Easy General Tso’s Chicken
Make restaurant-quality General Tso’s chicken at home in just 35 minutes! This easy recipe delivers crispy chicken in a sweet and spicy sauce that beats takeout.
There was a time when we ordered General Tso’s Chicken almost every weekend! That’s how much we love this dish. I finally decided to make my own version – just last weekend. My family loved it, especially my husband, and wanted me to make it again soon. I know you’ll love this, too, so I hope you try it soon and don’t forget the rice!
If you have been craving authentic General Tso’s chicken but want to skip the delivery fees and long wait times, this homemade version will become your new go-to recipe. This classic Chinese-American dish features crispy chicken pieces coated in a glossy, sweet, and spicy sauce that rivals any restaurant version. With just 5 minutes of prep time and 30 minutes of cooking, you can serve this crowd-pleasing meal to your family any night of the week.
What Makes This General Tso’s Chicken Recipe Special
This General Tso’s chicken recipe stands out for using boneless, skinless chicken thighs instead of breast meat, ensuring every bite stays juicy and tender. The cornstarch coating creates an incredibly crispy exterior that holds up beautifully when tossed in the savory sauce. Unlike many takeout versions that can taste overly sweet or one-dimensional, this recipe balances sweet, spicy, tangy, and umami flavors perfectly.
The homemade sauce combines chicken broth, soy sauce, hoisin sauce, rice vinegar, and sugar with freshly grated ginger and garlic for maximum flavor impact. The addition of red pepper flakes gives it that signature kick that General Tso’s chicken is famous for, while toasted sesame oil adds a nutty depth that elevates the entire dish.
Why Chicken Thighs Work Best
While many recipes call for chicken breast, using boneless skinless chicken thighs makes a significant difference in the final result. Chicken thighs contain slightly more fat than breast meat, which means they stay moist and tender even after frying. They also have a richer, more robust flavor that stands up well to the bold sauce. When cut into 1-inch pieces, chicken thighs cook evenly and quickly, developing that golden-brown crispy coating everyone loves.
Ingredients for General Tso’s Chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- Oil for frying
- 2 tbsp grated ginger
- 1.5 tbsp grated garlic
- 1/2 tsp red pepper flakes
- 3/4 cup chicken or vegetable broth
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 5 tbsp soy sauce
- 4 tbsp sugar
- 1 tbsp cornstarch + 3 tbsp water
- 1 tbsp toasted sesame oil
Step-by-Step Guide to Perfect General Tso’s Chicken
Coating and Frying the Chicken
Optional but recommended: Toss chicken pieces with a quick marinade ( 1 tablespoon soy sauce, a pinch of salt, and pepper). Let sit 10–15 minutes. This adds flavor and helps with tenderness. Do this, then prep the rest of the ingredients.
The secret to achieving that restaurant-quality crispy texture lies in the cornstarch coating technique. By placing the chicken pieces in a bowl with cornstarch, covering them, and shaking vigorously, you ensure every piece gets evenly coated without clumps or bare spots. This method is faster and less messy than traditional dredging.
When frying, use enough oil to cover the chicken pieces at least halfway through. Heat 1–2 inches of oil in a wok or deep pan to 350–375°F (medium heat; use a thermometer if possible). Fry chicken in batches (don’t overcrowd) for 5–7 minutes until golden and crispy. Remove to a paper towel-lined plate or wire rack.
For extra crispiness (highly recommended): Let chicken rest 5 minutes, then fry a second time for 1–2 minutes until golden color deepens. This creates craggy bits that hold sauce better without sogginess. This works, so do this for crispier results.
Creating the Signature Sauce
While chicken fries, whisk together sauce ingredients except garlic, ginger, red pepper flakes, and cornstarch slurry; mix the broth, rice vinegar, hoisin, soy sauce, and sugar.
In the same pan (drain most of the oil, leaving ~1 tbsp), sauté the grated ginger, garlic, and red pepper flakes over medium-low heat for 30–60 seconds, until fragrant (don’t burn).
Bringing It All Together
Pour in the sauce mixture and bring to a simmer. Give the cornstarch slurry a quick whisk, then stir it in. Cook 2–4 minutes, stirring, until glossy and thickened to a nice coating consistency (it should coat the back of a spoon but still flow). Taste and adjust: more vinegar for tang, sugar for sweetness, or flakes for heat.
Add the fried chicken back to the pan. Toss gently but quickly to coat evenly in the sauce. Drizzle in the toasted sesame oil, give one final toss, and remove from the heat immediately.
Serve right away over rice, garnished with sesame seeds and scallions. Add steamed or stir-fried broccoli on the side for a classic touch if desired.
Serving Suggestions and Pairings
General Tso’s chicken tastes incredible served over steamed white rice or fried rice, which soaks up the extra sauce beautifully. For a lighter option, serve it over cauliflower rice or alongside steamed broccoli. You can also pair it with vegetable lo mein, egg rolls, or crab rangoon for a complete Chinese takeout experience at home.
