General Tso’s Chicken Recipe

Introduction

The moment General Tso’s Chicken hits the pan, your kitchen fills with a mouthwatering ballet of aromas: warm ginger, toasty garlic, and the caramel-sweet fragrance of sugar and hoisin turning glossy in the skillet. Each bite offers a satisfying contrast — a crisp, slightly crackling cornstarch crust giving way to succulent, tender chicken, all wrapped in a sticky, tangy-sweet sauce with a faint, pleasant heat from red pepper flakes. It’s comfort with a flair: familiar, slightly nostalgic, and unmistakably craveable.

This recipe is perfect for weeknight dinners when you want something quick but impressive, for casual weekend gatherings where everyone reaches for seconds, and for those evenings when you want the cozy satisfaction of takeout without leaving home. It’s also ideal for meal-prep (serve over rice or greens), and scales easily for festive meals when you need a crowd-pleaser.

Dish Snapshot

Prep Time: 25 minutes (includes cutting and dredging chicken)
Cook Time: 20 minutes (in batches)
Total Time: 45 minutes
Servings: 6
Difficulty Level: Easy–Medium (basic frying and sauce-making skills)

Dietary Insights

Nutrition per serving (approximate):

Calories: 495 kcal
Protein: 39 g
Carbohydrates: 22 g
Fat: 25 g
Fiber: 0.8 g
Sodium: ~700 mg

Notes on these numbers:

These estimates were calculated using USDA FoodData Central profiles for boneless, skinless chicken thighs, cornstarch, olive oil, granulated sugar, soy sauce, hoisin, and the other listed ingredients, and then rounded for clarity. Actual values will vary with specific brands, the amount of oil absorbed during frying, and portion sizes.
If you’re tracking sodium closely, consider using a lower-sodium soy sauce or reducing the soy to taste; the sodium estimate above reflects low-sodium soy sauce but still includes soy’s contribution.
For more detailed nutrient values or ingredient-specific queries, consult trusted resources such as the USDA FoodData Central or nutrition guidance from public health sites.

Why You’ll Love It

This version of General Tso’s Chicken balances three things people always ask for: bold flavor, textural contrast, and ease of preparation. The sauce is tangy and sweet with a slight savory backbone from soy and hoisin; the cornstarch-dredged chicken gives a crisp exterior that keeps its integrity when tossed in the glossy sauce. Serve it when you want a dish that both comforts and excites — think cozy family dinners, laid-back potlucks, or the night you want restaurant-style satisfaction without the delivery wait. It’s also great for building food memories: that first irresistible forkful tends to become a shared favorite.

How to Make General Tso’s Chicken Recipe

Ingredients

2 lb chicken thighs (trimmed and cut into 1-inch pieces)
1/2 cup corn starch (for dredging)
1/4 cup extra light olive oil (for frying, plus more as needed)
2 tbsp minced ginger (from a 2-inch piece of ginger)
3 cloves garlic (or 1 Tbsp grated or finely minced)
1/2 tsp red pepper flakes (or added to taste)
1 tsp sesame seeds (optional for garnish)
1/2 cup cold water
5 tbsp low sodium soy sauce
3 tbsp rice vinegar (or more to taste)
1 1/2 tbsp hoisin sauce
4 tbsp granulated sugar
1 1/2 tbsp corn starch (for the sauce thickener)

Optional ingredients and substitutions:

Use boneless skinless chicken breasts instead of thighs for slightly leaner meat; reduce cook time slightly to avoid drying.
Replace extra light olive oil with vegetable oil, canola oil, or peanut oil for a higher smoke point and more neutral flavor.
For less sugar, reduce sugar by 1–2 tablespoons and taste while simmering.
Make gluten-free: use tamari or a gluten-free soy sauce alternative and ensure hoisin is gluten-free or substitute with a gluten-free stir-fry sauce.
For a lower-sodium dish, reduce soy sauce and add a splash more rice vinegar to balance.

Step-by-step Instructions

Prepare the chicken:
- Trim excess fat and cut the chicken thighs into 1-inch pieces. Pat dry with a paper towel to help the cornstarch adhere.
Dredge:
- Place 1/2 cup cornstarch in a shallow bowl or plate. Toss chicken in batches with cornstarch, tapping off excess. Set the dredged chicken on a platter and set aside.
- Practical tip: Don’t overcrowd the dredging bowl — cornstarch clumps if pieces sit together.
Make the sauce:
- In a separate dish, combine 1/2 cup cold water, 5 tbsp low-sodium soy sauce, 3 tbsp rice vinegar, 1 1/2 tbsp hoisin sauce, 4 tbsp granulated sugar, and 1 1/2 tbsp cornstarch. Whisk until smooth and set aside.
Heat the pan:
- Preheat a non-stick skillet over medium-high heat and add 1/4 cup extra light olive oil. Heat until shimmering but not smoking.
- Tip: If you have a thermometer, aim for oil around 350–375°F (175–190°C) for a crisp exterior without burning.
Fry the chicken in batches:
- Add chicken in a single layer (do not overcrowd) and sauté until golden on both sides and cooked through, about 3–4 minutes per side depending on piece size. Transfer cooked pieces to a bowl and repeat with remaining chicken, adding more oil as needed. Leave at least 1 Tbsp oil in the pan.
- Practical tip: Cooking in batches maintains oil temperature and ensures even browning. Use a slotted spoon to lift pieces and drain excess oil.
Aromatics:
- With 1 Tbsp oil remaining in the pan, add the garlic, ginger, and red pepper flakes. Sauté very briefly (about 30 seconds) until fragrant — avoid browning the garlic.
Finish the sauce and combine:
- Add the prepared sauce to the skillet and bring to a simmer while stirring. Let it simmer for about 1 minute to cook off some vinegar and thicken. Taste and adjust: add more soy sauce for saltiness or more rice vinegar for brightness if desired.
- Add the cooked chicken and toss to coat thoroughly in the glossy sauce. Allow everything to heat through for 30–60 seconds.
Garnish and serve:
- Transfer to a serving platter and sprinkle with sesame seeds if desired. Serve hot.

