The Best Homemade General Tso’s Chicken Recipe for Crispy Sweet‑Spicy Flavor

Marinate & Coat the Chicken
In a bowl, combine the chicken pieces with 1 Tbsp soy sauce, Shaoxing wine, and sesame oil. Toss to coat and let sit 10 minutes.

Prepare the Sauce
In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sugar, and chicken broth. Set aside.

Heat vegetable oil in a wok or deep skillet over medium‑high heat until shimmering (about 180 °C).
Working in batches to avoid overcrowding, fry the coated chicken for 4–5 minutes, turning once, until golden‑brown and cooked through. Transfer to a paper‑towel‑lined plate to drain.

Sauté Aromatics
Discard all but 1 Tbsp of oil from the wok. Reduce heat to medium. Add garlic and ginger; stir‑fry 30 seconds until fragrant, careful not to burn.

Build & Thicken the Sauce
Pour the prepared sauce into the wok. Bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes, until the sauce thickens to a glossy glaze.

Toss & Finish
Return the fried chicken pieces to the wok. Toss quickly to coat each piece in the sauce, cooking for 1 more minute to heat through.

Garnish & Serve
Transfer to a serving platter. Sprinkle sliced scallions and sesame seeds over the top. Serve immediately with steamed rice and your favorite stir‑fried vegetables.

For even more effortless weeknight dinners, try our One‑Pan Ground Beef Taco Skillet Ready in 20 Minutes for a hearty Tex‑Mex feast, savour the tangy sweetness of our Juicy Oven‑Baked Honey Mustard Chicken Breasts in Under 40 Minutes, or turn up the heat with an Authentic Kung Pao Chicken Recipe that delivers restaurant‑quality spice right at home.

Regarding classic Chinese‑American chicken recipes, few dishes are as beloved as General Tso's Chicken. This easy homemade General Tso's Chicken recipe delivers tender, bite‑sized chicken pieces coated in a sticky, sweet‑and‑spicy sauce that's perfect over steamed rice or stir‑fried vegetables. Whether you're craving crispy General Tso's Chicken with garlic and ginger or looking for a restaurant‑quality General Tso's Chicken at home, this comprehensive guide will walk you through every step—from marinade to plating—for the best General Tso's Chicken ever.

• Perfect Crispy Texture:  Coating the chicken in a light cornstarch batter and flash‑frying, you achieve that satisfyingly crisp exterior every time.
• Balanced Sweet‑Spicy Sauce:  A harmonious blend of soy sauce, rice vinegar, and chili garlic sauce creates a sweet and spicy General Tso's Chicken sauce  that clings to each crunchy bite.
• Quick and Foolproof:  This easy General Tso's Chicken recipe  takes under 30 minutes to prepare and fits seamlessly into busy weeknights or weekend dinner parties.
• Customizable Heat Level:  For picky eaters, adjust the red chili flakes or switch to a milder chili paste for General Tso's Chicken .
• Meal‑Prep Friendly:  This dish reheats beautifully, making it a top choice for General Tso's Chicken meal prep  or lunchbox leftovers.

• 1 lb boneless, skinless chicken thighs , cut into 1″ bite‑sized pieces
• 1 Tbsp soy sauce  (for umami depth)
• 1 Tbsp Shaoxing wine  (or dry sherry)
• 1 tsp sesame oil
• 2 Tbsp cornstarch  (for a light, crispy coating)

• 3 Tbsp low‑sodium soy sauce
• 2 Tbsp rice vinegar  (adds bright acidity)
• 2 Tbsp hoisin sauce  (or 1 Tbsp sugar + 1 Tbsp plum sauce as a substitute)
• 1 Tbsp chili garlic sauce  (adjust to taste for heat)
• 1 Tbsp sugar  (balances the tang)
• ½ cup chicken broth  (or water)
• 1 tsp cornstarch  dissolved in 1 Tbsp water (to thicken the sauce)

• 3 cloves garlic, minced
• 1 Tbsp fresh ginger, minced
• 2 scallions , sliced on the diagonal for garnish
• Sesame seeds  (optional topping)
• Vegetable oil  (for frying; about ½ cup)

1. Combine 1 tablespoon soy sauce , 1 tablespoon Shaoxing wine , and 1 tablespoon sesame oil  in a medium bowl. Add the chicken pieces, tossing to coat evenly. Let the chicken marinate for at least 10 minutes —this is your secret to tender General Tso's Chicken .
2. After marinating, sprinkle 2 Tbsp cornstarch  over the chicken. Toss gently until each piece is lightly dusted. The cornstarch ensures a crispy General Tso's Chicken coating  once fried.

1. In a small bowl or measuring cup, whisk together 3 tablespoons soy sauce , 2 tablespoons rice vinegar , 2 tablespoons hoisin sauce , 1 tablespoon chili garlic sauce , 1 tablespoon sugar , and ½ tablespoons chicken broth .
2. In a separate small dish, dissolve 1 tsp cornstarch  in 1 Tbsp water  to form a slurry. Set both mixtures aside. This is your General Tso's Chicken sauce base , rich with umami and a hint of spice.

