Name: Easy General Tso's Chicken Recipe: Sweet, Spicy & Crispy!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 chicken breasts, cubed; 1 cup all-purpose flour (or cornstarch); 1 tsp paprika; 2 tsp garlic salt; 1 1/4 cup sugar; 1 cup water; 1 cup white distilled vinegar; 1 tsp salt; 6 Tbsp soy sauce; 1 tsp red chili pepper flakes (optional)

General Tsos Chicken Recipe: Elevating a Takeout Classic at Home

I am absolutely thrilled to guide you through crafting this beloved American-Chinese classic right in your own kitchen. Few dishes evoke such a universal sense of comfort and excitement quite like the perfect General Tso’s Chicken. That irresistible combination of crispy, tender chicken pieces, enveloped in a glossy, sticky sauce that balances sweet, savory, and a tantalizing hint of spice, is truly a masterpiece.

While often associated with traditional Hunanese cuisine, the fascinating history of this iconic dish reveals its roots firmly planted in the American culinary landscape. Evolving from inspirations brought over by visionary chefs like Peng Chang-kuei, it stands as a testament to culinary innovation and adaptation, making it a unique cultural bridge loved by millions across the Western world. Its enduring popularity stems from its ability to satisfy deep cravings for both familiar comfort and exotic flavors.

For many, it’s the ultimate takeout treat, but I promise you, preparing this General Tsos Chicken Recipe at home elevates the experience to an entirely new level. Imagine achieving that coveted crunch, the deeply flavorful sauce, and the perfect spicy kick, all tailored precisely to your preference. Get ready to transform simple ingredients into a dish that will undoubtedly become a regular request in your household, offering unmatched freshness and flavor that delivery simply can’t compete with.

Ingredients:

For the Chicken:
- 1.5 pounds (about 680g) boneless, skinless chicken thighs or breasts. I personally prefer thighs for their incredible juiciness, which holds up beautifully against the crispy batter and rich sauce. Cut them into 1-inch bite-sized pieces.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chicken Marinade:
- 1 tablespoon light soy sauce. This adds a foundational umami without making it too dark.
- 1 tablespoon Shaoxing wine (or dry sherry if you can’t find Shaoxing). This is crucial for authentic flavor, tenderizing the chicken and adding depth.
- 1 teaspoon sesame oil. Just a touch for that unmistakable aromatic essence.
- 1 large egg white. This helps create a protective, tender coating.
- 2 tablespoons cornstarch. This is key for creating a tender interior and helping the batter adhere.
For the Batter/Dredging:
- 1 cup all-purpose flour. The base for our crispy coating.
- 1/2 cup cornstarch. This provides extra crispiness and a lighter texture than just flour.
- 1 teaspoon baking powder. My secret weapon for an unbelievably airy and crispy crust.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup cold water (or sparkling water for an even lighter, crispier batter).
For the General Tso’s Sauce:
- 1/2 cup chicken broth (low sodium is best to control the overall saltiness).
- 1/4 cup light soy sauce.
- 1/4 cup rice vinegar. This provides the essential tang.
- 1/4 cup granulated sugar (you can use brown sugar for a deeper, molasses-like flavor). Adjust to your sweetness preference.
- 2 tablespoons hoisin sauce. This adds a lovely richness and complexity.
- 1 tablespoon Sriracha or 1 teaspoon dried chili flakes (or more, to taste, for that signature spicy kick).
- 1 tablespoon freshly grated ginger. Don’t skip fresh ginger; it makes a huge difference.
- 2 cloves garlic, minced.
- 2 tablespoons cornstarch. Our thickening agent for that glossy, clingy sauce.
- 1 teaspoon sesame oil, added at the very end for finishing.
For Frying:
- 4-5 cups vegetable oil, canola oil, or peanut oil, for deep frying. Choose a neutral oil with a high smoke point.
For Stir-Frying and Garnish:
- 1-2 tablespoons vegetable oil (for stir-frying the aromatics).
- 6-8 dried whole red chilies (optional, but highly recommended for an authentic General Tsos Chicken Recipe appearance and subtle heat).
- 1 tablespoon freshly minced ginger (separate from the sauce ginger).
- 2 cloves garlic, thinly sliced or minced (separate from the sauce garlic).
- 3 green onions (scallions), chopped, for garnish.
- 1 tablespoon toasted sesame seeds, for garnish.

