Crispy, juicy chicken coated in a sticky sauce hits all the sweet, savory, and spicy notes. This easy General Tso's chicken recipe is ready in 30 minutes for a fast weeknight dinner. Serve it over steamed rice for that classic Chinese takeout-style meal at home.
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My husband and I used to eat this popular Chinese 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 sticky glaze stayed glossy without making the chicken soggy. I found that evenly coating the chicken in cornstarch, then leaving it undisturbed in hot oil until the crust sets before flipping, keeps it crispy without using a ton of oil.
Why It Works
- Dry coating: Cornstarch creates a crisp crust without the extra work of a wet batter.
- Hot oil: Keeping the oil between 325°F and 350°F prevents the coating from absorbing excess oil and turning soggy.
- Last-minute saucing: Tossing the chicken in the glaze right before serving keeps the crispy coating from softening.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Boneless, skinless thighs stay juicier during frying. Chicken breasts work too but will be leaner; cook to 165°F internally.
- Cornstarch: Creates the crisp coating. Potato starch works too, but avoid tapioca or arrowroot starch because the pieces can stick together.
- Ginger
- Green Onion
- Vegetable Oil: Use a neutral, high-smoke-point oil. Avocado or canola oil work too.
- Toasted Sesame Seeds: Choose these for a nuttier flavor, or toast raw sesame seeds in a dry pan until fragrant.
General Tso Sauce
- Hoisin Sauce: Don't substitute with oyster sauce; it isn't as sweet and has a different flavor.
- Regular Soy Sauce: Light soy sauce works too. Use low-sodium soy sauce for a less salty result.
- Light Brown Sugar: I prefer light brown sugar, but dark brown sugar works too.
- Rice Vinegar: Apple cider vinegar works too, but avoid white vinegar because it's much sharper.
- Garlic: Use fresh cloves for the best flavor.
- Toasted Sesame Oil: Make sure the label says toasted, not regular sesame oil.
- Red Pepper Flakes: I prefer fine gochugaru or Sichuan red chili flakes because they distribute more evenly.
- Cornstarch: Thickens the sauce so it clings to the chicken. Potato or tapioca starch works too.
- Cold Water
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Expert Tips
- Fry the chicken immediately before the cornstarch absorbs moisture and turns soggy.
- Use a heavy-bottomed pan to keep the oil temperature more stable between batches.
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 listed sauce ingredients. Set aside.
- Cut the chicken: Dice the chicken thighs into even 1 1⁄2-inch cubes. 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. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Fry Chicken: Heat the vegetable oil in a large pan over medium-high heat to 350°F. Fry the chicken in small batches for 6-7 minutes total, keeping the oil between 325-350°F. Don't move the chicken during the first half of cooking. Once golden and crispy, flip and fry the other side until golden and the internal temperature reaches 165°F. Between batches, return the oil to 350°F and remove any browned bits. Transfer to a wire rack to keep crisp.
- Thicken the sauce: Remove the excess oil from the pan, leaving 1 teaspoon of oil. Sauté the ginger over medium-high heat for 5 seconds. Whisk the sauce again, then pour it into the pan. Simmer for 30 seconds or until thick enough to coat the back of a spoon.
- Finish and serve: Quickly toss the fried chicken in the thickened sauce. Garnish with green onions and sesame seeds, then serve immediately.
Variations
- Make it gluten-free: Use gluten-free soy sauce or tamari and gluten-free hoisin sauce.
- Make it mild: Skip the red pepper flakes to remove the spicy heat.
Pairing Suggestions
Serve Chinese General Tso Chicken with:
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days. For the crispiest results, store the chicken and sauce separately.
- Freezer: Freeze the chicken and sauce in separate freezer-safe containers for up to 2 months, then thaw overnight in the refrigerator.
- Reheating: If stored together, air fry at 350°F for 8 minutes or bake at 400°F for 12 minutes. If stored separately, air fry the chicken at 350°F for 5 minutes or bake at 400°F for 8 minutes; warm the sauce in a skillet over low heat with a splash of water, then toss together.
FAQ
Yes. Store the fried chicken and sauce separately for up to 4 days, then reheat and toss them together right before serving for the crispiest results.
Yes. Prepare and coat the chicken as directed above. Spray the air fryer basket with oil and arrange the chicken in a single layer. Spray the chicken with oil and air fry at 400°F (204°C) for 10-14 minutes, flipping halfway through, until crispy and the internal temperature reaches 165°F. Meanwhile, prepare the sauce as directed by sautéing the ginger, then adding the sauce and simmering for 30 seconds or until thickened. Toss the air-fried chicken in the sauce and serve immediately.
The chicken can turn soggy if the coating is uneven, the oil is too cool, the pan is overcrowded, or the crust hasn't set before flipping.
More Like This
📖 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
General Tso 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 the listed sauce ingredients. Set aside.
- Dice the chicken thighs into even 1 1⁄2-inch cubes. 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. If wet spots remain, add 1-2 tablespoons more cornstarch as needed.
- Heat the vegetable oil in a large pan over medium-high heat to 350°F. Fry the chicken in small batches for 6-7 minutes total, keeping the oil between 325-350°F. Don't move the chicken during the first half of cooking. Once golden and crispy, flip and fry the other side until golden and the internal temperature reaches 165°F. Between batches, return the oil to 350°F and remove any browned bits. Transfer to a wire rack to keep crisp.
- Remove the excess oil from the pan, leaving 1 teaspoon of oil. Sauté the ginger over medium-high heat for 5 seconds. Whisk the sauce again, then pour it into the pan. Simmer for 30 seconds or until thick enough to coat the back of a spoon.
- Quickly toss the fried chicken in the thickened sauce. Garnish with green onions and sesame seeds, then serve immediately.
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!