Garnish your General Tso’s chicken with sliced green onions and toasted sesame seeds for added visual appeal and flavor. Some people also enjoy adding steamed broccoli florets directly to the dish during the final tossing step.
Meal Prep and Storage Tips
This recipe works wonderfully for meal prep. You can prepare the chicken pieces and sauce separately, storing them in airtight containers in the refrigerator for up to 3 days. When ready to eat, simply fry the chicken and prepare the sauce fresh for the best texture. Leftover General Tso’s chicken can be stored in the refrigerator for up to 3 days, though the coating will soften. Reheat in a 375-degree oven for 10 minutes to restore some crispiness.
Customizing Your General Tso’s Chicken
Feel free to adjust the spice level by increasing or decreasing the red pepper flakes according to your preference. For extra heat, add a teaspoon of sriracha or chili oil to the sauce. If you prefer a sweeter version, add an extra tablespoon of sugar or a tablespoon of honey.
You can also make this recipe gluten-free by using tamari instead of soy sauce and ensuring your hoisin sauce is gluten-free. For a healthier version, you can bake the coated chicken pieces at 425 degrees for 20 to 25 minutes instead of frying, though the texture will be slightly different.
Frequently Asked Questions About General Tso’s Chicken
Can I use chicken breast instead of chicken thighs?
Yes, you can substitute boneless skinless chicken breasts, but they tend to dry out more easily. If using breasts, cut them into slightly larger pieces and be careful not to overcook them during frying.
What oil is best for frying General Tso’s chicken?
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. Avoid olive oil as it has a lower smoke point and a distinct flavor that does not complement this dish.
How do I keep the chicken crispy?
Serve the dish immediately after tossing the chicken in the sauce. The longer the chicken sits in the sauce, the softer the coating becomes. You can also serve the sauce on the side for dipping if you want maximum crispiness.
Can I make General Tso’s chicken ahead of time?
The fried chicken and sauce can be prepared separately and stored in the refrigerator. Combine them just before serving for the best texture and flavor.
Is General Tso’s chicken spicy?
This recipe has a mild to moderate spice level from the red pepper flakes. You can easily adjust the heat by adding more or less according to your taste preferences.
With this foolproof recipe in your arsenal, you’ll never need to order General Tso’s chicken for delivery again. Whether you’re cooking for a weeknight family dinner or preparing meal prep for the week ahead, this homemade version delivers all the flavors you love with the satisfaction of having made it yourself.
Foolproof General Tso’s Chicken Recipe
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- Oil for frying (enough to cover chicken at least halfway through)
- 1 tbsp grated ginger
- 1.5 tbsp grated garlic
- 1/2 tsp red pepper flakes, or to taste
- 3/4 cup chicken or vegetable broth
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 5 tbsp soy sauce
- 4 tbsp sugar, or to taste
- 1 tbsp cornstarch + 3 tbsp water, make into a slurry
- 1 tbsp toasted sesame oil
Instructions
- Optional but recommended: Toss chicken pieces with the quick marinade (soy, wine/water, salt/pepper). Let sit 10–15 minutes. This adds flavor and helps tenderness.
- Place chicken in a bowl or zip-top bag with 1 cup cornstarch. Shake/toss well until evenly coated (press the cornstarch on for better adhesion). Shake off excess.
- Heat 1–2 inches of oil in a wok or deep pan to 350–375°F (medium-high; use a thermometer if possible). Fry chicken in batches (don’t overcrowd) for 5–7 minutes until golden and crispy. Remove to a paper towel-lined plate or wire rack.
- For extra crispiness (highly recommended): Let chicken rest 5 minutes, then fry a second time for 1–2 minutes until deeper golden. This creates craggy bits that hold sauce better without sogginess.
- While chicken fries, whisk together sauce ingredients except garlic, ginger, red pepper flakes, and cornstarch slurry: broth, rice vinegar, hoisin, soy sauce, and sugar.
- In the same pan (drain most oil, leave ~1 tbsp), sauté grated ginger, garlic, and red pepper flakes over medium-low heat for 30–60 seconds until fragrant (don’t burn).
- Pour in the sauce mixture and bring to a simmer. Give the cornstarch slurry a quick whisk, then stir it in. Cook 2–4 minutes, stirring, until glossy and thickened to a nice coating consistency (it should coat the back of a spoon but still flow). Taste and adjust: more vinegar for tang, sugar for sweetness, or flakes for heat.
- Add the fried chicken back to the pan. Toss gently but quickly to coat evenly in the sauce. Drizzle in the toasted sesame oil, give one final toss, and remove from heat immediately.
- Serve right away over rice, garnished with sesame seeds and scallions. Add steamed or stir-fried broccoli on the side for a classic touch if desired.
Notes
•Keep oil at medium heat for extra crispiness.
•Adjust sugar and chili flakes to taste.
•Serve sauce-thickened, not boiled, for the best texture.
