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.
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!