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.
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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
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.
makai
IT WAS AMAZING
christieathome
So incredibly happy to read this! Thank YOU for making my recipe and sharing this with me! Have a wonderful day, Makai!
maya
i made this last week and am making it again today because i loved it so much!
christieathome
Thanks for making my recipe Maya! I'm so glad you enjoyed it!
Deanne
Yummy! It's a keeper for sure!
christieathome
Thanks so much for making my recipe Deanne! So happy you enjoyed it 🙂
JJ
I made this last night for me and my family and it was AMAZING!! They all loved it and will most definitely be coming back to make it again
christieathome
Thank you so much for making my recipe JJ! I'm so happy the whole family enjoyed my General Tso chicken and I hope you continue to enjoy it many times to come!
Nancy
This was amazing! Will be making it again and again!
christieathome
Thank you so much for these kind words and for making my recipe, Nancy! I'm so glad you enjoyed the dish 🙂 Have a lovely day!
Tiffany
perfect recipe - thank you!!
christieathome
Thanks so much Tiffany! So glad you enjoyed it!
Tracy S.
Girl, YES! 10/10. The sauce was perfect. Wouldn’t change a thing. It was so quick & easy to make. I’ll be posting your recipe to my TikTok (@traystewie) tomorrow! Thank you for a fantastic recipe!
christieathome
Thanks so much for the kind review Tracey! So glad you enjoyed it and thank you for sharing about my recipe on social media. Have a lovely day!
Jessica
My first recipe of yours and woah. I’m not a skilled cook by any means but trying to get more creative for my fam. My husband proclaimed I’m “the G.O.A.T” after this one and he rarely hands out compliments. Seriously so delish!
I served with baby bok choy and some rice, they’re already asking me to repeat. Xo
christieathome
I'm really happy to read this Jessica! Thanks for making my recipe. What a kind comment from your husband and I hope you continue to enjoy my recipes 🙂
Jeremy
My Taiwanese wife really enjoyed this recipe. She even ate the leftovers the following day. Many thanks!
christieathome
Thanks for making my recipe Jeremy! So glad you and your wife enjoyed it 🙂
Edward
Great recipe made if for my family and they all loved it. In future however I will grate the ginger and add it to the sauce so that it covers everything. Then I served it will some rice and vegetables and was an absolute hit!
christieathome
Thanks Edward for making my recipe! I'm so glad you enjoyed it with the family and happy it was a hit!
Patty
I made this for my father yesterday for his birthday dinner(86 years young) he loves General Tso's chicken. He likes is spicy. So in addition to the red pepper flakes I added serrano peppers sliced thin(market did not have red peppers) to the sauce. Both my brother and father said it was better than the carry out. Than you soo much for recipe. Can this be made with shrimp and how long would you cook the the shrimp and would you do shrimp the same way?
christieathome
What an honour that you had made this for your father for his birthday! I am very flattered that your brother and father said it was better than take out. Thank you so much for making my dish for such a special occasion! Yes, this can be also done with shrimp in a similar fashion, I would only cook the shrimp until they have become pink and curled, then quickly remove them so they do not overcook. Once you've reduced your sauce, mix in the fried shrimp just until the sauce has coated each piece, only to prevent overcooking. I hope this helps!
Christiane
I just made it, I followed the recipe. It’s so yummy over Jasmin rice! Definitely making it again, thank you Christie ❤️
christieathome
The pleasure is all mine Christiane! I am so glad you enjoyed my recipe and thank you for making it 🙂 Have a lovely day! - Christie
Sheena M
This recipe was delicious. I doubled the sauce, as I doubled the chicken. Definitely perfect instructions. I look forward to making the Hoisin sauce next time as I never would have thought to make it! This will definitely be a monthly repeat in our household. We served this with broccoli and cauliflower rice.
christieathome
Thank you so much for this kind review Sheena! I am really happy to hear that you enjoyed it 🙂 This is music to my ears. Have a wonderful day!
Sheena M.
I can confirm, the make your own hoisin is fantastic too. Thanks for a great recipe. I look forward looking over your website!
Cheers.
Shaneika
Made this over the weekend and it came out good. Maybe will use a little less hoisin sauce next time (I had added a little extra of all the sauce ingredients).
Shay
Is there a particular hoisin sauce you use??
christieathome
I like using the brand by Lee Kum Kee.
Stephanie
This recipe was soo yummy!! I made it for the first time tonight and my boyfriend loved it! It’s such an easy recipe, especially for a busy week night. I added in some lightly steamed broccoli for some greens! Thank you Christie!
christieathome
I am so glad you enjoyed it Stephanie! Thank you so much for making my recipe 🙂
Garry
This recipe is amazing, I'm so glad I found you and I cant wait to try some of your other recipes.. 🙂
christieathome
Thank you Garry! I am so glad you enjoyed it and I hope you enjoy my other recipes too!
Abby
Just made this for my brother. He couldn't stop saying how good it was. He saw how I made it and was impressed. Thank you!
christieathome
Thanks so much for making my recipe, Abby! Thrilled to hear that you and your brother enjoyed it so much! That is music to my ears 🙂
Ryder
This was really tasty just like takeout but now even better because I can make it from home. Thank you!
christieathome
Thank you so much Ryder! Glad you enjoyed it!