Crispy, juicy chicken coated in a sticky, sweet, savory, and spicy sauce. This easy General Tso's chicken recipe is ready in just 30 minutes. I evenly coat the chicken in cornstarch to create a light, crispy crust that holds up to the sticky glaze.
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General Tso's chicken is a popular Chinese-American takeout dish featuring crispy fried chicken tossed in a sweet, savory, and spicy sauce.
My husband and I used to eat this dish after long work shifts, so I spent years testing my General Tso's chicken recipe to make it better than our downtown takeout spot.
I adapted my old Mongolian chicken base, adjusting the hoisin, soy sauce, and sugar until the glaze had the right balance of sweetness and savory flavor.
When I make this for dinner, I fry the chicken in small batches to keep the oil hot so the coating stays crispy instead of turning soggy. I also leave the chicken undisturbed until the crust sets before flipping to prevent the coating from breaking. Finally, I toss the chicken in the thickened sauce just before serving to keep it crispy.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Use boneless, skinless thighs because they stay juicy during frying. Chicken breasts work too, but they're leaner and may cook faster, so check for an internal temperature of 165°F.
- Cornstarch: Creates a light, crispy coating on the chicken. Potato starch also works, but avoid tapioca or arrowroot starch because the pieces can stick together.
- Ginger: Adds a warm, slightly peppery flavor that balances the sweetness of the sticky General Tso sauce.
- Green Onion
- Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
- Toasted Sesame Seeds: Add a nutty finish. You can also toast raw sesame seeds in a dry pan over medium heat until lightly golden and fragrant.
General Tso Sauce
- Hoisin Sauce: Adds sweetness, savory depth, and body to the sticky glaze.
- Regular Soy Sauce: Adds saltiness to balance the sweet glaze. Light soy sauce also works, or use low-sodium soy sauce for a less salty result.
- Light Brown Sugar: Helps balance the vinegar's tanginess and gives the glaze its sweetness. Dark brown sugar also works.
- Rice Vinegar: Adds tanginess to balance the sweetness of the sauce. Apple cider vinegar also works.
- Fresh Garlic
- Toasted Sesame Oil: Adds a rich, nutty aroma to the sweet and savory sauce.
- Red Pepper Flakes: I prefer fine gochugaru or Sichuan red chili flakes because they distribute more evenly throughout the sauce.
- Cornstarch: Thickens the sauce so it clings to the chicken. Potato or tapioca starch also works.
- Cold Water
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Coat the chicken just before frying to prevent moisture from softening the cornstarch coating.
- For extra crispiness, gently press cornstarch onto the chicken to create rough edges that crisp during frying.
- Shake off excess cornstarch to prevent loose starch from burning in the hot oil.
- Use a heavy-bottomed pan to maintain a more stable oil temperature during frying.
- Use a cooking thermometer to maintain 325-350°F for a crispy, evenly fried coating.
- Remove browned bits between batches to prevent leftover cornstarch from burning and giving the chicken a bitter taste.
Instructions
Below are step-by-step instructions on how to make General Tso's Chicken:
- Prepare the sauce: In a small bowl, whisk together all the sauce ingredients until the sugar fully dissolves. Set aside.
- Cut the chicken: Dice the chicken thighs into even 1.5-inch pieces. Do not pat the chicken dry; the natural surface moisture helps the cornstarch stick.
- Coat the chicken: Place the chicken in a large bowl, add the cornstarch, and toss until evenly coated with no wet spots remaining. If needed, add another 1-2 tablespoons of cornstarch.
- Fry the chicken: Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes. Leave the chicken undisturbed until the bottom is golden and crispy before flipping. Cook until both sides are golden and the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy, allowing the oil to reheat between batches.
- Thicken the sauce: Remove the excess oil from the pan, leaving 1 teaspoon. Sauté the ginger over medium-high heat for about 5 seconds. Whisk the sauce again to redistribute the cornstarch, then pour it into the pan. Simmer for about 30 seconds or until the sauce is thick and glossy.
