General Tso’s Chicken Recipe
If you’ve ever craved that irresistible combination of crispy, saucy, sweet, and just-a-little-fiery chicken from your favorite takeout spot, then you’re going to fall in love with this homemade General Tso’s Chicken. It’s a Chinese-American classic that never fails to satisfy, and making it in your own kitchen means you can tailor every bite to your taste. Whether you’re hoping to wow your family, impress friends, or simply treat yourself, this General Tso’s Chicken recipe brings all the bold flavors, crunchy textures, and glossy, sticky sauce you adore—right to your table.
Ingredients You’ll Need
The beauty of General Tso’s Chicken lies in its straightforward ingredient list. Each element plays a starring role, whether it’s the juicy chicken, the golden crust, or that all-important tangy-sweet sauce. Gather these kitchen staples, and you’re halfway to takeout bliss!
- Chicken: 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces—thighs stay extra juicy, but breasts work for a lighter bite.
- Cornstarch: 1/2 cup, plus 1 tablespoon for the sauce—this is the secret to that signature, shatteringly crisp coating.
- Eggs: 2 large, beaten—help the crust cling to every nugget of chicken.
- Vegetable oil: For frying—neutral oils like canola or peanut work best for high-heat frying and a clean flavor.
- Soy sauce: 1/2 cup low-sodium—brings salty, umami depth to the sauce.
- Hoisin sauce: 1/4 cup—adds sweetness, richness, and a hint of smokiness.
- Rice vinegar: 1/4 cup—balances the sweetness with a gentle tang.
- Water: 1/4 cup—thins the sauce for perfect coating consistency.
- Sugar: 1/4 cup—gives the sauce its signature glossy sweetness.
- Sesame oil: 2 teaspoons—brings a toasty, nutty finish to the sauce.
- Ginger: 1 teaspoon grated fresh—adds zingy, spicy warmth.
- Garlic: 2 cloves, minced—boosts the aromatic base.
- Crushed red pepper flakes: 1/2 teaspoon, optional—sprinkle in more or less, depending on your heat preference.
- Green onions and sesame seeds: For garnish—add a pop of color and crunch right before serving.
How to Make General Tso’s Chicken
Step 1: Whisk Together the Sauce
Start by mixing all the sauce ingredients—soy sauce, hoisin sauce, rice vinegar, water, sugar, cornstarch, sesame oil, ginger, garlic, and red pepper flakes—in a bowl. Give it a good whisk until the sugar dissolves and everything looks smooth and glossy. Set the bowl aside so the flavors can mingle while you work on the chicken.
Step 2: Prep and Dredge the Chicken
Pat your chicken pieces dry with paper towels and season lightly with salt and pepper. Grab two bowls: one with the beaten eggs and another with the cornstarch. For that extra crispy shell, dredge each piece of chicken in cornstarch first, then dip in the egg, and finish with a second dusting of cornstarch. This double dip is key to the irresistible crunch of General Tso’s Chicken.
Step 3: Fry the Chicken Batches
Pour enough vegetable oil into a large skillet or wok to come up about 2–3 inches. Heat it to 350°F (175°C). Working in batches, fry the coated chicken pieces for 3–4 minutes per batch, turning occasionally, until they’re golden brown and super crispy. Scoop them out with a slotted spoon and let them drain on paper towels. Try not to sneak too many before the sauce is ready!
Step 4: Simmer and Thicken the Sauce
Wipe out your pan or grab a clean wok, then pour in the sauce. Bring it to a simmer over medium heat, stirring constantly. In just 2–3 minutes, you’ll see the sauce bubble, thicken, and turn shiny—just what you want for coating the chicken.
Step 5: Toss Chicken in the Sauce
Add the crispy chicken pieces to the pan with the thickened sauce. Toss everything together until every piece is generously glazed and gleaming. The sauce should cling to the chicken, ensuring that irresistible sweet-and-savory flavor in every bite. Serve the General Tso’s Chicken hot, with your favorite garnishes.
How to Serve General Tso’s Chicken
Garnishes
For a finish worthy of your favorite restaurant, sprinkle sliced green onions and sesame seeds over the top just before serving. The onions give a fresh crunch and a hint of sharpness, while the sesame seeds add a subtle nutty aroma and a little extra visual flair.
Side Dishes
General Tso’s Chicken is a showstopper all on its own, but it’s even better with a supporting cast. Serve it over a bed of fluffy steamed rice to soak up the sauce, or pair it with simple stir-fried broccoli, snap peas, or bok choy for some freshness and color on your plate. Even classic fried rice makes a delicious companion.
Creative Ways to Present
If you want to wow a crowd, try serving General Tso’s Chicken in lettuce cups for a fun, hand-held appetizer. Or, spoon it onto mini skewers or toothpicks for a party platter. You can even pile it into steamed bao buns with pickled veggies for a trendy, street-food-inspired twist.
