Asian-Inspired
General Tso Chicken
General Tso chicken is defined by its sauce — sweet, tangy and just spicy enough — clinging to crispy fried pieces of chicken. This homemade version fries the chicken in a light cornstarch coating for crunch, then tosses everything in a sauce that comes together while the chicken cooks.
Why you'll love this recipe
- Crispy fried chicken without deep-fry batter mess
- Sweet-spicy-tangy sauce built from pantry staples
- Genuinely better than most takeout versions
- Great served over rice with steamed broccoli
Instructions
- Toss the chicken pieces with the egg and 1/2 tsp salt, then dredge in 1/3 cup cornstarch until evenly coated.
- Heat about 1/2 inch of oil in a large skillet or wok over medium-high heat. Fry the chicken in batches for 4-5 minutes, until golden and crispy. Drain on paper towels.
- Pour off most of the oil, leaving about 1 tbsp in the pan. Add the garlic, ginger and dried chiles if using, and cook for 30 seconds until fragrant.
- Whisk together the soy sauce, rice vinegar, brown sugar, ketchup, hoisin sauce and chicken broth. Pour into the pan and bring to a simmer.
- Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and turns glossy.
- Return the crispy chicken to the pan and toss quickly to coat in the sauce without letting it sit too long and go soggy.
- Garnish with green onions and sesame seeds and serve immediately over rice.
How to tell it's done
Bite-size thigh pieces fry through in 4-5 minutes. Cut open the largest piece from your first batch: it should be opaque all the way through and read at least 165°F (74°C), with a golden, crisp coating. The sauce is ready when it turns glossy and thick enough to cling to a spoon. That takes 1-2 minutes after the slurry goes in.
Tips for success
- Toss the fried chicken in the sauce right before serving — letting it sit in sauce too long softens the crispy coating.
- Fry in batches so the oil temperature doesn't drop too much, which is what gives you crispy rather than greasy chicken.
- Remove the dried chiles before eating if you added them; they're for flavoring the oil, not for eating whole.
- This sauce base also works well tossed with crispy tofu for a vegetarian version.
Ingredient notes & swaps
- Thighs: these are used in most restaurant versions because they stay juicy inside the crisp coating. Breast works but can turn dry if fried even slightly too long.
- Oil: use a neutral, high-heat oil like peanut, canola or vegetable. The oil is ready when a pinch of cornstarch sizzles immediately, or at about 350°F.
- Hoisin: this adds depth and a little sweetness. If you don't have it, add 1 extra tbsp brown sugar and 1 tsp soy sauce.
- Dried chiles: Chinese dried red chiles or chiles de árbol work. They add aroma and mild heat. Use 1/2 tsp red pepper flakes if you don't have whole chiles.
Storage & reheating
Refrigerate leftovers for up to 3 days. The coating softens in the sauce. Reheat in a 400°F oven or an air fryer at 375°F for 5-6 minutes to bring back some crispness. The microwave works, but the coating will be soft.
Make ahead & freezing
Mix the sauce ingredients (without the slurry) up to 3 days ahead and keep them in a jar in the fridge. You can fry the chicken a few hours ahead and re-crisp it in a 400°F oven for 8 minutes before tossing it in the sauce. Fried, unsauced pieces freeze for up to 2 months. Re-crisp them from frozen.
What to serve with it
Steamed white rice is essential. Add steamed broccoli (the classic restaurant pairing), a simple cucumber salad, or egg drop soup for a takeout-style night at home.
Frequently asked questions
How do I make the chicken extra crispy?
A light cornstarch dredge (rather than a thick flour batter) and frying in hot oil in small batches without crowding the pan both help maximize crispiness.
Can I bake or air fry the chicken instead of frying?
Yes, air fry at 400°F for about 12-14 minutes, shaking the basket halfway, though it will be slightly less crispy than pan-frying.
How spicy is General Tso chicken?
Traditionally it has a mild-to-moderate heat from dried chiles; leave them out entirely for a completely mild version.
What can I serve with General Tso chicken?
Steamed white rice and stir-fried or steamed broccoli are the classic pairings.
Nutrition (per serving)
| Calories | 486 |
| Protein | 30g |
| Carbs | 38g |
| Fat | 24g |
| Sodium | 920mg |
| Sugar | 18g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Asian-Inspired Chicken Recipes
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