If you’ve ever wondered what happens when takeout meets pizza night, this General Tso’s Chicken Pizza is your answer. It’s bold, comforting, and completely crave-worthy. The sweet and spicy kick from InnovAsian’s General Tso’s Chicken pairs perfectly with creamy homemade ranch, gooey mozzarella, and crisp-tender veggies on a golden, chewy crust. It’s the kind of recipe that turns an ordinary night into something a little more exciting—and it all comes together faster than ordering delivery.
Why You’re Going to Love This Recipe
- Sweet meets savory: The balance of General Tso’s tangy sauce, creamy ranch, and melted cheese is unbeatable.
- Quick and easy: Using InnovAsian’s ready-to-cook chicken makes prep effortless without sacrificing flavor.
- Perfect for pizza night: It’s a fun twist on tradition that everyone will want a second slice of.
- Customizable: Add more veggies, drizzle extra sauce, or switch up the cheese—make it your own.
Ingredients
Pizza
- Pizza dough
- InnovAsian General Tso’s Chicken
- Mozzarella cheese, shredded
- Broccoli florets
- Red onion, thinly sliced
Homemade Buttermilk Ranch Dressing
- Mayo
- Sour cream
- Buttermilk
- Chives
- Lemon juice
- Parsley
- Onion powder
- Garlic powder
- Salt
- Pepper
- Sugar
Garnish
- Parsley, chopped
How to Make It
Step 1: Make the Buttermilk Ranch
In a bowl, mix together mayo, sour cream, buttermilk, chives, lemon juice, parsley, onion powder, garlic powder, salt, pepper, and sugar until smooth. Place it in the fridge to chill while you prepare the pizza.
Step 2: Prepare the General Tso’s Chicken
Cook InnovAsian’s General Tso’s Chicken according to the package instructions in the air fryer. Warm the included sauce in the microwave in short intervals, reserving a bit for garnish later. Once the chicken is cooked, cut it into bite-sized pieces and toss it in the warm sauce.
Step 3: Assemble the Pizza
Preheat your oven to 425°F.
Grease a 12-inch pizza pan, then stretch your dough evenly across it. Spread a layer of homemade ranch over the dough, followed by shredded mozzarella. Top with the saucy chicken pieces, broccoli florets, and red onion slices.
Step 4: Bake to Perfection
Bake for 10–12 minutes, or until the crust is golden brown and the cheese is bubbling.
Step 5: Garnish and Serve
Finish with a drizzle of the reserved sauce and a sprinkle of fresh parsley. Slice and enjoy while hot.
Storage and Reheating
Store any leftover slices in an airtight container in the fridge for up to 3 days. To reheat, place in an air fryer or oven at 350°F for 3–5 minutes to bring back that perfect crisp crust and melty cheese. Avoid microwaving if you can—it softens the crust.
General Tso’s Chicken Pizza
Equipment
- 12 inch pan
Ingredients
- 1 8oz ball of pizza dough can be store bought or homemade
- 1 18oz box of InnovAsian General Tso’s Chicken
- 2 cups mozzarella cheese shredded
- 1/2 cup broccoli florets
- 1/2 cup red onion thinly sliced
Homemade Buttermilk Ranch Dressing
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 tsp chives dried or fresh
- 1 tsp lemon juice
- 1 tsp parsley dried or fresh
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sugar
Garnish
- Parsley chopped
Instructions
Homemade Buttermilk Ranch Dressing
- In a large bowl add all ingredients listed under “Homemade Buttermilk Ranch Dressing” and mix. Once thoroughly combined, set in the fridge until you’re ready to serve.
General Tso’s Chicken
- Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
- While those cook, grab the sweet and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm. Reserve 1/4 of the sauce for later.
- Once cooked, cut into bite sized pieces and toss the chicken in the remaining sauce.
Assemble
- Preheat oven to 425F.
- Add the pizza dough to a greased 12 inch pan and stretch out to the edges. Spread out an even layer of the homemade ranch dressing, followed by shredded mozzarella, the bite sized pieces of chicken, broccoli florets and slices of red onion.
- Bake in the over for 10-12 minutes. Cook until the crust is golden brown and the cheese is melted and bubbling.
- Garnish with the reserved asian-style bbq sauce and chopped parsley. Enjoy!
