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.
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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.
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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
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.
Chantal
This recipe tasted exactly like restaurant General Tso’s that I’ve tasted, or maybe even better! I’m not great at cooking but the recipe was very easy to follow. I paired this with fried rice and had no leftovers— absolutely perfect meal!
Christie Lai
Thank you so much for making my recipe and so glad you thought it was better than your restaurant! Glad it was easy to follow 🙂
David
Loved this, added a tablespoon of gochujang to the sauce for added spice, served over fried rice, will make again so much flavor!
Christie Lai
Thank you so much for making my recipe and so glad you liked it!
Louise
This was amazing . I’m not sure I will get takeout Chinese again .
I followed ur recipe exactly ! So happy to put in my rotation of dinners
Christie Lai
Thank you so much for making my recipe and for the kind review, Louise! Happy that it goes into your rotation. Have a lovely day!
HAPETA WHARERAU
So easy and lovely Thanks so much
Christie Lai
Thank you so much for making it and for sharing your positive experience! I'm so glad you found it easy and lovely!
Linda Russ
Delicious
Christie Lai
Thank you so much for making my recipe! Glad you enjoyed it!
Crystal
I tried it both ways and the air fryer made the chicken crispier. This recipe is amazing and I’ll use it again and again!!
Christie Lai
Thanks so much for making my recipe both ways, Crystal! Glad you enjoyed it and appreciate the 5 star review 🙂
Allison Chia
Love this recipe have made it many times! Just wondering if you have recently modified this recipe to include less Hoisin? Thank you Christie
Christie Lai
Thanks for making my recipe and sharing this positive review! Yes, I have reduced the amount of hoisin from 3 tbsp (some readers were saying it was too much hoisin for their liking) and increased the amount of soy sauce and sugar. I personally enjoy this updated version more and it seems to match the Chinese restaurant better. Hopefully you feel the same too!
Erin
So I didn’t have hoisin, red pepper flakes (I used sriracha), or ginger… which is crucial to the recipe; however, even without these elements, it made a a very tasty dinner. The potato starch should definitely be used - the level of crisp is outrageous.Cant wait to make again with all the ingredients!
Christie Lai
Thank you so much for making my recipe and for sharing this great review! Glad it made for a tasty dinner with the substitutes!
Shana
Christie, I’ve made this recipe a few times and we absolutely love it! I’ve gotten more comfortable with stir frying chicken which I was always intimidated by for some reason! This dish is incredibly flavorful, simple, and filling for our family of 3. I doubled the recipe last night making for great leftovers! Thank you for sharing this recipe!
How would you recommend reheating this without the chicken and sauce drying out?
Christie Lai
Hi Shana, thank you so much for making my recipe a few times and for leaving this positive review! To reheat the chicken, I would recommend microwaving it covered with a lid until hot so the sauce doesn't dry out. Or you can reheat the entire dish in a non-stick pan over medium heat and add a couple tablespoons of water to the sauce to help loosen it. Hope this helps!
Marimeral
Easy and delicious 🥰
Thank you for sharing🙏
Christie Lai
Thank you so much for making my recipe and for sharing your positive experience with me, Marimeral! Have a lovely day!
Claudia
Fast, delicious recipe! I substituted hoisin sauce (because I didn't have any) for sweet chili sauce and it was a hit!!!
Christie Lai
Thanks so much for making my recipe and for leaving a positive review, Claudia! So glad you enjoyed it!
Arlene
It was very easy to make and tasty. Will definitely add it to my meals cycle. Thank you for sharing.
Christie Lai
Thanks so much for making my recipe and for leaving a positive review, Arlene! Have a great day!
Teri
DELICIOUS! Will definitely make again! Love that it was easy and fast.
Christie Lai
Thank you so much for making my recipe, Teri! I am so happy that it was delicious, easy and fast 🙂 Have a wonderful day!
Denise
I finally made this and placed it over cauliflower rice. This was so good and full of flavor. Thank you.
Christie Lai
Thank you so much for making my recipe and for sharing this kind review, Denise! I'm very glad that you found it flavorful 🙂 Have a great day!
Allysa
Haven't made yet but looking to tonight. I don't have the ginger though. Is it going to make that much of a difference without it?
Christie Lai
I hope you enjoy it! I does have a slight impact without it so if you even have ginger powder, a dash of it would be helpful to even out the flavors.
Paul
Topp recipe.
I found u yesterday on facebook the first time, and ur recipes are verry cool and tasty.
Have a own asian wok and a burner with 10,5 kw, and i think its enough heat cooking ur suuuuper dishes.
Manny greetings from germany/ paul
Christie Lai
Hi Paul, thank you so much for the kind and positive review! I am so happy that you enjoyed my recipe. Most of my recipes only require low-medium to medium-high heat (about 425 degrees F) so you should be good! A wok will be to your advantage for that smoky flavor. Enjoy and greetings from Canada.
Lily D
Made this tonight. Wow. Very flavorful and tasty! Easy to make. A keeper.
christieathome
Thanks so much for making my recipe, Lily! So happy that you enjoyed the dish.
EEVA
This recipe has been on my weekly rotation for months. My family really loves it. Thank you for sharing
christieathome
Thank you so much for sharing your kind review with me! I really appreciate that and so happy it's a family favorite! Have a great day 🙂
Katrina
A great staple dish for students and those new to cooking! The instructions are so well written and the chicken turns out perfect every single time. Awesome for left overs as well!
christieathome
Thank you so much for your kind review, Katrina! I'm really happy you enjoy the recipe so much and thank you for the positive feedback on my instructions 🙂 Have a lovely day!