General Tso’s Chicken Recipe
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My better-than-takeout General Tso’s chicken features golden and crispy chicken bits drenched in a sweet, tangy, and spicy sauce. It’s easy to prepare for a quick weeknight dinner.
If you love takeout but want something homemade and cheaper, you need to give this General Tso’s chicken a try! If you aren’t familiar with this American-Chinese staple, it’s crispy, battered, and fried chicken tossed in a sweet and sticky sauce.
I tested this recipe multiple times to make sure the chicken stays crispy, even after being coated in sauce. One trick I picked up during culinary school was combining flour with cornstarch for the dredge- it creates a lighter, crunchier coating than flour alone. The result is a version that’s healthier and more budget-friendly than takeout, but still every bit as indulgent. My partner and nephew swear it puts Panda Express to shame (although that’s not exactly a high bar, lol).
Table of Contents
Why this is the General Tso’s chicken recipe to make
- Crispy chicken that LASTS. I tested the coating multiple times, and my coating keeps the chicken crunchy even after saucing.
- The SAUCE. The sweet, tangy, and spicy flavors come from classic pantry staples, but I tweaked the ratios so that it tastes restaurant-quality.
- Better than takeout. And it’s ready in under 30 minutes.
- Culinary school hack. Frying at the right oil temperature makes all the difference- no soggy batter here.
★★★★★ REVIEW
“I’ve tried many General Tso chicken recipes, and this one is by far the best. You are right- the chicken does remain crispy the whole time and the sauce…oh my word the sauce.” – Elaine
Key Ingredients
Find the printable recipe with measurements below.
- Chicken breast. I use boneless, skinless chicken breast cut into 1-inch cubes. I also tested chicken thighs- they stay a little juicier, but the breasts give the lightest, crispiest finish.
- All-purpose flour. On its own, it can feel heavy, which is why I pair it with cornstarch.
- Cornstarch. Through testing, I found that blending cornstarch with flour makes the coating lighter, crunchier, and less greasy.
- Eggs. Beaten at room temperature.
- Oil. Any neutral, high-smoke-point oil works. I prefer peanut oil for extra crispiness and flavor, but canola or vegetable oil is also a great option.
- For the general Tso’s sauce. A mix of ginger, garlic, honey, brown sugar, soy sauce, Hoisin sauce, rice wine vinegar, and chili sauce. It may seem like a lot, but these are pantry essentials. Honey and brown sugar together create a sticky gloss, balancing the vinegar and chili heat to surpass the quality of pre-made bottled sauces.
How to make General Tso’s chicken
Step 1- Prep. Whisk the eggs, salt, and pepper in a small bowl. In another, combine flour and cornstarch. Dip the chicken in the egg mixture, then coat it with the flour mixture.
Step 2- Fry the chicken. Heat oil in a wok over medium-high heat. Fry chicken in batches for about 5 minutes until golden.
Step 3- Make the sauce. Add all ingredients except cornstarch and one tablespoon of water to a saucepan. Simmer over medium heat. Mix the cornstarch with the remaining water, then stir it into the sauce.
Step 4- Assemble. Pour the sauce over the fried chicken pieces. Garnish with chopped green onion and sesame seeds, and serve.
Arman’s recipe tips
- Prep your workspace. This recipe moves quickly, with frying and saucing happening in stages. Having the chicken dredged and the sauce prepped before turning on the heat makes the process seamless. We don’t want uneven cooking!
- Adjust the flavor of the sauce. The balance of sweet, tangy, and spicy is what makes General Tso’s so addictive. I always taste the sauce before adding it to the chicken. If you’re using low-sodium soy sauce, add a pinch of salt- I’ve found the flavor falls flat without it.
- Don’t overcrowd the pan. In my testing, adding too many pieces at once caused the oil temperature to drop, resulting in a heavy coating rather than a crisp one. Work in batches and use the widest pan you have to keep the chicken pieces separate (mine is about 12 inches wide).
- Keep your frying oil at or above 325°F! This is the difference between restaurant-style crispiness and soggy chicken. I recommend using a meat thermometer- every time I let the oil dip below 325°F, the coating absorbed more oil and turned greasy. Small batches help maintain a steady heat.
Frequently asked questions
Store cooled leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it in a shallow container for up to months. I do recommend storing the sauce and chicken separately.
The skillet works best. Reheat leftovers in a non-stick pan without oil to restore their crispiness. Avoid the microwave- it makes the coating soggy.
Yes. For the crispiest results, fry the chicken first and store it separately from the sauce, then toss everything together before serving. This keeps the coating crunchy instead of soft.
General Tso’s Chicken
Video
Ingredients
- 1 1/2 pounds chicken breast cut into one-inch cubes
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 inches oil to fry
General Tso's sauce
- 1/3 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Hoisin sauce
- 2 tablespoons water divided
- 2 teaspoons chili sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
Instructions
- In one bowl, mix together the eggs, salt, and pepper. In a shallow bowl, combine the cornstarch and flour and mix until combined.
- Dip the chicken in the egg mixture, followed by the flour mixture, until all the chicken is used up.
- Add 2-3 inches of oil to a large pot. Once it reaches 325°F, add a single layer of chicken and fry for 4-5 minutes or until golden brown. Repeat the process until all the chicken is fried up. Be sure to regularly check the oil temperature to ensure it remains above 325°F.
- Make the sauce by adding the honey, brown sugar, soy sauce, Hoisin sauce, water, chili sauce, and rice wine vinegar to a small saucepan. Bring it to a simmer. Whisk the cornstarch with one tablespoon of water and mix until the sauce.
- Transfer the sauce over the crispy chicken pieces and mix until completely coated.
Notes
- Chicken cuts: You can use boneless, skinless chicken thighs, but the chicken pieces won’t be as light and crispy.
- Gluten-free: Use gluten-free all-purpose flour, gluten-free soy sauce (or tamari), and gluten-free hoisin sauce.
- Baked chicken: If you want to reduce the added oil from frying. Simply bake them in the oven at 400°F for 20 minutes, flipping them halfway through.
- Leftovers: Transfer the leftover chicken into an airtight container and refrigerate it for up to 3 days. Keep in the freezer for up to 6 months.
- Reheating: I find using a non-stick skillet or pan WITHOUT oil to be the best way to bring back the crispiness of the chicken.
Nutrition
More chicken stir-fry recipes
Craving more takeout-style dinners? These chicken stir-fries are just as quick and better for you.
Would you please convert your asian dishes to keto? I would greatly love to enjoy these dishes again.
I’m new at keto and this isn’t keto like a lot of your other recipes, can you tell us what to do to make this keto? I’d greatly appreciate it
can this be made low carb, Keto? If so what would be the substitues?
Not that I’ve tried but I’m sure you can experiment and see