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.
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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!
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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
makai
IT WAS AMAZING
christieathome
So incredibly happy to read this! Thank YOU for making my recipe and sharing this with me! Have a wonderful day, Makai!
maya
i made this last week and am making it again today because i loved it so much!
christieathome
Thanks for making my recipe Maya! I'm so glad you enjoyed it!
Deanne
Yummy! It's a keeper for sure!
christieathome
Thanks so much for making my recipe Deanne! So happy you enjoyed it 🙂
JJ
I made this last night for me and my family and it was AMAZING!! They all loved it and will most definitely be coming back to make it again
christieathome
Thank you so much for making my recipe JJ! I'm so happy the whole family enjoyed my General Tso chicken and I hope you continue to enjoy it many times to come!
Nancy
This was amazing! Will be making it again and again!
christieathome
Thank you so much for these kind words and for making my recipe, Nancy! I'm so glad you enjoyed the dish 🙂 Have a lovely day!
Tiffany
perfect recipe - thank you!!
christieathome
Thanks so much Tiffany! So glad you enjoyed it!
Tracy S.
Girl, YES! 10/10. The sauce was perfect. Wouldn’t change a thing. It was so quick & easy to make. I’ll be posting your recipe to my TikTok (@traystewie) tomorrow! Thank you for a fantastic recipe!
christieathome
Thanks so much for the kind review Tracey! So glad you enjoyed it and thank you for sharing about my recipe on social media. Have a lovely day!
Jessica
My first recipe of yours and woah. I’m not a skilled cook by any means but trying to get more creative for my fam. My husband proclaimed I’m “the G.O.A.T” after this one and he rarely hands out compliments. Seriously so delish!
I served with baby bok choy and some rice, they’re already asking me to repeat. Xo
christieathome
I'm really happy to read this Jessica! Thanks for making my recipe. What a kind comment from your husband and I hope you continue to enjoy my recipes 🙂
Jeremy
My Taiwanese wife really enjoyed this recipe. She even ate the leftovers the following day. Many thanks!
christieathome
Thanks for making my recipe Jeremy! So glad you and your wife enjoyed it 🙂
Edward
Great recipe made if for my family and they all loved it. In future however I will grate the ginger and add it to the sauce so that it covers everything. Then I served it will some rice and vegetables and was an absolute hit!
christieathome
Thanks Edward for making my recipe! I'm so glad you enjoyed it with the family and happy it was a hit!
Patty
I made this for my father yesterday for his birthday dinner(86 years young) he loves General Tso's chicken. He likes is spicy. So in addition to the red pepper flakes I added serrano peppers sliced thin(market did not have red peppers) to the sauce. Both my brother and father said it was better than the carry out. Than you soo much for recipe. Can this be made with shrimp and how long would you cook the the shrimp and would you do shrimp the same way?
christieathome
What an honour that you had made this for your father for his birthday! I am very flattered that your brother and father said it was better than take out. Thank you so much for making my dish for such a special occasion! Yes, this can be also done with shrimp in a similar fashion, I would only cook the shrimp until they have become pink and curled, then quickly remove them so they do not overcook. Once you've reduced your sauce, mix in the fried shrimp just until the sauce has coated each piece, only to prevent overcooking. I hope this helps!
Christiane
I just made it, I followed the recipe. It’s so yummy over Jasmin rice! Definitely making it again, thank you Christie ❤️
christieathome
The pleasure is all mine Christiane! I am so glad you enjoyed my recipe and thank you for making it 🙂 Have a lovely day! - Christie
Sheena M
This recipe was delicious. I doubled the sauce, as I doubled the chicken. Definitely perfect instructions. I look forward to making the Hoisin sauce next time as I never would have thought to make it! This will definitely be a monthly repeat in our household. We served this with broccoli and cauliflower rice.
christieathome
Thank you so much for this kind review Sheena! I am really happy to hear that you enjoyed it 🙂 This is music to my ears. Have a wonderful day!
Sheena M.
I can confirm, the make your own hoisin is fantastic too. Thanks for a great recipe. I look forward looking over your website!
Cheers.
Shaneika
Made this over the weekend and it came out good. Maybe will use a little less hoisin sauce next time (I had added a little extra of all the sauce ingredients).
Shay
Is there a particular hoisin sauce you use??
christieathome
I like using the brand by Lee Kum Kee.
Stephanie
This recipe was soo yummy!! I made it for the first time tonight and my boyfriend loved it! It’s such an easy recipe, especially for a busy week night. I added in some lightly steamed broccoli for some greens! Thank you Christie!
christieathome
I am so glad you enjoyed it Stephanie! Thank you so much for making my recipe 🙂
Garry
This recipe is amazing, I'm so glad I found you and I cant wait to try some of your other recipes.. 🙂
christieathome
Thank you Garry! I am so glad you enjoyed it and I hope you enjoy my other recipes too!
Abby
Just made this for my brother. He couldn't stop saying how good it was. He saw how I made it and was impressed. Thank you!
christieathome
Thanks so much for making my recipe, Abby! Thrilled to hear that you and your brother enjoyed it so much! That is music to my ears 🙂
Ryder
This was really tasty just like takeout but now even better because I can make it from home. Thank you!
christieathome
Thank you so much Ryder! Glad you enjoyed it!