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.
Jump to:
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.
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
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.
Steve Nettemeyer
This recipe is quick and easy. Like you said the key is to get the chicken crispy by not playing with it. The family loved it served over brown rice with broccoli. Making it again tonight!! Thank you!!
christieathome
Thanks so much for making my recipe, Steve! Glad it was quick and easy. Happy the whole family enjoyed it and that you will be making it again tonight 🙂 Have a lovely weekend!
Kathy
Oh my gosh! So better than the restaurants in my area. Hubby LOVED it. Definitely will be making again. Followed instructions as posted 😀
christieathome
Thanks so much for making my recipe, Kathy! So glad you and your husband enjoyed it! Happy it was better than the restaurant!
Donna Christensen
Love, love the General Tso and so easy to make in no time at all. Now I don’t have to go out to Chinese places. Very good 😊
christieathome
Thank you so much for making my recipe, Donna! I am really happy to read this and glad I could help!
Elise
THIS WAS SO TASTY!!! I used chicken breast and cooked it just to temp. I'm so sad I didn't double the recipe to have more left overs. Next time!
christieathome
Thanks for making my recipe, Elise! 🙂 Happy you really enjoyed it!
Sandy Stiner
We’ve made half a dozen of Christie’s recipes and this is our fav!!!! We’ve made it many times and love it!!!
christieathome
Awww this makes me so happy to read, Sandy! Thank you so much for the continued support. I am very grateful that you enjoyed this one as well 🙂
Carolyn
Easy great flavor. I have made 3X now family enjoys. Easy cleanup
christieathome
Thank you so much for making my recipe, Carolyn! So happy you enjoyed it with your family on multiple occasions 🙂
HannaS
So easy to make and absolutely delicious!!
christieathome
Thanks so much for making my recipe, Hanna! So happy that you enjoyed it! 🙂
Camille
This recipe is exactly if not better than restaurant quality. The instructions to let the chicken cook/sear for 5-6 min without touching it was so important to follow. It was crispy even with the sauce coating it. Ridiculously good. I never leave reviews, but this one is spot on with the real deal. Don’t use any other recipe for General Tso’s.
christieathome
Thank you so much for sharing this very kind review, Camille! I appreciate it so much 🙂 Have a wonderful day!
Mrs. M
Preferred over take out!! This was an easy recipe and very good.
christieathome
Fantastic! Glad I could provide a recipe that could beat take out! Thanks for making my recipe and have a nice evening!
Cindy
The chicken turned out great, my husband liked it but he asked could I make it a little sweeter with a little more vinegar twang
? We loved it but I think a little less Hoisin it kinda overpowered the taste but was still good. Think I could increase brown sugar 3 Tbsp and vinegar
To 2Tbsp ? Thank you for this recipe once i tweak it to my husbands taste I am sure it will be his favorite dish. He asked me to cook again tomorrow with Shrimp YUM 😋
christieathome
Fantastic! So happy to read this - thanks for making my recipe and glad you both enjoyed it! Yes, feel free to tweak it to your liking by reducing the hoisin and adding more sugar and vinegar.
Cindy
I will and Thank You !
Will be in our rotation for sure.
Loretta
I will be making this for supper tonight. How much powdered ginger would I need to use? I don’t have any idea what half the specified amount would be. Thank you!
christieathome
I would suggest adding 1/4 tsp of powdered ginger. I hope you enjoy it!
Dan
This recipe is stupid good. I added some finely sliced carrots. Really really good. Served on rice.
christieathome
Haha thank you so much, Dan! I am so glad you enjoyed it!
April Salazar
I'm gonna try this recipe out for supper tonight is there any way you can substitute ground ginger for the fresh ginger, please let me know. Thanks 😊
christieathome
Yes, feel free to sub with ground ginger but at half the amount specified.
Maya Cichowicz
I had to use oyster flavored sauce instead of hoisin and it tasted just like general tso takeout. Definitely will repeat this recipe.
christieathome
Thank you so much Maya! I'm so glad you enjoyed my recipe. Happy it worked out with oyster sauce instead.
Henry O'Brien
I made this for the first time yesterday and I really enjoyed it.
Next time, I think I will reduce the sugar content though.
Nonetheless, I definitely encourage people to try this recipe.
christieathome
Thanks so much for your kind comment Henry! I'm so happy to hear that it worked out well for you! Thank you for encouraging others to try it. Have a great day!
Dominic
How do I quantify a "slice" of ginger? Can you give an alternative measurement for that?
christieathome
For me a slice of ginger is about 1/4 cm thick.