Name: General Tso’s Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound boneless chicken thighs, cut into bite-sized pieces (Thighs stay juicier than breast.); 1/2 cup cornstarch (For crisp coating.); 2 eggs beaten (For coating.); 1 cup vegetable oil (For frying (or enough for shallow frying).); 1 tablespoon ginger, minced; 1 tablespoon garlic, minced; 1/4 cup soy sauce; 1/4 cup sugar (Brown sugar can add a deeper flavor.); 1 tablespoon rice vinegar; 1 tablespoon hoisin sauce (Adds depth.); 1 teaspoon sesame oil; to taste red pepper flakes (For spice.); green onions, sliced (For garnish.)

I learned to make General Tso’s Chicken the day I wanted takeout but had an empty wallet and a full craving. This version delivers the familiar sweet–savory glaze and crisp-edged chicken using simple pantry staples and a quick pan-fry — perfect for a weeknight when you want big flavor without fuss. If you enjoy comforting, homestyle chicken recipes, you might also like this Avgolemono lemon chicken soup for another easy family meal.

Why you’ll love this dish

General Tso’s Chicken is the sort of recipe that hits a lot of home-run notes: crispy outside, juicy inside, sticky sauce that clings to every piece. It’s a crowd-pleaser for kids and adults, and the ingredient list is short enough to pull together after work.

“This hit every craving — crunchy, slightly spicy, and sweet in all the right measures. Took less time than ordering in.” — a quick family test-drive

Reasons to make it:

Fast: Most of the work is frying in batches; the sauce simmers in minutes.
Budget-friendly: Uses affordable chicken thighs and pantry condiments.
Crowd-pleasing: Kids like the sweet glaze while adults appreciate the kick from red pepper flakes.
Flexible: Easy to tweak heat and sweetness to taste.

How this recipe comes together

Quick overview of the cooking flow so you know what to expect:

Dry and coat chicken with cornstarch, then egg — this double coating creates a crunchy exterior.
Fry the chicken in hot oil in batches until golden and cooked through.
Sauté aromatics (ginger and garlic) in the same pan to pick up leftover fond.
Whisk the sauce ingredients and simmer until glossy and slightly thickened.
Toss the fried chicken in the sauce for a final glaze and finish with green onions.

This keeps the chicken crisp and the sauce flavorful — you’ll be flipping and stirring for under 30 minutes once the prep is done.

What you’ll need

Key ingredients

1 pound boneless chicken thighs, cut into bite-sized pieces (thighs stay juicier than breast)
1/2 cup cornstarch (for crisp coating)
2 eggs, beaten
1 cup vegetable oil for frying (or enough for shallow frying)
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1/4 cup soy sauce
1/4 cup sugar
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 teaspoon sesame oil
Red pepper flakes, to taste
Green onions, sliced (for garnish)

Ingredient notes and substitutions:

Chicken: Use boneless skinless thighs for best flavor and texture; breasts work if you prefer leaner meat but cook a little faster.
Cornstarch: For an extra-crisp crust, mix a tablespoon of baking powder into the cornstarch.
Sugar: Brown sugar can add deeper flavor if you like.
Hoisin: Adds depth; if you don’t have it, a little extra soy plus a half teaspoon of miso or oyster sauce can help.
Spice: Use crushed chili flakes or a dash of sriracha for more heat.

Step-by-step instructions

Pat the chicken pieces dry with paper towels. Toss with cornstarch so each piece is evenly coated. Shake off excess.
Dip the coated chicken into the beaten eggs, letting any excess drip off.
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350–375°F if using a thermometer).
Fry the chicken in batches so you don’t overcrowd the pan. Cook each batch 4–5 minutes until golden and cooked through. Transfer to paper towels to drain.
Pour off excess oil, leaving roughly a teaspoon of oil and any flavorful browned bits in the pan. Reduce heat to medium.
Sauté the minced ginger and garlic in the pan for 30–45 seconds until fragrant — don’t let them burn.
In a small bowl, whisk together soy sauce, sugar, rice vinegar, hoisin, sesame oil, and red pepper flakes.
Pour the sauce into the pan and simmer until it begins to reduce and thicken, about 1–2 minutes. If you prefer a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in.
Return the fried chicken to the pan. Toss to coat thoroughly and cook another 1–2 minutes so the sauce clings and the chicken reheats.
Serve hot, sprinkled with sliced green onions over steamed rice or alongside vegetables.

