General Tso’s Chicken Recipe

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General Tso’s chicken is one of the most popular Chinese takeout dishes, known for its balance of sweet, savory, and spicy flavors. Tender marinated chicken is coated in cornstarch, fried until crisp and golden, then tossed in a tangy, garlicky sauce made with hoisin, soy sauce, vinegar, and chili paste.

This version keeps all the restaurant-style flavor but is easy to make at home. Dried red chiles bring authentic heat, but crushed red pepper flakes work just as well. Serve it over rice or noodles for an irresistible meal that’s sure to impress.

What You’ll Like About This Recipe

• Crispy, restaurant-style texture. The cornstarch coating creates the signature light, crispy crust that holds up beautifully against the sauce. Frying in small batches ensures the chicken stays golden and crisp.
• Bold, balanced sauce. The sauce blends sweet, tangy, savory, and spicy notes seamlessly. Ketchup adds body and sheen, soy sauce brings umami, and chili paste gives just enough heat without overpowering.
• Tender, flavorful chicken. The marinade of soy sauce, sherry, and egg whites helps keep the chicken juicy and well-seasoned. Thighs are especially forgiving, making them ideal for frying.
• Customizable heat level. Using dried chiles and chili garlic paste allows you to dial the spice level up or down depending on your preference.
• A takeout favorite made simpler. Despite the multi-step process, each step is easy and approachable. Once ingredients are prepped, the dish comes together quickly.

Ingredient Notes

• Chicken thighs – Thighs stay tender and juicy when fried and hold up well to the sauce. Chicken breast can be substituted but will be slightly less rich. Cut pieces evenly for consistent cooking.
• Egg whites – Help the marinade cling to the chicken and provide structure for the cornstarch coating.
• Soy sauce – Provides savory depth in both the marinade and sauce. Low-sodium soy sauce can be used if preferred.
• Dry sherry – Adds complexity and aroma. Mirin or rice wine can substitute if needed.
• Cornstarch – Essential for creating the lightly crisp coating. Avoid substituting with flour; it won’t yield the same texture.
• Dried red chile peppers – Used to infuse heat into the oil during stir-frying. Remove seeds for milder spice.
• Garlic – Fresh garlic provides the fragrant base of the stir-fry.
• Sauce ingredients (ketchup, vinegar, hoisin, chili paste, sesame oil) – These work together to create that classic glossy, slightly sticky sauce. Feel free to adjust chili paste for more or less heat.
• Peanut oil – A great high-heat frying oil. Canola or vegetable oil also work.

Steps to Make General Tso’s Chicken

1. Mix the sauce ingredients in a bowl until smooth, ensuring the cornstarch dissolves fully so the sauce thickens evenly when heated.
2. Combine the marinade ingredients and add the chicken pieces, stirring to coat. Allowing the chicken to rest briefly helps tenderize it and promotes even browning later.
3. Toss the marinated chicken in the cornstarch mixture until every piece is coated. Shake off any excess so the coating stays light and crisp during frying.
4. Heat oil in a deep pot and fry the chicken in small batches until golden brown. Turning the pieces frequently helps them brown evenly and prevents sticking. Drain on paper towels.
5. Warm a small amount of oil in a wok and stir-fry the dried chiles and garlic briefly until aromatic. Add the prepared sauce and cook until it thickens into a glossy glaze.
6. Add the fried chicken to the wok and stir to coat each piece thoroughly. Serve immediately over rice or noodles with green onions or sesame seeds.

Pro Tips

• Fry the chicken in small batches to maintain oil temperature and ensure crispness.
• Rest the fried chicken briefly before saucing so the coating sets.
• Stir the sauce constantly once added to the wok to prevent scorching.
• Adjust the heat level by adding or removing dried chiles.
• Serve the dish immediately; the sauce is best when freshly thickened.

Recipe Variations

• Peppers. Substitute dried red chiles with 1/2 to 1 teaspoon of crushed red
• Orange General Tso’s. Add orange zest and a splash of orange juice to the sauce for a citrus-forward variation that still keeps the classic sweetness.
• Vegetable add-ins. Stir-fry broccoli, bell peppers, or snap peas before adding the chicken for a heartier meal.
• Sesame-forward style. Add more sesame oil and a generous sprinkle of sesame seeds for a nuttier finish.

What to Serve With General Tso’s Chicken

• Rice: Jasmine, basmati, or fried rice soaks up the sauce perfectly.
• Noodles: Lo mein, rice noodles, or ramen make a great base.
• Vegetables: Serve with steamed broccoli, green beans, or bok choy.
• Appetizers: Pair with egg rolls, pot stickers, or hot-and-sour soup.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3 days. For best results, keep the chicken and sauce separate if possible.
• Reheat: Reheat the chicken in a skillet or oven to restore crispness, then toss with gently warmed sauce. Avoid microwaving, which softens the coating.
• Freeze: Freeze the fried (unsauced) chicken in an airtight container for up to 2 months. Reheat in a hot oven or air fryer, then coat with freshly made sauce before serving.