1. Heat ½ cup vegetable oil  in a large wok or deep skillet over medium‑high heat  until it reaches 350 °F (or until the oil shimmers).
2. Working in batches to avoid overcrowding, carefully add the coated chicken pieces.
3. Fry for 4–5 minutes , stirring occasionally, until the chicken turns golden brown and crispy. Transfer each batch to a paper towel-lined plate to drain excess oil. This step yields the signature crispy General Tso's Chicken texture .

1. Discard all but 1 Tbsp oil  from the wok. Lower the heat to medium.
2. Add minced garlic  and ginger , stir‑frying for 30 seconds  until fragrant—but not burnt.
3. Pour in the prepared sweet‑spicy sauce , bringing it to a gentle simmer.
4. Stir in the cornstarch slurry and cook for 1–2 minutes , stirring continuously, until the sauce thickens into a glossy glaze that coats the back of a spoon.

1. Return the fried chicken pieces to the wok, tossing quickly to coat every bite in the sweet and spicy General Tso's Chicken sauce . Cook for an additional minute to ensure the chicken is heated through.
2. Transfer to a serving platter and garnish with sliced scallions and sesame seeds. Serve immediately over steamed jasmine rice or stir‑fried broccoli for a complete General Tso's Chicken dinner .

• Dry Marinate for Extra Crisp:  For an even lighter coating, marinate the chicken uncovered in the fridge for up to 30 minutes—this helps the cornstarch adhere better.
• Oil Temperature Matters:  Use a thermometer to maintain oil around 350 °F ; if it is too hot, the chicken will burn and absorb excess oil.
• Control the Heat:  For a General Tso's Chicken recipe for beginners, swap chili garlic sauce for crushed red pepper flakes or add extra for a spicy General Tso's Chicken  twist.
• Sauce Variations:  Mix in a teaspoon of Sriracha or Sambal Oelek for an even bolder Sriracha‑General Tso's Chicken fusion .
• One‑Pan Clean‑Up Hack:  Use a deep nonstick skillet with a spatter screen to contain oil and make cleaning after frying easier.

• Air Fryer General Tso's Chicken:  You can use an air fryer to cook low‑oil General Tso's Chicken without deep frying  it.
• Gluten‑Free General Tso's Chicken:  Substitute tamari for soy sauce and ensure the hoisin is gluten‑free.
• General Tso's Chicken for Two:  Halve the recipe for an intimate General Tso's Chicken dinner for two .
• Vegetarian "Chicken" Tofu:  Swap chicken for extra‑firm tofu for a vegetarian General Tso's sauce  dish.
• Slow‑Cooker General Tso's Chicken:  Adapt the sauce and toss the fried chicken in a crock‑pot for slow cooker General Tso's Chicken .

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A well‑rounded General Tso's Chicken dinner  shines with the right accompaniments:

• Steamed Jasmine Rice:  The classic base for soaking up every drop of sauce.
• Stir‑Fried Broccoli or Baby Bok Choy:  Lightly sautéed in garlic for a veggie side.
• Vegetable Fried Rice:  Turn leftovers into General Tso's Chicken fried rice  for next‑day lunches.
• Asian Cucumber Salad:  Crisp cucumbers with rice vinegar and sesame oil balance the richness.
• Potstickers or Egg Rolls:  These appetizers make for an indulgent general Tso's chicken meal .

Encourage readers to experiment with pairings like General Tso's chicken and lo mein  or to serve the chicken over cauliflower rice  for a low‑carb General Tso's Chicken meal .

• Refrigerate:  Store leftover chicken (without rice) in an airtight container for up to 3 days . The sauce will slightly thicken upon cooling.
• Reheat:  Gently reheat chicken in a nonstick skillet over medium heat, adding a splash of water or broth to loosen the sauce.
• Freeze:  Portion chicken into freezer‑safe bags for up to 2 months . Thaw overnight and reheat as above for a quick General Tso's Chicken meal prep  solution.

These meal‑prep strategies make this easy General Tso's Chicken recipe  even more practical for busy lifestyles.

Q: What cut of chicken is best?

 A: Chicken thighs  deliver juicier, more flavorful results than breasts. If using breasts, reduce frying time to avoid dryness.

Q: Can I bake instead of fry?

 A: Yes, coat and bake at 425 °F  for 20 minutes, turning halfway, then proceed with the sauce for a baked General Tso's Chicken  variation.

Q: How do I make the sauce less sweet?

 A: Reduce the sugar or hoisin sauce by half and increase rice vinegar for a tangier General Tso's Chicken sauce .

Q: Is this recipe gluten‑free?

 A: To make it gluten‑free, use tamari  in place of soy sauce and verify that all sauces (hoisin, chili garlic) are certified gluten‑free.