If you crave the ultimate sweet, tangy, and just-spicy-enough Chinese takeout classic, look no further than General Tso’s Chicken! This iconic dish pairs crispy, golden chicken with a glossy, flavor-packed sauce that’s equal parts savory and sassy. Whether you’re trying to recreate your favorite restaurant meal at home or surprising someone with a new dinner winner, this homemade General Tso’s Chicken is unbelievably satisfying and guaranteed to get rave reviews at your table.

General Tso’s Chicken Recipe - Recipe Image

Ingredients You’ll Need

One of the most delightful things about General Tso’s Chicken is how its incredible flavors come from simple pantry staples and a few fresh touches. Each ingredient plays an unmistakable role in building those layers of taste, irresistible crunch, and that beautiful pop of color you know and love.

Chicken thighs: Juicy, boneless, and cut bite-sized for tender mouthfuls that shine through the crispy coating.
Eggs: The eggs help the flour mixture stick, yielding that satisfyingly thick and crunchy exterior.
Cornstarch: The secret to light, airy crispiness and a glossy sauce that clings perfectly to every piece.
All-purpose flour: Gives extra crunch and body to the crispy chicken coating.
Salt: Essential for seasoning both the chicken and the crust, so every bite sings with flavor.
Vegetable oil: Go for a neutral oil with a high smoke point for perfect frying without flavor interference.
Soy sauce: Lends deep, savory umami to the signature sauce.
Hoisin sauce: Adds sweet, tangy depth and extra color to the rich General Tso’s sauce.
Rice vinegar: Brings just the right amount of gentle acidity to balance the sweetness.
Sugar: Ensures the sauce has that luscious caramelized finish.
Sesame oil: Just a touch gives toasty, nutty complexity and authentic aroma.
Cornstarch slurry: Thickens the sauce to its iconic sticky, glossy consistency.
Garlic: Fresh minced garlic packs each bite with aromatic punch.
Ginger: A little fresh ginger brings zesty warmth and vibrance to the mix.
Dried red chilies (optional): For those who love a bit of a spicy kick, dried chilies bring the signature heat (scale up or down as you like).
Sliced spring onions & sesame seeds: These make the perfect fresh, crunchy, and nutty final garnish.

How to Make General Tso’s Chicken

Step 1: Prep and Coat the Chicken

Start by cutting your chicken thighs into bite-sized pieces—this makes sure every morsel gets evenly coated and crisps up beautifully. Whisk the eggs in one bowl and mix your cornstarch, flour, and salt in another. Dip each chicken piece first in the egg, then dredge it in the flour mixture, pressing gently so the coating sticks well. It’s a little messy, but this step is key for that signature crispy texture we all love about General Tso’s Chicken.

Step 2: Fry to Golden Perfection

Pour about 2–3 centimeters of vegetable oil into a deep frying pan or wok and bring it to medium-high heat. Fry the chicken in batches, making sure not to overcrowd the pan. Let each piece sizzle away for 4–5 minutes until you see that irresistible deep golden color. Remove the chicken and drain it on paper towels. It’ll be hard not to sneak a taste—but try to resist until the sauce is ready!

Step 3: Make the Flavor-Packed Sauce

Wipe out your pan or grab a clean wok, then heat a tablespoon of oil. Add the minced garlic, grated ginger, and dried red chilies (if using) and sauté for just 30 seconds—this wakes up the aromatics without letting them burn. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, and your cornstarch slurry, then pour it into the pan. Let everything simmer for 2–3 minutes, stirring occasionally, until the sauce turns thick, shiny, and utterly mouthwatering.

Step 4: Toss and Finish

Now’s the magic moment: add your crispy fried chicken into the bubbling sauce. Gently toss to coat each piece so it’s fully glazed and glistening. The chicken soaks up every drop of that sweet, tangy, garlicky sauce. Finally, transfer your General Tso’s Chicken to a platter and sprinkle with fresh spring onions and sesame seeds for extra crunch and bursts of flavor.

How to Serve General Tso’s Chicken

Garnishes

The finishing touches really send this dish over the top. Scatter sliced spring onions and a shower of toasted sesame seeds right before serving. They add a lovely pop of color, freshness, and a hint of nuttiness that balances the rich, sticky sauce.

