I make this General Tso’s Chicken when I want crispy, juicy bites coated in a glossy sweet and spicy sauce that rivals my favorite takeout. It’s the kind of dinner that disappears fast and has everyone asking for seconds.

Jump to Recipe

I’m obsessed with this chicken because it hits every button I want from takeout: crispy, sticky, sweet, spicy, and a little dangerous in the best way. I love how juicy chicken thighs soak up that glossy sauce without turning boring or bland.

And the garlic? It punches through the sweetness just enough to keep me going back for another bite.

This is the kind of dinner I crave when I want something bold but not fussy, saucy but still crunchy, and way too easy to keep “just for weekends.” I never miss the takeout box when this lands on plate.

Ingredients

Print Recipe (No Advertisments)

Chicken thighs stay juicy, but breasts work if you like leaner bites.
Salt and pepper keep the chicken from tasting flat or boring.
Soy sauce in the marinade adds that salty, savory takeout vibe.
Egg helps the coating stick, so you get those crispy edges.
Cornstarch is the crunch hero.
Light, crackly, and totally worth it.
Flour gives the batter a little body without making it heavy.
Hot oil makes the chicken golden, crisp, and kind of addictive.
Garlic and ginger bring the bold, fresh flavor fast.
Dried chilies add heat, but you’re in charge of the drama.
Hoisin, soy, vinegar, and sugar make it sweet, tangy, and sticky.
Basically, the slurry turns everything glossy and clingy in seconds.
Plus, green onions and sesame seeds make it look restaurant-level cute.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 to 1 1/2 inch pieces

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon soy sauce (for chicken marinade)

1 large egg (for batter)

1/2 cup cornstarch (plus 1 to 2 tablespoons for dredging, if needed)

1/4 cup all purpose flour

Vegetable oil for frying, about 2 to 3 cups depending on pan size

2 tablespoons vegetable oil (for sauce stir fry)

3 to 4 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 to 4 dried red chilies or 1 to 2 teaspoons red pepper flakes, adjust to taste

1/3 cup low sodium soy sauce (for sauce)

1/4 cup rice vinegar

1/3 cup hoisin sauce

1/2 cup granulated sugar

1/4 cup water or chicken broth

1 tablespoon toasted sesame oil

1 to 2 teaspoons cornstarch mixed with 2 tablespoons cold water (slurry)

2 green onions, sliced thin on the bias for garnish

1 tablespoon sesame seeds for garnish, optional

How to Make this

Print Recipe (No Advertisments)

1. Season the chicken pieces with kosher salt, black pepper and 1 tablespoon soy sauce; let sit 10 to 15 minutes while you prepare the batter and sauce.

2. In a bowl whisk 1 large egg, 1/2 cup cornstarch and 1/4 cup all purpose flour until smooth; add 1 to 2 tablespoons extra cornstarch if the batter seems thin so it coats the chicken.

3. Dredge each chicken piece in the batter to coat fully, shaking off any excess; set aside on a tray.

4. Heat 2 to 3 cups vegetable oil in a heavy skillet or wok over medium high heat until it reaches about 350 F or a small piece of batter sizzles and rises to the surface immediately.

5. Fry the chicken in batches, avoiding crowding, until golden and cooked through, about 4 to 6 minutes per batch; transfer to a wire rack or paper towel lined plate to drain.

6. In a bowl combine 1/3 cup low sodium soy sauce, 1/4 cup rice vinegar, 1/3 cup hoisin sauce, 1/2 cup granulated sugar and 1/4 cup water or chicken broth; stir until the sugar dissolves.

7. Wipe out the pan, add 2 tablespoons vegetable oil and heat over medium heat; add 3 to 4 cloves minced garlic, 1 tablespoon minced ginger and 3 to 4 dried red chilies or 1 to 2 teaspoons red pepper flakes; stir until fragrant, about 30 seconds.

8. Pour the prepared sauce into the pan, bring to a simmer, then stir in 1 tablespoon toasted sesame oil; taste and adjust heat or sweetness as desired.

