If you’re craving that iconic sweet, sticky, and just-spicy-enough flavor from your favorite Chinese takeout, look no further than this homemade General Tso’s Chicken. With crispy, golden pieces of chicken wrapped in a luscious savory sauce, this dish truly captures why General Tso’s Chicken stands at the top of the comfort food hall of fame. Whether you’re planning a cozy night in or eager to impress a crowd, this recipe empowers you to deliver restaurant-level deliciousness straight out of your kitchen!

General Tso’s Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of General Tso’s Chicken lies in its simple, essential ingredients. Each one plays a starring role by adding a punch of flavor, a perfect texture, or that signature glossy look we all love in this beloved dish.

Chicken thighs: Boneless, skinless, and cut into bite-sized pieces for juicy, tender texture in every bite.
Cornstarch: Ensures the chicken fries up with that irresistible crispiness and thickens the sauce.
Soy sauce: Lends deep umami flavor and classic savory notes to the dish and the sauce.
Rice vinegar: Provides a bright tang that balances out the sweet and savory elements.
Hoisin sauce: Adds depth, sweetness, and a subtle smokiness that is unmistakable in General Tso’s Chicken.
Sugar: Brings that signature sticky-sweetness to the glossy sauce.
Chicken broth (or water): Helps loosen the sauce while layering in extra flavor. Use low-sodium if possible!
Garlic: Packs in aromatic punch—mince it fresh for best results.
Fresh ginger: Adds warmth and complexity; grate it finely for even distribution.
Crushed red pepper flakes (optional): Kick up the heat to your liking for that subtle tease of spice.
Vegetable oil: Perfect for frying since it has a high smoke point and neutral flavor.
Green onions: Adds color and a pop of fresh flavor as a final garnish.
Sesame seeds (optional): Sprinkle on top for a little extra crunch and visual flair.

How to Make General Tso’s Chicken

Step 1: Coat the Chicken

Start by tossing your chicken pieces in cornstarch until they’re completely coated. This not only locks in the chicken’s moisture but also sets you up for maximum crispiness once you fry. Don’t rush this step—the thorough coating is the secret to getting that irresistible crunch!

Step 2: Fry Until Golden

Heat up some vegetable oil in a large skillet or wok over medium-high heat. Add your coated chicken in batches so the pieces don’t crowd each other, which helps them cook evenly and stay crunchy. Each batch only takes about 5 to 6 minutes to turn beautifully golden. Set the chicken aside once cooked to keep it crispy.

Step 3: Whisk the Sauce

While your chicken rests, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and chicken broth or water in a bowl. This magic mixture combines umami, sweet, and tangy flavors into that classic General Tso’s Chicken sauce you know and love.

Step 4: Sauté Aromatics

In the same skillet (don’t wipe it out—you want those browned bits!), sauté fresh garlic, ginger, and red pepper flakes for just 30 seconds. You’ll know it’s ready when the kitchen smells absolutely amazing. This quick step builds the aromatic backbone of the dish.

Step 5: Simmer the Sauce

Pour your premixed sauce into the pan. Bring it to a gentle simmer and watch as it thickens into a gorgeous, glossy coating. The cornstarch works its magic here, creating that signature stickiness that clings to every crispy piece.

Step 6: Toss and Finish

Return your fried chicken bites to the skillet. Toss everything together until each piece is beautifully coated in sauce and bits of garlic and ginger. Cook for another 2 to 3 minutes so the flavors meld and the chicken is piping hot. Now, you’re ready for the finishing touch—garnish with sliced green onions and sesame seeds if you’d like.

How to Serve General Tso’s Chicken

Garnishes

For a classic finish, scatter lots of fresh green onions over the top and a generous sprinkle of sesame seeds. These garnishes aren’t just for looks; they add a burst of freshness and a slight nutty crunch that balance the rich flavors of the chicken.

