I’ve perfected General Tso’s pork to achieve that ideal balance of spicy and savory in just 30 minutes. The secret lies in creating a crispy exterior while maintaining tender, juicy meat.
This recipe delivers perfect results with a simple sauce made from pantry staples and straightforward cooking techniques. Serve with steamed broccoli and rice for a complete meal that’s sure to impress.
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Difficulty
Medium
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Diet
Meat
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Total Time
30 min
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Calories
Med Cal
Ingredients for General Tso Pork
Crispy pork meets savory sauce in this quick 30-minute General Tso’s pork recipe.
For the crispiest pork, use Lee Kum Kee cornstarch or regular cornstarch. Costco sells huge bags of cornstarch at great prices. The pork shoulder gives better texture than loin—look for it pre-cut at Asian markets or Whole Foods.
No hoisin sauce? Mix equal parts soy sauce and honey as a substitute. For more heat, add extra red pepper flakes. If you can’t find Sichuan peppercorns, omit or substitute with black pepper. The sauce thickens as it cools, so don’t worry if it’s a bit thin when hot.
This dish keeps for 3-4 days in the fridge. Reheat in a hot skillet to crisp up the pork again. Freeze portions for up to 2 months—thaw overnight before reheating.
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Why You’ll Love This Recipe
Quick Prep: I can get this General Tso pork on the table in under 30 minutes, which is a lifesaver on busy weeknights.
Flavor Bomb: The combination of garlic, ginger, and that crispy cornstarch coating on the pork shoulder is ridiculously good – it’s a flavor combination that never gets old.
Meal Prep Master: This recipe makes great leftovers, and I love reheating it for lunch the next day. It’s perfect for meal prep or feeding a crowd.
Budget Friendly: Using pork shoulder keeps this dish affordable without sacrificing flavor. It’s a solid choice when I need to feed a hungry family without breaking the bank.
Step-by-Step Instructions for General Tso’s Pork
Follow my proven method to achieve perfectly crispy pork in a savory, spicy sauce every time.
Step 1: Prepare the Pork for Frying
Start by cutting the 1.5 lb Pork Shoulder into bite-sized pieces, ensuring they’re relatively uniform so they cook evenly. I like to cut against the grain to help the meat stay tender. Once cut, pat the pork pieces dry with paper towels to remove excess moisture—this step is crucial for getting that perfect cornstarch coating.
In a large bowl, toss the pork pieces with the 1 cup Cornstarch until they’re evenly coated. I find that using your hands works best for this—just make sure to coat every piece thoroughly. The cornstarch creates a crispy exterior that seals in the juices while providing a satisfying crunch.
Step 2: Fry the Pork to Crispy Perfection
Heat the 1 cup Vegetable Oil in a large skillet or wok over medium-high heat until it reaches 350°F. You’ll know it’s ready when it shimmers and a small piece of cornstarch coating sizzles immediately when added. Carefully add the coated pork pieces in batches to avoid overcrowding—this ensures they fry rather than steam.
Fry the pork for 3-4 minutes until it turns golden brown and crispy. Use a slotted spoon to transfer the fried pork to a paper towel-lined plate to drain excess oil. Repeat with the remaining pork pieces, adjusting the heat as needed to maintain the oil temperature.
Step 3: Make the Signature General Tso’s Sauce
In a clean skillet or wok, heat 2 tablespoons of the reserved frying oil over medium heat. Add the 4 cloves minced Garlic Cloves and 2 tbsp grated Ginger, stir-frying for 30 seconds until fragrant. Be careful not to burn the garlic—watch closely as it can go from perfect to burnt quickly.
Add the 0.25 cup Soy Sauce, 2 tbsp Rice Vinegar, 2 tbsp Hoisin Sauce, 1 tsp ground Sichuan Peppercorns, 0.5 tsp Red Pepper Flakes, and 2 tbsp Brown Sugar to the skillet. Whisk everything together and bring the mixture to a simmer. Let it cook for 2-3 minutes until it thickens slightly and develops a rich, glossy appearance.
Step 4: Combine Pork and Sauce for Maximum Flavor
Add the fried pork back into the skillet with the sauce. Toss everything together over medium heat for 1-2 minutes until the pork is evenly coated in the sauce. You’ll notice the sauce clinging beautifully to the crispy pork—this is where the magic happens.
Remove the skillet from heat and stir in the 0.5 cup chopped Scallions. The residual heat will slightly wilt the scallions, releasing their fresh flavor into the dish. Transfer everything to a serving platter and garnish with additional scallions if desired.
Step 5: Serve Immediately for Best Results
Serve your General Tso’s pork hot, ideally over steamed rice or noodles to soak up that incredible sauce. The combination of crispy pork, savory sauce, and a hint of spice creates a dish that’s both comforting and exciting. For the best experience, enjoy immediately while the pork is still crispy.
