General Tso’s Chicken
This post may contain affiliate links. Read my full disclosure policy. Learn to make General Tso’s chicken—that oh-so-delicious Chinese-American favorite (similar to orange chicken) with crispy chicken pieces smothered in a sweet, tangy, spicy sauce. It’s completely doable and worth the effort! While General Tso’s chicken is a popular choice at Chinese restaurants, takeout just never does it justice because the chicken’s crispy texture is best enjoyed fresh from the pan. The good news is that you can easily whip up authentic General Tso’s chicken right in your own kitchen! Not only is it delicious, but there’s also something so satisfying about recreating a restaurant classic at home. To make the most of your time, prep the sauce and chop the garlic, scallions, and ginger while the chicken marinates for 30 minutes. By the time you’re done, the chicken will be ready for coating and shallow-frying. This General Tso’s chicken recipe delivers delicious, homemade results in under an hour—pair it with white or fried rice and steamed broccoli and dinner is done! “W.O.W. Literally one of the best dinners ever made! A few more steps than I’d normally bother with on a weeknight, but sooooooo worth it!!” What You’ll Need To Make General Tso’s Chicken Egg: Helps the marinade and coating cling to the chicken. Soy sauce: Adds savory, salty depth to both the marinade and the sauce. Sugar: Brings just the right amount of sweetness to balance out the salty and tangy elements. Chicken: Most restaurants use boneless, skinless thighs, but breasts or tenderloins work just as well—go with whatever you like best. Hoisin sauce: Adds sweetness, richness, and a hint of spice to the sauce. Unseasoned rice vinegar: Brightens up the sauce and keeps the sweetness in check with a touch of tang. Cornstarch, flour & baking soda: These work together to give the chicken that light, crispy coating when fried. Cornstarch also helps thicken the sauce. Sesame oil: Adds a nutty, toasty note to the sauce. Look for dark, toasted sesame oil (not the light kind, which has little flavor). Vegetable oil: Used for frying the chicken and sautéing the aromatics. Fresh ginger, red pepper flakes, garlic & scallions: These build the flavor base—spicy, savory, and a little punchy. The white parts of the scallions go into the sauce, and the green parts make a fresh, flavorful garnish. Sesame seeds (optional): Sprinkle on at the end for a little nutty crunch and a nice finishing touch. Jump to the printable recipe for precise measurements Egg: Helps the marinade and coating cling to the chicken. Soy sauce: Adds savory, salty depth to both the marinade and the sauce. Sugar: Brings just the right amount of sweetness to balance out the salty and tangy elements. Chicken: Most restaurants use boneless, skinless thighs, but breasts or tenderloins work just as well—go with whatever you like best. Hoisin sauce: Adds sweetness, richness, and a hint of spice to the sauce. Unseasoned rice vinegar: Brightens up the sauce and keeps the sweetness in check with a touch of tang. Cornstarch, flour & baking soda: These work together to give the chicken that light, crispy coating when fried. Cornstarch also helps thicken the sauce. Sesame oil: Adds a nutty, toasty note to the sauce. Look for dark, toasted sesame oil (not the light kind, which has little flavor). Vegetable oil: Used for frying the chicken and sautéing the aromatics. Fresh ginger, red pepper flakes, garlic & scallions: These build the flavor base—spicy, savory, and a little punchy. The white parts of the scallions go into the sauce, and the green parts make a fresh, flavorful garnish. Sesame seeds (optional): Sprinkle on at the end for a little nutty crunch and a nice finishing touch. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Marinate the chicken. Begin by making the marinade. In a large bowl, beat the egg with the sugar and soy sauce. Add the to the bowl and toss until evenly coated. Let it sit at room temperature for about 30 minutes. Step 2: Make the sauce. While the chicken marinates, prepare the sauce by mixing the hoisin sauce, soy sauce, sugar, rice vinegar, cornstarch, sesame oil, and water in a small bowl. Step 3: Coat the chicken. In a medium bowl, whisk together the cornstarch, flour, and baking soda. Sprinkle the coating over the chicken/marinade mixture. Toss the chicken and cornstarch/flour mixture until each piece of meat separates and has a dry, clumpy coating. Step 4: Cook the chicken. In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F (180°C). You’ll know it’s ready when you drop a piece of chicken in and it sizzles vigorously. Properly heated oil is key to achieving that crisp, golden coating — too cool, and the chicken will turn out greasy; too hot, and it may burn before fully cooking. Working in batches, shallow-fry about a third of the coated chicken at a time, cooking for 4 to 5 minutes until it’s golden brown and crispy. Transfer the chicken to a plate lined with paper towels to drain the oil, and repeat with the remaining chicken. Step 5: Finish the dish. Carefully drain the oil from