Have you ever wondered why restaurant General Tso chicken tastes so irresistibly crispy and flavorful? The secret lies in the perfect balance of cornstarch coating, high-heat cooking, and a tangy-sweet sauce. Making this beloved Chinese-American dish at home not only saves money but also lets you control the ingredients and customize the heat level to your preference. This general tso chicken recipe delivers restaurant-quality results with a crispy exterior and juicy interior, all coated in a glossy, addictive sauce. Whether you're a beginner or an experienced home cook, learning how to make general tso chicken will transform your weeknight dinners and impress your family and friends with authentic flavors.

Ingredients List

    • 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
    • ½ cup cornstarch
    • 2 large eggs, beaten
    • Vegetable oil for frying (about 2 cups)
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 6-8 dried red chilies
    • 3 green onions, cut into 1-inch pieces
    • 1 teaspoon sesame seeds (optional)

For the Sauce:

    • 3 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 3 tablespoons hoisin sauce
    • 2 tablespoons sugar
    • 1 tablespoon cornstarch
    • ½ cup chicken broth
    • 1 teaspoon sesame oil
    • Optional: 1 teaspoon chili paste for extra heat

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

This recipe is faster than ordering takeout and waiting for delivery. The active cooking time is minimal once you've prepped your ingredients, making it perfect for busy weeknights.

Step-by-Step Instructions

Step 1: Prepare the sauce Whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, chicken broth, and sesame oil in a bowl. Set aside. Pro tip: Mix the cornstarch thoroughly to prevent lumps in your final sauce.

Step 2: Coat the chicken Pat chicken pieces dry with paper towels—this is crucial for crispiness. Dip each piece in beaten egg, then dredge in cornstarch, shaking off excess. For maximum crunch, let the coated chicken rest for 5 minutes before frying.

Step 3: Fry the chicken Heat oil to 350°F (175°C) in a deep pan or wok. Fry chicken in batches for 4-5 minutes until golden and crispy. Don't overcrowd the pan or the temperature will drop. Drain on paper towels.

Step 4: Make the aromatics Remove most of the oil, leaving 2 tablespoons. Over medium-high heat, stir-fry garlic, ginger, and dried chilies for 30 seconds until fragrant. Be careful not to burn the garlic—it should be golden, not brown.

Step 5: Combine everything Add the sauce mixture to the wok and cook for 1-2 minutes until it thickens and becomes glossy. Toss in the fried chicken and green onions, coating everything evenly. This general tso chicken recipe and the technique for how to make general tso chicken both emphasize quick tossing to keep the coating crispy while absorbing the sauce.

Step 6: Serve immediately Transfer to a serving plate and garnish with sesame seeds. Serve over steamed rice or with vegetables.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 485
    • Protein: 32g
    • Carbohydrates: 38g
    • Fat: 22g
    • Fiber: 2g
    • Vitamin C: 8% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Make it healthier: Bake the chicken at 425°F for 20-25 minutes instead of frying, flipping halfway through. Spray with cooking oil for better browning.

Gluten-free version: Use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free certified.

Spice level: Adjust heat by adding more or fewer dried chilies, or substitute with fresh Thai chilies for a different flavor profile.

Vegetable additions: Bell peppers, broccoli, or snap peas make excellent additions. Add them after step 4 and stir-fry for 2-3 minutes before adding the sauce.

Meal prep: Prepare the sauce and cut chicken ahead of time. Store separately in the fridge for up to 2 days.

Common Mistakes to Avoid

Soggy coating: Always pat chicken completely dry and maintain oil temperature at 350°F. Adding cold chicken drops the temperature, resulting in greasy, soggy coating.

Burning the aromatics: Garlic and ginger burn quickly over high heat. Have your sauce ready before you start stir-frying aromatics.

Watery sauce: Ensure cornstarch is fully dissolved in the sauce mixture before cooking. If your sauce is too thin, mix ½ teaspoon cornstarch with 1 tablespoon water and add it.

Overcrowding the pan: Fry in small batches to maintain consistent temperature and achieve even browning.

Letting it sit too long: The coating loses crispiness quickly when mixed with sauce. Serve immediately for the best texture.

Storage / Leftovers Tips

Store leftover general tso chicken in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken and sauce separately if possible to maintain some crispiness. Reheat in a preheated oven at 375°F for 10-12 minutes rather than microwaving, which makes the coating soggy. You can also reheat in a skillet over medium-high heat with a splash of oil to restore some crunch. While freezing is possible (up to 2 months), the texture of the crispy coating will be compromised. When following this general tso chicken recipe for meal prep or learning how to make general tso chicken for leftovers, consider doubling the sauce and frying fresh chicken while reheating the sauce separately for optimal results.