General Tso’s Chicken

Name: General Tso's Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 1/4 cup cornstarch; 2 tablespoons vegetable oil (plus more if shallow-frying); 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1/4 cup soy sauce; 1/4 cup rice vinegar; 1/4 cup granulated sugar; 2 tablespoons sesame oil; 1–2 teaspoons red pepper flakes (adjust for heat preference); Green onions, chopped (for garnish)

There’s a moment when the kitchen fills with an aroma that promises something bold and comforting: sweet molasses notes from caramelized sugar, toasty sesame, sharp ginger and garlic, and the warm, bright hit of chili. General Tso’s Chicken delivers that moment—crispy, caramel-glazed nuggets of chicken that crackle against tender interior, finished with a glossy sauce that clings to every bite. It’s the kind of dish that makes you pause mid-task, inhale deeply, and smile.

This recipe is perfect for weeknight dinners when you want a restaurant-worthy meal without an evening’s worth of fuss, for cozy nights in with a bowl of steamed rice and a movie, or for casual gatherings where everyone reaches for the same plate. If you’re a fan of contrast—crunch versus lush sauce, sweet versus spicy—this will quickly become a go-to. For inspiration on complementary chicken recipes and meal ideas, see this flavorful avocado chicken salad for a lighter companion: avocado chicken salad.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Medium

Nutrition Information

Estimated nutrition per serving (1 of 4 servings). These values are approximate and calculated using USDA FoodData Central values for raw ingredients and standard nutrition databases. Actual values will vary based on brands and exact measurements.

Calories: ~445 kcal
Protein: ~30 g
Carbohydrates: ~21 g
- Sugars: ~12–15 g
- Fiber: <1 g
Fat: ~26.5 g
- Saturated Fat: ~6 g
Sodium: ~900 mg

Notes on accuracy and health context: these are estimates based primarily on USDA FoodData Central ingredient profiles and are intended as guidance. If you’re monitoring sodium or calories closely, reduce soy sauce or use low-sodium soy sauce and cut back on oil and sugar. For guidance on daily sodium limits, refer to the American Heart Association and Mayo Clinic recommendations that generally advise staying below 2,300 mg (ideally closer to 1,500 mg) per day for many adults.

Why You’ll Love It

Flavor & Texture Highlights: The dish balances sticky-sweet and savory with a background heat from red pepper flakes—each bite offers a crisp exterior giving way to succulent chicken and a sauce that’s both clingy and glossy.
Social & Comfort Appeal: It’s an impressive dish to serve to friends or family—familiar enough to be crowd-pleasing, but distinctive enough to feel special.
Speed & Ease: With a quick dredge and pan-fry method, you get maximum texture in minimal time. If you need another hearty, flavorful chicken pasta option for a weeknight rotation, try this Cajun chicken pasta for variety: Cajun chicken pasta.

Cooking Directions

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup cornstarch
2 tablespoons vegetable oil (plus more if shallow-frying)
2 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup granulated sugar
2 tablespoons sesame oil
1–2 teaspoons red pepper flakes (adjust for heat preference)
Green onions, chopped (for garnish)

Optional ingredients and substitutions:

Use low-sodium soy sauce to cut sodium by ~40–50%.
Substitute coconut sugar or honey (reduce heat slightly) for a different sugar profile—note honey is sweeter so use slightly less.
For a gluten-free version, use tamari or a gluten-free soy sauce and ensure cornstarch is certified gluten-free.
For a lighter version, use boneless skinless chicken breast (slightly leaner) or air-fry the coated pieces instead of pan-frying.

Method (step-by-step)

In a bowl, toss chicken pieces with cornstarch until well coated. Shake off excess—there should be a thin, even coating.
Heat vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the chicken in a single layer (work in batches if needed) and fry until golden and crispy, about 3–4 minutes per side. Remove and set aside on a paper towel-lined plate.
In the same pan, reduce heat to medium and add garlic and ginger. Sauté for about 30–60 seconds until fragrant—don’t let them brown.
In a bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes until the sugar largely dissolves. Pour the mixture into the pan and stir. Simmer for 2–3 minutes until the sauce thickens slightly and becomes glossy.
Return the crispy chicken to the pan and toss to coat evenly in the sauce, cooking for another 1–2 minutes so the sauce adheres. Taste and adjust—add a splash of rice vinegar for brightness or a pinch more sugar if you prefer sweeter.
Serve hot, garnished with chopped green onions.

