A Crispy, Sticky Comfort: General Tso’s Chicken That Feels Like Home
Imagine a hot skillet releasing the first fragrant puff of sesame and ginger, then the sharper tang of rice vinegar cutting through a caramelized glaze. Each bite gives way to a crackling crust and tender, juicy chicken inside — sweet, slightly spicy, and just sticky enough to cling to steamed rice. The aroma alone can pull a kitchenful of people toward the table; the first forkful prompts slow, satisfied nods.
This General Tso’s Chicken is the kind of dish that transforms an ordinary weeknight into a small celebration. It’s comforting enough for a cozy dinner, showy enough for casual dinner parties, and speedy enough to come together when you need a flavorful meal fast. If you love bold, saucy chicken dishes, you might also enjoy the similarly crowd-pleasing spice of this Cajun Chicken Pasta.
At a glance, this recipe balances crunchy texture, sticky-sweet sauce, and warm aromatics — a classic that always earns second helpings.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 15 minutes (plus time to fry in batches)
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Intermediate (main challenge: frying in batches and timing the sauce)
Nutrition Highlights
Estimated nutrition per serving (recipe makes 4 servings). These values are approximate; ingredient brands and how much oil is absorbed during frying will change totals. Estimates were compiled using USDA FoodData Central entries for raw ingredients and guidance on sodium limits from reputable health organizations such as the American Heart Association and Mayo Clinic.
- Calories: ~400 kcal
- Protein: ~35 g
- Carbohydrates: ~30 g
- Fat: ~12 g
- Sodium: ~2,000 mg (very high — see notes below)
- Fiber: ~0–1 g
- Sugar: ~12–15 g
Notes:
- The sodium figure is high largely because conventional soy sauce is very salty; 1/2 cup of regular soy sauce contributes the bulk of the sodium. If you’re watching sodium, use low-sodium soy sauce or reduce the soy sauce quantity and increase water/stock to compensate.
- These numbers do not include the calories from rice unless you add it; a cup of cooked white rice adds ~200 kcal and ~45 g carbs.
Why You’ll Love It
- Irresistible contrast: The textural play — crisp, cornstarch-crunch exterior giving way to tender chicken — makes it addictive.
- Crowd-pleaser: Sweet, tangy, and mildly spicy; appeals to varied palates and is perfect for family dinners or potlucks.
- Fast and impressive: From chopping to plating in about half an hour, it’s a quick route to a restaurant-style meal at home.
- Comfort and nostalgia: For many, General Tso’s evokes takeout nights and shared plates; serving it fresh gives that same warm, communal feel.
Step-by-Step Instructions
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil (for frying)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (optional; adjust to taste)
- Cooked rice, for serving
- Green onions, for garnish
Optional ingredients and substitutions
- Low-sodium soy sauce — reduces sodium dramatically.
- Honey or maple syrup instead of granulated sugar — gives a deeper, more complex sweetness.
- Use dark meat (thighs) instead of breast for juicier results; slightly higher fat.
- For gluten-free: replace soy sauce with tamari and ensure cornstarch is certified gluten-free.
- To make it spicier: add chili-garlic sauce or more red pepper flakes.
Method
- Toss the chicken pieces in cornstarch until fully and evenly coated; shake off excess.
- Heat vegetable oil in a skillet over medium-high heat. The oil should be hot but not smoking.
- Add chicken in batches (do not overcrowd the pan) and fry until golden and crispy, about 4–5 minutes per batch. Remove chicken and set aside on a paper towel–lined plate.
- In the same skillet, remove most of the oil leaving about 1 tablespoon. Add garlic and ginger, sautéing until fragrant (30–45 seconds).
- In a bowl, whisk together soy sauce, sugar, rice vinegar, sesame oil, and red pepper flakes.
- Pour the sauce into the skillet and bring to a simmer, stirring to dissolve the sugar and thicken slightly.
- Add the fried chicken back into the skillet, tossing and coating each piece thoroughly with the sauce. Cook 1–2 minutes so the sauce clings and glazes the chicken.
- Serve over fluffy rice and garnish with sliced green onions.
Practical tips
- Fry in small batches to keep chicken crisp; overcrowding lowers oil temperature and yields soggy pieces.
- Keep a thermometer handy: oil around 350–375°F (175–190°C) is ideal for frying. If you don’t have one, test with a small piece of cornstarch-coated chicken — it should sizzle immediately.
- Avoid overmixing the sauce; once sugar dissolves and it simmers, take it off the heat to prevent burning.
- Check chicken doneness: internal temperature should reach 165°F (74°C) for breast meat.
- Want a lighter method? You can shallow-fry with less oil or use an air fryer to crisp the cornstarch-coated chicken (adjust time and temperature for your model). For more recipe ideas with chicken, you might like this avocado chicken salad for a lighter meal: Avocado Chicken Salad.
Serving Suggestions
Serve It Up
- Classic bowl: A mound of steamed jasmine or medium-grain rice with the glazed chicken on top, sprinkled with sliced green onions and toasted sesame seeds.
