General Tso’s Chicken
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General Tso’s Chicken – crispy, sticky, sweet-spicy perfection. Better than takeout and way easier than you think.
Better Than Takeout – General Tso’s Chicken
Ever since we moved, dinner has basically been a game of “what’s fast, what’s comforting, and what can I make without knowing where half my kitchen stuff is.” This General Tso’s Chicken has fully earned MVP status, crispy chicken, sticky-sweet sauce, done in under 40 minutes, and I don’t have to bribe Remo to eat it. Sold.
I’ve made a lot of General Tso’s recipes over the years, some were way too sweet, others felt like a full science experiment. This one’s just right. Juicy chicken thighs, that velveting step that makes you feel like you know what you’re doing, and a homemade sauce that tastes like you actually ordered takeout. But better. And no one has to leave the house.
Why You’ll Love This General Tso’s Chicken
- Crispy Chicken. That golden chicken stays crunchy even after it’s tossed in the sauce.
- Sweet, spicy, salty balance. The sauce is bold, sticky, and way better than anything you’d get in a takeout box.
- Weeknight-friendly. No deep fryer, no long list of weird ingredients, just pantry staples and a quick stovetop fry.
- You control the spice. Want it mild? Go easy on the chili flakes. Need heat? Pile them on.
Before You Start: Tips & Ingredient Notes
- Thighs are my go-to. They stay juicy and tender, even after frying. Breasts work too, but you’ll want to watch them closely so they don’t go dry.
- Velveting makes all the difference. That quick marinade with baking soda and soy sauce isn’t just a step, it’s a classic Chinese technique that tenderizes the chicken and gives it that restaurant style texture. I’ve tested this with and without it, and the difference is night and day.
- Cornstarch = crispy. This is what gives you that crunchy outside without deep frying. Don’t swap it for flour unless you absolutely have to, the texture just won’t be the same.
- Fry in batches. If you overcrowd the pan, your chicken steams instead of crisps. Trust me, it’s worth doing in two rounds.
- Hoisin is key. It’s the backbone of the sauce, sweet, salty, a little tangy. If you’re out, a quick mix of soy, honey, and vinegar gets you close.
- Use fresh ginger and garlic. I know it’s tempting to grab the jar, but the flavor from fresh is brighter, punchier, and makes the whole dish taste fresher. Especially in a sauce this simple.
- Balance the flavors. Taste the sauce before you thicken it. Too sweet? Add a splash more vinegar. Too sharp? A pinch more sugar can mellow it out.
- Adjust the heat. Red pepper flakes are the easiest way to control the spice, start low and build up. Everyone’s heat tolerance is different, and this dish still works beautifully mild.
What To Serve With General Tso’s Chicken
This dish is bold and saucy, so I like to keep the sides simple, here’s what I usually serve it with:
Asian Green Beans
Sesame Noodles
Egg Drop Soup
Chow Mein
Frequently Asked Questions
Can I make this with chicken breast instead of thighs?
You can, and I have when that’s all I had in the fridge. Just be extra careful not to overcook it. Thighs are way more forgiving and stay juicy even if you get distracted mid-recipe (been there). But if you’re team chicken breast, go for it, just don’t skip the velveting step.
What’s velveting and do I really have to do it?
Short answer: yes. Velveting is a classic Chinese technique where you marinate the meat in a mix of baking soda and soy sauce. It tenderizes the chicken and gives you that soft, bouncy texture you get at restaurants. I’ve tested this dish with and without it, the difference is huge. Don’t skip it unless you want chewy chicken.
Do I have to deep fry the chicken?
Nope, and honestly, I don’t. A shallow fry in a skillet with about ½ inch of oil does the trick and makes cleanup manageable. Want to go even lighter? You can air fry or bake it, but it won’t be quite as crispy. Still tasty though.
Can I make this ahead of time?
Kind of. You can prep everything ahead, marinate the chicken, mix the sauce, even coat the chicken in cornstarch and refrigerate it for a few hours. But don’t fry the chicken or toss it in the sauce until just before serving. That’s when it’s at its crispy, sticky best.
How spicy is it?
As spicy as you want it to be. The recipe starts with 1 teaspoon of red pepper flakes, which gives you a nice kick but won’t blow your head off. If you’re heat-sensitive, start with half. If you like to sweat a little while you eat, crank it up. No judgment either way.
Can I freeze it?
Technically yes, but I wouldn’t recommend it. The chicken loses its crispiness, and the sauce can separate a bit after thawing. This one’s best eaten fresh, or reheated the next day if you have leftovers.
What if I don’t have hoisin sauce?
No hoisin? No problem. You can fake it with a mix of soy sauce, a bit of honey or brown sugar, and a splash of vinegar. It won’t taste exactly the same, but it’ll still hit all the sweet savory notes that make this dish work.
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General Tso’s Chicken
Video
Ingredients
- 1 pound chicken thighs (boneless, skinless and cut into bite-size pieces)
- 1 teaspoon baking soda
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce (low sodium)
- 1 cup cornstarch
- ½ cup vegetable oil (for frying)
- 2 green onions (sliced 2-3 inches long for garnish)
- sesame seeds (for garnish)
Sauce
- ¼ cup hoisin sauce
- ¼ cup soy sauce (low sodium)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar (packed)
- 1 teaspoon fresh ginger (minced)
- 2 cloves garlic (minced)
- 1 tablespoon cornstarch
- ¼ cup water
- 1 teaspoon red pepper flakes (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a bowl, toss the chicken pieces with baking soda, dark soy sauce and a tablespoon of soy sauce. Set aside for 10 minutes to marinade.
- In another bowl, whisk together hoisin sauce, soy sauce, rice vinegar, brown sugar, ginger, garlic, chili flakes, and water. In a separate small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. Add this to the sauce mixture and mix well.
- Place the cup of cornstarch in a shallow plate and add the chicken pieces along with the marinade and toss the chicken well with the cornstarch to coat all the pieces.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes on each side. Remove chicken and set aside on a plate lined with paper towels.
- Clean the wok, add another tablespoon of oil and heat over medium-high heat. Carefully pour the sauce mixture into the wok. Once the sauce begins to simmer, add the fried chicken pieces back in. Toss to coat the chicken with the sauce and let simmer for 2-3 minutes until the sauce thickens and the chicken is heated through.
- Remove from heat. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve with steamed white rice or your preferred side dish.
Notes
- Thighs > Breasts: Thighs stay juicier, especially when you’re pan frying. If you use breasts, just don’t skip the marinade and keep an eye on cook time.
- Velveting is not optional. I know it sounds like a fancy word, but that baking soda trick is what makes the chicken melt-in-your-mouth tender. Game changer.
- Shallow fry works. No need to break out a deep fryer, just enough oil to crisp up the chicken is all you need.
- Make ahead? Sort of. You can prep the sauce and marinate the chicken, but don’t coat or fry until you’re ready to eat.
- Spice level = flexible. Start low with the chili flakes and adjust to your liking. It’s still delicious mild.
- Leftovers reheat well. A quick toss in a hot pan brings everything back to life, crisp(ish) and saucy again.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