Practical tips:

Avoid over-coating the chicken; too much cornstarch can form a gummy crust.
Ensure oil is hot enough before frying—if it’s not, chicken will absorb oil and become soggy. Test with a small piece first.
If the sauce becomes too thick, loosen with a tablespoon of water at a time. If too thin, simmer a bit longer or mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk into sauce to thicken.

Best Pairings

Starches: Serve over steamed jasmine rice, brown rice for more fiber, or sticky rice for a more authentic comfort feel. Fried rice or simple garlic noodles also pair beautifully.
Vegetables: Quickly steamed broccoli, bok choy, or sautéed snow peas add color, crunch, and balance to the sweet-savory profile.
Drinks: A bright, slightly sweet Riesling or a cold jasmine tea complements the sauce; for non-alcoholic pairings, try sparkling water with a squeeze of lime.
Presentation tips: Serve in a wide bowl so the sauce pools around rice; garnish with sesame seeds and sliced chilies for color and texture.

Shelf Life & Storage

Room temperature: Do not leave the dish at room temperature for more than 2 hours to minimize food-safety risks (standard food-safety guidance).
Refrigerator: Store in an airtight container for 3–4 days. Reheat gently in a skillet over medium heat to retain crispness; avoid microwaving for too long or the chicken will soften.
Freezer: You can freeze the cooked chicken in an airtight container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the refrigerator and re-crisp in a skillet.

Pro Tips & Tricks

Best cuts: Thighs are forgiving and stay juicy; breasts can work but tend to dry out faster—slice them a touch larger to help retain moisture.
Crispness key: Remove excess moisture from chicken before dredging (pat dry). Fry in sufficiently hot oil and don’t overcrowd the pan—crowding drops oil temperature.
Sauce balance: Sauce should be a balance of sweet, salty, acidic, and spicy. Taste and tweak—more vinegar brightens, more sugar mellows, and a touch more sesame oil deepens the aroma.
Texture cues: Properly cooked chicken should reach an internal temperature of 165°F (74°C). The exterior should be golden-crisp before adding sauce to maintain contrast.

Creative Twists

Vegan/Vegetarian: Replace chicken with extra-firm tofu (pressed and patted dry) or cauliflower florets. Use tamari and maple syrup instead of sugar for a different flavor profile, and pan-fry or bake the tofu/cauliflower until crisp.
Gluten-free: Use cornstarch as-is (ensure certified gluten-free) and swap soy sauce for tamari or a certified gluten-free soy sauce.
Spicy variant: Increase red pepper flakes or add a teaspoon of sambal oelek or Sriracha to the sauce for a richer, chili-forward profile.
Smoky-sweet: Add a splash of hoisin sauce or a teaspoon of smoked paprika for depth and complexity.
Lighter method: Air-fry cornstarch-coated chicken at 400°F (200°C) for 8–10 minutes, flipping once, then toss in sauce—less oil, similar crisp.

Recipe Q&A

Q1: Can I bake the chicken instead of frying?
A1: Yes—coat the chicken in cornstarch and bake at 425°F (220°C) on a parchment-lined tray for 12–15 minutes, flipping halfway. Finish by tossing in the sauce; texture will be slightly different (less deep-fried crisp) but still delicious.

Q2: My sauce is grainy—what happened?
A2: Graininess often comes from large undissolved sugar crystals or overcooking. Whisk the sauce thoroughly before adding to the pan and simmer gently. If needed, strain for a silky finish.

Q3: How can I reduce sodium without losing flavor?
A3: Use low-sodium soy sauce and add a small splash of fish sauce or a pinch of MSG (optional) to boost umami without excess salt. Fresh aromatics (more garlic/ginger) also help perception of flavor.

Q4: Leftovers are soggy—how to re-crisp?
A4: Reheat in a skillet over medium heat with a teaspoon of oil, or re-crisp in a 400°F (200°C) oven for 6–8 minutes. Avoid microwaving if you want to retain crunch.

Q5: Can I make the sauce ahead?
A5: Yes—prepare the sauce up to 3 days ahead and store refrigerated. Reheat gently and toss with freshly cooked chicken to maintain texture.

Conclusion

Ready to make this irresistible dish? Give it a go, tweak the heat and sweetness to your liking, and don’t forget to share your photos and tips with the community—food tastes better when shared. For another popular take on General Tso’s and an in-depth background on the dish’s origins, see this detailed General Tso’s Chicken recipe at RecipeTin Eats and the comprehensive history on General Tso’s chicken on Wikipedia.

Enjoy cooking—and if you try a variation, drop a note so others can learn from your twist!