9. Stir the cornstarch slurry (1 to 2 teaspoons cornstarch mixed with 2 tablespoons cold water) to reincorporate and slowly add to the simmering sauce, stirring until it thickens to a glossy, sticky consistency.

10. Add the fried chicken to the sauce and toss to coat evenly, heating just until everything is hot; garnish with sliced green onions and optional sesame seeds, then serve immediately with rice or vegetables.

Equipment Needed

1. Cutting board and chef knife
2. Mixing bowls (small and medium)
3. Whisk and measuring spoons/cups
4. Kitchen tongs or chopsticks for frying
5. Heavy skillet or wok
6. Deep fry or candy thermometer
7. Wire rack with baking sheet or paper towels and plate
8. Small saucepan or sauté pan for the sauce
9. Rubber spatula or wooden spoon for stirring

FAQ

Q: Can I use chicken breasts instead of thighs and will cooking time change? A: Yes. Both work. Breasts cook slightly faster and can dry out more easily, so fry until golden and cooked through, about 3 to 4 minutes per batch depending on piece size, and do not overcook.

Q: How can I make the sauce less sweet or less spicy? A: To reduce sweetness, cut the sugar by one third or use a sugar substitute. To reduce heat, omit the dried chilies or use just a pinch of red pepper flakes and taste as you go.

Q: Is it okay to bake or air fry the chicken instead of frying? A: Yes. For air fryer, spray pieces lightly and cook at 400 F for 10 to 12 minutes, flipping once. For oven baking, arrange on a single layer, spray or brush with oil, and bake at 425 F for 18 to 22 minutes until crisp. Texture will be less restaurant crispy but still delicious.

Q: Can I prepare components ahead of time? A: Absolutely. Marinate and coat chicken then refrigerate up to 2 hours. Sauce can be mixed and stored in the fridge 1 day ahead. Fry chicken just before serving for best texture.

Q: What can I serve with this General Tso's chicken? A: Steamed jasmine rice, fried rice, or steamed vegetables like broccoli or bok choy complement the sweet and spicy sauce nicely.

Q: How do I get the sauce to cling to the chicken and not be thin? A: Use the cornstarch slurry at the end and simmer until glossy and thickened. Toss the hot fried chicken in the sauce briefly so the coating absorbs and adheres well.

Easy General Tso’s Chicken Recipe – Sweet & Spicy! Substitutions and Variations

Chicken (1 1/2 pounds boneless skinless thighs or breasts)
- Bone-in chicken thighs, cut into pieces, for more flavor
- Firm tofu, pressed and cubed, for a vegetarian option
- Pork tenderloin, cut into 1 inch pieces, similar cook time
- Extra-firm tempeh, sliced or cubed, for added texture
Cornstarch (1/2 cup plus extra)
- All purpose flour, slightly increase quantity for coating
- Potato starch, 1:1 substitution, crisp fry result
- Rice flour, for a lighter, gluten-free crust
- Tapioca starch, good for a glossy finish in sauce
Hoisin sauce (1/3 cup)
- Barbecue sauce mixed with a splash of soy sauce for depth
- Plum sauce or sweet chili sauce for a fruitier sweetness
- Soy sauce plus 1 tablespoon brown sugar and 1 teaspoon sesame oil
- Miso paste diluted with a little honey and soy sauce for umami
Rice vinegar (1/4 cup)
- Apple cider vinegar, milder and slightly fruity
- White wine vinegar, clean bright acidity
- Champagne vinegar, delicate and subtle
- Fresh lime juice, for a citrusy tang, use slightly less

Pro Tips

– Double-fry for extra-crisp chicken: Fry the pieces until pale gold, drain and let rest for 5 minutes, then return to hot oil for a quick second fry until deeply golden. The second fry firms the crust and keeps it crunchy under the sticky sauce.

– Keep oil temperature steady near 350 F and do not crowd the pan. Crowding drops the temperature, so work in small batches and use a thermometer or test with a small scrap of batter to maintain crisp frying.

