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.
Jump to:
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.
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.