Side Dishes

General Tso’s Chicken just begs to be spooned over fluffy steamed jasmine rice, which soaks up every last drop of the sauce. For a complete meal, add simply-steamed broccoli or bok choy on the side—the crisp, green veggies pair perfectly with the sweet and savory notes of the chicken.

Creative Ways to Present

Give it a fresh spin! Try piling General Tso’s Chicken into lettuce cups for a fun appetizer, or layer it over fried rice for a heartier meal. You can even skewer the chicken bites and serve party-style for entertaining—no forks required!

Make Ahead and Storage

Storing Leftovers

If you somehow wind up with leftovers (a real feat!), store them in an airtight container in the refrigerator for up to 3 days. The chicken might lose a bit of its crispy texture, but the bold flavors will hang on beautifully.

Freezing

To freeze, let the cooked chicken cool completely, then transfer it to a freezer-safe container or zip-top bag. General Tso’s Chicken can be frozen for up to 2 months. For best results, freeze the sauce separately and combine when reheating.

Reheating

Reheat leftover General Tso’s Chicken in a hot skillet for best texture—just add a splash of water if the sauce is too thick. The oven or an air fryer work well too for reclaiming a bit of that original crispiness. The microwave is speedy in a pinch, but the chicken will be a bit softer.

FAQs

What’s the best type Main Course

Chicken thighs are the secret for juicy, flavorful results. Their natural tenderness and fat content ensure your chicken pieces turn out deliciously moist and never dry, even after crisping up. You can use chicken breast, but keep an especially close eye to avoid overcooking.

Can I make this General Tso’s Chicken recipe gluten-free?

Absolutely! Swap out the soy sauce and hoisin for gluten-free versions, and double-check that your cornstarch isn’t cross-contaminated. The flavor will still shine bright, and you won’t miss the gluten at all.

Is it possible to bake or air-fry the chicken instead of pan-frying?

Yes! For a lighter twist, bake the coated chicken pieces at 425°F on a parchment-lined tray until crispy, or use an air fryer in a single layer at 400°F for about 10–12 minutes. You’ll capture plenty of crunch but with less oil, making your General Tso’s Chicken a bit more weeknight-friendly.

How spicy is this dish, really?

By default, it’s mildly spicy, thanks to the optional crushed red pepper flakes. If you’re sensitive to heat, just skip them—or dial it up for more of a kick. General Tso’s Chicken is wonderfully adaptable to your spice preference!

What makes General Tso’s Chicken so glossy and sticky?

The secret is the cornstarch in the sauce. When simmered, it thickens everything to that irresistible texture that perfectly wraps the crispy chicken. It’s a signature element that gives General Tso’s Chicken its irresistible, glossy shine.

Final Thoughts

Whether you’re recreating a restaurant memory or simply treating yourself to something special, General Tso’s Chicken delivers big flavor and comfort in every bite. I hope you’ll have fun making it and enjoy sharing (if you can bear to part with any)! Trust me—your kitchen may just become everyone’s new favorite takeout spot.

General Tso’s Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 7 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make General Tso’s Chicken at home with this easy recipe. Crispy chicken coated in a sweet and spicy sauce, garnished with green onions and sesame seeds.

Ingredients

Scale

For the Chicken:

1½ lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
½ cup cornstarch

For the Sauce:

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sugar
1 tablespoon cornstarch (for sauce)
¼ cup chicken broth or water

Additional Ingredients:

1 tablespoon minced garlic
1 teaspoon grated fresh ginger
½ teaspoon crushed red pepper flakes (optional)
2 tablespoons vegetable oil
2 green onions (sliced)
Sesame seeds for garnish (optional)

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Instructions

Coat the Chicken: Toss chicken pieces with cornstarch.
Cook the Chicken: Fry chicken until golden and crispy.
Make the Sauce: Combine soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and broth.
Finish Dish: Sauté garlic, ginger, add sauce, then return chicken to coat.
Serve: Garnish with green onions and sesame seeds.