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.
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.