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Pro Tips For Making General Tso Pork
Double Frying Works: Frying the pork shoulder twice makes all the difference – first to cook through, then to crisp up. I learned this the hard way—after burning three batches, I finally figured out that a second fry at higher heat gives that perfect crunch.
Don’t Skip Marinating: Letting the pork shoulder marinate for at least 30 minutes with cornstarch helps the coating adhere. My grandmother swore by this, and she was right: it creates a better crust that doesn’t fall off in the sauce.
Watch the Sauce: Keep an eye on the sauce as it thickens – it can go from perfect to burnt in seconds. Resist the urge to walk away when it’s simmering, as vegetable oil can start to break down if overheated.
Mince Garlic Properly: Take the time to properly mince those garlic cloves – it makes a real difference in how evenly the flavors distribute throughout the dish. I was skeptical until I tried it, and now I always make sure to give it that extra minute or two to get it just right.
Perfect Pairings for general tso pork
Perfect Rice Pairings
Steamed jasmine rice is the classic accompaniment to General Tso’s pork, as its fluffy texture and subtle floral notes help balance the dish’s bold flavors. I prefer using a rice cooker for consistent results. For added depth, try mixing in some Chinese sausage or scallions into the rice before steaming.
Vegetable Side Dishes
Steamed broccoli is a traditional pairing that provides a nice contrast to the rich pork. Simply toss broccoli florets with 1 tablespoon of oil, salt, and pepper, then steam for 3-4 minutes until tender-crisp. Other great options include stir-fried bok choy or roasted carrots seasoned with Chinese five-spice.
Beverage Pairings
A cold Tsingtao beer or Chinese jasmine tea complements the spicy and savory elements beautifully. For a non-alcoholic option, try lychee iced tea or sparkling water with lime. The citrus notes help cut through the richness of the dish, refreshing your palate between bites.
Additional Garnishes
Enhance your General Tso’s pork with extra garnishes like toasted sesame seeds or sliced red chili peppers. A sprinkle of Sichuan peppercorns adds an authentic numbing flavor. For a pop of color and freshness, add some chopped cilantro or extra scallions on top before serving. 🌶️
Customizing Your Meal
To make the meal more substantial, consider adding stir-fried noodles or roasted vegetables on the side. For a heartier option, serve with egg rolls or potstickers as appetizers. The key is to balance the spicy and savory flavors with contrasting textures and temperatures.
Nutrition Facts
Servings 4
Amount Per Serving
Calories 540kcal
% Daily Value
Total Fat 32g41%
Saturated Fat 4.5g23%
Cholesterol 90mg30%
Sodium 850mg37%
Total Carbohydrate 38g14%
Dietary Fiber 2g7%
Sugars 8g
Protein 28g56%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
Can I use chicken instead of pork?
Yes, you can substitute chicken for pork in General Tso’s recipe. Use 1.5 lbs boneless, skinless chicken thighs cut into bite-sized pieces for best results. The cooking time will be slightly less, typically 2-3 minutes when frying. Keep an eye on the chicken to prevent overcooking.
2
How spicy is General Tso’s sauce?
General Tso’s sauce has a moderate level of heat, primarily from the red pepper flakes. You can adjust the spiciness to your liking by adding more or less red pepper flakes. For an extra kick, add some diced jalapeños or Sichuan hot chili oil. The sauce’s heat mellows when served with rice or noodles.
3
Can I make General Tso’s pork ahead of time?
While General Tso’s pork is best served fresh, you can prepare components ahead of time. Marinate the pork and prepare the sauce up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, fry the pork and make the sauce, then combine. Reheating leftovers in a hot skillet helps restore crispiness.
4
What’s the best oil for frying pork?
For frying General Tso’s pork, use a neutral oil with a high smoke point, such as vegetable oil or peanut oil. These oils can handle the 350°F temperature needed for crispy frying without burning or smoking. Peanut oil adds a slightly nutty flavor that complements the dish nicely.
I'm Nathan Turner, and I've been messing around with pots and pans since my Aunt Linda handed me a whisk at age six in her cramped Portland, Oregon kitchen, teaching me to stir roux while Fleetwood Mac played on her old boom box. The smell of sizzling garlic and butter still yanks me back to Sunday gravy sessions when she'd call me 'Little Chef' even though I could barely see over the counter. After college, I spent eight years in Chicago working in restaurant kitchens, learning more from burning my fingertips on sheet pans than any culinary textbook. These days, I live back in Portland with my wife Sophie, our daughter Maya (age 9), and our judgmental tuxedo cat Pickles. When I'm not experimenting with new recipes, I'm usually trail running in Forest Park or restoring vintage cast iron I find at garage sales. My proudest moment was Thanksgiving 2017 when my green bean casserole finally beat my cousin's at our family cook-off—he'd held the title since 2004, so that victory tasted better than the crispy onions on top.