- Vegetable boost: Stir in steamed broccoli or snap peas at the end so they get lightly coated and remain crisp.
- Noodle option: Toss with lo mein or udon for a saucier, noodle-forward meal.
- Small plates: Serve alongside cucumber salad and pickled carrots to cut the richness.
- Leftovers: Use as a filling for lettuce wraps, or toss with cold noodles for a quick lunch.
Storage Instructions
- Room temperature: Not recommended to store perishable cooked chicken at room temperature for more than 2 hours (health risk).
- Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium heat to restore some crispness; avoid microwaving too long or it will become soggy.
- Freezer: Freeze in an airtight container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: texture will change after freezing — re-frying briefly can help bring back some crispness.
Insider Secrets
- Double-dry technique: Pat chicken dry before cornstarch — less moisture means a better crunch.
- Cornstarch + a touch of baking powder: Add 1/4 teaspoon baking powder to the cornstarch for an extra light, puffy crust.
- Sauce reduction: If your sauce seems thin, simmer a bit longer on medium-low; it will thicken and cling better. If it becomes too thick, whisk in a tablespoon of water or stock at a time.
- Control the sodium: Swap half the soy sauce for low-sodium soy or use a mix of soy sauce and low-sodium chicken stock.
- Fresh aromatics: Add scallions and toasted sesame oil right at the end for the brightest aroma.
Creative Twists
Fun Flavor Ideas
- Spicy Honey General Tso: Replace sugar with 2–3 tablespoons honey and add 1 tablespoon sriracha for a sticky, spicy finish.
- Gluten-free citrus twist: Use tamari, add 1 teaspoon grated orange zest and a splash of fresh orange juice for a citrus zing.
- Vegan version: Use firm tofu pressed and cubed, then coat in cornstarch and pan-fry or air-fry until golden. Replace honey/sugar with maple syrup and use tamari for gluten-free.
- Smoky sesame: Add 1/2 teaspoon toasted sesame paste (tahini) to the sauce for a deeper, savory finish.
- Veg-forward: Replace half the chicken with cauliflower florets or large mushroom slices for a vegetarian-friendly hybrid.
Common Questions & Answers
Q: Can I bake or air-fry instead of frying?
A: Yes. Air-fry at 400°F for 10–12 minutes, turning once, until golden and cooked through. For oven-baked, spray pieces with oil and bake at 425°F for 20–25 minutes, flipping halfway.
Q: The sauce isn’t thickening — what did I do wrong?
A: If sauce remains thin, simmer longer to reduce it. Make sure the pan is hot enough; a brief simmer encourages thickening. A cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) added to the simmering sauce will thicken quickly.
Q: How can I lower the sodium?
A: Use low-sodium soy sauce, reduce the soy sauce amount slightly, or substitute half with low-sodium chicken stock. These steps can cut the sodium by 30–50%.
Q: My chicken is soggy after coating — any fixes?
A: Ensure chicken is patted dry before cornstarch. Fry in small batches and keep oil hot. If oil temperature drops, the coating soaks up oil and becomes soggy.
Q: Is it safe to reheat more than once?
A: Reheat only the portion you plan to eat. Repeated cooling and reheating increases food safety risks. Store leftovers promptly in the refrigerator and reheat to steaming hot throughout.
Conclusion
I hope this guide inspires you to make your own sticky, crispy General Tso’s Chicken at home — a dish that’s equal parts comforting and celebratory. For a different take and additional tips, you can compare recipes like the one on RecipeTin Eats’ General Tso’s Chicken recipe and learn about the dish’s background on the General Tso’s chicken Wikipedia page. Try the recipe, tweak it to your taste, and come back to share how it turned out — good food is best when it brings people together.
Print
General Tso’s Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
A crispy, sticky, and flavorful chicken dish, perfectly balanced with warm aromatics and a sweet-savory sauce. Ideal for both weeknight dinners and casual gatherings.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil (for frying)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes (optional)
- Cooked rice, for serving
- Green onions, for garnish
Instructions
- Toss the chicken pieces in cornstarch until fully coated; shake off excess.
- Heat vegetable oil in a skillet over medium-high heat. Add chicken in batches and fry until golden and crispy, about 4–5 minutes per batch. Remove chicken and set aside.
- In the same skillet, remove most of the oil leaving about 1 tablespoon. Sauté garlic and ginger until fragrant.
- Whisk together soy sauce, sugar, rice vinegar, sesame oil, and red pepper flakes in a bowl.
- Pour the sauce into the skillet, bring to a simmer, and stir until the sugar dissolves and thickens slightly.
- Add the fried chicken back into the skillet, coating each piece thoroughly. Cook for 1–2 minutes so the sauce clings to the chicken.
- Serve over rice and garnish with sliced green onions.
Notes
For lower sodium, use low-sodium soy sauce or reduce soy sauce and increase water/stock. Fry in small batches to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 2000mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg
