General Tso’s Chicken is a takeout favorite—crispy fried chicken coated in a sweet, tangy, and slightly spicy sauce. This recipe brings that same restaurant-quality flavor to your kitchen with simple steps and easy-to-find ingredients.
The chicken is tossed in cornstarch for that perfect crisp, then coated in a glossy sauce made with soy sauce, hoisin, and rice vinegar. A touch of ginger and red pepper flakes adds a subtle kick.
I remember the first time I made this at home—it tasted better than takeout! A quick tip: serve it over steamed rice in a white bowl for a clean, vibrant look.
The dark sauce against the white background makes for a perfect photo. This dish is quick to make and sure to impress—don’t forget to share your creation!
What’s So Great About This Dish?
- Crispy perfection: The cornstarch coating gives the chicken an ultra-crispy finish that holds up to the sauce.
- Homemade takeout: Skip the delivery fee and make this faster than your usual order.
- Balanced flavor: The mix of sweet, salty, and spicy creates a perfect bite every time.
- Versatile: Add veggies like broccoli, snap peas, or bell peppers to make it a full meal.
- Crowd-pleaser: It’s quick to make and always a hit at the dinner table.
General Tso’s Chicken Recipe
General Tso's Chicken is a crispy, sweet, and tangy dish with a hint of spice. The chicken is fried to golden perfection and coated in a flavorful sauce made with soy sauce, vinegar, and chili. It's perfect with steamed rice or vegetables!
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Calories: 465kcal
Servings: 8
Equipment
- Sharp Knife
- Non-stick skillet
- Spatula or Tongs
Ingredients
- 2 lb chicken thighs trimmed and cut into 1-inch pieces
- 1/2 cup corn starch
- 1/4 cup extra light olive oil for frying, plus more as needed
- 2 tbsp minced ginger from a 2-inch piece of ginger
- 3 cloves garlic or 1 Tbsp grated or finely minced
- 1/2 tsp red pepper flakes or added to taste
- 1 tsp sesame seeds optional for garnish
- General Tso’s Sauce
- 1/2 cup cold water
- 5 tbsp low sodium soy sauce
- 3 tbsp rice vinegar or more to taste
- 1 1/2 tbsp hoisin sauce
- 4 tbsp granulated sugar
- 1 1/2 tbsp cornstarch
Instructions
- Cut chicken into 1-inch cubes and toss with cornstarch, tapping off the excess. Set aside.
- In a bowl, whisk together all the sauce ingredients.
- Heat oil in a non-stick skillet. Cook chicken in batches until golden and cooked through. Transfer to a bowl.
- In the same pan, sauté garlic, ginger, and pepper flakes for 30 seconds until fragrant.
- Pour in the sauce and simmer for 1 minute. Adjust with more soy sauce or vinegar if needed.
- Add the chicken back to the pan, toss to coat, and garnish with sesame seeds if desired.
Nutrition
Calories: 465kcal | Carbohydrates: 22g | Protein: 32g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 143mg | Sodium: 974mg | Potassium: 446mg | Calcium: 26mg | Iron: 2mg
Tips That Will Ease Your Job!
- Use Chicken Thighs: Chicken thighs stay juicier and more flavorful than chicken breasts after frying.
- Cornstarch Coating: Toss the chicken well in cornstarch and shake off the excess for a crispy, even coating.
- Hot Oil for Frying: Ensure the oil is hot (around 350°F) before adding the chicken to prevent it from getting soggy.
- Cook in Batches: Fry the chicken in small batches to avoid overcrowding the pan, which helps maintain crispiness.
- Adjust the Heat: Add more or less red pepper flakes depending on how spicy you like it.
