I have a little confession. Before I started making this General Tso’s Chicken at home, Jake and I were ordering it from our local Chinese spot almost every Saturday night. The delivery guy knew my name. Noah would squeal when the doorbell rang, and Lily would set the table with chopsticks because it made everything feel more special. But one week, the takeout container arrived soggy, and I thought, I can do better than this.
So I spent a few weekends in the kitchen figuring out how to get that same addictive balance of sweet, savory, tangy, and spicy, but with chicken that stayed crispy right until the last bite. What I landed on is this General Tso’s Chicken recipe. It is fast (I am talking 30 minutes), uses everyday ingredients, and fills the whole house with the most incredible aroma of garlic, ginger, and chili. Once you try it, you will skip the takeout menu for good.
Why You'll Love This General Tso's Chicken
- Crispier Than Takeout: A double cornstarch coating and quick fry give you that shatteringly crunchy shell that never gets soggy under the sauce.
- Faster Than Delivery: You can have this General Tso's Chicken on the table in about 30 minutes, which is half the time it takes the delivery driver to find our house.
- Perfect Sweet-Spicy Balance: The sauce hits every note: sticky sweetness from brown sugar, tang from rice vinegar, a gentle slow burn from dried chilies, and deep savoury umami from soy sauce.
- Pantry-Friendly Ingredients: Most of what you need (soy sauce, brown sugar, cornstarch, dried chilies) is already sitting in your kitchen right now.
- A Family Cheerleader: Lily and Noah both clean their plates when I make this. Even Jake, who claims he does not love spicy food, goes back for seconds.
General Tso's Chicken Ingredients
For this General Tso’s Chicken, I reach for boneless skinless chicken thighs because they stay so juicy after frying. A quick toss in soy sauce and cornstarch creates a thin, shaggy coating that puffs into the most incredible crispy shell once it hits the hot oil. The sauce is a classic lineup of pantry heroes: soy sauce, rice vinegar, hoisin, brown sugar, and a generous handful of dried red chilies for heat. No special grocery runs required.
- 450g (1 lb) boneless skinless chicken thighs, cut into bite-sized chunks. Thighs are my first choice for juiciness, but you can absolutely use chicken breast if that is what you have.
- 3 tablespoons soy sauce, divided. Regular all-purpose soy sauce works beautifully here.
- 80g (⅔ cup) cornstarch, plus a little extra for the sauce. This is the secret to the shatteringly crispy coating on your General Tso’s Chicken.
- Vegetable oil, for frying. You need enough to come about an inch up the side of your skillet.
- 4 tablespoons rice vinegar, which brings that bright, tangy pop the sauce needs.
- 3 tablespoons hoisin sauce, for deep, sweet-savoury depth.
- 2 tablespoons brown sugar, to balance the tang and heat.
- 8-10 dried red chili peppers (the small wrinkly ones you see at Asian markets), snipped in half with kitchen shears. Leave the seeds in for more heat, or shake some out if you are feeding young kids.
- 4 cloves garlic, finely minced.
- 1 tablespoon finely grated fresh ginger.
- 2 teaspoons sesame oil, for that toasty finish.
- Thinly sliced green onions and sesame seeds, for sprinkling on top.
Use chicken thighs whenever you can. They have enough fat to stay tender and moist even after a quick fry, which makes all the difference in this General Tso’s Chicken. Breasts work in a pinch, but keep a close eye on them so they do not overcook. For another dinner that pairs a glossy, sweet-savoury sauce with quick-cooking beef, try my Mongolian Ground Beef Noodles. It uses a similar pantry sauce lineup and comes together in about the same amount of time.
When snipping the dried chilies, I like to keep most of the seeds because we love a noticeable kick. If you are serving this to little kids (Noah picks around the whole chilies but still loves the flavour), you can shake out half the seeds, and the dish will be milder while still carrying that signature warmth. Dried chili peppers pack a concentrated heat, and they also bring a subtle fruity smokiness you cannot get from chili flakes alone.
Fry the chicken in two batches so the oil temperature stays hot. Overcrowding the pan steams the pieces instead of crisping them, and that is the quickest way to lose the crunch you worked so hard to build.
How to Make General Tso's Chicken
The rhythm of this General Tso’s Chicken is simple: marinate, coat, fry until golden (twice for extra crunch), and toss with a sauce that comes together in the same pan. I like to start the rice first, so everything finishes at the same time. Once you make this once, you will memorize the steps without even trying.
Step 1: Marinate the chicken.
In a medium bowl, toss the chicken chunks with 1 tablespoon of the soy sauce and a tiny pinch of salt. Set it aside while you prep the rest. This quick soak seasons the meat lightly and helps the cornstarch cling.
Lora’s Tip: Go ahead and start your rice now. White rice takes about 15 minutes, brown rice closer to 40. Getting the rice going first means your General Tso’s Chicken will land on the table hot and ready with a warm bed of grains waiting underneath.
Step 2: Coat the chicken.
