General Tso chicken

You know those nights? The ones where you’re staring into the fridge, completely uninspired, and the siren song of takeout starts calling your name? Yeah, I know them well. And on those nights, there’s one dish that always, *always* saves me: General Tso chicken. But not just any General Tso chicken. This is *my* General Tso chicken. It’s got that perfect balance of sweet, savory, and just a hint of spicy that makes your taste buds sing. Forget those sad, soggy versions you sometimes get; this one is crispy, flavorful, and honestly, so much easier to make at home than you’d think. My family devours this, and I can’t tell you how many times I’ve whipped it up on a whim and had everyone asking for seconds. It’s a true kitchen hero!

What is General Tso Chicken?

So, what exactly is this magical dish we call General Tso chicken? At its heart, it’s a classic Hunanese stir-fry that’s become incredibly popular in American Chinese restaurants. The name itself, General Tso, refers to a real historical figure, a military leader from the Hunan province in China. But don’t let the fancy name fool you; this dish is all about accessible, crowd-pleasing flavors. Think tender pieces of chicken, usually coated and fried until golden and crispy, then tossed in a glossy, luscious sauce that hits all the right notes: a little sweet, a little tangy, a little savory, and often with a kick of heat from dried chilies. It’s the kind of dish that just makes you feel good, and it’s surprisingly adaptable to what you have on hand.

How do I make General Tso Chicken?

Quick Overview

The process for this General Tso chicken is wonderfully simple. We’ll start by prepping the chicken, coating it for that essential crispiness, and then frying it until it’s perfectly golden. While that’s happening, we’ll whip up a quick, flavor-packed sauce. The magic happens when those crispy chicken pieces meet the glossy sauce, getting coated in all that deliciousness. It’s a quick stir-fry that comes together in a flash, promising that irresistible sweet, savory, and slightly spicy flavor you crave. Trust me, it’s much easier than you might think!

Ingredients

What is the recipe for Crispy Chicken?
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. I always opt for thighs because they stay incredibly moist and tender. Breasts work too, but watch them closely so they don’t dry out!
1/2 cup cornstarch. This is key for that signature crispiness. Don’t skip it!
1/4 cup all-purpose flour. Just a little bit to help the cornstarch adhere.
1/2 teaspoon salt. For basic seasoning.
1/4 teaspoon black pepper. Adds a little zing.
1 large egg, lightly beaten. This acts as the binder for our coating.
Vegetable oil or other neutral oil, for frying. You’ll need enough to come about 1-2 inches up the side of your pan.

For the General Tso Sauce:
1/2 cup low-sodium soy sauce. I prefer low-sodium so I can control the saltiness.
1/3 cup chicken broth. For extra flavor and to thin the sauce.
1/4 cup rice vinegar. This gives it that lovely tanginess.
1/4 cup granulated sugar. For sweetness, but we’ll balance it out.
2 tablespoons ketchup. Sounds weird, I know, but it adds depth and color!
1 tablespoon Shaoxing wine (or dry sherry if you can’t find it). This adds a fantastic nutty depth. It’s a pantry staple for me now!
1 teaspoon sesame oil. For that unmistakable aromatic finish.
1 teaspoon cornstarch, mixed with 2 tablespoons of cold water (this is our slurry for thickening).

For the Aromatics & Garnish:
2 tablespoons vegetable oil.
3-5 dried red chilies (like Arbol or Korean red chilies), halved and seeds removed if you prefer less heat. You can leave some seeds in if you like it spicier! I usually leave a few seeds in for a good kick.
2 cloves garlic, minced.
1 inch fresh ginger, grated or minced.
Sesame seeds, for garnish (optional but pretty!).
Sliced green onions, for garnish (optional but adds freshness!).

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our frying station ready. Grab a large, heavy-bottomed skillet or a Dutch oven. Pour in your vegetable oil, making sure you have at least 1-2 inches of depth. We want enough oil for the chicken to get nice and submerged. Place this over medium-high heat. We’re looking for the oil to reach about 350°F (175°C). If you don’t have a thermometer, don’t worry! A good test is to drop a tiny bit of your cornstarch mixture into the oil; it should sizzle immediately and float. While the oil heats up, get all your other ingredients prepped and within easy reach. This dish cooks fast!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the cornstarch, flour, salt, and black pepper. This is your dry coating for the chicken. Make sure it’s well combined so you get an even crust on every piece.

Step 3: Mix Wet Ingredients

In a separate small bowl, whisk the lightly beaten egg. This will be used to help the dry ingredients stick to the chicken.

Step 4: Combine

Add the chicken pieces to the egg mixture and toss until each piece is coated. Then, transfer the chicken to the bowl with the dry ingredients. Toss well until all the chicken is thoroughly coated in the cornstarch mixture. You want each piece to look dusty and ready for its crispy fate. Don’t be afraid to really get your hands in there to make sure every nook and cranny is covered!