- Finish and serve: Quickly toss the fried chicken in the thickened sauce until evenly coated. Garnish with green onions and toasted sesame seeds, then serve immediately.
Storage & Reheating
- Refrigerator: Store leftover General Tso's chicken in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The coating will soften after thawing.
- Reheating: Reheat leftovers in a preheated oven at 350°F for about 10-12 minutes, or microwave in 1-minute intervals until heated through. The coating will be softer than when freshly made, especially when microwaved.
Variations
- Gluten-Free: Use gluten-free hoisin sauce and tamari instead of regular soy sauce. Check that the remaining sauces are gluten-free.
- Mild: Omit the red pepper flakes for a sweet and savory sauce without the heat.
Pairing Suggestions
Serve Chinese General Tso Chicken with:
- Egg Fried Rice: Fluffy rice and eggs complement the sweet and savory chicken.
- Garlic Bok Choy: Tender-crisp greens balance the rich, sticky sauce.
- Egg Rolls: Crispy egg rolls complete this Chinese takeout-style meal.
FAQ
Yes. Fry the chicken and prepare the sauce ahead of time, then store them separately in airtight containers in the refrigerator for up to 3 days. Reheat and toss together just before serving to preserve the crispy coating.
Yes. Prepare and coat the chicken as directed above. Spray the air fryer basket with oil and arrange the chicken in a single layer, working in batches if needed. Lightly spray the chicken with oil and air fry at 400°F (204°C) for about 10-14 minutes without flipping, until golden and crispy, with an internal temperature of 165°F. Meanwhile, prepare the sauce by sautéing the ginger, then adding the sauce mixture and simmering for about 30 seconds until thickened. Toss the air-fried chicken in the sauce and serve immediately.
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📖 Recipe
Easy General Tso's Chicken (30 Minutes)
Ingredients
- 1 lb skinless boneless chicken thighs
- ¼ cup cornstarch
- 1 teaspoon ginger peeled & thinly sliced
- 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 1⁄2 teaspoon more for extra heat
- 1 tablespoon cornstarch
- ½ cup water cold
Instructions
- In a small bowl, whisk together all the sauce ingredients until the sugar fully dissolves. Set aside.
- Dice the chicken thighs into even 1.5-inch pieces. Do not pat the chicken dry; the natural surface moisture helps the cornstarch stick.
- Place the chicken in a large bowl, add the cornstarch, and toss until evenly coated with no wet spots remaining. If needed, add another 1-2 tablespoons of cornstarch.
- Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes. Leave the chicken undisturbed until the bottom is golden and crispy before flipping. Cook until both sides are golden and the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy, allowing the oil to reheat between batches.
- Remove the excess oil from the pan, leaving 1 teaspoon. Sauté the ginger over medium-high heat for about 5 seconds. Whisk the sauce again to redistribute the cornstarch, then pour it into the pan. Simmer for about 30 seconds or until the sauce is thick and glossy.
- Quickly toss the fried chicken in the thickened sauce until evenly coated. Garnish with green onions and toasted sesame seeds, then serve immediately.
Elise
I don’t think I have ever commented on a recipe before but this deserves it. 10/10.
Christie Lai
Thank you so much for making my recipe and leaving a positive review, Elise! I truly appreciate it!
Emma
Made this last night and it was a huge hit. I followed the recipe to make enough for 3 people, but hubby was upset there wasn't enough seconds 🙂 When he saw the pot was empty he begged me to make more! Everyone loved these - this is the third General Tso recipe I've tried that doesn't require deep frying, and this one is a clear winner. I made pretty much exactly as the recipe stipulates, except I used potato starch instead of corn starch. I didn't pick up on the comment to use light brown sugar, so I used dark. And I didn't use the sesame seeds at the end as I didn't have any in the house. Will definitely be trying more of your recipes. Thank you!
Christie Lai
Thanks for making my recipe and for the positive review, Emma! So glad it was such a hit with the family 🙂
bridget brazzill
Everyone in my family and even guests love this recipe and it's easy to follow.
Thank you.
Christie Lai
Thanks so much for making my recipe, Bridget! Glad your whole family and your guests loved it.
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!