Drain off any extra liquid that has pooled in the bowl, then sprinkle the 80g (⅔ cup) cornstarch right over the top. Use your hands or a spoon to toss until every single piece is coated in a dry, white layer. This is the same cornstarch method I use for my Spicy Dragon Chicken. You are looking for a shaggy, dusty coating with no wet spots peeking through.
Step 3: Fry the chicken (first round).
Pour enough vegetable oil into a large, deep skillet or wok to come about 2.5cm (1 inch) up the side. Heat over medium-high until the oil shimmers and a tiny pinch of cornstarch sizzles immediately when you drop it in (around 175°C / 350°F). Working in two batches so you do not crowd the pan, carefully lower the coated chicken into the hot oil. You will hear a loud, happy sizzle right away. Fry for 3-4 minutes, turning once, until the pieces are pale golden and just cooked through. Lift them out with a slotted spoon and let them drain on a paper-towel-lined plate. The coating will look light and crackly, not deeply browned yet.
Lora’s Tip: If you want to nerd out on frying science, Serious Eats has a brilliant guide on oil temperature and how to keep your crust light. I learned the double-fry trick there and never looked back.
Step 4: The second fry for maximum crunch.
Once all the chicken has had its first fry, let the oil come back up to temperature. Carefully fry the chicken a second time, again in two batches, for about 1-2 minutes each. This second pass turns the pieces deeply golden brown and makes the crust extra sturdy so it stays crispy even after the sauce cloaks it. The colour changes fast, so do not walk away. Scoop them out, let them drain, and watch that gorgeous golden colour.
Step 5: Make the sauce.
Carefully pour the hot oil out of the skillet into a heatproof bowl, leaving behind just about a teaspoon slicked across the bottom. Return the pan to medium heat. Toss in the dried chili peppers and stir them around for 30 seconds until they smell smoky and toasty. The kitchen is going to smell incredible at this point. Add the minced garlic and grated ginger and cook for another 30 seconds, just until fragrant and sizzling. You do not want the garlic to go past pale gold, or it will turn bitter. Then whisk in the remaining 2 tablespoons soy sauce, rice vinegar, hoisin sauce, brown sugar, and 2 teaspoons cornstarch mixed with 60ml (¼ cup) water. Let the sauce bubble and thicken, stirring constantly. Within about 90 seconds, you will see it turn glossy and syrupy, coating the back of a spoon.
Lora’s Tip: If your sauce looks too thin after a minute, keep simmering. It will thicken as it reduces. If it seems too thick, splash in a tablespoon of water. This General Tso’s Chicken sauce is forgiving.
Step 6: Toss and serve immediately.
Slide the crispy chicken pieces into the pan with the bubbling sauce. Drizzle the sesame oil over the top, then toss and fold everything together with a light hand until every nugget is glazed and glistening. Immediately scrape the pan out onto a serving platter. Shower the top with sliced green onions and sesame seeds. Serve right away, while the chicken is at peak crunch.
Lora's Kitchen Tips
- Double fry for unbeatable crispiness. That second quick dip in hot oil is what seals the deal. It drives off any lingering moisture and sets the crust so your General Tso's Chicken stays crunchy under the sauce.
- Use a thermometer if you can. I know it feels like one extra step, but maintaining oil around 175°C (350°F) makes consistent golden results every single time. The crust puffs properly instead of soaking up grease.
- Prep everything before you heat the oil. Once the first batch of chicken hits the pan, the next 10 minutes move fast. Have the sauce whisked, the garlic minced, and the serving platter ready. You will thank yourself.
- If the sauce gets too thick while you wait, do not panic. It happens. Set the pan over low heat, add a tablespoon of water, and stir until it loosens right up. This General Tso's Chicken sauce bounces back easily.
- Want to skip the frying? You can bake the coated chicken pieces on a parchment-lined sheet pan at 220°C (425°F) for 18-22 minutes, flipping once. The crust will not be quite as shatteringly crisp, but the flavour of this General Tso's Chicken still shines through.
General Tso's Chicken Variations and Substitutions
This General Tso’s Chicken recipe is delicious exactly as written, but I also love to tweak it based on what is in the fridge and how spicy my crew is feeling on a given night.
Make it gluten-free: Swap the soy sauce for tamari or coconut aminos, and double-check that your hoisin sauce is gluten-free. The cornstarch coating is already naturally gluten-free, so you are mostly there.
Turn up the heat: If you want fire-breathing General Tso’s Chicken, add a teaspoon of chili-garlic paste or a finely chopped fresh Thai bird chili to the sauce along with the garlic. I did this once on a dare from Jake, and he could not stop eating it, even while dramatically fanning his mouth.
Try it with cauliflower: For a meatless version, cut a small head of cauliflower into florets, toss them in the same soy sauce and cornstarch mixture, and bake or air-fry until golden. Toss with the sauce the same way. Lily calls these “the spicy little trees” and adores them.
What to Serve with General Tso's Chicken
The classic way to serve General Tso’s Chicken is over a mound of steamed jasmine rice, which soaks up all that sticky sauce beautifully. I also like to tuck a pile of quickly steamed or stir-fried broccoli next to it for a bright green contrast. For a full dinner spread, this crunchy Asian Crunch Salad is a perfect partner. It brings fresh, crisp texture to the table and balances the richness of the fried chicken. On the side, a cold cucumber ribbon salad with a splash of rice vinegar and a pinch of sugar is another favourite.
