General Tso’s Chicken Recipe
General Tso’s Chicken is a bold and flavorful Chinese takeout classic that combines sweet, spicy, and savory notes in every crispy bite. This homemade version is easy to prepare and ready in just 30 minutes.
With tender chicken thighs and a glossy, tangy sauce, General Tso’s Chicken delivers restaurant-quality taste straight from your kitchen.
Key Ingredients for General Tso’s Chicken
Chicken thighs – Juicy and tender, these pieces hold up beautifully to frying and soak up the flavorful sauce.
Corn starch – Essential for crisping the chicken exterior, giving it a satisfying crunch.
Extra light olive oil – Used for frying, this oil has a neutral flavor and high smoke point.
Ginger – Fresh and aromatic, ginger adds a zingy brightness to balance the sweetness.
Garlic – A rich, pungent base note that deepens the sauce’s flavor.
Red pepper flakes – A customizable kick of heat that brings signature spiciness.
Sesame seeds (optional) – A nutty finishing touch that adds texture and visual appeal.
Soy sauce – Provides umami depth and saltiness to the sauce.
Rice vinegar – Sharp and tangy, it cuts through the sweetness and enhances the sauce.
Hoisin sauce – Brings a dark, rich sweetness with fermented complexity.
Sugar – Balances the spice with a hint of sweetness, key to the classic General Tso’s flavor.
Steps to Create General Tso’s Chicken at Home
Start by coating chicken thigh pieces in cornstarch to achieve that iconic crispy coating. Sauté them in batches until golden brown and fully cooked.
In the same pan, build layers of flavor with ginger, garlic, and red pepper flakes. Pour in the pre-mixed sauce and simmer until it thickens into a rich glaze. Toss in the chicken to coat thoroughly, then finish with sesame seeds.
General Tso’s Chicken Tips for Best Results
For a crispier texture, ensure the chicken is dry before dredging in cornstarch, and fry in small batches without crowding the pan. Adjust the sauce by tasting it after simmering—add soy sauce for depth or vinegar for brightness. Hoisin brands vary in sweetness, so fine-tune the sugar accordingly. A dash of sesame oil added at the end enhances the aroma.
How to Store Leftover General Tso’s Chicken
Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, reheat in a skillet over medium heat rather than microwaving. For longer storage, freeze in a freezer-safe container for up to one month, then reheat straight from frozen on the stovetop or in a 375°F oven.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but thighs are recommended for their juiciness. If using breast meat, be careful not to overcook, as it can dry out quickly.
Is General Tso’s Chicken very spicy?
It has a mild to moderate heat. Adjust red pepper flakes to your preference to make it milder or hotter.
Can I make this dish gluten-free?
Yes—use tamari or gluten-free soy sauce and ensure your hoisin sauce is certified gluten-free.
What’s the difference between General Tso’s and Orange Chicken?
General Tso’s Chicken is spicier and more savory, while Orange Chicken leans toward a citrusy, sweeter profile.
General Tso’s Chicken
Ingredients
- 1/4 cup extra light olive oil plus more if needed for frying
- 1 1/2 tablespoons cornstarch for the sauce
- 4 tablespoons granulated sugar
- 1/2 teaspoon red pepper flakes adjust to taste
- 1 1/2 tablespoons hoisin sauce
- 1 teaspoon sesame seeds optional for garnish
- 2 tablespoons minced fresh ginger from a 2-inch piece
- 3 cloves garlic finely minced or grated
- 2 pounds boneless skinless chicken thighs, trimmed and chopped into 1-inch cubes
- 1/2 cup cornstarch for coating the chicken
- 5 tablespoons low sodium soy sauce
- 3 tablespoons rice vinegar or to taste
- 1/2 cup cold water
Instructions
- Cut the chicken thighs into uniform 1-inch pieces, then dredge in batches through cornstarch, shaking off any excess and setting aside on a plate.
- In a separate bowl, whisk together the water, soy sauce, rice vinegar, hoisin sauce, sugar, and 1 1/2 tablespoons cornstarch to create the sauce base.
- Heat oil in a non-stick skillet over medium heat. Fry the chicken in 2 to 3 batches until each piece is golden and thoroughly cooked. Add more oil between batches if necessary. Transfer cooked chicken to a bowl. Leave approximately 1 tablespoon of oil in the skillet.
- Introduce garlic, ginger, and red pepper flakes to the hot oil. Sauté briefly until aromatic, about 30 seconds.
- Pour in the sauce mixture and bring to a gentle simmer, stirring continuously. Let it cook for a minute to mellow the vinegar’s sharpness. Taste and adjust with extra soy sauce or vinegar if preferred.
- Return the chicken to the pan, tossing to coat thoroughly in the thickened sauce.
- Serve immediately, garnished with sesame seeds if desired.