Craving the perfect balance of sweet, savory, and spicy takeout from your own kitchen? This easy General Tso's chicken recipe uses a quick cornstarch coating on juicy chicken thighs for a crispy exterior. Serve this budget-friendly protein over steaming jasmine rice for a fast weeknight dinner that beats any restaurant version.
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General Tso's Chicken is a popular Chinese dish that pays tribute to the 19th-century Hunan military leader Zuo Zongtang. Chef Peng Chang-kuei actually invented the modern dish in 1950s in Taiwan. Then American chefs later added sugar and thicker batter to satisfy Western palates.
My husband and I fell in love with this dish at a downtown takeout place after long work shifts. He loved the flavor so much that I spent years perfecting a homemade General Tso chicken. I adapted the base from my Mongolian chicken, balancing the hoisin, soy sauce, and sugar ratio so the glaze stays glossy without making the chicken soggy.
Why My Recipe Works
- Mess-Free Starch Shield: Cornstarch coats the naturally moist meat to create a crisp barrier, completely eliminating the need for a messy wet batter.
- Calibrated Sweet-Savory Glaze: Balancing hoisin against salty soy sauce eliminates the overly sweet profile of typical food-court versions.
- Shallow Batch-Frying: Frying in small batches using less oil keeps the temperature high for maximum crunch without the waste of deep-frying.
Ingredients & Substitutes
The exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Chicken Thighs: Boneless, skinless thighs for best juiciness. Sub: Skinless chicken breasts. Cook to 160°F and let carryover cooking bring the internal temperature to 165°F.
- Cornstarch (for coating): Coats chicken for a crisp texture. Sub: Potato starch. Avoid tapioca or arrowroot starch.
- Ginger: Adds sharp flavor and cuts any gamey meat taste. Sub: ¼ teaspoon ground ginger.
- Green Onion: Adds aroma, flavor, and color.
- Neutral Oil: Use avocado, peanut, vegetable, canola, or sunflower oil. Avoid olive oil or any low-smoke-point oils.
- Toasted Sesame Seeds: A garnish that adds a nutty aroma. Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
General Tso Sauce
- Hoisin Sauce: Adds a sweet molasses flavor. Do not sub with oyster sauce!
- Regular Soy Sauce: Adds salt and umami to the sauce. I prefer Lee Kum Kee, Pearl River Bridge, or Kikkoman. Subs: Low-sodium or light soy sauce.
- Brown Sugar: To balance salinity and add a sweet molasses flavor. I recommend using light brown sugar.
- Rice Vinegar: Mild vinegar that adds gentle acidity. I prefer Marukan or Mizkan. Sub: Apple cider vinegar. Avoid white vinegar.
- Garlic: Adds aromatic flavor. Sub: Jarred minced garlic.
- Toasted Sesame Oil: Adds a nutty aroma. I prefer Kadoya or Maruhon, but other brands work too. Avoid untoasted sesame oil.
- Red Pepper Flakes: Adds heat. I like using gochugaru or Sichuan red chili flakes.
- Cornstarch (for sauce): Thickens the sauce. Subs: Potato starch or tapioca starch.
- Cold Water: Acts as a neutral liquid base to balance the sauce.
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 sauce: In a small bowl, whisk together the listed sauce ingredients and set aside.
- Cut chicken: Dice chicken thighs into 1½-inch cubes. Do not pat dry - some moisture helps with the next step.
- Coat chicken: Place the chicken pieces in a large bowl, add cornstarch, and toss to coat evenly. Feel free to add more if needed.
- Fry in batches: Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches until crispy and golden, about 5-7 minutes. Transfer to a wire rack to drain off excess oil.
- Thicken sauce: Leave a thin layer of oil in the pan. Sauté ginger over medium-high heat. Pour in sauce and simmer for 30 seconds until thickened and glossy.
- Finish: Toss the fried chicken quickly in the thickened sauce. Garnish with green onions and sesame seeds. Serve immediately.
Expert Tips
- Leave Meat Moist: Skip patting the chicken dry. Surface moisture acts as a natural binder for the cornstarch.
- Fry in Batches: Avoid overcrowding the pan. Crowding lowers the oil temperature and makes the chicken soggy.
- Let Cook Undisturbed: Do not move the chicken immediately after adding it. Let the crust set first to prevent sticking.
- Drain on a Wire Rack: Elevate fried chicken on a rack. Paper towels trap steam and soften the crispy coating.
- Whisk Before Pouring: Give the sauce a quick stir right before adding it to the pan. This redistributes settled cornstarch.
Variations
- Gluten-Free Adaptation: Substitute regular soy sauce with tamari or coconut aminos, and ensure your hoisin sauce is certified gluten-free.
- Crispy Pork Swap: Replace the chicken thighs with diced, boneless pork shoulder for a richer, deeply savory alternative.
- Mild Version: Omit the red pepper flakes entirely to make this dish completely kid-friendly and heat-free.
Pairing Suggestions
This Chinese General Tso Chicken pairs well with:
- Grain: Fluffy White Rice or Fried Rice to absorb the glossy, savory sauce.
- Veggie: Vibrant Chinese Garlic Bok Choy to add a light and fresh contrast.
- Starter: Crispy Egg Rolls or comforting Hot and Sour Soup to kick off the meal.
Storage & Reheating
- To Store: Place leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze fried chicken and sauce in separate bags for up to 3 months. Thaw overnight in the fridge.
- Reheat: Bake or air fry at 375°F (190°C) for 5-7 minutes until hot and crispy. Avoid the microwave.
FAQ
Yes, you can cook this dish up to 4 days ahead of time. Store the chicken and sauce in separate airtight containers in the fridge, then combine them when heating. Please refer to my Storage & Reheating section above for exact oven and air fryer instructions to keep the chicken crispy.
Yes. Spray the air fryer basket with oil and arrange the coated chicken in a single layer. Spray the meat with oil and air fry at 400ºF (204ºC) for 10-14 minutes until crispy before tossing in the simmered sauce.
Soggy chicken is usually caused by an uneven starch coating, low oil temperature, crowding the pan, moving the meat in the pan too early, or skipping the wire draining rack.
More Like This
📖 Recipe
Easy 30-Minute General Tso's 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
For the 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 listed sauce ingredients and set aside.
- Dice chicken thighs into 1½-inch cubes. Do not pat dry - some moisture helps with the next step.
- Place the chicken pieces in a large bowl, add cornstarch, and toss to coat evenly. Feel free to add more if needed.
- Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches until crispy and golden, about 5-7 minutes. Transfer to a wire rack to drain off excess oil.
- Leave a thin layer of oil in the pan. Sauté ginger over medium-high heat. Pour in sauce and simmer for 30 seconds until thickened and glossy.
- Toss the fried chicken quickly in the thickened sauce. Garnish with green onions and sesame seeds. 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!