Craving the bold flavors of your favorite Chinese takeout? These crispy Chinese takeout wings bring all that deliciousness right to your kitchen. Marinated in a savory blend and double-fried to perfection, these wings are then coated in a sticky, sweet duck sauce that’s sure to satisfy. Skip the takeout menu and make these irresistible wings at home—just like that!
Why You’re Going to Love This Recipe
- Flavor Explosion: These wings are marinated in a mix of soy sauce, garlic, sesame oil, and a hint of rice vinegar, creating a deliciously balanced flavor in every bite.
- Perfectly Crispy: The double-frying method ensures that these wings are crispy on the outside while staying juicy on the inside.
- Sticky Sweet Finish: The homemade duck sauce made from apricot preserves adds that signature sticky-sweet glaze, making these wings utterly irresistible.
- Takeout Vibes at Home: Save on delivery and enjoy your favorite takeout flavors from the comfort of your own kitchen.
Ingredients
For the Wing Marinade:
- Whole chicken wings
- Egg
- Cornstarch
- Flour
- Soy sauce
- Rice vinegar
- Salt
- Sesame oil
- White pepper
- Garlic, finely minced or paste
- Sugar
For the Duck Sauce:
- Apricot preserves
- Soy sauce
- Rice vinegar
- Garlic, minced
Instructions
- Marinate the Wings: In a large bowl, combine all the ingredients listed under “Wing Marinade.” Mix until the wings are evenly coated in a light batter. Allow the wings to marinate for at least 30 minutes or up to 24 hours in the fridge for maximum flavor.
- Make the Duck Sauce: In a small pot over low heat, combine the apricot preserves, soy sauce, rice vinegar, and minced garlic. Whisk continuously and bring the mixture to a simmer. Let it cook for 2-3 minutes, then strain the sauce to achieve a smooth texture. Set it aside to cool.
- Fry the Wings: Heat a large pot of vegetable oil to 325°F. Fry the wings in batches for 7-8 minutes, ensuring they are cooked through but still juicy. Remove the wings from the oil and let them rest on a cooling rack for 3-4 minutes.
- Double Fry for Crispiness: Increase the oil temperature to 350°F and fry the wings again for 2-3 minutes until they are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve the wings hot with a side of the duck sauce and your favorite hot sauce for an extra kick.
Storage Suggestions
- Refrigeration: Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through and crispy.
- Freezing: For longer storage, freeze the wings after the first fry. When ready to eat, thaw in the refrigerator, then finish with the second fry.
These Chinese takeout wings are perfect for any occasion, from game day snacks to a fun dinner at home. With a flavorful marinade, a sticky-sweet glaze, and a crispy exterior, these wings are sure to become a household favorite. Enjoy the taste of your favorite Chinese takeout without leaving home!
Chinese Takeout Wings
Ingredients
- Vegetable oil for frying
- Hot sauce optional
Wing Marinade
- 8-10 whole chicken wings
- 1 large egg
- 3 tbsp cornstarch
- 3 tbsp flour
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp salt
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 tsp garlic finely minced or paste
- 1/2 tsp sugar
Duck sauce
- 1 cup apricot preserves
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp garlic minced
Instructions
Wing Marinade
- In a large bowl, add all ingredients listed under “Wing Marinade.”
- Mix until fully combined and the wings are coated in a light batter.
- Allow the wings to marinate for at least 30 minutes or up to 24 hours before frying.
Duck Sauce
- In a pot over low heat, add all the ingredients listed under “Duck Sauce.”
- While whisking, bring to a simmer and allow to cook for 2-3 minutes.
- Once cooked, pass the duck sauce through a strainer to get a smoother texture.
- Set aside to cool.
Assemble
- Heat a large pot of oil to 325F.
- Working in batches, fry the wings for 7-8 minutes.
- Frying at this lower temperature will insure the wings are cooked through and still juicy.
- After 7-8 minutes, remove the wings from the oil and transfer to a cooling rack.
- Let them rest for 3-4 minutes.
- Now, heat the same oil to 350F and fry the wings for an additional 2-3 minutes, until they are golden brown and crispy.
- Serve immediately with a side of the duck sauce and some hot sauce. Enjoy!