Step 5: Prepare Filling

Now for that glorious sauce! In a small saucepan or a microwave-safe bowl, combine the soy sauce, chicken broth, rice vinegar, sugar, ketchup, Shaoxing wine, and sesame oil. Whisk it all together until the sugar is mostly dissolved. If you’re using the stovetop, heat this mixture over medium heat, stirring occasionally, until it just starts to simmer. If microwaving, heat in 30-second intervals, stirring in between, until hot and well combined. Once it’s hot, slowly whisk in the cornstarch slurry (the cornstarch mixed with cold water). Keep whisking until the sauce thickens to a lovely, glossy consistency, like thin syrup. Set this aside. The aroma alone is just incredible!

Step 6: Layer & Swirl

Once the oil is hot and the chicken is coated, it’s time to fry. Carefully add the chicken pieces to the hot oil in batches. Don’t overcrowd the pan, or the chicken will steam instead of crisp up! You want about 3-4 minutes per batch, turning them occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the chicken from the oil and place it on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil. Repeat with the remaining chicken.

Step 7: Bake

Okay, confession time: I rarely “bake” this in the traditional sense because the frying does the job of cooking the chicken perfectly. However, if you want to ensure the chicken is absolutely cooked through and achieve an extra crispy coating, you can do a quick bake after frying. Once you’ve fried all the chicken, spread it out in a single layer on a baking sheet. Pop it into a preheated oven at 375°F (190°C) for about 5-7 minutes, just to make sure it’s cooked through and extra crispy. But honestly, if you fry it until golden brown and it’s cooked through, you can skip this step and just proceed straight to saucing!

Step 8: Cool & Glaze

This is where the magic truly happens! In that same skillet you used for frying (or a clean one), heat the 2 tablespoons of vegetable oil over medium heat. Add the dried chilies, garlic, and ginger. Sauté for about 30-60 seconds until fragrant – be careful not to burn the garlic! Now, pour in your prepared General Tso sauce. Bring it to a gentle simmer, whisking constantly. Add the fried chicken pieces back into the pan with the sauce. Toss everything gently until the chicken is beautifully coated in that glossy, flavorful sauce. Make sure every piece gets a good coating!

Step 9: Slice & Serve

Once the chicken is perfectly coated, it’s time to serve! I love to transfer it all to a serving platter immediately. Garnish with a sprinkle of sesame seeds and some fresh, sliced green onions for a pop of color and freshness. The smell is absolutely intoxicating at this point, and the visual is just mouthwatering. It’s ready to be devoured!

What to Serve It With

This General Tso chicken is so versatile, it’s become my go-to for all sorts of meals, not just dinner! For a classic, satisfying BREAKFAST, I love serving it with a side of scrambled eggs and some simple steamed rice. It sounds a bit unconventional, but the savory-sweet chicken is a surprisingly good pairing with fluffy eggs. For BRUNCH, I tend to plate it a little more elegantly. Think a nice bed of jasmine rice, a small pile of the saucy chicken, and a sprinkle of fresh cilantro. A refreshing, slightly tart iced green tea is the perfect beverage companion. When I’m craving something indulgent as DESSERT (yes, dessert!), I’ll sometimes have a small portion of it, especially if I’ve dialed back the spice a bit. The sweetness of the sauce is quite dessert-like. Paired with a dark chocolate or a simple fruit salad, it’s a decadent treat. And for those COZY SNACKS or quick weeknight dinners, it’s fantastic served alongside steamed or stir-fried vegetables like broccoli, snap peas, or bell peppers. A big bowl of steaming rice and this chicken is pure comfort. My kids also love having it in lettuce wraps for a lighter, more interactive meal. It’s just one of those dishes that brings everyone to the table!

