Chinese Style General Tso’s Chicken
I learned to make this General Tso–style chicken when I wanted the sticky, sweet-spicy takeout version at home without paying for delivery. It’s comfort food: crisp, saucy pieces of chicken with a glossy, slightly tangy sauce that’s great for busy weeknights or feeding a hungry family. If you like bold sauces and simple frying tricks, this dish delivers every time — and it pairs beautifully with a bowl of homemade soup like homestyle chicken noodle soup for a full, comforting meal.
What makes this recipe special
This home-style General Tso’s is quick, forgiving, and uses pantry staples. Using boneless chicken thighs keeps the meat juicy, while a cornstarch coating gives the exterior a satisfying crunch when fried. The sauce balances savory soy, bright rice vinegar, sticky sugar, and a touch of hoisin for depth — finished with sesame oil and red pepper flakes for warmth.
- Great for weeknights: cooks fast once the chicken is prepped.
- Budget-friendly: simple proteins and common sauces.
- Kid-friendly with adjustable heat: reduce or omit red pepper flakes for little ones.
“Perfectly sticky and just the right amount of heat — my new go-to for Friday night takeout at home.”
How this recipe comes together
Step-by-step overview before you start:
- Cut and season the chicken, then dredge in cornstarch and egg for a crisp coating.
- Deep-fry the pieces briefly until golden and cooked through; drain well.
- Quickly sauté aromatics, then simmer a simple sauce to thicken and glaze the chicken.
- Toss everything together so each bite is coated and glossy.
This structure keeps the chicken crisp and prevents the sauce from making it soggy.
What you’ll need
- 1 pound boneless chicken thighs, cut into bite-sized pieces (thighs stay juicier than breast)
- 1/2 cup cornstarch (for crispness; potato starch can substitute)
- 2 eggs, beaten (helps the cornstarch adhere)
- 1 cup vegetable oil for frying (or other neutral oil with high smoke point)
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1/4 cup soy sauce
- 1/4 cup sugar (adjust to taste; honey can replace some sugar)
- 1 tablespoon rice vinegar (adds brightness)
- 1 tablespoon hoisin sauce (adds depth and sweetness)
- 1 teaspoon sesame oil (for finishing aroma)
- Red pepper flakes (to taste)
- Green onions, sliced (for garnish)
Cooking method
- Pat chicken pieces dry, then toss in cornstarch to coat evenly. Dip each piece into the beaten eggs and let excess drip off.
- Heat oil in a deep skillet or wok over medium-high heat until shimmering. Fry chicken in batches so pieces don’t crowd the pan. Cook about 4–5 minutes per batch until golden and cooked through. Transfer to paper towels to drain.
- Wipe the pan clean, add a little oil, and sauté minced ginger and garlic over medium heat for 20–30 seconds until fragrant (do not burn).
- In a small bowl, whisk together soy sauce, sugar, rice vinegar, hoisin, sesame oil, and red pepper flakes. Pour this mixture into the pan and bring to a gentle simmer until it slightly thickens and the sugar dissolves.
- Return the fried chicken to the pan and toss quickly to coat every piece in the sauce. Cook 1–2 minutes so the sauce clings and glazes the chicken.
- Serve hot, sprinkled with sliced green onions.
How to plate and pair
- Serve over steamed jasmine rice or fried rice to soak up the sauce.
- For a balanced plate, add steamed broccoli or bok choy on the side.
- Garnish with toasted sesame seeds and extra green onions for color and texture.
- Try pairing with a sweet-savory dish like brown sugar pineapple chicken if you’re building a multi-dish spread.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Chill promptly (within 2 hours of cooking).
- Freezing: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in a hot oven (350°F / 175°C) for 8–10 minutes or in a skillet to crisp the coating; microwaving will warm it but soften the crust.
- Food safety: Ensure chicken reaches 165°F (74°C) internal when reheating.