If you are looking for a drink pairing, a crisp, off-dry Riesling or even sparkling water with a squeeze of lime works wonders against the sweet heat of this General Tso’s Chicken.
How to Store General Tso's Chicken
- Storage: Store leftover General Tso's Chicken in an airtight container in the refrigerator for up to 3 days. The coating will soften as it sits, but the flavour actually deepens overnight.
- Reheating: To bring back some crunch, reheat your General Tso's Chicken in a hot skillet over medium heat with just a tiny splash of oil. Toss until warmed through and the edges crisp up again. The microwave works in a pinch, but the crust will stay soft.
- Freezing: I do not recommend freezing the finished dish because the crispy coating turns mushy. You can freeze the sauce on its own for up to 2 months, though, and fry fresh chicken when you are ready to eat.
- Thawing: If you froze the sauce, let it thaw overnight in the refrigerator and warm it gently on the stove before tossing with freshly fried chicken.
- Make-ahead tip: You can marinate the chicken and whisk together the sauce up to a day in advance. Keep them separately in the fridge. When dinner time hits, all you have to do is coat, fry, and toss. That makes this General Tso's Chicken an excellent weeknight hero.
General Tso's Chicken FAQ
Here are the questions I get asked most about this General Tso’s Chicken recipe.
Is General Tso's Chicken really spicy?
It has a warm, tingly heat, but it is not overwhelmingly spicy. The dried red chilies give the dish a smoky, fruity warmth that builds gently rather than punching you in the mouth. You can easily dial the heat up or down by adjusting the number of chilies and how many seeds you leave in. For a very mild version that still tastes like authentic General Tso’s Chicken, use just 4 chilies and shake out most of the seeds before snipping them.
Can I bake General Tso's Chicken instead of frying?
Yes, you absolutely can. Arrange the cornstarch-coated chicken pieces in a single layer on a parchment-lined baking sheet, spray them lightly with cooking spray, and bake at 220°C (425°F) for 18-22 minutes, flipping halfway. The crust will not be quite as shatteringly crispy as the fried version, but it still delivers that signature General Tso’s Chicken flavour with less oil and less mess.
What is the best way to reheat General Tso's Chicken without it getting soggy?
A hot skillet is your best friend. Add the leftover General Tso’s Chicken to a dry or lightly oiled pan over medium heat and toss it around for a few minutes until the pieces are warmed through and the edges start to crisp back up. The microwave will heat it fast, but the coating will be soft. If you have an air fryer, that is even better: a few minutes at 200°C (400°F) works wonders.
Can I use chicken breast for General Tso's Chicken?
You can, but I recommend cutting the breast pieces slightly larger and keeping a close eye on the frying time. Chicken breast dries out faster than thighs, so pull the pieces as soon as they hit an internal temperature of 74°C (165°F). For the juiciest General Tso’s Chicken, I will always reach for thighs first.
Why does the coating on my General Tso's Chicken fall off?
That usually happens when the chicken is too wet before coating, or the oil is not hot enough. Make sure you drain off any excess marinade liquid before adding the cornstarch. Also let the oil come back up to temperature between batches. The cornstarch needs that immediate shock of hot oil to puff and seal around the meat. A thermometer helps you stay right at 175°C (350°F) for perfect results every time you make General Tso’s Chicken.
This General Tso’s Chicken has become our Saturday night tradition, and I love that I can get it on the table before the kids run out of patience. It tastes like the best takeout, but it is made right here at home with ingredients I can feel good about serving. I really hope it becomes your family’s favourite too.
With love and a little extra chili,
Lora x
General Tso’s Chicken
4
servings15
minutes20
minutes420
kcalIngredients
450g (1 lb) boneless skinless chicken thighs, cut into bite-sized pieces
3 tablespoons soy sauce, divided
80g (⅔ cup) cornstarch
Vegetable oil, for frying
4 tablespoons rice vinegar
3 tablespoons hoisin sauce
2 tablespoons brown sugar
8-10 dried red chili peppers, snipped in half
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 teaspoons cornstarch mixed with 60ml (¼ cup) water
Directions
Toss chicken with 1 tablespoon soy sauce and a pinch of salt. Set aside. Start cooking rice if serving.
Drain chicken, then coat evenly with cornstarch until every piece is dry and white.
Heat oil to 175°C (350°F). Fry chicken in two batches for 3-4 minutes until pale golden. Drain on paper towels. Fry again for 1-2 minutes until deeply golden and crisp.
Pour off all but 1 teaspoon oil. Sauté dried chilies for 30 seconds, then add garlic and ginger and cook until fragrant. Add remaining soy sauce, rice vinegar, hoisin, brown sugar, and cornstarch slurry. Stir until thick and glossy.
Add crispy chicken, drizzle with sesame oil, and toss to coat. Serve immediately with green onions and sesame seeds.
