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.
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!