Top Tips for Perfecting Your General Tso Chicken

I’ve made this General Tso chicken more times than I can count, and through trial and error (and many delicious successes!), I’ve picked up a few tricks that I think can really elevate your homemade version. First, ZUCCHINI PREP – wait, wrong recipe! Haha, sometimes my brain gets ahead of itself. For this chicken, the most crucial prep is getting your chicken cut into uniform, bite-sized pieces. This ensures even cooking. If you’re cutting chicken thighs, trim off any excess fat. When it comes to MIXING ADVICE for the coating, don’t be shy about really tossing the chicken in the cornstarch and flour mixture. You want every surface coated to achieve that ultimate crisp. If the coating seems too dry, you can dip the chicken in the egg again briefly before returning it to the dry mix. For the SWIRL CUSTOMIZATION of the sauce, it’s less about swirling and more about ensuring it’s thickened properly. A properly made sauce will coat the chicken beautifully without being too thick or too thin. If it’s too thick, just add a tiny splash more chicken broth. If it’s too thin, you can make a small extra cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and whisk it into the simmering sauce until it reaches your desired consistency. Regarding INGREDIENT SWAPS, feel free to adjust the sweetness and spiciness to your liking! More sugar for sweeter, more chilies (or a dash of sriracha in the sauce) for spicier. If you don’t have Shaoxing wine, a dry sherry or even a bit of mirin can work, though the flavor profile will be slightly different. For BAKING TIPS, if you choose to bake after frying, make sure your oven is fully preheated. Placing the chicken on a wire rack ensures air circulates around it for maximum crispiness. And finally, GLAZE VARIATIONS: While the classic soy-based glaze is amazing, you could experiment with adding a tablespoon of hoisin sauce for extra depth, or a teaspoon of chili garlic sauce for more heat. The key is to taste and adjust!

Storing and Reheating Tips

This General Tso chicken is honestly best enjoyed fresh, right out of the pan, when the chicken is at its crispiest. However, life happens, and sometimes we have leftovers, and that’s totally okay! For ROOM TEMPERATURE storage, I wouldn’t leave it out for more than two hours, just to be safe. It’s meant to be eaten or refrigerated promptly. REFRIGERATOR STORAGE is your best bet for leftovers. Once it has cooled down slightly, transfer the chicken to an airtight container. It should stay good in the fridge for about 3-4 days. The chicken will lose some of its crispiness the longer it sits, but the flavor will still be fantastic. FREEZER INSTRUCTIONS are possible, but I generally don’t freeze this dish because the fried coating tends to get a bit soggy upon thawing. If you absolutely must freeze it, let it cool completely, then wrap individual portions tightly in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe container. It can last up to about 2-3 months in the freezer. For REHEATING, the best method for preserving some texture is in a skillet over medium heat with a tiny bit of oil. This helps re-crisp the chicken. You can also reheat it in the oven or an air fryer at around 350°F (175°C) for a few minutes until warmed through. Microwaving is the quickest, but it will result in softer chicken. For GLAZE TIMING ADVICE, if you know you’ll be reheating, try to reserve a little bit of the sauce separately and add it during reheating to refresh the flavor and moisture. This helps prevent the chicken from getting too saucy and mushy during storage.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite General Tso chicken recipe! It’s the kind of dish that proves you don’t need to order takeout to get that incredible, satisfying flavor you’re craving. It’s perfect for busy weeknights, impressive enough for guests, and just plain delicious anytime you need a little culinary pick-me-up. The crispy chicken, the glossy, flavorful sauce… it’s a combination that never fails to make me happy. I really hope you give this a try and that it becomes a favorite in your kitchen too! If you’re a fan of Asian-inspired flavors, you might also want to check out my Honey Garlic Chicken Stir-Fry or my easy Orange Chicken recipe – they’re winners in my house too! I can’t wait to hear what you think, so please leave a comment below and let me know how your General Tso chicken turns out. Happy cooking!

General Tso Chicken

A classic Chinese-American takeout favorite, General Tso Chicken is a deliciously sweet and savory dish with crispy fried chicken coated in a tangy and slightly spicy sauce.

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Chicken

• 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
• 0.5 cup cornstarch
• 0.25 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 large eggs beaten
• 3 cups vegetable oil for frying

For the Sauce

• 0.75 cup chicken broth
• 0.5 cup soy sauce
• 0.5 cup white vinegar
• 0.5 cup granulated sugar
• 0.25 cup ketchup
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 0.5 teaspoon red pepper flakes optional

For Garnish

• 0.5 cup scallions thinly sliced
• 1 tablespoon sesame seeds toasted

Instructions

 

Preparation Steps

• In a shallow dish, whisk together the cornstarch, flour, salt, and pepper.
• Dip the chicken pieces into the beaten eggs, then dredge them in the cornstarch mixture, ensuring they are well coated.
• In a large skillet or wok, heat the vegetable oil over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
• While the chicken is frying, prepare the sauce. In a medium bowl, whisk together chicken broth, soy sauce, white vinegar, sugar, ketchup, cornstarch, sesame oil, and red pepper flakes (if using).
• Pour the sauce mixture into a clean skillet or the same skillet after draining most of the oil. Bring to a simmer over medium heat, stirring constantly until the sauce thickens, about 2-3 minutes.
• Add the fried chicken to the thickened sauce and toss to coat evenly.
• Serve immediately over steamed rice, garnished with sliced scallions and toasted sesame seeds.

Notes

Adjust the amount of red pepper flakes to your desired level of spiciness. This dish is best served fresh.