General Tso’s Chicken Recipe

If you’ve ever craved that irresistible balance of sweet, savory, and just a hint of heat, General Tso’s Chicken is the dish your taste buds dream about! This takeout favorite delivers ultra-crispy chicken bathed in a glossy, sticky sauce that’s equal parts tangy, garlicky, and sweet, with a gentle kick of spice. What makes home-cooked General Tso’s Chicken so special is how you can customize every bite while still capturing that signature flavor. Get ready to skip the takeout line and create a show-stopping meal that’s even better fresh from your own kitchen.

this Recipe

Ingredients You’ll Need

The beauty of General Tso’s Chicken is how a handful of everyday ingredients come together to create something unforgettable. Each component brings its own magic, whether it’s crunch, color, or crave-worthy depth in the sauce.

• Chicken: 1 ½ pounds boneless, skinless chicken thighs or breasts cut into bite-sized pieces for juicy, tender results.
• Cornstarch: ½ cup, to guarantee that extra-light and crispy coating.
• All-purpose flour: ½ cup, which teams up with the cornstarch for perfect crunch and a beautiful golden finish.
• Eggs: 2, whisked with salt and pepper to help the breading stick and add a touch of richness.
• Salt: ¼ teaspoon, for seasoning from the very start.
• Pepper: ¼ teaspoon, just enough for a subtle background warmth.
• Vegetable oil: For frying; use enough for about 2 inches in your pan to get chicken crispy on all sides.
• Soy sauce: ⅓ cup low-sodium, to bring salty, umami goodness to the sauce.
• Rice vinegar: ¼ cup, which adds an essential zingy tang.
• Hoisin sauce: ¼ cup, lending a touch of sweetness and deep color to the sauce.
• Water: ¼ cup, to thin the sauce just enough for tossing.
• Sugar: 3 tablespoons, for the unmistakable sweet note General Tso’s Chicken is famous for.
• Cornstarch (for sauce): 2 tablespoons, making the sauce deliciously thick and clingy.
• Garlic: 2 cloves, minced for upfront aroma and flavor.
• Fresh ginger: 1 teaspoon grated, giving the sauce a warming lift.
• Crushed red pepper flakes: ½ teaspoon (optional), for a gentle, customizable kick.
• Green onions: Sliced, these make the final dish pop with color and brightness.
• Sesame seeds: Optional, for a subtle nutty crunch as a garnish.

How to Make General Tso’s Chicken

Step 1: Prep and Coat the Chicken

Start by getting your chicken ready for its crunchy debut. Cut your chicken into bite-sized chunks, perfect for soaking up sauce. In one bowl, whisk together the eggs, salt, and pepper to season every piece. In a separate bowl, blend the cornstarch and flour—a tag-team coating for irresistible crispiness. Dip each chicken chunk first into the egg mixture, then dredge with the flour and cornstarch. Don’t be shy: a thorough coating means maximum crunch.

Step 2: Fry to Crispy Perfection

Heat a good amount of vegetable oil in a deep skillet or heavy pot until shimmering but not smoking. Work in small batches for best results—gently slide in the coated chicken and fry until it’s golden brown and fully cooked, about 4 to 5 minutes per batch. Transfer each batch to a paper towel–lined plate so the extra oil can drain, leaving every piece crisp.

Step 3: Whip Up the Signature Sauce

It wouldn’t be General Tso’s Chicken without that vibrant sauce! In a separate bowl, whisk together soy sauce, rice vinegar, hoisin, water, sugar, and a bit of cornstarch (this is the secret to the sauce’s luscious, sticky body). In a clean pan, heat a splash of oil, then sauté the garlic, ginger, and red pepper flakes for about 30 seconds. When fragrant, pour in your prepared sauce mixture and stir constantly as it thickens to a glossy consistency, usually within a couple minutes.

Step 4: Toss Chicken in the Sauce

Add your golden, crispy chicken straight into the bubbling sauce. Use a big spoon or spatula to gently toss until every piece is showered in that glossy, sweet-savory coating. Let it cook for another minute or two so the flavors mingle and the chicken is heated all the way through. Now comes the moment where your kitchen smells like your favorite Chinese restaurant!

