General Tso Chicken is a beloved Chinese-American dish known for its crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy sauce. This Aldi-inspired recipe uses accessible ingredients to recreate that perfect balance of textures and flavors, making it a great weeknight dinner or a crowd-pleasing meal.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup Aldi all-purpose flour (or plain flour)
- 1/2 cup cornstarch
- 2 large eggs
- 1/2 cup water
- Vegetable oil, for frying (about 4 cups)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup Aldi soy sauce (regular or low sodium)
- 1/4 cup Aldi rice vinegar
- 1/4 cup Aldi brown sugar, packed
- 2 tablespoons hoisin sauce
- 1 teaspoon chili garlic sauce or Sriracha (adjust to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, sliced thinly (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the batter: In a medium bowl, whisk together the flour, cornstarch, eggs, and water until smooth. The batter should be thick enough to coat the chicken well but still pourable. If too thick, add a tablespoon of water at a time.
- Coat the chicken: Add the chicken pieces to the batter, stirring gently to coat each piece evenly. Set aside while you prepare the sauce.
- Make the sauce: In a small bowl, combine soy sauce, rice vinegar, brown sugar, hoisin sauce, and chili garlic sauce. Stir until the sugar dissolves and set aside.
- Heat the oil: In a deep skillet or wok, heat vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to maintain temperature for crisp frying.
- Fry the chicken: Working in batches to avoid overcrowding, carefully drop coated chicken pieces into the hot oil. Fry for 4-5 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Cook aromatics: Remove excess oil from the skillet, leaving about 1 tablespoon. Over medium heat, sauté minced garlic and ginger until fragrant, about 30 seconds.
- Add sauce: Pour the prepared sauce into the skillet and bring to a simmer.
- Thicken sauce: Stir in the cornstarch slurry gradually, cooking until the sauce thickens to a glossy consistency, about 1-2 minutes.
- Toss chicken in sauce: Add the fried chicken pieces back into the skillet, tossing gently to coat them evenly with the sauce. Cook for another minute to heat through.
- Garnish and serve: Transfer to a serving plate, sprinkle with sliced green onions and sesame seeds if using. Serve immediately with steamed rice or your choice of sides.
Tips
- Chicken choice: Thighs remain juicier and more flavorful than breasts, but breasts can be used for a leaner option.
- Batter consistency: If your batter is too thick, your chicken may be clumpy; too thin and it won’t crisp well. Aim for a thick pancake batter texture.
- Oil temperature: Maintain 350°F to ensure crispy chicken without absorbing excess oil. Use a thermometer for best results.
- Storage: Store leftover chicken and sauce separately to maintain crispiness. Reheat sauce first, then toss chicken briefly.
Serving Suggestions
General Tso Chicken pairs beautifully with steamed jasmine or basmati rice to soak up the flavorful sauce. For a balanced meal, add a side of steamed broccoli, snap peas, or bok choy. You can also serve it with fried rice or vegetable lo mein for a heartier option. Garnish with extra green onions and sesame seeds for color and texture.
Variations
While this recipe stays true to the classic flavors, you can customize it in several ways. Substitute chicken with tofu or cauliflower for a vegetarian version—coat and fry similarly. Adjust the heat by adding more or less chili garlic sauce, or swap it for fresh chopped red chilies. For a gluten-free adaptation, use cornstarch exclusively and tamari instead of soy sauce.
Storage and Reheating
Store leftover General Tso Chicken in an airtight container in the refrigerator for up to 3 days. To keep the chicken crispy, store the fried pieces and sauce separately if possible. When reheating, warm the sauce in a skillet over medium heat until simmering, then add the chicken pieces for a quick toss to heat through without overcooking. Avoid microwaving for extended times as it can make the chicken soggy. For longer storage, freeze the cooked chicken and sauce separately in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, chicken breasts work fine but tend to dry out faster. Cut them into slightly larger pieces and avoid overcooking to maintain juiciness.
Is it necessary to deep-fry the chicken?
Deep-frying ensures the characteristic crispiness of General Tso Chicken, but you can pan-fry in a shallow layer of oil or bake coated chicken at 425°F (220°C) for about 20 minutes, turning halfway, though the texture will differ.
How spicy is General Tso Chicken?
The dish is mildly spicy, balancing heat with sweetness. You can adjust the chili garlic sauce or Sriracha amount to suit your spice tolerance.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared and stored in the refrigerator for up to 3 days. Reheat gently before adding to the chicken.
What can I substitute for hoisin sauce?
If you don’t have hoisin sauce, you can use a combination of soy sauce and a small amount of honey or molasses plus a dash of five-spice powder for a similar flavor profile.
Why is my sauce not thickening?
This is usually due to not adding enough cornstarch slurry or not cooking it long enough. Make sure to mix cornstarch with cold water before adding and simmer until the sauce becomes glossy and coats the back of a spoon.
With this Aldi General Tso Chicken recipe, you can enjoy a restaurant-quality meal at home, balancing crispy chicken with a rich, flavorful sauce that’s easy to prepare with pantry staples. Follow these steps and tips for a satisfying dish sure to please family and friends.
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