Preparing the Chicken: The Foundation of our General Tso’s Chicken

First things first, let’s get our chicken ready! I like to start by taking my boneless, skinless chicken thighs (or breasts, if that’s your preference) and cutting them into uniform 1-inch pieces. The key here is uniformity, as it ensures even cooking. If some pieces are too big and others too small, you’ll end up with some overcooked and some undercooked chicken, and we definitely don’t want that for our General Tsos Chicken Recipe.
In a medium-sized bowl, sprinkle your chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Give them a gentle toss to ensure every piece gets a little seasoning.
Now, let’s make our magical marinade! In a separate, small bowl, whisk together the 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 large egg white, and 2 tablespoons cornstarch. This combination is absolutely essential. The Shaoxing wine tenderizes the chicken and infuses it with a distinct aromatic quality that’s quintessential in Asian cuisine. The egg white helps create a delicate, tender coating, and the cornstarch acts as a binder, ensuring our batter sticks beautifully later on.
Pour this wonderful marinade over your seasoned chicken pieces. Use your hands (or a spoon, but hands are better for coating!) to mix everything thoroughly, ensuring each piece of chicken is well coated.
Cover the bowl and pop it into the refrigerator for at least 30 minutes. If you have more time, an hour is even better, or you can even marinate it overnight. This resting time allows the flavors to truly penetrate the chicken, resulting in a much more flavorful and tender final product. Trust me, patience here pays off big time for the best General Tsos Chicken Recipe.

Crafting the Signature General Tso’s Sauce

While our chicken is happily marinating, let’s turn our attention to the heart and soul of this dish: the General Tso’s sauce! This sauce is what gives the dish its iconic sweet, spicy, and tangy profile.
In a medium bowl, combine all the sauce ingredients: 1/2 cup chicken broth, 1/4 cup light soy sauce, 1/4 cup rice vinegar, 1/4 cup granulated sugar, 2 tablespoons hoisin sauce, 1 tablespoon Sriracha (or 1 teaspoon dried chili flakes if you prefer), 1 tablespoon freshly grated ginger, 2 minced cloves of garlic, and 2 tablespoons cornstarch.
Now, here’s an important step: whisk everything together really well until the cornstarch is completely dissolved and there are no lumps. You want a smooth, homogenous mixture. The cornstarch is crucial for thickening our sauce to that perfect glossy, clingy consistency we all love in a good General Tsos Chicken Recipe. If it’s lumpy, your sauce will be lumpy, and nobody wants that!
Set this bowl aside for now. We’ll bring it into action once our chicken is fried and ready to be coated.