Side Dishes

General Tso’s Chicken loves good company! Serve it atop a bed of fluffy steamed rice, which soaks up the luscious sauce, and pair with simple stir-fried or steamed broccoli for a boost of green. Jasmine or brown rice works equally well if you want to switch it up.

Creative Ways to Present

For a fun twist, try piling General Tso’s Chicken onto lettuce leaves for a playful rice-free wrap, or serve it family-style in a big platter for everyone to help themselves. If you’re feeling adventurous, set up a build-your-own bowl station with rice, veggies, and extra toppings to make it a truly interactive dinner experience.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Let the chicken cool completely, then store in an airtight container in the fridge for up to three days. While the coating won’t stay quite as crispy, the flavors deepen overnight, making lunch the next day something to look forward to.

Freezing

If you want to freeze General Tso’s Chicken, keep the chicken and sauce separate for best results. Freeze the crispy chicken on a baking tray until solid, then transfer to a freezer bag. Store the (cooled) sauce in a separate container. They’ll keep for up to two months, giving you a speedy dinner option whenever a craving hits.

Reheating

To revive that crispy magic, reheat the chicken in a hot oven or air fryer until heated through and crisp, then gently warm the sauce in a saucepan and toss together. This way the chicken doesn’t go soggy, and you recapture as much crunch as possible.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs are juicier and a little more forgiving, chicken breast works well if you prefer a leaner cut. Just be careful not to overcook, as breast meat can dry out a bit faster.

How spicy is General Tso’s Chicken?

The beauty of this dish is how customizable the heat is. With dried red chilies, it packs a mild to medium punch, but you can easily leave them out for a gentler flavor or add more if you love a spicy kick.

Is General Tso’s Chicken gluten free?

By default, this recipe uses flour and soy sauce, which both contain gluten. You can swap in gluten-free all-purpose flour and use tamari instead of soy sauce for a safe and equally delicious alternative.

How do I make the sauce less sweet?

If you prefer your General Tso’s Chicken less sweet, simply reduce the sugar to 1 tablespoon, then taste and adjust. You’ll still get all the classic flavor, but with a lighter sweetness tailored to your taste.

Can I double the recipe?

Definitely! This recipe is easy to scale up for a bigger crowd—just fry the chicken in batches so each piece gets the golden crispiness you want, and prepare a larger batch of sauce in a wide pan to keep things thick and glossy.

Final Thoughts

There’s nothing quite like making General Tso’s Chicken from scratch and sharing it around your own dinner table—it’s fun, vibrant, and oh-so-satisfying. Whether you follow every step or put your own twist on the classic, don’t be surprised if it disappears fast! Give it a try and make some seriously delicious memories at home tonight.

General Tso’s Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

Author: Emma
Total Time: 40 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 delicious recipe that rivals your favorite Chinese takeout. Crispy chicken coated in a sweet and spicy sauce, garnished with spring onions and sesame seeds, this dish is sure to become a family favorite.

Ingredients

Scale

For the Chicken:

500 g boneless, skinless chicken thighs, cut into bite-sized pieces
2 eggs, beaten
100 g cornstarch
50 g all-purpose flour
1/2 tsp salt
vegetable oil, for frying

For the Sauce:

2 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp rice vinegar
2 tbsp sugar
1 tbsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water

Additional:

2 cloves garlic, minced
1 tsp fresh ginger, grated
4–6 dried red chilies (optional)
sliced spring onions and sesame seeds, for garnish

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Instructions

Prepare the Chicken: Whisk eggs in a bowl. In another bowl, combine cornstarch, flour, and salt. Dip chicken in egg, then coat in flour mixture.
Fry the Chicken: Heat oil in a pan, fry chicken until golden and crispy. Drain on paper towels.
Make the Sauce: Sauté garlic, ginger, and chilies. Whisk together soy sauce, hoisin sauce, vinegar, sugar, sesame oil, and cornstarch slurry. Simmer until thick.
Combine: Toss fried chicken in the sauce until coated.
Serve: Garnish with spring onions and sesame seeds.