Name: General Tso's Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese-American
Ingredients: 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes; 2 large eggs; ½ cup cornstarch; ½ cup all-purpose flour; ½ teaspoon salt; ½ teaspoon ground white pepper (or black pepper); Vegetable oil, for frying; 1 tablespoon sesame oil; 2 teaspoons fresh ginger, grated; 2 cloves garlic, minced; ¼ cup low-sodium soy sauce; 2 tablespoons hoisin sauce; 2 tablespoons rice vinegar; ¼ cup sugar; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); ½ cup chicken broth; 1 teaspoon crushed red pepper flakes (adjust to taste); Sliced green onions (optional garnish); Toasted sesame seeds (optional garnish)

Jump to Recipe·Leave a Review

General Tso’s Chicken is a beloved Chinese-American takeout classic that’s known for its crispy chicken pieces coated in a sticky, savory-sweet, and slightly spicy sauce. The deep-fried chicken bites are perfectly golden and tender inside, while the sauce adds layers of umami and heat. This dish delivers bold flavors with every bite and satisfies both sweet and spicy cravings. General Tso's Chicken

Why You’ll Love This Recipe

I love how this recipe combines crispy texture with a rich, flavorful sauce that hits all the right notes—sweet, savory, tangy, and spicy. It’s easy enough for a weeknight dinner and impressive enough to serve to guests. I also enjoy how customizable it is, so I can control the spice level and make it just right for whoever I’m cooking for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes
2 large eggs
½ cup cornstarch
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground white pepper (or black pepper)
Vegetable oil, for frying

For the Sauce:

1 tablespoon sesame oil
2 teaspoons fresh ginger, grated
2 cloves garlic, minced
¼ cup low-sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
¼ cup sugar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
½ cup chicken broth
1 teaspoon crushed red pepper flakes (adjust to taste)

Optional Garnish:

Sliced green onions
Toasted sesame seeds

Directions

I start by whisking the eggs in a large bowl, then add the chicken pieces and mix to coat.
In a separate bowl, I combine the cornstarch, flour, salt, and white pepper. I dredge each chicken piece in this dry mixture, making sure it’s evenly coated.
I heat about 2 inches of vegetable oil in a deep pan or wok to 350°F (175°C). Then I fry the chicken in batches for about 4-5 minutes or until golden brown and crispy. I drain them on a paper towel-lined plate.
To make the sauce, I heat sesame oil in a pan over medium heat. I add the ginger and garlic and sauté for about 30 seconds.
I pour in the soy sauce, hoisin sauce, rice vinegar, sugar, chicken broth, and red pepper flakes. I stir and let it simmer for a minute.
I add the cornstarch slurry and continue stirring until the sauce thickens, about 2 minutes.
I toss the fried chicken into the sauce and stir well until each piece is coated evenly.
I garnish with green onions and sesame seeds before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes swap chicken thighs for chicken breast if I want a leaner version.
For a spicier kick, I add more red pepper flakes or a drizzle of chili oil to the sauce.
I’ve also tried baking the chicken at 425°F (220°C) for 20-25 minutes instead of frying—it’s a lighter alternative.
When I want a vegetarian version, I use crispy tofu cubes instead of chicken.
Adding steamed broccoli or bell peppers gives the dish extra color and nutrients.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I use a skillet over medium heat to keep the chicken crispy while gently warming the sauce. If I’m in a hurry, I use the microwave, but I know the chicken won’t be as crisp.
I don’t recommend freezing it, as the texture of the fried chicken changes after thawing.

FAQs

What does General Tso’s Chicken taste like?

It has a bold, rich flavor that’s sweet, slightly tangy, and mildly spicy. I love how the crispy chicken contrasts with the sticky sauce.

Can I make this dish gluten-free?

Yes, I use gluten-free soy sauce and substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.

Can I use chicken breast instead of thighs?

Absolutely. I use boneless, skinless chicken breasts when I want a leaner version. Just be careful not to overcook them.

How do I make the chicken extra crispy?

I make sure the oil is hot enough before frying and don’t overcrowd the pan. Double frying also helps achieve an ultra-crispy texture.

What should I serve with General Tso’s Chicken?

I usually serve it over steamed jasmine rice or fried rice. Stir-fried vegetables or plain noodles also pair well with it.

Conclusion

General Tso’s Chicken is a satisfying dish I turn to when I want something crispy, saucy, and full of flavor. It’s easy to make at home and so much better than takeout. Whether I’m making it for family dinner or meal prepping for the week, it always hits the spot.

General Tso’s Chicken