There's nothing quite like biting into a piece of golden, crispy chicken coated in that perfect sweet and spicy sauce. I remember the first time I tried making General Tso Chicken at home, convinced it would never match our favorite restaurant version. Turns out, with just a quick dredge in cornstarch and a simple homemade sauce, you can have restaurant-quality Chinese chicken on your table in 30 minutes.
If you love easy weeknight dinners, you might also enjoy my Crockpot Greek Chicken Gyros or this quick Ground Beef Stir Fry. And for more crispy chicken magic, don't miss my Crispy Chicken Sandwich.
Why You'll Love This General Tso Chicken
This Chinese General Tso's Chicken recipe delivers everything you want from takeout, right in your own kitchen. The General Tso's Chicken stays incredibly crispy on the outside while remaining juicy and tender inside. That glossy sauce clings to every piece with its perfect balance of sweet, tangy, and spicy flavors.
You're working with simple ingredients you can find at any grocery store, and the whole meal comes together in about 30 minutes. No special equipment needed, no complicated techniques. Just straightforward cooking that gives you restaurant-quality results.
The best part? You control the heat level, the sweetness, and the quality of ingredients. Plus, you'll have enough to feed a crowd or enjoy leftovers the next day.
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General Tso Chicken Ingredients
These everyday ingredients come together to create that iconic sweet and spicy sauce and perfectly crispy General Tso Chicken .
See Recipe Card Below This Post For Ingredient Quantities
For the Chicken:
- Chicken thighs: Dark meat stays juicier and more flavorful than breast meat, especially when pan-fried. The higher fat content keeps each bite tender.
- Corn starch: Creates that signature crispy coating when the chicken hits the hot oil. It also helps the sauce thicken and cling to each piece.
- Extra light olive oil: Provides a neutral-flavored oil for frying that can handle medium-high heat without smoking.
- Minced ginger: Brings that warm, aromatic bite that's essential in Asian chicken dishes. Fresh ginger adds so much more flavor than the dried stuff.
- Garlic: Adds savory depth and that unmistakable fragrance when it hits the hot pan.
- Red pepper flakes: Give the dish its signature heat. Start with less if you're sensitive to spice, you can always add more.
- Sesame seeds: Optional but pretty for garnish, and they add a subtle nutty crunch.
General Tso's Sauce:
- Cold water: Helps dissolve the cornstarch and creates the right consistency for the sauce.
- Low sodium soy sauce: Brings that salty, umami flavor without making the dish too salty. You want control over the seasoning.
- Rice vinegar: Adds bright tanginess that cuts through the richness of the fried chicken and balances the sugar.
- Hoisin sauce: This thick, sweet Chinese sauce adds depth and a hint of garlic and spice to the overall flavor.
- Granulated sugar: Provides the sweetness that makes General Tso's sauce so addictive and helps create that glossy coating.
- Corn starch: Thickens the sauce so it coats the chicken beautifully instead of staying watery.
HOW TO MAKE General Tso Chicken
Here's how to make crispy homemade General Tso Chicken with that perfect sticky sauce.
Prep the chicken: Cut your chicken thighs into 1-inch cubes so they cook evenly. Toss the pieces in batches with the cornstarch, making sure each piece gets coated, then tap off any excess. Set the dredged chicken on a platter while you prepare the rest.
Make the sauce: In a separate bowl or measuring cup, whisk together the cold water, soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch until everything dissolves and combines smoothly. This takes about 30 seconds of good whisking.
Cook the chicken: Heat your non-stick skillet over medium-high heat and add the oil. Once it's shimmering, add the chicken in 2 to 3 batches so you don't crowd the pan. Sauté each batch for about 3 to 4 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a bowl and repeat with the remaining pieces, adding more oil between batches if needed. Leave at least 1 tablespoon of oil in the pan for the next step.
Sauté aromatics: Add the minced garlic, ginger, and red pepper flakes to the hot skillet. Sauté for about 30 seconds, stirring constantly until you can smell that amazing fragrance. Don't let the garlic burn.
Simmer the sauce: Pour the sauce mixture into the skillet and bring it to a simmer, stirring as it heats up. Let it bubble for about 1 minute to cook off some of the vinegar's sharpness and allow the cornstarch to thicken everything up. Taste it now and adjust with more soy sauce for saltiness or rice vinegar for tang if you want.
Combine and serve: Add all the cooked chicken back to the skillet and toss everything together until each piece is coated in that glossy sauce. Transfer to a serving dish and sprinkle with sesame seeds if you're using them.
Substitutions and Variations
This recipe is pretty flexible if you need to swap ingredients or change things up.
General Tso Chicken: You can use boneless, skinless General Tso Chicken breast instead of thighs. Cut them the same size, but watch the cooking time since breast meat can dry out faster. General Tso Chicken tenderloins also work well.
Oil: Vegetable oil, canola oil, or peanut oil all work great for frying. Just avoid olive oil with a strong flavor.
Rice vinegar: White wine vinegar or apple cider vinegar can substitute in a pinch, though the flavor will be slightly different.
Hoisin sauce: If you don't have it, you can use oyster sauce or even a little extra soy sauce mixed with a tiny bit of molasses.
