I made crispy chicken drenched in Spicy General Tso Sauce that turns dinner or leftovers into something dangerously good, so keep scrolling.

Jump to Recipe

I’m obsessed with this Easy General Tso Chicken because it hits every cranky craving: crunchy edges, glossy Spicy General Tso Sauce that clings to each bite, and that sweet-tangy blast that makes me go back for more. I love serving it over General Tso Chicken And Rice when I don’t feel like pretending to be fancy.

The garlic and egg in the mix give the coating a smell and snap that just nails the takeout vibe. But better.

It reheats like a dream, tough enough for weeknight dinners and bold enough to brag about without the guilt or nonsense anymore.

Ingredients

Print Recipe (No Advertisments)

Chicken thighs: juicy protein, stays tender and more forgiving than breasts.
Egg: helps the coating stick, gives a little richness.
Cornstarch: makes the exterior crisp and light, not heavy.
All purpose flour: optional crunch boost, makes it a tad sturdier.
Salt and black pepper: basic seasoning, wakes up everything.
Neutral oil: for frying or air frying, lets things crisp evenly.
Garlic: bold punch, aromatic backbone you’ll notice first.
Ginger: bright, peppery zing that cuts through the sweet sauce.
Dried chiles or flakes: adds heat, adjust it if you’re picky.
Scallions: fresh bite, whites cook, greens finish for color.
Soy sauce: salty umami base, grounds the whole sauce.
Rice vinegar: tangy lift, balances the sugar and soy.
Sugar (or brown): sweetness, brown adds a touch of molasses.
Hoisin: deep savory note, gives that Chinese takeout vibe.
Chicken broth or water: thins the sauce, keeps it saucy not gloopy.
Toasted sesame oil: a few drops of nutty aroma at the end.
Cornstarch slurry: thickens the sauce so it clings to the chicken.
Sesame seeds: optional sprinkle, tiny crunch and pretty finish.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs, cut into 1 inch pieces (breasts ok too)

1 large egg, lightly beaten

3/4 cup cornstarch, plus 2 tbsp more for sauce slurry

1/4 cup all purpose flour (optional, makes coating a tad crispier)

Salt and black pepper, a pinch each

1/2 to 3/4 cup neutral oil (vegetable or canola) for frying or air frying spray

3 cloves garlic, minced (about 1 tbsp)

1 tbsp fresh ginger, minced or grated

4 to 6 dried red chiles or 1 tsp crushed red pepper flakes, adjust to taste

3 scallions, sliced into 1 inch pieces, whites and greens separated

1/2 cup low sodium soy sauce

3 tbsp rice vinegar

3 tbsp granulated sugar (or brown sugar for deeper flavor)

1 1/2 tbsp hoisin sauce

1/2 cup low sodium chicken broth or water

1 tsp toasted sesame oil

1 tbsp cornstarch plus 2 tbsp cold water to make a slurry (if not already counted above)

Sesame seeds for garnish, optional

How to Make this

Print Recipe (No Advertisments)

1. Pat the chicken pieces dry, season with a pinch of salt and pepper, then toss with the beaten egg until coated.

2. Mix 3/4 cup cornstarch and the optional 1/4 cup flour in a bowl; dredge the egg-coated chicken so each piece is well covered. Shake off excess.

3. To fry: heat 1/2 to 3/4 cup neutral oil in a large skillet over medium-high heat until shimmering. Fry chicken in batches about 3 to 4 minutes per side until golden and cooked through, drain on paper towels. To air fry: spray basket with oil, arrange chicken in a single layer, spray tops, air fry at 400 F for 10 to 12 minutes flipping halfway or until crispy and cooked.

4. While chicken cooks, mince garlic and ginger, separate scallion whites and greens, and measure out chiles or red pepper flakes.

5. In a small bowl whisk together 1/2 cup low sodium soy sauce, 3 tbsp rice vinegar, 3 tbsp sugar (or brown sugar), 1 1/2 tbsp hoisin sauce, 1/2 cup low sodium chicken broth (or water) and 1 tsp toasted sesame oil.

6. Heat a wok or large skillet over medium heat with a splash of oil from frying or 1 tbsp oil. Add the scallion whites, garlic, ginger and dried chiles or red pepper flakes. Stir for 30 seconds until fragrant but not burned.