Preparing the Batter and Double-Frying for Ultimate Crispiness

Let’s prepare our crispy coating! In a large bowl, whisk together the dry ingredients for the batter: 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. The combination of flour and cornstarch gives us a perfect balance of structure and crispiness, while the baking powder is my little secret for achieving an incredibly light and airy crunch.
Gradually pour in the 3/4 cup of cold water (or sparkling water, if you’re going for extra lightness), whisking continuously until you have a thick, smooth batter. It should be thick enough to cling to the chicken but still pourable. Avoid overmixing; a few small lumps are fine. Overmixing can develop the gluten in the flour, leading to a tough coating.
Now, let’s get ready to fry! Pour 4-5 cups of your chosen frying oil into a large, heavy-bottomed pot or a Dutch oven. You’ll want enough oil so that the chicken pieces can be submerged. Place the pot over medium-high heat and heat the oil to 325-335°F (163-168°C). If you don’t have a thermometer, you can test the oil by dropping a tiny bit of batter in; it should sizzle gently and float to the surface within a few seconds.
Once the oil is at temperature, take your marinated chicken out of the fridge. Working in batches, gently dredge each piece of chicken in the batter, making sure it’s fully coated. Let any excess batter drip off before carefully placing the chicken into the hot oil. Do not overcrowd the pot! This is absolutely critical. Overcrowding will drop the oil temperature too quickly, leading to greasy, soggy chicken instead of crispy, golden perfection. Fry about 8-10 pieces at a time.
Fry the chicken for about 3-4 minutes per batch, or until it’s light golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon or spider to remove the chicken from the oil and transfer it to a wire rack set over a baking sheet to drain. This initial fry cooks the chicken and sets the batter. Repeat with the remaining chicken, making sure the oil temperature returns to the target range between batches.
Now for the magic trick for the ultimate General Tsos Chicken Recipe crispiness: the double fry! Once all the chicken has had its first fry, increase the oil temperature to 350-360°F (175-182°C). This higher temperature is what will give us that incredibly crispy, crunchy exterior that holds up to the sauce.
Return the fried chicken to the hot oil in batches, again, making sure not to overcrowd. Fry for another 2-3 minutes, or until the chicken is a deep golden brown and wonderfully crispy. You’ll hear a distinct change in the sizzling sound – it will become sharper, indicating a crispier crust.
Again, remove the chicken with a slotted spoon and place it back on the wire rack to drain any excess oil. At this point, your kitchen will smell absolutely incredible, and you’ll be tempted to eat a piece – and I won’t tell if you do!

Assembling and Finishing Your Masterpiece: The General Tso’s Chicken

With our perfectly crispy chicken ready, it’s time to bring everything together. Grab a large wok or a wide, deep skillet. Place it over medium-high heat and add 1-2 tablespoons of fresh vegetable oil.
Once the oil is shimmering, add your aromatics for the stir-fry: the 6-8 dried whole red chilies (if using, these add a lovely, subtle heat and visual appeal), 1 tablespoon freshly minced ginger, and 2 thinly sliced or minced cloves of garlic. Stir-fry for about 30-60 seconds, or until fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter. We’re looking for that beautiful, aromatic bloom here.
Give your prepared General Tso’s sauce a quick whisk again, just to ensure the cornstarch hasn’t settled at the bottom. Pour the entire sauce mixture into the hot wok. Bring the sauce to a gentle simmer, stirring constantly. You’ll notice it start to thicken almost immediately as the cornstarch activates. Keep stirring until it reaches a beautiful, glossy, and thick consistency that can coat the back of a spoon. This is the perfect consistency for clinging to our crispy chicken.
Once the sauce has thickened to your liking, remove the wok from the heat. This prevents the sauce from becoming overly thick or reducing too much. Stir in the final 1 teaspoon of sesame oil; this adds a fantastic aromatic finish right at the end.
Now for the grand finale! Add all of your beautifully double-fried chicken pieces to the wok with the sauce. Using a large spatula or tongs, gently but quickly toss the chicken to ensure every single piece is evenly coated in that glorious, sticky General Tso’s sauce. Work quickly to prevent the chicken from losing its crispiness from sitting in the hot sauce for too long.
Transfer your freshly coated General Tsos Chicken to a serving platter. Garnish generously with the chopped green onions and a sprinkle of toasted sesame seeds. The green onions add a fresh, pungent counterpoint to the rich sauce, and the sesame seeds add a delightful nutty crunch and visual appeal.
Serve your incredible homemade General Tsos Chicken immediately, preferably over steamed white rice to soak up all that delicious sauce, and perhaps with a side of blanched broccoli. The contrast of the hot, sweet, spicy, and tangy chicken with plain rice and fresh vegetables is simply divine. Enjoy the fruits of your labor – you’ve just created a restaurant-quality General Tsos Chicken Recipe right in your own kitchen!