– Aim for a slightly thicker batter than pancake batter so it clings to the chicken. If it seems too thin, add the extra cornstarch in tablespoons rather than all at once. A tacky batter gives a better crust and holds up to the sauce.

– Drain fried chicken on a wire rack over a sheet pan, not directly on paper towels. The rack lets air circulate so the crust stays crisp while you finish the sauce. Only toss the chicken into the sauce at the last possible moment.

– Taste and adjust the sauce before thickening. Balance the sweet, salty and acidic elements first, then add the cornstarch slurry slowly to reach a glossy, clingy texture. If it gets too thick, thin with a splash of hot water or broth.

Easy General Tso’s Chicken Recipe – Sweet & Spicy!

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

683

kcal

Equipment: 1. Cutting board and chef knife
2. Mixing bowls (small and medium)
3. Whisk and measuring spoons/cups
4. Kitchen tongs or chopsticks for frying
5. Heavy skillet or wok
6. Deep fry or candy thermometer
7. Wire rack with baking sheet or paper towels and plate
8. Small saucepan or sauté pan for the sauce
9. Rubber spatula or wooden spoon for stirring

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 to 1 1/2 inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon soy sauce (for chicken marinade)
1 large egg (for batter)
1/2 cup cornstarch (plus 1 to 2 tablespoons for dredging, if needed)
1/4 cup all purpose flour
Vegetable oil for frying, about 2 to 3 cups depending on pan size
2 tablespoons vegetable oil (for sauce stir fry)
3 to 4 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 to 4 dried red chilies or 1 to 2 teaspoons red pepper flakes, adjust to taste
1/3 cup low sodium soy sauce (for sauce)
1/4 cup rice vinegar
1/3 cup hoisin sauce
1/2 cup granulated sugar
1/4 cup water or chicken broth
1 tablespoon toasted sesame oil
1 to 2 teaspoons cornstarch mixed with 2 tablespoons cold water (slurry)
2 green onions, sliced thin on the bias for garnish
1 tablespoon sesame seeds for garnish, optional

Directions

Season the chicken pieces with kosher salt, black pepper and 1 tablespoon soy sauce; let sit 10 to 15 minutes while you prepare the batter and sauce.
In a bowl whisk 1 large egg, 1/2 cup cornstarch and 1/4 cup all purpose flour until smooth; add 1 to 2 tablespoons extra cornstarch if the batter seems thin so it coats the chicken.
Dredge each chicken piece in the batter to coat fully, shaking off any excess; set aside on a tray.
Heat 2 to 3 cups vegetable oil in a heavy skillet or wok over medium high heat until it reaches about 350 F or a small piece of batter sizzles and rises to the surface immediately.
Fry the chicken in batches, avoiding crowding, until golden and cooked through, about 4 to 6 minutes per batch; transfer to a wire rack or paper towel lined plate to drain.
In a bowl combine 1/3 cup low sodium soy sauce, 1/4 cup rice vinegar, 1/3 cup hoisin sauce, 1/2 cup granulated sugar and 1/4 cup water or chicken broth; stir until the sugar dissolves.
Wipe out the pan, add 2 tablespoons vegetable oil and heat over medium heat; add 3 to 4 cloves minced garlic, 1 tablespoon minced ginger and 3 to 4 dried red chilies or 1 to 2 teaspoons red pepper flakes; stir until fragrant, about 30 seconds.
Pour the prepared sauce into the pan, bring to a simmer, then stir in 1 tablespoon toasted sesame oil; taste and adjust heat or sweetness as desired.
Stir the cornstarch slurry (1 to 2 teaspoons cornstarch mixed with 2 tablespoons cold water) to reincorporate and slowly add to the simmering sauce, stirring until it thickens to a glossy, sticky consistency.
Add the fried chicken to the sauce and toss to coat evenly, heating just until everything is hot; garnish with sliced green onions and optional sesame seeds, then serve immediately with rice or vegetables.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.