Pro chef tips
- Dry chicken thoroughly before coating to maximize crispness.
- Fry in small batches to keep oil temperature steady; overcrowding lowers temperature and yields soggy chicken.
- If your sauce is too thin, mix 1 tsp cornstarch with 1 tbsp water and whisk into the simmering sauce to thicken quickly.
- Taste and adjust: add more rice vinegar for acidity, or a pinch of flaky sea salt if soy feels flat.
- For less oil: shallow-fry and finish in a hot oven, or use an air fryer at 400°F for 8–10 minutes, flipping halfway.
Creative twists
- Make it spicy-sweet: add a tablespoon of chili-garlic sauce or fresh chopped chiles.
- Lighter swap: use skinless chicken breast and air-fry instead of deep-frying.
- Vegetarian version: swap tofu (pressed and coated) and reduce frying time to avoid breaking the pieces.
- Salad idea: shred the chicken and toss with greens, using the sauce sparingly — inspired by a tangy cranberry chicken salad approach.
Your questions answered
Q: Can I use chicken breast instead of thighs?
A: Yes. Breast is leaner and cooks faster — watch frying time closely to avoid drying it out.
Q: How can I make the sauce thicker and glossy like takeout?
A: Simmer the sauce until reduced, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and cook until it glosses and coats the back of a spoon.
Q: Is frying necessary?
A: Frying gives the best texture. For a lower-oil method, air-fry or shallow-fry, then finish in the oven to crisp.
Q: How long does this take to make?
A: Active prep and cooking are about 30–35 minutes, depending on batch frying.
Q: Can I make the sauce ahead?
A: Yes — make the sauce up to 2 days ahead and refrigerate. Reheat gently and toss with freshly fried chicken for best texture.
Conclusion
If you want a reliable at-home General Tso’s that balances crisp chicken with a sticky, well-rounded sauce, this recipe is straightforward and tunable for heat or sweetness. For a deeper exploration of regional variations and another home-cook’s detailed method, see General Tso’s Chicken – RecipeTin Eats. For an authentic chef’s take with background on technique, check out Dad’s Authentic General Tso’s Chicken: A Chinese Chef’s Secrets.
General Tso–style Chicken
Ingredients
Chicken Preparation
- 1 pound boneless chicken thighs, cut into bite-sized pieces Thighs stay juicier than breast
- 1/2 cup cornstarch For crispness; potato starch can substitute
- 2 large eggs, beaten Helps the cornstarch adhere
- 1 cup vegetable oil for frying Or other neutral oil with high smoke point
Sauce Ingredients
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1/4 cup soy sauce
- 1/4 cup sugar Adjust to taste; honey can replace some sugar
- 1 tablespoon rice vinegar Adds brightness
- 1 tablespoon hoisin sauce Adds depth and sweetness
- 1 teaspoon sesame oil For finishing aroma
- Red pepper flakes To taste
- Green onions, sliced For garnish
Instructions
Chicken Preparation
- Pat chicken pieces dry, then toss in cornstarch to coat evenly.
- Dip each piece into the beaten eggs and let excess drip off.
- Heat oil in a deep skillet or wok over medium-high heat until shimmering.
- Fry chicken in batches so pieces don’t crowd the pan for about 4–5 minutes per batch until golden and cooked through.
- Transfer fried chicken to paper towels to drain.
Sauce Preparation
- Wipe the pan clean, add a little oil, and sauté minced ginger and garlic over medium heat for 20–30 seconds until fragrant (do not burn).
- In a small bowl, whisk together soy sauce, sugar, rice vinegar, hoisin, sesame oil, and red pepper flakes.
- Pour this mixture into the pan and bring to a gentle simmer until it slightly thickens and the sugar dissolves.
- Return the fried chicken to the pan and toss quickly to coat every piece in the sauce.
- Cook for 1–2 minutes so the sauce clings and glazes the chicken.
Serving
- Serve hot, sprinkled with sliced green onions.
