Crispy chicken coated in a sweet and savory sauce with a spicy kick! This quick and easy General Tso's Chicken recipe uses simple ingredients and is ready in 25 minutes. A delicious main that's both family-friendly and budget-friendly and great for busy weeknights.
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General Tso's Chicken is a popular Chinese dish served at Chinese restaurants and serves best with white rice and vegetables. It was invented in the 1950s by Chef Peng Chang-Kuei from Hunan, China, and named after General Tso Tsung-T'ang, who adored this dish.
I love making this fried chicken dish as the sweet and savory sauce pairs so well with the crispy chicken bites. This is one of my husband's favorite Chinese takeout dishes, so I often make it for him at home.
Why This Recipe
- We lightly coat the chicken in cornstarch and shallow-fry it in a small amount of oil, creating a crispy exterior without the mess of a wet batter and using less oil.
- I tested different cuts and recommend chicken thighs over breasts as they stay juicier and are less likely to dry out.
- Unlike most recipes that can turn soggy, frying the chicken in small batches until golden ensures it stays crispy even after adding the sauce.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: I recommend using skinless boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
- Cornstarch: This makes the chicken crispy. Substitution: Potato starch. Avoid using tapioca starch or arrowroot starch as the chicken will stick together in the pan.
- Ginger: To add a sharp flavor.
- Green Onion: To add aroma and flavor.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Toasted Sesame Seeds: Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
General Tso Sauce
- Hoisin Sauce: A sweet, fermented soybean glaze. Do not substitute with oyster sauce (hoisin is sweeter and seafood-free).
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Brown Sugar: To balance out the salty flavors. I recommend using light brown sugar.
- Rice Vinegar: A mild vinegar [I recommend Marukan or Mizkan]. Substitution: Use apple cider vinegar; avoid distilled white vinegar.
- Garlic Cloves: To add flavor and fragrance. Substitution: Jarred minced garlic.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Red Pepper Flakes: To add spice. I like using gochugaru or Sichuan red chili flakes.
- Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
- Cold Water
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make General Tso's Chicken:
- Prepare the sauce: In a small bowl, whisk together the sauce ingredients as listed above and set aside.
- Cut the chicken: Dice each chicken thigh into 1½-inch pieces. Do not pat dry - some moisture helps with the next step.
- Coat the chicken: Place the chicken in a large bowl, add cornstarch, and toss to coat evenly.
- Cook the chicken: Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches until golden and cooked through, about 5-7 minutes. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Thicken the sauce: On medium-high heat, add ginger and the prepared sauce into the pan, simmering until slightly thickened, about 30 seconds.
- Finish: Add the fried chicken, tossing to coat evenly. Garnish with green onions and sesame seeds. Remove from heat and serve immediately.
Expert Tips
- Do not pat the chicken dry - some moisture is needed for the cornstarch to stick.
- Dice evenly - cut the chicken into uniform pieces so it cooks consistently.
- Use a heavy-bottomed pan - this helps maintain steady oil temperature.
- Heat the oil to 325-350°F - use a digital instant-read thermometer, or test with a wooden chopstick; rapid bubbles mean the oil is ready.
- Fry in small batches - overcrowding the pan can lead to soggy, undercooked chicken.
- Let the chicken fry undisturbed - do not move it until ready to flip to develop a golden, crispy crust.
- Drain on a wire rack or paper towels - this removes excess oil and prevents soggy chicken.
Variations
- Mild version: Skip the red pepper flakes.
- Pork version: Replace the chicken with diced boneless pork shoulder.
- Gluten-free version: Substitute the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce. Use gluten-free hoisin.
Pairing Suggestions
General Tso's Chicken pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Bok Choy or Garlic Green Beans.
- Protein Dishes: Black Pepper Beef, Bang Bang Shrimp, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover General Tso's chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: General Tso's chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag. I recommend storing the sauce separately from the fried chicken. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
General Tso's Chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
General Tso's Chicken can be made in the air fryer. First evenly spray the air fryer basket with neutral oil. Then place the coated chicken into the basket, in a single layer, giving each piece enough space. Evenly spray oil over the chicken. Air fry at 400ºF for 10-14 minutes until cooked, golden, and crispy without flipping. Then simmer the sauce until thickened and toss in the fried chicken to coat evenly.
Soggy chicken can be caused by: not evenly coating the chicken in starch, oil not being hot enough, overcrowding the pan, constantly moving the chicken around as it fries, or not draining off excess oil.
