvety, sticky sauce with an ultra‑crisp coating achieved through a double‑fry and a potato‑starch “crag” technique, delivering contrasting textures that are rarely found in traditional Chinese dishes.
What are the authentic traditional ingredients for General So chicken versus acceptable substitutes?
Traditional American recipes use soy sauce, mirin, rice vinegar, sugar, and chili paste. Acceptable substitutes include tamari for soy sauce, rice vinegar with a pinch of sugar for mirin, and Sriracha for sambal oelek. Cornstarch can replace potato starch, though crispiness may be reduced.
What other Chinese dishes pair well with General So chicken?
Serve it alongside fried rice, lo mein, steamed bok choy, or a simple cucumber salad with rice vinegar. The bright acidity of the salad balances the sweet‑spicy glaze.
What are the most common mistakes to avoid when making General So chicken at home?
Common errors include overcrowding the oil, which drops temperature and makes the coating soggy; not chilling the coated chicken, which reduces adhesion; and over‑cooking the sauce, which can make it too thin or overly sweet.
Why does this General So chicken recipe use a baking‑soda‑based marinade instead of a simple soy‑mirin mix?
Baking soda raises the meat’s pH, preventing protein bonding that can make breast meat tough. This “velveting” trick, borrowed from Chinese restaurant kitchens, keeps the chicken extra tender and juicy during high‑heat frying.
Can I make General So chicken ahead of time and how should I store it?
Yes. Marinate and coat the chicken up to 4 hours ahead, then refrigerate. Fry just before serving, or fry and store in the refrigerator for up to 3 days; re‑heat in a hot oven (350°F) to restore crispness. The sauce can be prepared a day ahead and reheated.
What texture and appearance should I look for when making General So chicken?
The coating should be a deep golden‑brown, dry to the touch, and crackly. Inside, the chicken should be white, juicy, and tender. The sauce should be glossy, clinging to each piece without pooling.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on detailed, science‑backed cooking tutorials that break down restaurant techniques for home cooks, often emphasizing precise measurements, equipment hacks, and flavor science.
How does the YouTube channel Brian Lagerstrom's approach to Chinese cooking differ from other Chinese cooking channels?
Brian Lagerstrom combines rigorous experimentation with clear visual explanations, often measuring ingredients by weight and explaining the chemistry behind tricks like baking‑soda tenderizing, whereas many other channels rely on intuition and less precise methods.
Last updated: August 21, 2026