7. Pour the sauce mixture into the pan, bring to a simmer and let it bubble for about 1 minute to blend flavors.

8. Make a slurry by stirring 1 tbsp cornstarch into 2 tbsp cold water until smooth, then slowly whisk it into the simmering sauce. Cook 30 to 60 seconds until the sauce is glossy and thickened. Taste and adjust sweetness or vinegar if needed.

9. Add the cooked chicken to the sauce and toss gently to coat, cook together 1 to 2 minutes so the chicken gets fully glazed. Stir in sliced scallion greens.

10. Serve immediately over rice, sprinkle with sesame seeds if using. Leftovers reheat well in a skillet or air fryer to keep the chicken crisp.

Equipment Needed

1. Large skillet or wok for frying and saucing
2. Cutting board and chef’s knife, for cutting chicken and mincing garlic/ginger
3. 2 mixing bowls, one for egg wash and one for the cornstarch/flour dredge
4. Measuring cups and spoons, to measure soy sauce, vinegar, cornstarch etc
5. Tongs or a slotted spatula, to turn and transfer the chicken
6. Small whisk or fork, to mix the sauce and the cornstarch slurry
7. Paper towels and a plate or wire rack for draining cooked chicken
8. Small bowl for the sauce ingredients and a spoon to taste/adjust seasoning
9. Air fryer (optional) or a splatter screen if frying on the stovetop, to keep things tidy and crisp

FAQ

Q: Can I use chicken breasts instead of thighs?

A: Yes, you can. Breasts will be leaner and can dry out more easily, so watch cooking time and don’t overcook. Cut into uniform 1 inch pieces so they cook evenly.

Q: How do I get the coating extra crispy?

A: Use the optional 1/4 cup flour with the cornstarch, make sure pieces are well coated and shake off excess, then fry in hot oil until golden. Let pieces rest on a rack briefly so steam doesn’t make them soggy. Air frying works too if you spray lightly and flip once.

Q: My sauce is too thin or too thick. How do I fix it?

A: Too thin? Make a cornstarch slurry with 1 tbsp cornstarch plus 2 tbsp cold water and whisk into simmering sauce a little at a time until it coats the back of a spoon. Too thick? Stir in a splash of chicken broth or water until you reach the texture you want.

Q: Can I make this less spicy or more spicy?

A: For less heat remove the seeds from the dried chiles or use just 1 chile, or swap for milder flakes. For more heat add extra crushed red pepper flakes, or toss in a pinch of cayenne. Adjust to taste when you mix the sauce.

Q: What’s the best way to reheat leftovers?

A: Reheat in a hot skillet or in the oven on a sheet pan at 350°F until warmed through to keep coating crisp. Microwaving works but will soften the crust and make it chewy.

Q: Can I prep this ahead for a quick weeknight meal?

A: Yes. Cut and season chicken and keep in the fridge for a day. Make the sauce and store it separately. Fry or air fry the chicken just before serving and reheat the sauce, toss together and garnish with scallion greens and sesame seeds.

Easy General Tso Chicken Recipe Substitutions and Variations

Chicken thighs: use boneless skinless chicken breasts if you want leaner meat, or cubed firm tofu for a vegetarian version, just press it first so it crisps up better.
Cornstarch (for coating or slurry): potato starch or arrowroot work almost the same and give a clear glossy sauce, or use extra all purpose flour if thats all you have.
Rice vinegar: substitute apple cider vinegar for a bit more fruitiness, or plain white vinegar plus a squeeze of lemon if needed.
Hoisin sauce: swap with oyster sauce for a similar savory sweetness, or mix 1 tbsp soy sauce with 1 tsp miso and 1 tsp honey for a quick stand in.

Pro Tips

1. Dry the chicken really well before you egg it. If the pieces are even slightly damp the coating will clump or go soggy, so pat with paper towels and let them sit a few minutes. It makes the crust way crisper.

2. Keep your oil hot and don’t crowd the pan. If the oil drops too much in temp the chicken will absorb oil and get greasy, so fry in small batches. If air frying, give pieces space and spray the tops halfway through for even browning.

3. Taste and tweak the sauce before you thicken it. The cornstarch slurry locks in whatever balance you have, so sweetness or acidity that’s off will be stuck. Make it a hair tangier or sweeter than you think, because flavors mellow when tossed with hot chicken.

