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This General Tso’s Chicken is a legendary Chinese takeout classic with extra crispy chicken chunks tossed in a sweet, tangy, and spicy mahogany glaze. My authentic General Tso Sauce uses a balance of rice vinegar and hoisin sauce to achieve that perfect restaurant style flavor in just 20 minutes.
Recipe Summary
- 🔪 Prep Time: 15 minutes
- 👨🍳 Cook Time: 5 minutes
- ⏱️ Total Time: 20 minutes
- 🍽️ Servings: 2 people
- 🏷️ Calories: ~398 calories
- 🍳 Cook Method: Deep-fried & stir-fried
- ✨ Flavor Profile: Extra crispy chicken tossed in a bold, sweet, and tangy sauce with a spicy kick from dried chilies
- 🧩 Difficulty: Very easy (Failproof and perfect for a quick and easy weeknight meal)
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Easy General Tso Chicken Recipe
General Tso’s Chicken (also called General Tso Chicken) is one of the most popular Chinese recipes and a staple for takeout and buffets across the United States. It is made of battered and deep fried chicken tossed in a signature sweet, savory, and spicy General Tso’s sauce.
I created this easy General Tso Chicken recipe for anyone wanting a high quality meal at home in just 20 minutes. The secret is a cornstarch coating that creates a “craggy” texture to hold the glaze perfectly. My homemade General Tso Sauce uses rice vinegar and hoisin for that authentic taste. It is incredibly versatile, so feel free to try it with beef, shrimp, or tofu!
If you enjoy this, try my other better than takeout favorites like Sesame Chicken or Kung Pao Chicken for your next weeknight dinner.
Sidenote: While named after a 19th century Qing Dynasty general, this dish was actually created in the 1950s by Chef Peng Chang-kuei. It was later adapted in New York to suit local tastes, becoming the mahogany glazed favorite we know today. Check out my History of General Tso’s Chicken post for the full story and all the fascinating details!
Secrets To Extra Crispy Chicken
I have made this dish hundreds of times and these simple steps make every piece of chicken incredibly crunchy and flavorful.
- The Cornstarch Secret: I use cornstarch instead of flour to get a glass-like, “craggier” shell that stays crispy even after it is tossed in the sauce.
- The Oil Temperature Test: Always test your oil with a wooden chopstick; fast bubbles mean it is ready so the chicken doesn’t turn out oily.
- The Mahogany Shine: Dark soy sauce is the key to that deep mahogany color and a hint of extra sweetness.
- The One By One Drop: Drop the battered chicken pieces into the oil one by one to keep them from sticking together for a perfect crunch.
- The Glossy Glaze Check: Wait for the sauce to boil and thicken into a glossy glaze before adding the chicken so the crust stays crisp.
Ingredients You’ll Need
- Chicken
- Shaoxing wine
- Cornstarch
- Dried red chilies
Check the recipe card at the bottom of this post for all the ingredient details.
Pro Tip #1: Why I Use Chicken Thighs
I prefer thighs because the extra fat keeps the meat juicy during high heat frying. If you choose chicken breast, be careful not to overcook it so it stays tender.
Pro Tip #2: Shaoxing Wine vs. Dry Sherry
Shaoxing wine provides that essential restaurant aroma and adds a nutty depth to the meat. If you cannot find it, dry sherry is the best substitute.
Pro Tip #3: Choosing Quality Dried Chilies
Look for bright red, slightly flexible chilies rather than dull or brittle ones. Vibrant color means better flavor, while a slight bend shows essential oils are still present. Rinsing and seeding them provides a smoky aroma without overwhelming heat.
Sauce
- Chinese rice vinegar
- Dark soy sauce
- Hoisin sauce
Make sure to check out my post on General Tso Sauce for the full breakdown and all the details you need!
How To Make General Tso’s Chicken
Start by letting your chicken sit in the Shaoxing wine and salt for about 15 minutes. This little step is what helps get that savory base flavor right into the meat.
While that is sitting, grab a small bowl and mix all your sauce ingredients together. I like to do this now so the sugar has time to dissolve and everything is ready to go.
Toss your chicken pieces in the cornstarch and make sure every bit is generously coated. This is how you get that “craggy” restaurant texture we talked about.
Get your oil hot and fry the chicken until it hits a perfect light brown. Use a strainer to pull them out and let the excess oil drain off on some paper towels.
Heat up your wok with a little bit of oil and toss in your ginger, garlic, and dried chilies. Stir them around until you start smelling that amazing spicy aroma, then pour in your sauce.
Once that sauce starts boiling and gets nice and thick, toss the chicken back in. Throw in your scallions, give it a few quick stirs to coat everything in that glossy glaze, and you are ready to serve immediately!
Frequently Asked Questions
It has a balanced kick from dried red chilies but isn’t overwhelming. If you want it milder, just seed your chilies or use fewer of them.
To make this gluten free, simply swap the soy sauce for tamari and make sure you are using a gluten free hoisin sauce.
You can prep the sauce and marinate the chicken a day early. For the best experience, fry the chicken and toss it in the glaze right before serving to keep that “craggy” crunch.
Yes. Air fry the coated chicken at 400°F (200°C) for 12-15 minutes, flipping halfway. Spray them with oil first to help them turn golden brown.
Keep leftovers in an airtight container in the fridge for up to 3 days. To keep it crispy, reheat in an air fryer or oven at 350°F (180°C). You can also toss it in a dry pan over medium heat on the stovetop. Never use a microwave, as it makes the chicken soft and rubbery.
This recipe is only 398 calories per serving.
What To Serve With This Recipe
For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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General Tso’s Chicken
Ingredients
- 10 oz boneless skinless chicken meat, thigh or breast, cut into bite-sized pieces
- ½ tablespoon Shaoxing wine, or dry sherry
- 1 pinch salt
- ⅓ cup cornstarch
- oil , for deep frying
- 1½ tablespoons oil
- 3 slices ginger, peeled, finely minced
- 1 clove garlic, finely minced
- 4-5 dried red chilies, rinsed and seeded
- 2 stalks scallion, white-part only, cut into 1-inch (2.5cm) lengths
Sauce:
- 2½ – 3 tablespoons Chinese rice vinegar
- 2½ tablespoons soy sauce
- ½ tablespoon dark soy sauce
- 1 teaspoon Hoisin sauce
- ¼ cup water
- 2½ tablespoons sugar
- ½ tablespoon Shaoxing Wine
- 1 tablespoon cornstarch
Instructions
- Marinate the chicken with Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the sauce in a small bowl and set aside.
- Coat the chicken generously with 1/3 cup cornstarch. Heat the oil for deep-frying. Fry the chicken until it turns light brown. Remove with a strainer, and drain the excess oil by placing the chicken on a dish lined with paper towels.
- Heat a wok with 1 1/2 tablespoons of oil. Add the minced ginger, garlic, and dried chilies, and stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok.
- When the sauce boils and thickens, add the chicken and stir to combine well with the sauce. Add the scallions and stir a few times. Dish out and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bee, I love your recipes but Im a type 2 Diabetic. Many of your recipes specifically Chinese and Indian food require a great deal of sugar which is not good for me. I made this recipe yesterday for 6 people and it required over 9 tablespoons of sugar. Is there a sugar substitute that can be used for these recipes?
I’ve heard that stevia or Splenda/sucralose are good alternatives for diabetics and should work well in this recipe.
I do use Splenda but not for cooking. if I use the splenda is it the same ratio as regular sugar [9 tablespoons vs how much splenda?
Splenda is sweeter than regular sugar, so you usually need less. For this recipe, I would start with about 1 to 1½ tablespoons and adjust to taste.