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.
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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.
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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
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.
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!