What to serve it with

Best ways to enjoy it:

Classic pairing: Steamed white rice or jasmine rice soaks up the glaze.
Vegetables: Stir-fried broccoli, bok choy, or snow peas add a bright, fresh counterpoint.
For a textured plate: Add toasted sesame seeds and extra sliced scallions on top.
Lighter option: Serve over a bed of mixed greens or cauliflower rice for a lower-carb meal.

If you want another comfort-chicken idea with a creamy twist, try this baked option for a different weeknight profile: baked cream cheese chicken.

How to store & freeze

Storage and reheating tips:

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep rice separate if possible to preserve texture.
Freezing: Freeze cooled chicken in a freezer-safe container or bag for up to 2 months. Sauced chicken softens when thawed but is still tasty.
Reheating: Reheat gently in a skillet over medium heat, stirring occasionally, until heated through. For best crispness, reheat the chicken in a 350°F oven on a wire rack for 8–10 minutes, then toss quickly in warm sauce. Always reheat to an internal temperature of 165°F for safety.

Pro chef tips

Helpful cooking tips to level this up:

Dry chicken well before coating — excess moisture prevents a crisp crust.
Fry in small batches. Overcrowding drops oil temperature and makes chicken soggy.
Keep oil around 350–375°F. Too hot browns the outside without cooking through; too cool makes it greasy.
Use thighs for juicier results; their extra fat helps keep meat tender.
If your sauce isn’t thickening, a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp water) stirs in and gives a glossy finish.
Want variety? Swap the red pepper flakes for fresh chiles or chili garlic sauce for a fresher heat — and for an alternate flavor comfort, check this warming white chicken chili recipe for colder nights.

Creative twists

Recipe variations to try:

Sticky honey-sesame: Replace half the sugar with honey and add 1 tablespoon toasted sesame seeds.
Spicy General Tso: Stir in 1–2 teaspoons of sambal oelek or chili paste.
Lighter method: Air-fry the cornstarch-coated chicken at 400°F for 10–12 minutes, flipping once, then toss in sauce.
Vegetarian swap: Use bite-sized cauliflower florets or firm tofu, fry until browned, and proceed with the same sauce.
Citrus lift: Add a splash of orange juice and a little zest to the sauce for a classic orange-Chinese crossover.

For another crowd-pleasing baked chicken variation that’s easy to prep ahead, see this comforting option: baked cream cheese chicken.

Your questions answered

Q: Can I make this ahead for a party?
A: Yes. Fry the chicken and keep it loosely covered at room temperature for up to 2 hours, or refrigerate for up to one day and reheat in a 350°F oven. Toss with fresh sauce just before serving to maintain crispness.

Q: What oil is best for frying?
A: Use neutral oils with high smoke points like vegetable, canola, or peanut oil. They brown cleanly and let the chicken crisp without imparting extra flavors.

Q: Is this authentic Chinese food?
A: General Tso’s is an American-Chinese classic rather than a traditional regional Chinese dish. It was created for Western palates and is known for its sweet-spicy glaze and crisp chicken.

Q: How do I make the sauce less sweet?
A: Reduce the sugar by a tablespoon or two and balance with a touch more rice vinegar or a squeeze of fresh lime.

Q: Can I bake instead of fry?
A: Yes. Coat pieces in cornstarch and egg, place on a wire rack over a baking sheet, and bake at 425°F for about 18–22 minutes, flipping halfway, until browned. Finish in the pan with the sauce to glaze.

Conclusion

If you want a reliable, weeknight-friendly version of General Tso’s Chicken that still tastes like takeout, this recipe delivers crisp texture and a sticky, balanced sauce with minimal fuss. For a deeper dive into the dish’s popular variations and history, the Wikipedia entry offers background and context, and RecipeTin Eats has a well-tested version with helpful photos and notes.

Read more about the dish’s background on General Tso’s chicken – Wikipedia, and compare technique or serving ideas on General Tso’s Chicken – RecipeTin Eats.