General Tso’s Chicken

Why You’ll Love This Recipe

This recipe delivers the perfect balance of textures and flavors—crispy chicken coated in a sticky, flavorful sauce with just the right amount of heat. It’s faster and fresher than takeout, customizable to your spice preference, and incredibly satisfying when served over rice. Plus, making it at home lets you control the ingredients and quality.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or chicken breast
cornstarch
flour
eggs
salt
black pepper
oil for frying
garlic
ginger
soy sauce
hoisin sauce
rice vinegar
sugar
chicken broth
chili flakes or dried red chilies
green onions

Directions

1. Cut the chicken into bite-sized pieces and season with salt and pepper.
2. In a bowl, whisk eggs, then coat the chicken pieces.
3. Toss the chicken in a mixture of cornstarch and flour until well coated.
4. Heat oil in a deep pan and fry the chicken in batches until golden and crispy. Remove and drain on paper towels.
5. In another pan, sauté garlic and ginger until fragrant.
6. Add soy sauce, hoisin sauce, rice vinegar, sugar, and chicken broth. Stir and bring to a simmer.
7. Add chili flakes or dried chilies and cook until the sauce slightly thickens.
8. Return the fried chicken to the pan and toss until fully coated in the sauce.
9. Cook for another 1–2 minutes until everything is well combined and glossy.
10. Garnish with chopped green onions and serve hot.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Variations

For a lighter version, you can bake or air-fry the chicken instead of deep frying. Adjust the spice level by increasing or reducing the chili. Add vegetables like broccoli, bell peppers, or snap peas for extra texture and nutrition. You can also substitute chicken with tofu for a vegetarian option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat to maintain crispiness, or use an oven or air fryer. Microwaving works but may soften the coating.

FAQs

Is General Tso’s Chicken very spicy?

It has a mild to moderate heat, but you can easily adjust the spice level.

Can I use chicken breast instead of thighs?

Yes, both work well—breast is leaner while thighs are juicier.

How do I keep the chicken crispy?

Fry in batches and avoid overcrowding the pan. Toss in sauce just before serving.

Can I make it without frying?

Yes, baking or air frying is a great alternative.

What can I serve with it?

Steamed rice, fried rice, or noodles pair perfectly.

Can I make the sauce ahead of time?

Yes, prepare the sauce and store it in the fridge for up to 3 days.

How do I thicken the sauce?

Simmer longer or add a cornstarch slurry if needed.

Is it gluten-free?

Use gluten-free soy sauce and flour alternatives to adapt the recipe.

Can I freeze General Tso’s Chicken?

It’s best fresh, but you can freeze it—just note the texture may change.

What oil is best for frying?

Use neutral oils like vegetable, canola, or peanut oil.

Conclusion

General Tso’s Chicken is a flavorful, satisfying dish that combines crispy chicken with a bold, sticky sauce. Easy to make and better than takeout, it’s a perfect recipe to add to your homemade favorites.

General Tso’s Chicken

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General Tso’s Chicken is a crispy, flavorful dish featuring golden fried chicken tossed in a sweet, tangy, and slightly spicy sauce. This homemade version delivers takeout-style taste with fresh, bold flavors.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Frying
• Cuisine: Chinese-American
• Diet: Halal

Ingredients

• chicken thighs or chicken breast
• cornstarch
• flour
• eggs
• salt
• black pepper
• oil for frying
• garlic
• ginger
• soy sauce
• hoisin sauce
• rice vinegar
• sugar
• chicken broth
• chili flakes or dried red chilies
• green onions

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Instructions

1. Cut chicken into bite-sized pieces and season with salt and pepper.
2. Whisk eggs in a bowl and coat the chicken pieces.
3. Toss chicken in a mixture of cornstarch and flour until well coated.
4. Heat oil in a deep pan and fry chicken in batches until golden and crispy. Remove and drain on paper towels.
5. In another pan, sauté garlic and ginger until fragrant.
6. Add soy sauce, hoisin sauce, rice vinegar, sugar, and chicken broth. Stir and bring to a simmer.
7. Add chili flakes or dried chilies and cook until the sauce thickens slightly.
8. Return fried chicken to the pan and toss until fully coated.
9. Cook for 1–2 minutes until glossy and combined.
10. Garnish with green onions and serve hot.

Notes

• For a lighter version, bake or air-fry the chicken instead of deep frying.
• Adjust spice level by increasing or reducing chili.
• Add vegetables like broccoli or bell peppers for extra texture.
• Serve immediately for the crispiest texture.
• Store leftovers in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 portion
• Calories: 600 kcal
• Sugar: 18 g
• Sodium: 950 mg
• Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 110 mg