Crispy chicken coated in a sweet and savory sauce with a spicy kick! This quick and easy General Tso's Chicken recipe uses simple ingredients and is ready in 25 minutes. A delicious main that's both family-friendly and budget-friendly and great for busy weeknights.
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General Tso's Chicken is a popular Chinese dish served at Chinese restaurants and serves best with white rice and vegetables. It was invented in the 1950s by Chef Peng Chang-Kuei from Hunan, China, and named after General Tso Tsung-T'ang, who adored this dish.
I love making this fried chicken dish as the sweet and savory sauce pairs so well with the crispy chicken bites. This is one of my husband's favorite Chinese takeout dishes, so I often make it for him at home.
Why This Recipe
- We lightly coat the chicken in cornstarch and shallow-fry it in a small amount of oil, creating a crispy exterior without the mess of a wet batter and using less oil.
- I tested different cuts and recommend chicken thighs over breasts as they stay juicier and are less likely to dry out.
- Unlike most recipes that can turn soggy, frying the chicken in small batches until golden ensures it stays crispy even after adding the sauce.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Chicken Thighs: I recommend using skinless boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
- Cornstarch: This makes the chicken crispy. Substitution: Potato starch. Avoid using tapioca starch or arrowroot starch as the chicken will stick together in the pan.
- Ginger: To add a sharp flavor.
- Green Onion: To add aroma and flavor.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Toasted Sesame Seeds: Look for "roasted" or "toasted" labels. If unavailable, toast raw seeds in a dry pan until fragrant.
General Tso Sauce
- Hoisin Sauce: A sweet, fermented soybean glaze. Do not substitute with oyster sauce (hoisin is sweeter and seafood-free).
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Brown Sugar: To balance out the salty flavors. I recommend using light brown sugar.
- Rice Vinegar: A mild vinegar [I recommend Marukan or Mizkan]. Substitution: Use apple cider vinegar; avoid distilled white vinegar.
- Garlic Cloves: To add flavor and fragrance. Substitution: Jarred minced garlic.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Red Pepper Flakes: To add spice. I like using gochugaru or Sichuan red chili flakes.
- Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
- Cold Water
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 the sauce: In a small bowl, whisk together the sauce ingredients as listed above and set aside.
- Cut the chicken: Dice each chicken thigh into 1½-inch pieces. Do not pat dry - some moisture helps with the next step.
- Coat the chicken: Place the chicken in a large bowl, add cornstarch, and toss to coat evenly.
- Cook the chicken: Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches until golden and cooked through, about 5-7 minutes. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Thicken the sauce: On medium-high heat, add ginger and the prepared sauce into the pan, simmering until slightly thickened, about 30 seconds.
- Finish: Add the fried chicken, tossing to coat evenly. Garnish with green onions and sesame seeds. Remove from heat and serve immediately.
Expert Tips
- Do not pat the chicken dry - some moisture is needed for the cornstarch to stick.
- Dice evenly - cut the chicken into uniform pieces so it cooks consistently.
- Use a heavy-bottomed pan - this helps maintain steady oil temperature.
- Heat the oil to 325-350°F - use a digital instant-read thermometer, or test with a wooden chopstick; rapid bubbles mean the oil is ready.
- Fry in small batches - overcrowding the pan can lead to soggy, undercooked chicken.
- Let the chicken fry undisturbed - do not move it until ready to flip to develop a golden, crispy crust.
- Drain on a wire rack or paper towels - this removes excess oil and prevents soggy chicken.
Variations
- Mild version: Skip the red pepper flakes.
- Pork version: Replace the chicken with diced boneless pork shoulder.
- Gluten-free version: Substitute the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce. Use gluten-free hoisin.
Pairing Suggestions
General Tso's Chicken pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Bok Choy or Garlic Green Beans.
- Protein Dishes: Black Pepper Beef, Bang Bang Shrimp, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover General Tso's chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: General Tso's chicken can be frozen for up to 2-3 months when stored in a freezer-safe bag. I recommend storing the sauce separately from the fried chicken. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
General Tso's Chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
General Tso's Chicken can be made in the air fryer. First evenly spray the air fryer basket with neutral oil. Then place the coated chicken into the basket, in a single layer, giving each piece enough space. Evenly spray oil over the chicken. Air fry at 400ºF for 10-14 minutes until cooked, golden, and crispy without flipping. Then simmer the sauce until thickened and toss in the fried chicken to coat evenly.
Soggy chicken can be caused by: not evenly coating the chicken in starch, oil not being hot enough, overcrowding the pan, constantly moving the chicken around as it fries, or not draining off excess oil.
📖 Recipe
Quick & Easy General Tso Chicken
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
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 sauce ingredients as listed above and set aside.
- Dice each chicken thigh into 1½-inch pieces. Do not pat dry - some moisture helps with the next step.
- Place the chicken in a large bowl, add cornstarch, and toss to coat evenly.
- Heat vegetable oil in a large pan over medium-high heat. Fry the chicken in small batches until golden and cooked through, about 5-7 minutes. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- On medium-high heat, add ginger and the prepared sauce into the pan, simmering until slightly thickened, about 30 seconds.
- Add the fried chicken, tossing to coat evenly. Garnish with green onions and sesame seeds. Remove from heat and 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!