General Tso’s Chicken Recipe

Name: General Tso’s Chicken
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Chinese
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)

Introduction
Imagine the pan sizzling as bite-sized pieces of golden chicken brush the skillet—an intoxicating aroma of ginger and garlic rising, punctuated by the sweet-tangy caramel note of rice vinegar and sugar. Each forkful offers an addictive contrast: a crisp, slightly crackly exterior giving way to juicy, tender thigh meat, wrapped in a glossy, sticky sauce with a gentle heat from red pepper flakes. This is the kind of dish that makes a rainy night feel like a celebration and turns a weekday dinner into something you’ll happily post about.

General Tso’s Chicken is perfect when you want a comforting, restaurant-style meal at home—ideal for cozy dinners, casual gatherings, or a weekend kitchen project that rewards you with leftovers that feel just as good reheated. If you enjoy bold chicken dishes that pair well with creamy pastas or spicy sides, you might also like this flavorful riff on Southern spices in my Cajun chicken recipe—take a look here: Cajun Chicken Pasta: an incredible ultimate recipe.

Dish Snapshot

Prep Time: 20 minutes (plus 10–15 minutes to dredge and rest)
Cook Time: 15–20 minutes (frying in batches)
Total Time: 35–45 minutes
Servings: 6
Difficulty Level: Moderate (requires frying and quick pan work)

Nutrition Information
The following nutrition estimates are per serving (recipe yields about 6 servings). Values are calculated using ingredient weights and standard nutrient databases (USDA FoodData Central) and are provided as estimates for guidance. For personalized dietary advice, consult a registered dietitian or reputable health sources such as the USDA and Mayo Clinic.

Estimated nutrition per serving:

Calories: ~445 kcal
Protein: ~28 g
Carbohydrates: ~22 g
- Sugars: ~12–15 g
- Fiber: ~0–1 g
Fat: ~26 g
- Saturated fat: ~5–7 g
Sodium: ~600–900 mg (depends on soy sauce type; use low-sodium soy sauce to reduce this)
Cholesterol: ~110 mg

Notes on accuracy and sources:

Macronutrient estimates are based on typical values for boneless, skinless chicken thighs, cornstarch, olive oil, sugar, hoisin, and soy sauce using USDA FoodData Central entries.
Sodium can vary widely depending on brand and whether you use low-sodium soy sauce—reduce sodium by substituting low-sodium tamari or diluting sauce with extra rice vinegar/water if needed.
For healthy eating guidance, see the Mayo Clinic’s recommendations on balanced meals and portion control.

Why You’ll Love It
The best angle for this recipe is its irresistible flavor-and-texture contrast and the way it connects people: this dish delivers a nostalgic, restaurant-quality experience at home—sweet, savory, tangy, and slightly spicy—perfect for sharing. It’s satisfying and comforting but still quick enough for weeknights if you prep ahead. The sauce clings to the chicken so every bite tastes intentional; families and guests almost always ask for seconds.

Step-by-Step Instructions

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)

Optional ingredients and substitutions:

Use tamari or gluten-free soy sauce for a gluten-free version.
Substitute coconut sugar or honey (reduce quantity slightly) for less-refined sweetener—note this changes flavor and viscosity.
For a lighter fry, use an air fryer (see variations).
Swap extra light olive oil for vegetable, peanut, or canola oil for a higher smoke point while frying.

Method (numbered steps)

Prepare the chicken: Trim excess fat and cut the thighs into 1-inch cubes. Pat dry with paper towels to remove surface moisture (this helps the cornstarch stick).
Dredge: Place 1/2 cup cornstarch in a shallow dish or bowl. Toss chicken pieces in batches with cornstarch, tapping off excess. Arrange dredged chicken on a platter and set aside.
Make the sauce: In a separate dish, whisk together 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 until smooth. Set aside.
Heat the pan: Preheat a large non-stick skillet (or heavy skillet) over medium-high heat and add 1/4 cup extra light olive oil. Let the oil warm until shimmering but not smoking.
Fry the chicken: Working in 2–3 batches to avoid overcrowding, sautee the chicken pieces until golden on both sides and cooked through (about 3–5 minutes per batch, depending on size). Transfer cooked pieces to a bowl and repeat, adding more oil as needed. Leave at least 1 tbsp of oil in the pan.
Aromatics: Reduce heat to medium. Add the garlic, ginger, and red pepper flakes to the reserved oil in the skillet. Saute for about 30 seconds or until fragrant—don’t let the garlic burn.
Simmer the sauce: Pour the prepared sauce into the skillet and stir. Bring it to a gentle simmer; let it simmer for about 1 minute to cook off some of the raw vinegar tang and to activate the cornstarch thickening. Taste and adjust: add a splash more soy sauce for saltiness or a touch more rice vinegar for brightness.
Combine: Add the cooked chicken back into the skillet and toss to coat thoroughly in the glossy sauce. Cook another 1–2 minutes until the sauce clings and the chicken is heated through.
Finish and serve: Transfer to a serving plate and garnish with sesame seeds and thinly sliced scallions if desired.