Practical doneness and safety notes:

Chicken is safe at an internal temperature of 165°F (74°C). If unsure, check the thickest piece with an instant-read thermometer.
Avoid overcooking: thighs are forgiving but will dry if cooked excessively. Remove as soon as juices run clear.

Best Pairings

Classic: Serve over steamed jasmine rice or brown rice to soak up the sauce.
Veg-forward: Plate on a bed of steamed broccoli, bok choy, or sautéed snow peas for color, crunch, and balance.
Low-carb: Serve over a bed of cauliflower rice or mixed greens.
Sides: Pickled cucumbers, scallion pancakes, or a simple Asian slaw (cabbage, carrot, rice vinegar, sesame oil) cut the richness.
Drinks: A chilled jasmine tea, a crisp lager, or a light Riesling complement the sweet-tangy profile.

Storage Instructions

Room temperature: Not recommended to leave cooked chicken at room temperature beyond 2 hours (1 hour if above 90°F) due to food safety.
Refrigeration: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium heat or in the microwave with a splash of water to loosen the sauce.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
Reheating tip: If sauce thickens in storage, stir in a tablespoon of water or stock while reheating and warm slowly to restore gloss without drying the chicken.

Pro Tips & Tricks

Best cuts: Thighs are recommended for juiciness and flavor; if using breasts, cut slightly larger to avoid overcooking.
Cornstarch tricks: When dredging, tap off the excess cornstarch — too much leads to a powdery crust; too little won’t give that signature crispness.
Oil control: Use a high-smoke-point oil and keep the pan temperature steady. If pieces brown too quickly, lower heat slightly.
Sauce texture: The sauce will thicken quickly once cornstarch is heated. Make sure it simmers briefly to remove raw cornstarch taste and to balance vinegar’s bite.
Make-ahead: Prepare the sauce and dredged chicken ahead; fry just before serving for maximum crispness.
Heat control: Adjust red pepper flakes to your taste — the dish should have a gentle warmth that complements, not overpowers, the sweet-sour balance.

Delicious Variations

Vegan version:
- Substitute firm tofu (pressed, cubed) or cauliflower florets for chicken. Toss in cornstarch and bake at 425°F for 25–30 minutes until crisp, then toss in sauce. Use tamari and a vegan hoisin.
Gluten-free:
- Use tamari or gluten-free soy sauce and check that hoisin is certified gluten-free (or swap for miso + a touch of sweetener + a dash of sesame oil).
Extra-spicy:
- Add a teaspoon of sambal oelek or a splash of chili oil to the sauce for a deeper chili flavor.
Lighter option:
- Bake or air-fry the cornstarch-dredged chicken pieces at 400°F for 12–15 minutes (turn once) for a lower-oil version.
Asian-inspired glaze:
- Stir in 1 tsp of toasted sesame oil and finely chopped scallions just before serving for a fragrant finish.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs?
A: Yes. Chicken breasts work, but they cook faster and can dry out. Use slightly larger cubes and monitor doneness; remove as soon as internal temperature hits 165°F (74°C).

Q: How can I make this less sweet?
A: Reduce the granulated sugar by 1–2 tablespoons and taste the sauce while it simmers. You can also increase rice vinegar slightly to restore balance.

Q: My sauce is lumpy — how do I fix it?
A: Whisk the cornstarch into cold water thoroughly before adding to heat. If lumps form, strain the sauce or whisk vigorously while simmering; a quick blender or immersion blender on low can smooth it out.

Q: Can I double the recipe for a crowd?
A: Yes. Fry chicken in batches to avoid crowding and maintain oil temperature. Prepare extra sauce proportionally and simmer in a wider pan for easier stirring.

Q: What if my chicken turned out soggy after saucing?
A: That usually happens from too much sauce or letting pieces sit in sauce too long. Toss chicken in sauce briefly over high heat to glaze (not steam) or serve crispy pieces on top of sauced rice/veggies.

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Conclusion

I hope this recipe inspires you to make a glossy, crave-worthy General Tso’s Chicken at home — the kind of dish that draws people to the table and earns second helpings. If you’d like to compare classic techniques or see variations from experienced home cooks and chefs, check out the detailed takes from Dad’s Authentic General Tso’s Chicken and Natasha’s Kitchen General Tso’s Chicken. Share your photos and tweaks — I’d love to hear how you made this dish your own.