Have you ever craved that perfect balance of sweet, spicy, and tangy flavors that takes you straight to your favorite Chinese takeout spot? That’s exactly what my homemade General Tso Chicken delivers every single time. I’ve spent years tweaking recipes in my own kitchen, and this version of General Tso Chicken has become a family favorite because it’s crispy, saucy, and way better than anything delivered to your door. What I love most is how it comes together in under 30 minutes, making it ideal for busy weeknights when you want comfort food without the fuss.
Now, you might be thinking, “Can I really make General Tso Chicken at home without a deep fryer?” Absolutely! This recipe uses a simple pan-fry method that gives you that irresistible crunch without all the oil. I’ve linked it up with some of my other quick chicken dishes, like this 10-minute air fryer chicken sausage and veggies recipe or the easy sesame chicken recipe, because if you’re into flavorful chicken mains, these are must-tries too. Let’s dive in—I’m excited to share how you can whip up this delicious General Tso Chicken and impress everyone at the table.
Key Takeaways:
- General Tso Chicken is a quick 30-minute meal that’s perfect for weeknight dinners with bold Chinese-inspired flavors.
- No deep frying required—use a simple skillet for crispy results that save time and cleanup.
- The sauce is sweet, spicy, and sticky, coating every piece of tender chicken just right.
- Customize with veggies like broccoli for added nutrition without extra effort.
- Store leftovers in the fridge for up to 3 days; reheat gently to keep the crunch.
Why You’ll Adore This General Tso Chicken
Crispy on the Outside, Tender Inside: There’s something magical about biting into General Tso Chicken where the coating cracks just right, revealing juicy chicken beneath. In my experience, coating the pieces twice ensures that perfect texture every time. You’ll find yourself reaching for seconds without guilt.
Restaurant-Quality Flavor at Home: Who doesn’t love that addictive sweet-and-spicy kick? This homemade version captures the essence of takeout but with fresh ingredients you control. It’s hearty, satisfying, and pairs beautifully with rice—trust me, your taste buds will thank you.
Effortless Prep for Busy Cooks: I know how chaotic dinnertime can get, so this General Tso Chicken is designed for simplicity. With minimal chopping and one-pan action, you can have dinner on the table fast. It’s forgiving too—if you’re new to stir-frying, this recipe guides you every step.
Versatile and Family-Friendly: Whether you’re feeding kids or hosting friends, this dish adapts easily. Add more heat for spice lovers or tone it down—everyone leaves happy. Plus, it’s a great way to introduce bold flavors without overwhelming the palate.
Essential Ingredients for General Tso Chicken
Chicken Thighs: Boneless, skinless chicken thighs are the star here because they stay moist and flavorful during cooking. Unlike breasts, they don’t dry out, which is crucial for that tender bite in General Tso Chicken. I always trim any excess fat to keep things light, but don’t skip the thighs—they absorb the sauce beautifully.
Cornstarch: This is your secret weapon for the crispy coating that makes General Tso Chicken so addictive. It creates a light batter when mixed with egg, locking in juices while frying. In my kitchen trials, I’ve found it prevents sogginess, ensuring every piece shines.
Soy Sauce and Hoisin: The sauce base relies on these for umami depth and sweetness. Soy brings saltiness, while hoisin adds that caramelized richness central to General Tso Chicken. Balance them with a splash of rice vinegar for tang—it’s what elevates the dish from good to unforgettable.
How to Make General Tso Chicken
Prepare the Chicken
Start by cutting your chicken thighs into bite-sized pieces—this ensures even cooking and easy eating. In a bowl, toss them with cornstarch, egg, and a pinch of salt until well coated; let it sit for 10 minutes to marinate. This step is key for the crispy exterior that defines great General Tso Chicken. Meanwhile, chop your garlic and ginger finely to release their aromas. I’ve noticed that fresh ingredients make all the difference in flavor intensity. Heat oil in a skillet over medium-high, and you’re set for frying.