Step 5: Serve and Garnish

Plate the finished General Tso’s Chicken over steamed rice for the ultimate comfort meal. Sprinkle with sliced green onions and a scattering of sesame seeds for color, crunch, and a touch of fancy flair. Serve hot while the chicken is at its crispiest and the sauce clings to every bite.

How to Serve General Tso’s Chicken

Garnishes

The right finishing touches turn your homemade General Tso’s Chicken from delicious to dazzling. Sliced green onions add a burst of fresh color, while sesame seeds (toasted if you want extra flavor) provide a gentle crunch that stands out against the sticky sauce. Feel free to add a little more crushed red pepper or even a twist of orange zest for guests who like surprises.

Side Dishes

This dish shines alongside fluffy white rice, but fried rice or brown rice are also wonderful! For vegetables, think about sautéed snap peas, broccoli, or bok choy for crunch and color—they soak up the sauce beautifully and balance out the meal. If you want to keep things classic, a simple cucumber salad or hot and sour soup brings even more of that takeout experience home.

Creative Ways to Present

If you’re feeling playful, serve General Tso’s Chicken on mini lettuce cups or as the centerpiece of a make-your-own rice bowl bar with toppings like crushed peanuts, cilantro, and pickled veggies. For parties, slide chicken pieces onto toothpicks and stick them in a platter with extra sauce for dipping—the ultimate finger food twist!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), be sure to cool your General Tso’s Chicken completely before storing it in an airtight container. The sauce will keep the chicken moist, and you’ll get to relive those incredible flavors the next day. It’s best enjoyed within 3 days for top texture and taste.

Freezing

For a future treat, freeze the fried chicken and the cooled sauce separately. Store chicken pieces in a zip-top bag and sauce in a small container. When you’re ready, reheat both and toss together for a meal that’s almost as good as freshly made General Tso’s Chicken. The key is to keep them separate until serving, so the chicken doesn’t get soggy.

Reheating

To bring back the crispness, reheat chicken pieces in a 375°F oven for about 10 minutes, or in an air fryer if you have one. Warm the sauce gently on the stovetop or in the microwave, then combine them just before serving. This way, the chicken stays pleasantly crispy with that famous sticky-sweet coating reawakened.

FAQs

Can I use chicken breasts instead of thighs for General Tso’s Chicken?

Absolutely! Chicken breasts work just as well and will give you a slightly leaner bite. Just be careful not to overcook them so they stay tender and juicy within your crispy coating.

Is there a way to make General Tso’s Chicken healthier?

Yes! You can oven-bake or air-fry the coated chicken pieces instead of deep frying. You’ll still get a lovely crunch, especially if you give them a quick spritz of oil before baking. Serve with steamed veggies to round out a lighter meal without sacrificing flavor.

What makes the sauce glossy and thick?

The secret is a combination of hoisin sauce, sugar, and cornstarch—the cornstarch thickens the sauce until it hugs every piece of General Tso’s Chicken. Stirring constantly while the sauce cooks prevents lumps and gives you that perfect sheen.

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free blend and use tamari or coconut aminos in place of soy sauce. Double-check your hoisin sauce and other condiments for hidden gluten and you’ll have a crowd-pleasing gluten-free feast.

How spicy is this version of General Tso’s Chicken?

This recipe is just mildly spicy, thanks to the optional crushed red pepper flakes. You can easily turn up the heat by adding more red pepper, or keep it family-friendly by leaving them out. The dish is incredibly flexible for all spice preferences!

Final Thoughts

If you’ve never tried making General Tso’s Chicken from scratch, you’re in for a mouthwatering adventure. This recipe captures all the fun and flavor of your favorite takeout—right down to the last sticky, saucy bite. Give it a try, get creative with the sides and garnishes, and don’t be surprised if it becomes a regular craving in your kitchen lineup!

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