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 steamed rice for a fast weeknight dinner that beats any restaurant version.
Jump to:
My husband and I used to eat this popular Chinese dish after long work shifts. I spent years testing this recipe for General Tso's chicken in my kitchen to make it better than that downtown takeout spot. I changed my old Mongolian chicken base by testing different amounts of hoisin, soy sauce, and sugar until the sticky glaze stayed glossy without making the chicken soggy.
Why My Recipe Works
- The cornstarch barrier: Cornstarch sticks to the moist chicken meat. This creates a crisp crust without using a messy wet batter.
- The perfect glaze balance: Mixing sweet hoisin sauce with salty soy sauce tastes great. It stops the sauce from tasting too sweet like mall food court chicken.
- Small batch frying: Cooking the chicken in small batches keeps the oil hot. This gives you a good crunch without wasting a whole pot of oil.
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
- Do not dry the chicken. Leave the moisture on the meat because it helps the cornstarch stick to the chicken.
- Fry the meat in small batches. Putting too much chicken in the pan lowers the oil temperature and makes the crust soggy.
- Leave the chicken alone at first. Do not move the meat right after you put it in the hot pan so the crust sets and does not stick.
- Cool the chicken on a wire rack. A rack lets air move around the meat to keep it crunchy, while paper towels trap steam and make it soft.
- Heat your oil to 350°F. Use a thick metal pan because it holds heat well and stops the oil from cooling down into a greasy sponge.
Variations
- Make it gluten free. Use tamari instead of soy sauce and buy a gluten-free hoisin sauce.
- Swap the meat. Use diced pork shoulder instead of chicken thighs for a richer flavor.
- Remove the heat. Skip the red pepper flakes completely to make this dish safe for kids.
Pairing Suggestions
This Chinese General Tso Chicken pairs well with:
- Fluffy white rice: This simple grain absorbs the thick, glossy sauce perfectly.
- Garlic Bok Choy This light veggie adds a fresh, crisp crunch to balance the fried meat.
- Crispy egg rolls: This classic starter adds an extra layer of crunch to start your meal.
Storage & Reheating
- Fridge: Keep in an airtight container up to 3 days.
- Freezer: Keep in a freezer bag up to 2 months. Thaw overnight.
- Best Practice: Store chicken and sauce separately to prevent sogginess.
- If Stored Together: Air fry at 350°F for 8 minutes, or bake at 400°F for 12 minutes.
- If Stored Separately: Air fry chicken at 350°F for 5 minutes or bake at 400°F for 8 minutes. Warm sauce in a skillet over low heat with a splash of water, then toss.
FAQ
Can I cook General Tso's Chicken in advance?
Yes, you can cook this dish ahead of time. Please follow our specific storage and reheating instructions listed in the section above.
Can I make air fryer General Tso Chicken?
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.
Why is my chicken not crispy?
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-Min General Tso's Chicken (Shallow Fried)
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.
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.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 332kcal | Carbohydrates: 29g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1240mg | Potassium: 466mg | Fiber: 1g | Sugar: 14g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
bridget brazzill
Everyone in my family and even guests love this recipe and it's easy to follow.
Thank you.
Christie Lai
Thanks so much for making my recipe, Bridget! Glad your whole family and your guests loved it.
Nina
Apologies what I meant to say is would I still cook the chicken, but keep,it separate from the sauce or maybe reheat the sauce and then cook the chicken. If using chicken breast how long would I fry it for? Thanks again
Christie Lai
Thanks for your inquiry! I would advise keeping the fried chicken and the sauce stored separately in airtight containers. Then closer to serving, you can reheat each component separately so you don't make the fried chicken soggy and then combine the two together. If using chicken breast, I recommend frying the chicken for 5-6 minutes and for best results, insert a digital cooking thermometer into the meat at the 5 minute mark. Once the meat reaches an internal temperature of 165 degrees F, it's cooked. Cooking thermometers are very inexpensive and are a great kitchen tool. Hope this helps!
Nina
Hi this looks amazing 👏👏👏 any suggestions how I could make any of it in advance and how would I reheat it? It would be part of banquet and I would need to prepare it earlier to eat later that evening. Many thanks.
Christie Lai
Thank you so much for making my recipe and for this 5-star review, Nina! I will answer your question in your second comment.
Mary Swartz
OMG Was so delicious. Made a double batch. Better than the restaurant we usually eat at. TY so much. I give this recipe a Star rating
Christie Lai
Thanks so much for making my recipe and so pleased to hear that you found it delicious, Mary!
destiny
not too hard, pretty quick and yummy! I didnt really fry mine until it was crispy, but until it was done( kinda ''leanified it '' if that makes any sense lol , liked the texture better that way!) Family loved it , made double so we had 8 or so servings ( enough for 2 dinners!!:D) loved and saved!
Christie Lai
Thank you so much for making my recipe and for leaving this positive review, Destiny! Glad you and the whole family loved it!
Frank Montano
This was so easy to make. Your tips on frying made it so crispy and delicious!
Christie Lai
Thank you so much for making my recipe and for leaving this positive review, Frank! Happy my tips were helpful for crispy chicken. Glad you enjoyed it!
Esin Da Silva
This is my favourite of all your recipes so far! So tasty. Sweet, spicy and so flavoursome.
Really loving trying out your recipes, thank you!!
Christie Lai
Very happy to read this kind comment, Esin! Glad you enjoyed it and hope you continue to enjoy my recipes 🙂
erick
I have made a few recipes already and they came out amazing and flavorful, website is clean and simple I cannot thank you enough, you're doing a great job. I hope you continue in the future.
Christie Lai
Thanks so much for making my recipe, Erick! So happy to read that you enjoyed it multiple times. I appreciate the kind and supportive words and I won't be going anywhere 🙂
Staci Brailsford
This was not hard at all and was absolutely amazing. Definitely one of our favorites. Can't wait to try some of your other recipes.
Christie Lai
Thank you so much for sharing your positive experience with my recipe! Happy you enjoyed it Staci and I hope you continue to enjoy my other recipes 🙂
Werdna
This came out amazing! However when I calculate, the number of calories for one serving comes out to much more than ~332.
Christie Lai
Thank you so much for the positive feedback and for making my recipe!
Mary
So delicious and easy.
Christie Lai
Woo hoo! So happy to read that it was delicious and easy, Mary! Thanks for making it!
Michelle
So delicious! My family is always happy when I make it 😊
Christie Lai
Thank you so much for making my recipe! Glad your whole family enjoyed it!
Margie Katherine McDaniel
I have tried several recipes for this and this is by far my favorite. Thank you.
Christie Lai
Thrilled to read this, Margie! Thanks for making my recipe and glad its your favorite by far!
Debbie
This was so easy to make and soooo delicious! Ginger isn't my favorite spice, so I opted for a heavy sprinkling of powdered ginger over the fresh slices - perfect for our tastes. I will definitely be making this one again.
Christie Lai
So very happy to read this positive review and experience! I'm so glad you enjoyed and thank you so much for making my recipe!