Spice level: Cut the red pepper flakes in half for mild, or add some fresh sliced chilies for extra heat.
Add vegetables: Toss in some steamed broccoli, snap peas, or bell peppers when you add the chicken back to make it a complete one-pan meal.
Equipment FOR General Tso Chicken
You don't need anything fancy to make this Asian General Tso Chicken recipe. Here's what will make your cooking easier:
Large non-stick skillet: A 12-inch skillet works best for cooking the General Tso Chicken in batches without crowding. The non-stick surface helps prevent sticking and makes cleanup easier.
Medium mixing bowls: One for whisking the sauce, another for holding the cooked General Tso Chicken.
Whisk: Helps dissolve the cornstarch completely so your sauce stays smooth.
Tongs or spatula: For flipping the General Tso Chicken pieces and tossing everything together at the end.
Measuring cups and spoons: Accurate measurements help you get the flavors balanced just right.
Storage Tips
This homemade General Tso chicken keeps well if you have leftovers.
Refrigerator: Store the General Tso Chicken and sauce in an airtight container for up to 3 days. The General Tso Chicken will lose some crispiness as it sits in the sauce, but it still tastes delicious.
Reheating: Warm it gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. You can also microwave it, though the General Tso Chicken won't be as crispy.
Freezing: I don't recommend freezing this dish since the cornstarch coating doesn't hold up well after thawing.
Keep it crispy: If you want to maintain maximum crispiness, store the General Tso Chicken and sauce separately, then combine and heat when you're ready to eat.
Expert Tips
Don't skip the cornstarch coating: This is what creates that crispy texture on the General Tso Chicken. Make sure you tap off the excess though, or it can get gummy.
Cook in batches: Crowding the pan drops the temperature and makes the chicken steam instead of getting crispy. Give each piece some space.
Use room temperature chicken: Cold General Tso's Chicken straight from the fridge can cause the oil temperature to drop. Let it sit out for 10 minutes while you prep everything else.
Whisk the sauce well: The cornstarch settles at the bottom, so give it another quick whisk right before adding it to the pan.
Adjust the flavor: Always taste your sauce after it simmers. Some soy sauces are saltier than others, so you might need a bit more rice vinegar to balance it out.
Serve immediately: This dish is best when the General Tso Chicken is still crispy and the sauce is hot and glossy. The coating softens as it sits.
Double the sauce: If you love extra sauce for drizzling over rice, make 1.5 times the sauce recipe. You can never have too much of that sweet and tangy goodness.
FAQ
What ingredients are in General Tso chicken?
The main ingredients include chicken (usually thighs or breast), cornstarch for coating, soy sauce, rice vinegar, hoisin sauce, sugar, garlic, ginger, and red pepper flakes. The combination creates that signature crispy chicken in a sweet, tangy, and slightly spicy sauce. Some recipes add sesame oil or sesame seeds for extra flavor.
What is the secret ingredient in General Tso chicken?
The secret is really the cornstarch, which serves double duty. It creates the crispy coating on the chicken and thickens the sauce to that perfect glossy consistency. Using fresh ginger and rice vinegar instead of regular vinegar also makes a big difference in getting that authentic flavor. The balance of sweet and tangy is what sets this dish apart.
How is General Tso's chicken prepared?
You cut chicken into bite-sized pieces, coat them in cornstarch, and pan-fry them until crispy and golden. Then you sauté garlic, ginger, and red pepper flakes, add a sauce made from soy sauce, rice vinegar, hoisin, sugar, and water, and let it simmer until it thickens. Finally, you toss the crispy chicken in that sauce until everything is coated. The whole process takes about 30 minutes from start to finish.
What is General Tso chicken flavor?
General Tso's chicken has a complex flavor profile that's sweet, tangy, savory, and spicy all at once. The soy sauce and hoisin bring umami depth, the sugar adds sweetness, the rice vinegar provides tanginess, and the red pepper flakes give it a gentle heat. The ginger and garlic add aromatic warmth that ties everything together. It's that perfect balance that makes it so craveable.
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Pairing
These are my favorite dishes to serve with General Tso Chicken:
General Tso's Chicken
Ingredients
Method
- Cut chicken into 1-inch cubes. Toss chicken in batches with cornstarch, tapping off the excess. Set dredged chicken on a platter and set aside.
- In a separate dish, combine all the ingredients for your sauce and whisk to combine.
- Preheat a non-stick skillet over medium-high heat with oil. Cook chicken in 2 to 3 batches, sautéing until golden on both sides and cooked through. Remove chicken from the pan and transfer to a bowl. Repeat with remaining chicken, adding more oil as needed. Leave at least 1 tablespoon oil in the pan.
- Add the garlic, ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds or until fragrant.
- Add the sauce mixture to the skillet and bring to a simmer while stirring. Let it simmer for 1 minute to cook off the vinegar a little. Taste the sauce and adjust the flavor by adding more soy sauce or rice vinegar if desired.
- Add the cooked chicken back into the skillet and toss to coat the chicken in the sauce.
- Serve the dish garnished with sesame seeds if desired.
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