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A crispy, sweet, and tangy favorite, this General Tso’s Chicken is a homemade version of the classic Chinese-American takeout dish. Juicy pieces of chicken are lightly coated, fried to golden perfection, and tossed in a bold, flavorful sauce made with soy, hoisin, garlic, and ginger.

Ingredients

For the Chicken:

2 lb boneless, skinless chicken thighs, cut into 1-inch cubes
1/2 cup cornstarch
1/4 cup extra light olive oil (plus more as needed for frying)

For the Aromatics:

2 tablespoons minced fresh ginger (from a 2-inch piece)
3 garlic cloves, minced or grated (about 1 tablespoon)
1/2 teaspoon red pepper flakes (adjust to taste)
1 teaspoon sesame seeds (optional, for garnish)

For the General Tso’s Sauce:

1/2 cup cold water
5 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar (or more to taste)
1 1/2 tablespoons hoisin sauce
4 tablespoons granulated sugar
1 1/2 tablespoons cornstarch

Instructions

Prepare the Chicken:
Toss the chicken pieces with cornstarch in batches, shaking off any excess. Place the coated chicken on a plate and set aside.
Make the Sauce:
In a medium bowl, whisk together the water, soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch until smooth. Set aside.
Cook the Chicken:
Heat a large non-stick skillet or wok over medium-high heat and add the oil. Working in 2 to 3 batches, fry the chicken until golden and cooked through, about 3–4 minutes per side. Transfer each batch to a bowl and add more oil if needed. Leave about 1 tablespoon of oil in the pan after the final batch.
Sauté the Aromatics:
Add the ginger, garlic, and red pepper flakes to the hot pan. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
Add the Sauce and Finish:
Pour the sauce into the skillet. Bring to a simmer, stirring constantly, and let it cook for 1–2 minutes until thickened and glossy. Return the cooked chicken to the skillet and toss to coat evenly.
Serve:
Transfer the chicken to a serving dish and sprinkle with sesame seeds if desired. Serve hot with steamed rice or your favorite side.

Why You’ll Love This Recipe

Crispy and Flavorful: Perfectly pan-fried chicken coated in a rich, tangy sauce.
Better Than Takeout: Made with fresh ingredients and no artificial additives.
Quick and Easy: Comes together in under 30 minutes with minimal prep.
Customizable Heat: Control the spice level to suit your preference.

Tips

Use Chicken Thighs: They stay juicier than breasts and are more flavorful.
Don’t Crowd the Pan: Fry the chicken in batches to ensure even browning.
Adjust the Sauce: Taste the sauce before adding the chicken—add soy sauce for more salt or vinegar for extra tang.
Keep the Chicken Crispy: Add it to the sauce just before serving to maintain its crisp texture.

Variations and Substitutions

Make It Spicier: Add more red pepper flakes or a splash of chili garlic sauce.
Swap the Vinegar: Use apple cider vinegar or white vinegar if rice vinegar isn’t available.
Gluten-Free Option: Use tamari or coconut aminos in place of soy sauce and ensure hoisin is gluten-free.
Vegetarian Version: Substitute crispy tofu or cauliflower for the chicken.

FAQs

Can I bake the chicken instead of frying?
Yes. Bake at 425°F (220°C) for 20–25 minutes or air-fry for a lighter version.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I freeze General Tso’s Chicken?
Yes, but for best texture, freeze the cooked chicken and sauce separately. Reheat and combine just before serving.

Serving

Serve General Tso’s Chicken over steamed jasmine or basmati rice. It also pairs well with:

Steamed broccoli
Stir-fried vegetables
Fried rice
Noodles

Suggestions

Add a side of egg rolls or wonton soup for a full meal experience.
Double the sauce if you like extra for drizzling over rice.
For meal prep, keep sauce and chicken separate until ready to reheat and serve.