Restaurant Inspired
Origin and Cultural Significance of General Tso’s Chicken
General Tso’s Chicken is one of the most iconic dishes in American Chinese cuisine, created in the United States in the 1970s and inspired by Hunan-style cooking. While the dish is not traditionally found in China, it quickly gained popularity for its bold flavors and deep-fried texture. P.F. Chang’s elevated the classic with its restaurant-quality presentation, balancing sweet, tangy, and spicy notes in a glossy sauce. Over the years, it has become a symbol of Chinese-American comfort food, widely loved in takeout restaurants and fine dining chains alike. Today, it stands as one of the most recognized and craved dishes in the U.S. Chinese food culture.
Unique Ingredients and Flavors
The dish features crispy chicken pieces fried until golden, then tossed in a sticky sauce made with soy sauce, garlic, ginger, hoisin, and chili paste. Brown sugar adds sweetness, rice vinegar provides tang, and dried chilies or chili flakes bring heat. The sauce caramelizes slightly, coating each bite with rich, bold flavor. Broccoli or green onions are often added for color and balance. The result is a harmonious blend of crispy texture and saucy sweetness with a subtle fiery kick.
P.F. Chang’s General Tso’s Chicken (Copycat Recipe) – Crispy Fried Chicken in Sweet & Spicy Sauce with Broccoli
This General Tso’s Chicken copycat recipe recreates the famous P.F. Chang’s version with crispy fried chicken bites coated in a sticky, sweet-spicy sauce. The chicken is lightly battered, fried, and tossed with garlic, ginger, and chilies in a glossy soy-hoisin glaze. Served with steamed broccoli and rice, it’s a restaurant-style dinner made easy at home. Perfect for takeout lovers, this dish delivers authentic flavor and comfort in every bite. Once you make it, you’ll see why General Tso’s Chicken is a global favorite.
Ingredients
Sauce:
Instructions
1. Prepare the Chicken
- Coat chicken pieces in cornstarch, then dip into beaten eggs. Place aside on a tray.
2. Heat the Oil
- In a wok or heavy pan, heat vegetable oil to 350°F. Fry chicken in small batches for 4–5 minutes until golden and crispy. Remove and drain on paper towels.
3. Make the Sauce
- In a bowl, whisk soy sauce, hoisin, vinegar, brown sugar, sesame oil, chicken broth, and chili paste. In a small saucepan, sauté garlic and ginger in 1 tbsp oil, then pour in the sauce mixture. Bring to a simmer and add cornstarch slurry to thicken.
4. Combine Chicken and Sauce
- Add fried chicken pieces to the wok and pour sauce over. Toss until each piece is evenly coated and glossy.
5. Serve
- Serve immediately with steamed broccoli and rice for a complete meal. Garnish with sesame seeds or green onions if desired.
Note
Hot Oil Warning: Use caution when frying; splattering oil can cause burns. Fry in small batches to maintain oil temperature.
Allergy Warning: Contains soy, gluten (soy sauce, hoisin), and eggs. Use gluten-free tamari and egg replacer if needed.
For a lighter version, you can air-fry or bake the chicken before tossing in sauce.