Cook the Chicken and Veggies
Once the oil shimmers, add the coated chicken in a single layer to avoid crowding—cook for 4-5 minutes per side until golden and cooked through. The sizzle will fill your kitchen with that inviting scent. Remove the chicken and set aside, then toss in broccoli florets or bell peppers for a quick stir-fry; they add color and crunch. Timing is everything here—don’t overcook the veggies, as they soften in the sauce later. This method keeps everything vibrant and textured.
Make and Combine the Sauce
In the same skillet, whisk together soy sauce, hoisin, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes—bring it to a simmer for 2 minutes until it thickens into a glossy glaze. It’s that sticky sauce that clings to every piece of General Tso Chicken, blending sweet and heat perfectly. Return the chicken and veggies to the pan, tossing to coat thoroughly for about 1 minute. For extra flair, sprinkle sesame seeds and green onions on top. Let it rest a moment before serving over rice. Here’s the thing: this final toss infuses every bite with flavor.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 egg, beaten
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes (adjust for spice)
- 2 cups broccoli florets (optional)
- Vegetable oil for frying
- Sesame seeds and green onions for garnish
- Cooked white rice, for serving
General Tso Chicken Instructions
- In a medium bowl, combine chicken pieces, beaten egg, and cornstarch. Mix until evenly coated and let marinate for 10 minutes.
- Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add chicken in batches, cooking 4-5 minutes per side until golden and cooked through (internal temp 165°F). Remove and set aside on a paper towel-lined plate.
- In the same skillet, add a bit more oil if needed, then stir in broccoli and cook for 3-4 minutes until tender-crisp. Remove and set aside.
- Lower heat to medium. Add garlic, ginger, and red pepper flakes; sauté for 30 seconds until fragrant.
- Whisk in soy sauce, hoisin, brown sugar, and rice vinegar. Simmer for 2-3 minutes until sauce thickens slightly.
- Return chicken and broccoli to the skillet. Toss to coat in the sauce for 1-2 minutes until everything is glossy and heated through.
- Garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice.
Pro Tips for the Best General Tso Chicken
Double-Coat for Extra Crunch: Dip the chicken in egg, then cornstarch, and fry—then toss in more cornstarch before a quick second fry for ultimate crispiness.
Adjust Spice to Your Taste: Start with less red pepper flakes and add more at the end if you want milder General Tso Chicken; it’s easier to build heat.
Use a Wide Skillet: This prevents steaming and ensures even browning—crowding leads to soggy results, which we definitely want to avoid.
You Must Know
- General Tso Chicken originated as an American-Chinese dish, not traditional, but it’s beloved for its bold flavors.
- Always use low-sodium soy sauce to control saltiness in the sauce.
- Fresh ginger and garlic are non-negotiable for authentic aromatics.
- Oil temperature matters—too low, and it absorbs too much; too high, and it burns.
How to Store General Tso Chicken
Once cooled, transfer your General Tso Chicken to an airtight container and refrigerate for up to 3 days. For longer storage, freeze portions in freezer bags for up to 2 months—thaw overnight before reheating. To reheat, use a skillet over medium heat with a splash of water to revive the sauce, or microwave in short bursts, stirring halfway. Avoid the oven if you want to preserve the crispiness.
Customizing Your General Tso Chicken
If you’re looking to switch things up, swap chicken for tofu or shrimp for a vegetarian twist on General Tso Chicken. Add veggies like snap peas or carrots for more crunch, or make it gluten-free with tamari instead of soy sauce. For a lighter version, bake the coated chicken at 400°F for 20 minutes—check out my baked crunchy hot honey chicken recipe for similar techniques. These tweaks keep it exciting while staying true to the classic.
What to Serve with General Tso Chicken
Steamed jasmine rice is a no-brainer to soak up that amazing sauce, but fried rice works wonders too for extra texture. On the side, try steamed broccoli or a simple cucumber salad to balance the richness. For drinks, iced green tea cuts through the spice, or pair with a crisp white wine if you’re feeling fancy. Don’t forget egg rolls—they round out the meal like a true takeout feast.