Conclusion:

And there you have it, my friends! We’ve journeyed through every delicious step, from marinating the tender chicken to crafting that irresistible, glossy sauce, and now it’s time to reflect on why this isn’t just another dish, but truly a culinary experience you absolutely must bring into your home kitchen. This isn’t just about replicating a takeout favorite; it’s about elevating it, making it fresher, more flavorful, and uniquely yours. I honestly believe that once you taste this homemade version, you’ll find it incredibly difficult to go back to anything less. The crispy, golden-fried chicken pieces, coated in that perfect symphony of sweet, savory, and just the right kick of spice – it’s a revelation.

What sets this particular General Tsos Chicken Recipe apart, in my humble opinion, is the meticulous balance we’ve achieved. We’re not relying on overly processed ingredients or shortcuts that compromise flavor. Instead, we’re using fresh ginger, garlic, and quality soy sauce to build a depth of flavor that sings on your palate. The subtle tang from the rice vinegar, the rich umami from the hoisin, and the fiery warmth from the dried chilies all come together in a harmonious dance. Plus, knowing exactly what goes into your meal, without any hidden additives, adds an extra layer of satisfaction that money just can’t buy. You’re not just cooking; you’re creating a healthier, more vibrant version of a beloved classic that will impress anyone who tries it.

Serving Suggestions & Creative Variations for Your General Tso’s Masterpiece:

Now that you’ve mastered the art of this incredible dish, let’s talk about how to present and enjoy it best, or even how to put your own unique spin on it. While the classic pairing of fluffy white or brown rice is always a winner, don’t limit yourself! For a heartier meal, serve your General Tso’s chicken over a bed of stir-fried noodles – think lo mein or even a quick ramen noodle toss with some sesame oil and a splash of soy sauce. If you’re looking to boost your vegetable intake, blanch some broccoli florets or steam some snap peas until crisp-tender and nestle them alongside the chicken. They offer a fantastic textural contrast and a fresh, green counterpoint to the rich sauce. A sprinkle of toasted sesame seeds and thinly sliced green onions as a garnish not only adds visual appeal but also an extra layer of nutty flavor and a touch of freshness that truly brightens the dish. Consider a side of quick pickled cucumbers or a light, refreshing Asian slaw to cut through the richness and cleanse the palate between bites.

But the fun doesn’t stop there! This recipe is incredibly adaptable, inviting you to experiment and make it truly your own. Not a fan of chicken? This sauce would be equally delightful with shrimp, firm tofu (fried until crispy), or even thinly sliced pork. If you like things spicier, don’t hesitate to add a few extra dried chilies to the oil when you’re building the sauce, or even a dash of your favorite chili crisp at the end. For those who prefer a milder heat, simply reduce the number of chilies. You can also play with additional vegetables in the sauce itself – bell peppers, water chestnuts, or bamboo shoots would all be excellent additions, providing more texture and nutritional value. Imagine adding a handful of cashews or peanuts for an extra crunch and nutty flavor – a fantastic twist that elevates the complexity. This is your kitchen, your creation, so feel empowered to adjust and innovate to suit your family’s preferences and what you have on hand. Don’t be afraid to tweak the sweetness or tanginess to your liking; a little extra honey or rice vinegar can make all the difference to your personal perfect balance.

Ready to Unleash Your Inner Chef?

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this General Tsos Chicken Recipe a try. I promise you, the reward of that first bite of perfectly cooked chicken, coated in that unforgettable sauce, will be well worth the effort. It’s a fantastic way to impress your loved ones, treat yourself to a delicious weeknight meal, or even spice up a weekend gathering. There’s a profound satisfaction that comes from creating something so utterly delicious from scratch, knowing every ingredient, and savoring every mouthful. It’s an act of culinary love, really.

Once you’ve experienced the joy of making and tasting this incredible dish, please, please come back and share your experience! Did you stick to the recipe, or did you venture into your own creative variations? What was your favorite part of the process? Your successes, your tweaks, and your serving suggestions are invaluable to me and to our wonderful community of home cooks. Tag me on social media, leave a comment below, or just drop me an email – I absolutely love hearing from you and seeing your culinary triumphs. Let’s celebrate the magic of home cooking together. Happy cooking!