I make this General Tso’s Chicken when I crave something crispy, sweet, tangy, and slightly spicy all in one bite. It’s a classic takeout favorite that I recreate at home with simple ingredients, giving me full control over flavor and freshness.
Why You’ll Love This Recipe
I love how this recipe delivers restaurant-quality flavor without needing complicated techniques. The chicken turns out perfectly crispy, and the sauce coats each piece with a glossy, bold taste. I also appreciate how I can adjust the sweetness or spice level to match my preference. It’s quick enough for a weeknight but impressive enough for guests.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken: 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 1/2 cup (60 g) cornstarch 1/4 cup (30 g) all-purpose flour 1/2 teaspoon salt 1/2 teaspoon black pepper 2 large eggs vegetable oil for frying
For aromatics: 3 cloves garlic, minced 1 teaspoon fresh ginger, minced 4–6 dried red chilies (adjust to taste)
For garnish: 2 green onions, sliced 1 teaspoon sesame seeds
directions
I start by preparing the chicken. I whisk the eggs in one bowl, then mix cornstarch, flour, salt, and pepper in another. I dip each chicken piece into the egg and coat it well with the dry mixture.
I heat vegetable oil in a deep pan to about 350°F (175°C). I fry the chicken in batches until golden and crispy, about 4–5 minutes, then I remove it and let it drain on paper towels.
In another pan, I heat a little oil and sauté garlic, ginger, and dried chilies until fragrant. I mix all the sauce ingredients in a bowl, then pour them into the pan. I stir until the sauce thickens and becomes glossy.
I add the fried chicken to the sauce and toss everything together until evenly coated. I finish by sprinkling green onions and sesame seeds on top.
Servings and timing
I usually get about 4 servings from this recipe. Preparation time: 20 minutes Cooking time: 20 minutes Total time: 40 minutes
Variations
I sometimes swap chicken for shrimp or tofu for a different twist. If I want a healthier version, I bake or air-fry the chicken instead of deep frying. I also like adding steamed broccoli or bell peppers for extra texture and color.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a pan over medium heat to keep the chicken from getting soggy. I occasionally add a splash of water to loosen the sauce.
FAQs
Can I make this dish less spicy?
I reduce or completely remove the dried chilies to make the dish milder without losing flavor.
Can I use chicken breast instead of thighs?
I often use chicken breast, and it works well, though thighs stay juicier.
How do I keep the chicken crispy?
I make sure the oil is hot enough before frying and avoid overcrowding the pan.
Can I prepare the sauce in advance?
I mix the sauce ingredients ahead of time and store them in the fridge for up to a day.
Is this recipe freezer-friendly?
I freeze the fried chicken separately, but I prefer making the sauce fresh when serving.
Conclusion
I find this General Tso’s Chicken incredibly satisfying to make at home. It brings together crispy texture and bold flavors in a way that always feels special. Once I make it from scratch, I rarely go back to takeout because I can customize every detail to my taste.
A homemade General Tso’s Chicken with crispy fried chicken pieces tossed in a glossy sweet, tangy, and slightly spicy sauce, finished with green onions and sesame seeds.
Ingredients
1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup (60 g) cornstarch
1/4 cup (30 g) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
Vegetable oil, for frying
3 tablespoons soy sauce
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup (120 ml) chicken broth
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
4–6 dried red chilies, adjusted to taste
2 green onions, sliced
1 teaspoon sesame seeds
Instructions
Whisk the eggs in one bowl. In a second bowl, combine the cornstarch, flour, salt, and black pepper.
Dip each piece of chicken into the egg, then coat thoroughly in the dry mixture.
Heat vegetable oil in a deep pan to 350°F (175°C).
Fry the chicken in batches for 4–5 minutes, or until golden brown and crispy. Remove and drain on paper towels.
In a separate pan, heat a small amount of oil and sauté the garlic, ginger, and dried red chilies until fragrant.
In a bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, chicken broth, and sesame oil.
Pour the sauce mixture into the pan with the aromatics and cook, stirring, until thickened and glossy.
Add the fried chicken to the sauce and toss until all pieces are evenly coated.
Garnish with sliced green onions and sesame seeds before serving.
Notes
Reduce or omit the dried chilies for a milder version.
Chicken thighs stay juicier, but chicken breast works well too.
For a lighter option, bake or air-fry the coated chicken instead of deep frying.
Add steamed broccoli or bell peppers for extra texture and color.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan over medium heat for the best texture, adding a splash of water if needed to loosen the sauce.
You can prepare the sauce up to 1 day ahead and keep it refrigerated.
For freezing, freeze the fried chicken separately and make the sauce fresh when serving.