Quick & Easy General Tso Chicken
Crispy juicy chicken coated in a sweet and savory sauce with a spicy kick! This quick and easy General Tso Chicken recipe is ready in 25 minutes saving you money on Chinese takeout! I also share how to air fry the chicken in the below Notes section. Note: this recipe has been recently improved and updated to modify the sauce ingredient amount.
Timing
Recipe Details
Ingredients
- 01 1 lb skinless boneless chicken thighs ((or chicken breast))
- 02 1/4 cup cornstarch ((or potato starch))
- 03 5 thin slices ginger ((peeled))
- 04 1/2 green onion ((finely chopped))
- 05 ⅓ cup vegetable oil ((or any neutral oil))
- 06 1/4 tsp sesame seeds ((optional garnish))
- 07 3 tbsp brown sugar
- 08 3 tbsp regular soy sauce
- 09 1 tbsp hoisin sauce
- 10 1 tbsp rice vinegar ((or apple cider vinegar/white vinegar))
- 11 2 garlic cloves ((minced))
- 12 2 tsp sesame oil
- 13 ½ tsp red pepper flakes ((or red chili flakes (add double the quantity if you prefer spicier)))
- 14 1 tbsp cornstarch ((or potato starch))
- 15 ½ cup water ((cold))
Instructions
In a small bowl, combine sauce ingredients as listed above and set aside.
Dice chicken thighs into 1.5-inch pieces. Do not pat chicken thighs dry, some moisture is needed for the next step.
Transfer chicken pieces into a large bowl and add cornstarch. Toss to coat the chicken in the starch evenly.
Heat vegetable oil on medium-high heat in a large pan. Carefully lower coated chicken into oil and quickly spread apart. Fry chicken in small batches until golden brown on both sides, about 5-7 minutes. Avoid stir frying the chicken and let it sit in the pan to form a crust. To air fry the chicken, see Notes section below for instructions.
Remove and transfer fried chicken to a paper towel-lined plate or a wire rack for excess oil to drip off. Remove excess oil from pan.
On medium-high heat, add ginger followed by the sauce. Let it come to a boil to thicken and reduce.
Toss in fried chicken and mix with the sauce. Garnish with green onions and sesame seeds (optional). Enjoy!
Notes & Tips
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About General Tso Chicken
Can I make General Tso Chicken ahead of time?
Yes, you can prep the chicken and sauce components up to a day in advance, storing them separately in the fridge. Assemble and cook just before serving to maintain crispiness. It’s a great time-saver for dinner parties.
How long does General Tso Chicken last in the fridge?
Properly stored, it stays good for 3-4 days. Beyond that, the coating might soften, so freezing is better for longer periods. Always reheat thoroughly to 165°F.
Is General Tso Chicken spicy?
It can be, depending on the red pepper flakes—mild versions are family-friendly, while extra flakes amp up the heat. Adjust to your preference for the perfect kick.
Can I use chicken breast for General Tso Chicken?
Absolutely, though thighs are juicier. If using breast, marinate longer to prevent dryness. This General Tso Chicken works well with either for quick meals.
What’s the best oil for frying General Tso Chicken?
Vegetable or peanut oil handles high heat best without burning. Use enough for shallow frying—about 1/2 inch deep. Avoid olive oil, as its flavor might overpower the dish.
How do I make General Tso Chicken less sweet?
Reduce the brown sugar by half and add more rice vinegar for tang. Taste the sauce as you go—this General Tso Chicken shines with balanced flavors you control.
Can General Tso Chicken be made in an air fryer?
Yes! Spray the basket and cook at 375°F for 12-15 minutes, shaking halfway. The sauce goes on after for crisp results with less oil.
Is General Tso Chicken healthy?
It’s customizable—bake instead of fry, add veggies, and use low-sodium ingredients to lighten it up. Compared to takeout, your homemade General Tso Chicken is fresher and portion-controlled.
Final Thoughts
From the first crispy bite to the last saucy drop, this General Tso Chicken has everything you need for a flavorful, fuss-free dinner that feels like a treat. I’ve made it countless times, and it never fails to bring smiles around the table—what are you waiting for? Grab your ingredients, give it a whirl tonight, and let me know how your General Tso Chicken turns out in the comments below.