The General
The story
General Tso's chicken has a fifteen-minute window. Straight out of the wok it is a masterpiece of crackling coating and glossy sauce. Fifteen minutes later, in a takeout container, it has softened into something considerably less exciting. The General puts that peak moment on a District Biscuit and gives you a reason to make it at home, where the window is entirely yours.
The glaze is the challenge and the biscuit is the answer. Sweet, sharp, soy-and-vinegar sticky, it is engineered to cling to everything it touches. On rice it disappears. On a bun it soaks straight through. The District Biscuit has crisp, buttery edges that repel the glaze on contact and flaky layers underneath that take on just enough to carry the flavor deeper into the bite. Two crunches, one from the chicken and one from the biscuit, working together.
That is the culinary canvas at maximum volume. Hot, sticky, sweet, and sharp, cut with scallion and toasted sesame, sitting on a base that keeps its edge. Takeout night, made better, on a biscuit nobody saw coming.
Why you'll love it
- The peak-freshness version of a dish that never survives the drive home.
- Crisp chicken and crisp biscuit edges give you two textures the glaze cannot defeat.
- The sauce comes together from pantry staples in about four minutes.
- Heat is entirely under your control, from mild and sweet to genuinely fiery.
- Feels like a takeout splurge and costs a fraction of one.
Ingredients
- 4 District Biscuits, warmed and split
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch and 1 egg white for the coating
- 1/3 cup soy sauce and 3 tbsp rice vinegar
- 1/4 cup brown sugar and 2 tbsp hoisin
- 3 cloves garlic and 1 tbsp grated ginger, both minced fine
- 4 to 6 dried red chiles, or 1 tsp red pepper flakes
- 1 tsp cornstarch slurried in 2 tbsp cold water
- 2 cups neutral oil for frying
- 4 scallions sliced thin and 2 tbsp toasted sesame seeds
How to build it
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1
Toss the chicken pieces with the egg white, then dredge them thoroughly in cornstarch until every surface is dry and powdery, and rest them on a rack for 10 minutes.
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2
Whisk the soy sauce, rice vinegar, brown sugar, and hoisin together in a bowl and keep it next to the stove, since this moves fast once it starts.
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3
Warm the District Biscuits in a 350F oven for 5 minutes and split them so the layers are open and ready.
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4
Heat the neutral oil in a heavy pot to 350F, then fry the chicken in two batches for 4 to 5 minutes per batch until deeply golden and crisp, draining each batch on a rack.
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5
Pour off all but 1 tbsp of oil, add the garlic, ginger, and dried chiles, and stir constantly for 30 seconds until fragrant.
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6
Pour in the sauce mixture and bring it to a hard simmer, then stir in the cornstarch slurry and cook 60 seconds until it turns thick and glossy.
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7
Kill the heat, add the fried chicken, and toss fast so every piece is coated but nothing sits in the sauce long enough to soften.
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8
Pile the chicken onto the bottom biscuit halves, shower with scallions and toasted sesame seeds, cap, and serve immediately.
Pro tips & swaps
- Thighs, not breasts. They stay juicy through frying and they take the glaze better.
- The cornstarch dredge needs to look dry and chalky before frying. Any wet spots become soft spots.
- Fry in two batches. Crowding the pot drops the oil temperature and gives you pale, greasy chicken instead of crisp.
- Toss and serve within about two minutes of saucing. This is a dish with a clock on it, which is exactly why homemade beats takeout.
- For a lighter version, air fry the coated chicken at 400F for 12 minutes, shaking halfway. Slightly less crunch, considerably less oil.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make The General ahead of time?
The sauce can be mixed up to 5 days ahead and the chicken can be cut and dredged a few hours in advance. Frying, saucing, and assembly must happen right before serving, because the crisp coating is the entire point and it does not wait.
What's the best biscuit to use for a sticky glazed chicken sandwich?
A sturdy, flaky biscuit with crisp edges, like a District Biscuit, is ideal because this glaze is thick and clings aggressively. Soft buns absorb it and collapse, while the District Biscuit's buttery layers hold their structure and add a second crunch.
Can I substitute the chicken in this recipe?
Yes. Cauliflower florets take the same cornstarch coating and fry beautifully, and firm tofu works if you press it well first. Shrimp also work, though they need only about 2 minutes in the oil.
Is there a gluten-free or vegetarian version of The General?
Vegetarian is easy with cauliflower or pressed tofu and the identical sauce. For gluten-free, use tamari instead of soy sauce and check your hoisin label, though the District Biscuit is wheat-based so check with the District Biscuit cafe about gluten-free options.
Why did my chicken lose its crunch?
Almost always because it sat in the sauce too long. Kill the heat before the chicken goes in, toss for no more than 20 seconds, and serve immediately. A cornstarch coating that was not fully dry before frying is the other common cause.
What should I serve or drink with The General?
Steamed broccoli, quick-pickled cucumber, or a simple sesame slaw all balance the sweetness. For drinks, a cold lager, an off-dry Riesling, or jasmine tea over ice all work. Steamed rice on the side turns it into a full spread.
How many calories are in The General?
A single build lands roughly in the 600 to 750 calorie range depending on how much chicken you pile on and whether you fry or air fry. Air frying the coated chicken cuts it by a meaningful margin without losing the sauce.
How do I store and reheat leftovers?
Store the chicken and biscuits separately in airtight containers for up to 3 days. Re-crisp the chicken in a 400F oven for 8 minutes and warm the District Biscuit at 350F, then rebuild. The microwave turns both crisp elements soft and is not worth it here.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with crisp, buttery edges and distinct flaky layers engineered to be a legit sandwich base, not just a side. That structure is why they hold up under thick, sticky glazes where ordinary bread or muffins go soggy. It is your culinary canvas, built to carry big flavor from first bite to last.