the pan and wipe it clean with a paper towel. Add about 1 tablespoon of fresh oil, then set the pan over medium heat. Toss in the ginger, red pepper flakes, garlic, and scallion whites. Cook for about 30 seconds until fragrant—be careful not to let them brown—and then add the sauce. Bring the sauce to a boil, and let it cook until thickened and glossy, 2 to 3 minutes. Add the crispy chicken to the sauce and toss until it is nicely coated, a few minutes. Sprinkle with the dark green scallions and sesame seeds and serve over rice. Enjoy! Video Tutorial More Chinese Recipes You May Like RecipeComments (104)Add Comment Recipe Comments (104) Add Comment Ingredients For the Marinade 1 large egg 1 tablespoon soy sauce ½ teaspoon sugar 1½ pounds chicken tenderloins or boneless, skinless chicken breasts or thighs, cut into 1-inch pieces 1 large egg 1 tablespoon soy sauce ½ teaspoon sugar 1½ pounds chicken tenderloins or boneless, skinless chicken breasts or thighs, cut into 1-inch pieces For the Sauce ¼ cup hoisin sauce 3 tablespoons soy sauce 3 tablespoons sugar 3 tablespoons unseasoned rice vinegar 1½ tablespoons cornstarch 1 teaspoon sesame oil 1¼ cups water ¼ cup hoisin sauce 3 tablespoons soy sauce 3 tablespoons sugar 3 tablespoons unseasoned rice vinegar 1½ tablespoons cornstarch 1 teaspoon sesame oil 1¼ cups water For Coating the Chicken 1 cup cornstarch ⅓ cup all-purpose flour Heaping ¼ teaspoon baking soda 1 cup cornstarch ⅓ cup all-purpose flour Heaping ¼ teaspoon baking soda For Cooking and Serving Vegetable oil 1½ tablespoons fresh minced ginger (see note) ½ teaspoon crushed red pepper flakes 3 cloves garlic, minced 4 scallions, thinly sliced, white and green parts separated Sesame seeds (optional), for serving Rice, for serving Vegetable oil 1½ tablespoons fresh minced ginger (see note) ½ teaspoon crushed red pepper flakes 3 cloves garlic, minced 4 scallions, thinly sliced, white and green parts separated Sesame seeds (optional), for serving Rice, for serving Instructions Marinate the chicken: In a large bowl, beat the egg, soy sauce and sugar. Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes. Make the sauce: In a small bowl, mix the sauce ingredients together. Set aside. Coat the chicken: In a medium bowl, whisk the cornstarch, flour, and baking soda. Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating. Fry the chicken: In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. You'll know it's ready when you drop a piece of chicken in and it sizzles vigorously. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed. Transfer the chicken to a plate lined with paper towels. Repeat with the remaining chicken. Finish the dish: Carefully drain the oil from the pan and wipe the pan clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, red pepper flakes, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes. Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and sesame seeds, if using, and serve over rice. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil is absorbed into the chicken when frying. Marinate the chicken: In a large bowl, beat the egg, soy sauce and sugar. Add the chicken to the bowl and toss until evenly coated. Let marinate at room temperature for 30 minutes. Make the sauce: In a small bowl, mix the sauce ingredients together. Set aside. Coat the chicken: In a medium bowl, whisk the cornstarch, flour, and baking soda. Sprinkle over the chicken/marinade mixture and toss until each piece of meat separates and has a dry, clumpy coating. Fry the chicken: In a large nonstick skillet over medium-high heat, heat about ¼ inch of oil to 350°F. You'll know it's ready when you drop a piece of chicken in and it sizzles vigorously. Working in three batches so as not to crowd the pan, shallow-fry a third of the coated chicken until golden brown and crispy, 4 to 5 minutes, turning once midway through cooking and adjusting the heat as needed. Transfer the chicken to a plate lined with paper towels. Repeat with the remaining chicken. Finish the dish: Carefully drain the oil from the pan and wipe the pan clean with a paper towel. Add about 1 tablespoon of oil. Over medium heat, add the ginger, red pepper flakes, garlic, and scallion whites. Cook, stirring constantly, for about 30 seconds until fragrant; do not brown. Add the sauce, bring it to a boil, and let it cook until thickened and glossy, 2 to 3 minutes. Add the crispy chicken, tossing until the sauce fully coats it, 1 to 2 minutes. Sprinkle with the dark green scallions and sesame seeds, if using, and serve over rice. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil is absorbed into the chicken when frying. Nutrition Information Powered by Per serving (4 servings) Calories: 801 Fat: 37 g Saturated fat: 7 g Carbohydrates: 85 g Sugar: 15 g Fiber: 4 g Protein: 30 g Sodium: 2,020 mg Cholesterol: 117 mg Per serving (4 servings) Calories: 801 Fat: 37 g Saturated fat: 7 g Carbohydrates: 85 g Sugar: 15 g Fiber: 4 g Protein: 30 g Sodium: 2,020 mg Cholesterol: 117 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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