There’s something wildly comforting about the glossy, sticky-sweet sauce clinging to crispy chicken bites in a well-made General Tso’s Chicken. I first attempted this recipe on a cold Sunday when takeout felt too predictable—and I haven’t looked back since.
What surprised me most? It was easier and faster than I expected, and the flavor was even better than the restaurant version. This dish has roots in Chinese-American cuisine, not traditional Chinese cooking.
It gained fame in the 1970s, thanks to its bold mix of sweet, tangy, and mildly spicy notes—perfectly engineered for the American palate. That deep-fried crunch, paired with the thick, glossy sauce, hits all the right notes: salty, sweet, umami, with just enough heat.
The main benefit? You control what goes in. With lower sodium, less oil, and no MSG, it’s a cleaner, better-for-you option—without compromising that classic taste. In fact, people often search this recipe looking to master their favorite takeout dish at home while avoiding the guilt.
According to the USDA, home-cooked meals have 20-35% fewer calories than their restaurant counterparts. Need a refreshing pairing? Try this Cucumber Salad or a chilled glass of Sparkling White Sangria for a balanced, feel-good meal.
You’ll love how quickly it comes together and how deeply satisfying each bite is.
My Favorite Things About This Recipe!
- It saved my weeknight dinners: After a long day, it’s my go-to for something fast, bold, and comforting—without ordering in.
- I’ve nailed the crisp: Using just cornstarch gives the chicken that signature crunch, even with less oil.
- The sauce is magic: I adjusted the sugar and vinegar to get that sweet-sour balance just right, and now I don’t crave takeout as much.
- My family devours it: It’s one of the few meals where everyone’s plate is clean—no leftovers!
- Healthier + homemade: Less salt, cleaner oil, and all-natural ingredients make me feel way better post-meal.
General Tso’s Chicken Recipe
Equipment
- Cutting Board
- Sharp Knife
- Mixing bowls (medium & large)
- Tongs
- Nonstick skillet or wok
- Measuring spoons & cups
- Whisk
- Slotted spoon
- Paper towels (for draining)
Ingredients
- 2 lb chicken thighs trimmed and cut into 1-inch pieces
- 1/2 cup corn starch
- 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
General Tso's Sauce:
- 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
Instructions
- In a large bowl, coat chicken pieces evenly with cornstarch.
- Heat olive oil in a skillet and fry chicken in batches until crispy and golden. Set aside.
- In a separate bowl, whisk together all sauce ingredients until smooth.
- In the same skillet, sauté garlic, ginger, and red pepper flakes until fragrant.
- Pour in the prepared sauce and simmer until thickened.
- Add the fried chicken back into the skillet and toss to coat evenly in sauce.
- Garnish with sesame seeds (optional) and serve hot.
- Pair with rice or steamed broccoli for a complete meal.
Nutrition Info:
| Nutrition | Value |
| Calories | 386kcal |
| Carbohydrates | 18g |
| Protein | 20g |
| Fat | 26g |
| Sugar | 7g |
| Sodium | 502mg |
Flavor-Packed Variations For This Recipe!
- Crispy Twice-Fried Chicken: For ultra-crispy texture that holds up to the sauce, fry the chicken once until pale golden, let it rest, and then fry it a second time until deeply golden and crisp.
- Wok-Fired Finish: If you’ve got a carbon steel wok and high BTU burner, toss the sauced chicken in a hot, lightly oiled wok for 30 seconds to develop that smoky wok hei flavor.
- Gluten-Free Upgrade: Swap soy sauce with tamari or coconut aminos and use arrowroot starch instead of cornstarch. You’ll still get a silky sauce and crispy texture without any gluten.
- Extra Sticky Glaze: Add a splash of honey or brown rice syrup at the end of cooking for a glossier, clingier finish that really coats every bite.
- Spicy-Sweet Fusion: Toss in a teaspoon of Korean gochujang or a few dabs of chili crisp to deepen the heat and add complexity. It adds a fun twist without changing the soul of the dish.
- Veg-Forward Touch: Add flash-fried broccoli, bell peppers, or snow peas just before serving. It balances out the richness of the sauce and adds vibrant crunch.
Quick Questions?
Q: Can I use chicken breast instead of thighs?
Ans: Yes, absolutely! Just be sure not to overcook it—chicken breast can dry out quicker than thighs.
Q: How do I keep the chicken crispy after saucing?
Ans: Toss the chicken in the sauce just before serving. Or serve the sauce on the side for dipping!
Q: Is this dish freezer-friendly?
Ans: The sauce freezes well, but for best texture, freeze the cooked chicken separately and reheat in the oven before combining.
Q: Can I make this without deep frying?
Ans: Yes! Try air frying or baking the chicken pieces with a light spray of oil. Still crisp, less mess.
Q: What veggies go well in this dish?
Ans: Quick-stirred broccoli, bell peppers, or even bok choy work great—just toss them in right before serving.
Q: How spicy is the original recipe?
Ans: It has a mild kick from red pepper flakes, but you can easily adjust the heat to your liking.