📖 Recipe
Quick & Easy General Tso Chicken
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch
- 5 thin slices ginger peeled
- ⅓ cup vegetable oil or any neutral oil
- ½ green onion finely chopped
- ¼ teaspoon sesame seeds toasted kind
Sauce
- 3 tablespoon brown sugar
- 3 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 garlic cloves minced
- 2 teaspoon sesame oil toasted kind
- ½ teaspoon red pepper flakes add another ½ teaspoon if you want it spicier
- 1 tablespoon cornstarch
- ½ cup water cold
Instructions
- In a small bowl, whisk together the sauce ingredients as listed above and set aside.
- Dice each chicken thigh into 1½-inch pieces. Do not pat dry - some moisture helps with the next step.
- Place the chicken in a large bowl, add cornstarch, and toss to coat evenly.
- Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches until golden and cooked through, about 5-7 minutes. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- On medium-high heat, add ginger and the prepared sauce into the pan, simmering until slightly thickened, about 30 seconds.
- Add the fried chicken, tossing to coat evenly. Garnish with green onions and sesame seeds. Remove from heat and serve immediately.
Nina
Apologies what I meant to say is would I still cook the chicken, but keep,it separate from the sauce or maybe reheat the sauce and then cook the chicken. If using chicken breast how long would I fry it for? Thanks again
Christie Lai
Thanks for your inquiry! I would advise keeping the fried chicken and the sauce stored separately in airtight containers. Then closer to serving, you can reheat each component separately so you don't make the fried chicken soggy and then combine the two together. If using chicken breast, I recommend frying the chicken for 5-6 minutes and for best results, insert a digital cooking thermometer into the meat at the 5 minute mark. Once the meat reaches an internal temperature of 165 degrees F, it's cooked. Cooking thermometers are very inexpensive and are a great kitchen tool. Hope this helps!
Nina
Hi this looks amazing 👏👏👏 any suggestions how I could make any of it in advance and how would I reheat it? It would be part of banquet and I would need to prepare it earlier to eat later that evening. Many thanks.
Christie Lai
Thank you so much for making my recipe and for this 5-star review, Nina! I will answer your question in your second comment.
Mary Swartz
OMG Was so delicious. Made a double batch. Better than the restaurant we usually eat at. TY so much. I give this recipe a Star rating
Christie Lai
Thanks so much for making my recipe and so pleased to hear that you found it delicious, Mary!
destiny
not too hard, pretty quick and yummy! I didnt really fry mine until it was crispy, but until it was done( kinda ''leanified it '' if that makes any sense lol , liked the texture better that way!) Family loved it , made double so we had 8 or so servings ( enough for 2 dinners!!:D) loved and saved!
Christie Lai
Thank you so much for making my recipe and for leaving this positive review, Destiny! Glad you and the whole family loved it!
Frank Montano
This was so easy to make. Your tips on frying made it so crispy and delicious!
Christie Lai
Thank you so much for making my recipe and for leaving this positive review, Frank! Happy my tips were helpful for crispy chicken. Glad you enjoyed it!
Esin Da Silva
This is my favourite of all your recipes so far! So tasty. Sweet, spicy and so flavoursome.
Really loving trying out your recipes, thank you!!
Christie Lai
Very happy to read this kind comment, Esin! Glad you enjoyed it and hope you continue to enjoy my recipes 🙂
erick
I have made a few recipes already and they came out amazing and flavorful, website is clean and simple I cannot thank you enough, you're doing a great job. I hope you continue in the future.
Christie Lai
Thanks so much for making my recipe, Erick! So happy to read that you enjoyed it multiple times. I appreciate the kind and supportive words and I won't be going anywhere 🙂
Staci Brailsford
This was not hard at all and was absolutely amazing. Definitely one of our favorites. Can't wait to try some of your other recipes.
Christie Lai
Thank you so much for sharing your positive experience with my recipe! Happy you enjoyed it Staci and I hope you continue to enjoy my other recipes 🙂
Werdna
This came out amazing! However when I calculate, the number of calories for one serving comes out to much more than ~332.
Christie Lai
Thank you so much for the positive feedback and for making my recipe!
Mary
So delicious and easy.
Christie Lai
Woo hoo! So happy to read that it was delicious and easy, Mary! Thanks for making it!
Michelle
So delicious! My family is always happy when I make it 😊
Christie Lai
Thank you so much for making my recipe! Glad your whole family enjoyed it!
Margie Katherine McDaniel
I have tried several recipes for this and this is by far my favorite. Thank you.
Christie Lai
Thrilled to read this, Margie! Thanks for making my recipe and glad its your favorite by far!
Debbie
This was so easy to make and soooo delicious! Ginger isn't my favorite spice, so I opted for a heavy sprinkling of powdered ginger over the fresh slices - perfect for our tastes. I will definitely be making this one again.
Christie Lai
So very happy to read this positive review and experience! I'm so glad you enjoyed and thank you so much for making my recipe!