Practical tips:

Don’t overcrowd the pan while frying; overcrowding lowers the oil temperature and prevents crisping.
Pat chicken dry before dredging for best crunch.
If the sauce is too thin, simmer a little longer; if too thick, thin with a tablespoon of water at a time.
Check doneness: chicken should reach 165°F (74°C) internal temperature.

Best Pairings

Classic steamed jasmine rice or brown rice to soak up the sauce.
Stir-fried or steamed broccoli, bok choy, or snow peas for freshness and color.
A simple cucumber salad or quick-pickled carrots to cut through the richness.
For a brunch-style fusion, try serving smaller pieces over soft noodles or alongside eggs for a savory contrast.
If you like bold sides, pair with a creamy Cajun pasta—see my other flavorful chicken recipe here: Cajun Chicken Pasta — ultimate recipe.

Keeping it Fresh

Room temperature: Do not leave cooked General Tso’s Chicken at room temperature for more than 2 hours (per USDA/food safety guidelines).
Refrigeration: Store in an airtight container and refrigerate for up to 3–4 days.
Freezer: For longer storage, freeze in an airtight container or heavy-duty freezer bag for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium heat, adding a splash of water to loosen the sauce, or reheat in a 350°F oven until warmed through. Avoid microwaving for long periods to preserve texture.

Insider Secrets

For the crispiest crust, double-dredge the chicken: dip in a thin slurry (1 tbsp cornstarch + water), then toss in dry cornstarch and fry. This creates extra crunch.
Use oil with a higher smoke point if you plan to fry at hotter temps—peanut or canola oil works well. “Extra light olive oil” has a higher smoke point than regular extra virgin.
Control sweetness and acidity: the balance of sugar and rice vinegar is what makes General Tso’s memorable—start with the recipe amounts, then adjust to your taste at the simmering step.
If you want an even glossier sauce, finish with a teaspoon of toasted sesame oil off the heat (adds aroma, not heat).
To keep the chicken tender, avoid overcooking: thighs are forgiving, but quick searing and finishing in the sauce keeps them juicy.

Creative Twists

Vegan/Vegetarian: Substitute firm tofu (press well, cut into 1-inch cubes) or cauliflower florets. Dredge and bake or fry until crisp; proceed with the same sauce (use hoisin and soy choices that are vegan).
Gluten-free: Use tamari or a certified gluten-free soy sauce. Cornstarch is naturally gluten-free, so the recipe needs only a soy swap.
Air-fryer method: Toss dredged chicken lightly in oil spray and air-fry at 400°F for 8–12 minutes (shake halfway) until crispy. Toss in warmed sauce at the end.
Extra heat and aromatics: Add a tablespoon of chili garlic sauce or freshly minced Thai chiles to the aromatic step for a Sichuan-inspired kick.
Lighter version: Bake or air-fry the chicken instead of frying and reduce sugar by half, finishing with a splash of orange juice for brightness.

Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes—breast will be leaner and can dry if overcooked. Reduce sear time slightly and watch internal temp (165°F). Thighs stay juicier and more forgiving.

Q: My sauce turned out grainy—what happened?
A: Graininess can come from cornstarch not fully dissolved or from too-high heat causing rapid clumping. Whisk cornstarch with cold water thoroughly and simmer gently until glossy.

Q: How can I reduce the sodium without losing flavor?
A: Use low-sodium soy sauce or tamari and add more rice vinegar, a pinch of sugar, or a small splash of fish sauce (if you use it) to maintain depth. Fresh aromatics like ginger and garlic help boost flavor without salt.

Q: Can I prep this ahead for a party?
A: Yes—dredge the chicken and keep refrigerated for a few hours, or fry the chicken ahead and reheat in the sauce just before serving. Sauce can be made in advance and refrigerated (re-whisk before using).

Q: Are there healthier swaps to reduce calories?
A: Use air-frying or baking instead of pan-frying, swap some sugar for a lower-calorie sweetener (note flavor differences), and reduce oil amounts—this will lower calories but may change texture.

Conclusion

Give this General Tso’s Chicken a try the next time you want something comforting and shareable—its sticky, balanced sauce and juicy chicken make it an instant family favorite. If you want to compare versions and chef notes, check out this authentic take on the dish from a Chinese chef’s family recipe at Dad’s Authentic General Tso’s Chicken: A Chinese Chef’s Secrets, and for another beloved home-cook version, Natasha’s thorough recipe is a great resource: General Tso’s Chicken Recipe – NatashasKitchen.com.

If you make it, please share photos and tips in the comments—I love seeing your variations and hearing how you customized the balance of sweet, salty, and spicy. Happy cooking!