General Tso’s Chicken (Crispy, Saucy & Better Than Takeout)

Q: Why does my General Tso’s Chicken get soggy?

The most common reason is adding the sauce too early or frying at oil that’s not hot enough. The chicken should be tossed quickly in sauce after frying, not simmered in it.

Q: What is General Tso’s sauce made of?

It’s a balance of sweet, tangy, savory, and spicy ingredients—usually soy sauce, sugar, vinegar, garlic, and chilies.

Question 1

Is General Tso’s Chicken authentic Chinese food?

Accepted Answer

Not in the traditional sense. The version most people know is an American-Chinese restaurant creation, designed to highlight crispy texture and bold, sweet-spicy flavor.

Question 2

Why does my General Tso’s Chicken get soggy?

Accepted Answer

The most common reason is adding the sauce too early or frying at oil that’s not hot enough. The chicken should be tossed quickly in sauce after frying, not simmered in it.

Question 3

Can I make General Tso’s Chicken without deep frying?

Accepted Answer

Yes. You can shallow-fry or use an air fryer, but the texture will be slightly different. Deep frying gives the crispiest, most classic result.

Question 4

What oil is best for frying General Tso’s Chicken?

Accepted Answer

Use a neutral oil with a high smoke point, like vegetable oil, canola oil, or peanut oil. These handle high heat without burning.

Question 5

What is General Tso’s sauce made of?

Accepted Answer

It’s a balance of sweet, tangy, savory, and spicy ingredients—usually soy sauce, sugar, vinegar, garlic, and chilies.

Description

Ingredients

For the Chicken

For the Sauce

For Serving (Optional)

Instructions

Notes

Nutrition