I love making this quick and easy General Tso chicken when I want something crispy, flavorful, and better than takeout. It comes together fast, uses simple ingredients, and delivers that perfect balance of sweet, tangy, and slightly spicy sauce that I crave.
Why You’ll Love This Recipe
I enjoy how this recipe gives me restaurant-quality results without spending hours in the kitchen. The chicken turns out crispy on the outside and tender on the inside, while the sauce coats every piece beautifully. I also like that I can control the sweetness and spice to match my taste. It’s perfect for a quick dinner or when I want to impress without much effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts, cut into bite-sized pieces 1/2 cup cornstarch 2 large eggs 1/4 cup vegetable oil
For the sauce: 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons rice vinegar 3 tablespoons sugar 1 tablespoon cornstarch 1/2 cup water 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/2 teaspoon red chili flakes (optional)
For garnish: 2 green onions, sliced 1 teaspoon sesame seeds
Directions
I start by whisking the eggs in a bowl and placing the cornstarch in another. I dip the chicken pieces into the eggs, then coat them well in cornstarch.
Next, I heat the vegetable oil in a pan over medium-high heat and fry the chicken in batches until golden and crispy. I set the cooked chicken aside on a plate.
In the same pan, I sauté the garlic and ginger for about 30 seconds until fragrant. Then I add soy sauce, hoisin sauce, rice vinegar, sugar, water, and chili flakes. I let it simmer for a couple of minutes.
I mix the tablespoon of cornstarch with a little water to make a slurry and stir it into the sauce. I cook until the sauce thickens.
Finally, I return the crispy chicken to the pan and toss everything together until the chicken is fully coated. I garnish with green onions and sesame seeds before serving.
Servings and timing
I usually get about 4 servings from this recipe. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
I sometimes swap chicken breasts for chicken thighs for extra juiciness. If I want a lighter version, I skip frying and instead bake or air-fry the chicken. For more heat, I add extra chili flakes or a dash of hot sauce. I also like adding steamed broccoli or bell peppers for a more balanced meal.
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 texture as good as possible. I add a splash of water if the sauce gets too thick. Microwaving works too, but the chicken won’t stay as crispy.
FAQs
Can I make this recipe ahead of time?
I can prepare the sauce ahead, but I prefer cooking the chicken fresh so it stays crispy.
Can I use frozen chicken?
I make sure to fully thaw the chicken before cooking to ensure even frying and better texture.
Is this recipe very spicy?
I find it mildly spicy, but I can easily adjust the heat by reducing or increasing the chili flakes.
Can I bake instead of fry?
Yes, I bake the coated chicken at 200°C (400°F) for about 20–25 minutes, flipping halfway through.
What can I serve with General Tso chicken?
I usually serve it with steamed rice, fried rice, or noodles for a complete meal.
Conclusion
I always come back to this quick and easy General Tso chicken because it’s reliable, delicious, and satisfying. It gives me all the flavors I love without the hassle of takeout, and I can customize it however I like.
A quick and easy General Tso chicken recipe with crispy pan-fried chicken tossed in a sweet, tangy, and slightly spicy sauce for a better-than-takeout dinner.
Ingredients
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup cornstarch
2 large eggs
1/4 cup vegetable oil
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
3 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon red chili flakes (optional)
2 green onions, sliced
1 teaspoon sesame seeds
Instructions
Whisk the eggs in a bowl and place the cornstarch in a separate bowl.
Dip the chicken pieces into the eggs, then coat them well in the cornstarch.
Heat the vegetable oil in a pan over medium-high heat and fry the chicken in batches until golden brown and crispy. Transfer to a plate.
In the same pan, sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
Add the soy sauce, hoisin sauce, rice vinegar, sugar, water, and red chili flakes. Simmer for 2 to 3 minutes.
Mix 1 tablespoon cornstarch with a little water to make a slurry, then stir it into the sauce. Cook until the sauce thickens.
Return the crispy chicken to the pan and toss until every piece is coated in the sauce.
Garnish with sliced green onions and sesame seeds, then serve hot.
Notes
Chicken thighs can be used instead of chicken breasts for a juicier result.
For a lighter version, bake or air-fry the coated chicken instead of frying.
Adjust the chili flakes to control the heat level.
Steamed broccoli or bell peppers can be added for a more balanced meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan with a splash of water for the best texture.
