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
Steve Nettemeyer
This recipe is quick and easy. Like you said the key is to get the chicken crispy by not playing with it. The family loved it served over brown rice with broccoli. Making it again tonight!! Thank you!!
christieathome
Thanks so much for making my recipe, Steve! Glad it was quick and easy. Happy the whole family enjoyed it and that you will be making it again tonight 🙂 Have a lovely weekend!
Kathy
Oh my gosh! So better than the restaurants in my area. Hubby LOVED it. Definitely will be making again. Followed instructions as posted 😀
christieathome
Thanks so much for making my recipe, Kathy! So glad you and your husband enjoyed it! Happy it was better than the restaurant!
Donna Christensen
Love, love the General Tso and so easy to make in no time at all. Now I don’t have to go out to Chinese places. Very good 😊
christieathome
Thank you so much for making my recipe, Donna! I am really happy to read this and glad I could help!
Elise
THIS WAS SO TASTY!!! I used chicken breast and cooked it just to temp. I'm so sad I didn't double the recipe to have more left overs. Next time!
christieathome
Thanks for making my recipe, Elise! 🙂 Happy you really enjoyed it!
Sandy Stiner
We’ve made half a dozen of Christie’s recipes and this is our fav!!!! We’ve made it many times and love it!!!
christieathome
Awww this makes me so happy to read, Sandy! Thank you so much for the continued support. I am very grateful that you enjoyed this one as well 🙂
Carolyn
Easy great flavor. I have made 3X now family enjoys. Easy cleanup
christieathome
Thank you so much for making my recipe, Carolyn! So happy you enjoyed it with your family on multiple occasions 🙂
HannaS
So easy to make and absolutely delicious!!
christieathome
Thanks so much for making my recipe, Hanna! So happy that you enjoyed it! 🙂
Camille
This recipe is exactly if not better than restaurant quality. The instructions to let the chicken cook/sear for 5-6 min without touching it was so important to follow. It was crispy even with the sauce coating it. Ridiculously good. I never leave reviews, but this one is spot on with the real deal. Don’t use any other recipe for General Tso’s.
christieathome
Thank you so much for sharing this very kind review, Camille! I appreciate it so much 🙂 Have a wonderful day!
Mrs. M
Preferred over take out!! This was an easy recipe and very good.
christieathome
Fantastic! Glad I could provide a recipe that could beat take out! Thanks for making my recipe and have a nice evening!
Cindy
The chicken turned out great, my husband liked it but he asked could I make it a little sweeter with a little more vinegar twang
? We loved it but I think a little less Hoisin it kinda overpowered the taste but was still good. Think I could increase brown sugar 3 Tbsp and vinegar
To 2Tbsp ? Thank you for this recipe once i tweak it to my husbands taste I am sure it will be his favorite dish. He asked me to cook again tomorrow with Shrimp YUM 😋
christieathome
Fantastic! So happy to read this - thanks for making my recipe and glad you both enjoyed it! Yes, feel free to tweak it to your liking by reducing the hoisin and adding more sugar and vinegar.
Cindy
I will and Thank You !
Will be in our rotation for sure.
Loretta
I will be making this for supper tonight. How much powdered ginger would I need to use? I don’t have any idea what half the specified amount would be. Thank you!
christieathome
I would suggest adding 1/4 tsp of powdered ginger. I hope you enjoy it!
Dan
This recipe is stupid good. I added some finely sliced carrots. Really really good. Served on rice.
christieathome
Haha thank you so much, Dan! I am so glad you enjoyed it!
April Salazar
I'm gonna try this recipe out for supper tonight is there any way you can substitute ground ginger for the fresh ginger, please let me know. Thanks 😊
christieathome
Yes, feel free to sub with ground ginger but at half the amount specified.
Maya Cichowicz
I had to use oyster flavored sauce instead of hoisin and it tasted just like general tso takeout. Definitely will repeat this recipe.
christieathome
Thank you so much Maya! I'm so glad you enjoyed my recipe. Happy it worked out with oyster sauce instead.
Henry O'Brien
I made this for the first time yesterday and I really enjoyed it.
Next time, I think I will reduce the sugar content though.
Nonetheless, I definitely encourage people to try this recipe.
christieathome
Thanks so much for your kind comment Henry! I'm so happy to hear that it worked out well for you! Thank you for encouraging others to try it. Have a great day!
Dominic
How do I quantify a "slice" of ginger? Can you give an alternative measurement for that?
christieathome
For me a slice of ginger is about 1/4 cm thick.