Make Ahead and Storage
Storing Leftovers
Leftover General Tso’s Chicken will keep in the fridge for up to 3 days. Store it in an airtight container to maintain as much of that crispy texture as possible, and keep any garnishes separate until you’re ready to eat.
Freezing
To freeze, arrange the cooled chicken pieces in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. Freeze the sauce separately, if possible. This way, you can reheat the chicken without it getting soggy and add the sauce just before serving for best results.
Reheating
For the crispiest results, reheat the chicken in a 375°F (190°C) oven or air fryer for 8–10 minutes, until hot and crunchy. Warm the sauce in a saucepan or microwave, then toss with the chicken just before serving. Microwaving the chicken alone can make it soft, so the oven is your friend here!
FAQs
Can I make General Tso’s Chicken gluten-free?
Absolutely! Simply swap in a gluten-free soy sauce (such as tamari) and check that your hoisin sauce is gluten-free as well. The cornstarch crust is already naturally gluten-free, so you’re good to go.
Is this recipe very spicy?
Classic General Tso’s Chicken has a gentle kick, but you’re in control. Adjust the heat by using more or less red pepper flakes—or leave them out entirely for a milder dish that still bursts with flavor.
Can I bake or air fry the chicken instead of deep frying?
Definitely! For a lighter version, arrange the coated chicken on a parchment-lined baking sheet, spray with oil, and bake at 425°F (220°C) for about 20–25 minutes. Or, use your air fryer at 400°F (200°C) for 12–15 minutes, shaking halfway through. You’ll still get plenty of crunch with less oil.
What’s the best way to keep the chicken crispy?
If you’re not serving the chicken immediately, keep the fried pieces on a wire rack in a low oven (about 200°F/95°C) until you’re ready to toss them in the sauce. Avoid covering them tightly, which traps steam and softens the crust.
Can I use chicken breast instead of thighs?
Yes! Chicken breast yields a leaner, slightly firmer bite, while thighs are juicier and more flavorful. Both work beautifully, so use whichever you prefer or have on hand for your General Tso’s Chicken.
Final Thoughts
There’s nothing quite like the satisfaction of making your own General Tso’s Chicken at home. Every bite bursts with sweet, tangy, savory, and spicy notes, and that signature crispy coating is pure magic. I hope this recipe inspires you to skip the takeout menu and create a new tradition in your kitchen—share it with someone you love, or savor every bite yourself!
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General Tso’s Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic Chinese-American dish featuring crispy, fried chicken pieces coated in a sweet, tangy, and slightly spicy sauce. General Tso’s Chicken is perfect for a comforting weeknight dinner or to impress guests with its flavorful sauce and crunchy texture.
Ingredients
Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- Vegetable oil for frying
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup water
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
For Garnish:
- Sliced green onions (optional)
- Sesame seeds (optional)
Instructions
- Prepare the sauce: In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, water, sugar, cornstarch, sesame oil, grated fresh ginger, minced garlic, and crushed red pepper flakes. Set this mixture aside to allow flavors to meld and cornstarch to dissolve.
- Coat the chicken: Pat the chicken pieces dry with paper towels, then season lightly with salt and pepper. Dredge each piece in cornstarch, dip them in the beaten eggs, and then coat them lightly again with cornstarch to ensure a crispy texture after frying.
- Fry the chicken: Heat 2 to 3 inches of vegetable oil in a large skillet or wok over medium-high heat until the oil reaches 350°F (175°C). Fry the chicken pieces in batches, cooking each batch for 3 to 4 minutes until they turn golden brown and are crispy. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Cook the sauce: In a clean pan or wok, pour the prepared sauce and bring it to a simmer over medium heat. Stir continuously for 2 to 3 minutes until the sauce thickens and becomes glossy.
- Toss chicken in sauce: Add the fried chicken pieces into the thickened sauce and toss well to coat each piece evenly. Ensure the chicken is heated through and well coated for flavor.
- Serve: Plate the General Tso’s Chicken immediately, garnishing with sliced green onions and sesame seeds if desired. Serve hot over steamed rice or alongside stir-fried vegetables for a complete meal.
Notes
- Serve General Tso’s Chicken over steamed jasmine rice or with a side of stir-fried greens for a balanced meal.
- For a healthier twist, bake or air fry the chicken instead of deep frying to reduce oil content.
- Adjust spiciness by varying the amount of crushed red pepper flakes or adding fresh chili slices to the sauce.
- Use chicken thighs for juicier results or breasts for leaner meat.
- Ensure the oil reaches the proper temperature for frying to achieve a crispy coating without sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 15g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg
