General Tso’s Chicken is the ultimate combo of crispy, saucy, and just the right amount of spicy. It’s got that perfect crunch, a rich garlicky-ginger sauce, and a hint of sweetness that keeps you coming back for more. Skip the Chinese takeout—this homemade version is easier and tastes even better.
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I love making this General Tso’s chicken recipe at home because I can get the chicken extra crispy and control the spice level. It’s a go-to for weeknights when I want something bold and satisfying without too much effort. Plus, the leftovers (if there are any) are just as good the next day!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make General Tso’s Chicken
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to show you how to make this crispy, flavorful dish right at home. Follow these simple steps, and you’ll have restaurant-quality General Tso’s Chicken in no time.
Marinate the Chicken
In a bowl, mix the chicken pieces with soy sauce, garlic powder, and ground ginger. Let it marinade in the fridge for about 30 minutes—this adds flavor and keeps the chicken juicy.
Coat the Chicken
In a separate bowl, whisk together flour, cornstarch, salt, and pepper. Add the egg whites to the marinated chicken and mix to coat. Then, dredge the chicken pieces in the flour mixture until fully covered.
Fry Until Crispy
Heat vegetable oil in a large pan (wok or large skillet) over medium-high heat. To check if it’s ready, drop in a tiny piece of batter—it should sizzle right away. Fry the chicken in batches, making sure not to overcrowd the pan. Cook until golden brown and crispy, about 4 minutes per batch. Set the cooked pieces on a paper towel-lined plate to drain excess oil.
Make the Sauce
In a saucepan, combine rice vinegar, soy sauce, hoisin sauce, minced garlic, chicken broth, sugar, and red pepper flakes. Bring it to a boil over medium heat.
Thicken the Sauce
Mix cornstarch and cold water in a small bowl to create a slurry. Slowly whisk it into the sauce and keep stirring until the sauce thickens—this takes about 3–4 minutes.
Toss and Serve
Add the crispy chicken to the sauce mixture and toss until every piece is well coated. Garnish with chopped green onions and a drizzle of sesame oil, and serve hot with steamed rice.
General Tso’s Chicken
Add Preferred SourceIngredients
- 1.5 pounds chicken breast cut into 1” cubes
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 large egg whites
- 2 cups vegetable oil
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- 2 tablespoons soy sauce
- Green onion to garnish, optional
General Tso’s Sauce:
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon minced garlic
- ½ cup chicken stock
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons red pepper flakes
Instructions
- Place the chicken pieces in a bowl and add the soy sauce, ground ginger, and garlic powder. Stir until evenly coated, then cover and refrigerate for 30 minutes to marinate.1.5 pounds chicken breast, 1 tablespoon ground ginger, 1 tablespoon soy sauce, 1 tablespoon garlic powder
- In a separate shallow bowl, combine the flour, cornstarch, salt, and pepper, whisking until well mixed.1 cup cornstarch, 1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon pepper
- Add the egg whites to the marinated chicken and stir to coat each piece evenly.2 large egg whites
- Take a few pieces of chicken at a time and dredge them in the flour mixture, ensuring they are fully coated. Set aside and repeat until all chicken pieces are coated.
- Heat the vegetable oil in a large frying pan over medium-high heat. To test if the oil is hot enough, drop in a small bit of batter—if it sizzles, it's ready.2 cups vegetable oil
- Fry the chicken in batches to prevent overcrowding, cooking for about 4 minutes until golden brown and crispy. Ensure the chicken reaches an internal temperature of 165°F (70°C). Transfer to a plate lined with paper towels to absorb excess oil.
- In a saucepan over medium heat, combine the rice vinegar, soy sauce, hoisin sauce, minced garlic, chicken broth, sugar, and red pepper flakes. Stir and bring the mixture to a boil.2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons hoisin sauce, 1 tablespoon minced garlic, ½ cup chicken stock, 2 tablespoons granulated sugar, 2 tablespoons red pepper flakes
- In a small bowl, whisk the cold water and cornstarch together to create a slurry. Pour the slurry into the sauce, whisking continuously until the mixture thickens, about 3 to 4 minutes.1 tablespoon cornstarch, 2 tablespoons cold water
- Add the fried chicken to the sauce and toss until fully coated. Garnish with green onions if desired and serve with rice.Green onion
Notes
- Use chicken thighs for extra juiciness: Chicken breast works too, but thighs stay tender and flavorful.
- Fry in batches: Overcrowding the pan lowers the oil temperature and makes the chicken soggy.
- Adjust the spice: Love heat? Add more red pepper flakes or toss in some dried chilis. Prefer it mild? Use less.
- Make it ahead: You can fry the chicken in advance and reheat it in the oven before tossing it in the sauce.
- For extra crunch, double fry: Let the fried chicken rest for a minute, then fry it again for 1-2 more minutes.
- Can I make this without deep frying? Absolutely! You can air-fry or bake the chicken at 200°C (400°F) until crispy, though it won’t be quite as crunchy as the fried version.
Storage and Reheating Instructions
- Fridge: Let the chicken cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days.
- Reheat: The sauce will soak into the coating a bit, but you can crisp it up again in the oven. Reheat at 180°C (350°F) for about 10 minutes or until hot. Avoid microwaving if you want to keep the crunch!
- Freeze: For longer storage, freeze the chicken and sauce separately. Reheat the chicken in the oven and warm the sauce on the stove before tossing them together.
Nutrition
Recipe Notes and Tips
I’m here to help you get the best results every time! Here are a few tips to make sure your General Tso’s Chicken turns out just right.
- Use chicken thighs for extra juiciness: Chicken breast works too, but thighs stay tender and flavorful.
- Fry in batches: Overcrowding the pan lowers the oil temperature and makes the chicken soggy.
- Adjust the spice: Love heat? Add more red pepper flakes or toss in some dried chilis. Prefer it mild? Use less.
- Make it ahead: You can fry the chicken in advance and reheat it in the oven before tossing it in the sauce.
- For extra crunch, double fry: Let the fried chicken rest for a minute, then fry it again for 1-2 more minutes.
- Can I make this without deep frying? Absolutely! You can air-fry or bake the chicken at 200°C (400°F) until crispy, though it won’t be quite as crunchy as the fried version.
How to Store Leftover General Tso’s Chicken
Let the chicken cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days.
The sauce will soak into the coating a bit, but you can crisp it up again in the oven. Reheat at 180°C (350°F) for about 10 minutes or until hot. Avoid microwaving if you want to keep the crunch!
For longer storage, freeze the chicken and sauce separately. Reheat the chicken in the oven and warm the sauce on the stove before tossing them together.
What to Serve With General Tso’s Chicken
This crispy, saucy dish pairs perfectly with simple sides that balance the bold flavors. Steamed jasmine rice is a classic choice—it soaks up all that delicious sauce.
If you want something lighter, go for cauliflower rice or stir-fried vegetables like broccoli, bell peppers, or snap peas. A side of egg-fried rice or lo mein makes it feel like a full takeout feast. For extra crunch, serve it with a fresh cucumber salad or a side of crispy spring rolls.
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