Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Stir-fried chicken pieces, reminiscent of General Tso’s Chicken, are coated in a glistening spicy sauce with sesame seeds, garnished with chopped green herbs and served with chopsticks.

General Tso's Chicken

Mandy Applegate
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.
No ratings yet
Print Recipe Pin Recipe [btn-google-source]
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese
Servings 6
Calories 997 kcal

Ingredients
 
 

  • 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

Calories: 997kcalCarbohydrates: 48gProtein: 30gFat: 77gSaturated Fat: 12gPolyunsaturated Fat: 43gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 73mgSodium: 1201mgPotassium: 594mgFiber: 2gSugar: 6gVitamin A: 828IUVitamin C: 2mgCalcium: 29mgIron: 3mg
Keyword General Tso's Chicken
Tried this recipe?Let us know how it was!