4. Toss the chicken into the sauce off the heat at first, then finish on low. Hitting a too-hot pan can make the glaze seize or get gummy. Also let glazed chicken rest a minute before serving so the sauce clings instead of pooling on the rice.

Easy General Tso Chicken Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made crispy chicken drenched in Spicy General Tso Sauce that turns dinner or leftovers into something dangerously good, so keep scrolling.

Servings

servings

Calories

674

kcal

Equipment: 1. Large skillet or wok for frying and saucing
2. Cutting board and chef’s knife, for cutting chicken and mincing garlic/ginger
3. 2 mixing bowls, one for egg wash and one for the cornstarch/flour dredge
4. Measuring cups and spoons, to measure soy sauce, vinegar, cornstarch etc
5. Tongs or a slotted spatula, to turn and transfer the chicken
6. Small whisk or fork, to mix the sauce and the cornstarch slurry
7. Paper towels and a plate or wire rack for draining cooked chicken
8. Small bowl for the sauce ingredients and a spoon to taste/adjust seasoning
9. Air fryer (optional) or a splatter screen if frying on the stovetop, to keep things tidy and crisp

Ingredients

1 1/2 lb boneless skinless chicken thighs, cut into 1 inch pieces (breasts ok too)
1 large egg, lightly beaten
3/4 cup cornstarch, plus 2 tbsp more for sauce slurry
1/4 cup all purpose flour (optional, makes coating a tad crispier)
Salt and black pepper, a pinch each
1/2 to 3/4 cup neutral oil (vegetable or canola) for frying or air frying spray
3 cloves garlic, minced (about 1 tbsp)
1 tbsp fresh ginger, minced or grated
4 to 6 dried red chiles or 1 tsp crushed red pepper flakes, adjust to taste
3 scallions, sliced into 1 inch pieces, whites and greens separated
1/2 cup low sodium soy sauce
3 tbsp rice vinegar
3 tbsp granulated sugar (or brown sugar for deeper flavor)
1 1/2 tbsp hoisin sauce
1/2 cup low sodium chicken broth or water
1 tsp toasted sesame oil
1 tbsp cornstarch plus 2 tbsp cold water to make a slurry (if not already counted above)
Sesame seeds for garnish, optional

Directions

Pat the chicken pieces dry, season with a pinch of salt and pepper, then toss with the beaten egg until coated.
Mix 3/4 cup cornstarch and the optional 1/4 cup flour in a bowl; dredge the egg-coated chicken so each piece is well covered. Shake off excess.
To fry: heat 1/2 to 3/4 cup neutral oil in a large skillet over medium-high heat until shimmering. Fry chicken in batches about 3 to 4 minutes per side until golden and cooked through, drain on paper towels. To air fry: spray basket with oil, arrange chicken in a single layer, spray tops, air fry at 400 F for 10 to 12 minutes flipping halfway or until crispy and cooked.
While chicken cooks, mince garlic and ginger, separate scallion whites and greens, and measure out chiles or red pepper flakes.
In a small bowl whisk together 1/2 cup low sodium soy sauce, 3 tbsp rice vinegar, 3 tbsp sugar (or brown sugar), 1 1/2 tbsp hoisin sauce, 1/2 cup low sodium chicken broth (or water) and 1 tsp toasted sesame oil.
Heat a wok or large skillet over medium heat with a splash of oil from frying or 1 tbsp oil. Add the scallion whites, garlic, ginger and dried chiles or red pepper flakes. Stir for 30 seconds until fragrant but not burned.
Pour the sauce mixture into the pan, bring to a simmer and let it bubble for about 1 minute to blend flavors.
Make a slurry by stirring 1 tbsp cornstarch into 2 tbsp cold water until smooth, then slowly whisk it into the simmering sauce. Cook 30 to 60 seconds until the sauce is glossy and thickened. Taste and adjust sweetness or vinegar if needed.
Add the cooked chicken to the sauce and toss gently to coat, cook together 1 to 2 minutes so the chicken gets fully glazed. Stir in sliced scallion greens.
Serve immediately over rice, sprinkle with sesame seeds if using. Leftovers reheat well in a skillet or air fryer to keep the chicken crisp.

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.