General Tso's Chicken

Crispy, golden nuggets of dark meat chicken tossed in a bold, sticky sauce that's sweet, savory, tangy, and packing just enough heat to keep things interesting.

The General Tso's chicken that finally makes takeout feel completely unnecessary.

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Prep Time
25 mins

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Cook Time
15 mins

🍽️
Servings
4 people

Why You Love This Recipe

The real takeout experience at home. This version captures everything you love about General Tso's — the crispy chicken, the sticky-sweet-spicy sauce, the beautiful glossy coating — without the mystery ingredients or the wait.
Double-fried for extra crispiness. The chicken gets a quick first fry to set the coating, then a second fry just before serving for that extra-crispy, shatteringly crunchy texture that stays crisp even when tossed in sauce.
Perfectly balanced sauce. The sweet-savory-tangy-spicy balance is spot on — sugar and honey for sweetness, soy sauce for savory depth, vinegar for tang, and dried chilies for gentle heat.
Faster than delivery. From start to finish, this comes together in about forty minutes — quicker than waiting for delivery, and the flavor is genuinely fresher and more vibrant.

Tools and Preparation

Essential Tools and Equipment

Large heavy pot or Dutch oven — for deep-frying the chicken, with enough room for the oil to bubble up without overflowing.
Deep-fry or instant-read thermometer — to monitor oil temperature, which is crucial for getting the chicken perfectly crisp without burning.
Two shallow bowls or pie plates — for the egg and cornstarch coating steps.
Small saucepan — for making the sauce separately so you can control the consistency and balance.
Tongs or a spider strainer — for transferring the chicken from the oil safely.
Wire rack set over a baking sheet — for draining the fried chicken without trapping steam underneath, keeping the crust crisp.
Sharp knife and cutting board — for cutting the chicken into even, bite-sized pieces.

Importance of Each Tool

A thermometer is genuinely essential here — deep-frying at the right temperature (350°F) is what gives you that crisp, non-greasy exterior. Oil that's too hot burns the coating before the chicken cooks through; oil that's too cool makes the chicken greasy and soggy.
The double-fry method works best with a wire rack for draining between fries, since it lets air circulate and keeps the bottom crust from steaming.
Making the sauce in a separate pan lets you taste and adjust the sweet-savory-spicy balance before it ever touches the chicken.

Ingredients

For the Chicken:

Boneless, skinless chicken thighs — 1.5 lb, cut into 1-inch pieces
Soy sauce — 2 tbsp
Shaoxing wine or dry sherry — 1 tbsp (optional)
Kosher salt — 1/2 tsp
White pepper — 1/4 tsp
Large egg — 1
Cornstarch — 1/2 cup
All-purpose flour — 1/4 cup
Neutral oil (peanut, vegetable, or canola) — for deep-frying

For the General Tso's Sauce:

Low-sodium soy sauce — 1/4 cup
Chicken broth — 1/2 cup
Rice vinegar — 2 tbsp
Brown sugar — 1/4 cup
Honey — 2 tbsp
Garlic cloves, minced — 4
Fresh ginger, grated — 1 tbsp
Dried red chilies (whole or crushed) — 6 to 8 small
Cornstarch — 1 tbsp
Water — 2 tbsp
Toasted sesame oil — 1 tsp

For Garnish and Serving:

Sliced green onions — 1/4 cup
Toasted sesame seeds — 1 tbsp
Steamed jasmine or white rice — for serving
Steamed broccoli — optional, for serving

Steps To Create Recipe

Prep and marinate the chicken. Cut the chicken thighs into 1-inch bite-sized pieces. In a medium bowl, combine the chicken with the soy sauce, Shaoxing wine (if using), salt, and white pepper. Let it marinate for 10 to 15 minutes while you prepare the other ingredients.
Make the sauce. In a small saucepan, combine the soy sauce, chicken broth, rice vinegar, brown sugar, honey, garlic, ginger, and dried chilies. Bring to a simmer over medium heat, stirring to dissolve the sugar. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the sauce and whisk continuously until the sauce thickens and turns glossy, about 1 to 2 minutes. Stir in the sesame oil. Remove from heat and set aside.
Coat the chicken. Add the egg to the marinated chicken and stir until well combined. In a shallow bowl, whisk together the cornstarch and flour. Add the chicken pieces and toss until each piece is evenly coated in the cornstarch-flour mixture. Shake off any excess.
Heat the oil for frying. Pour oil into a heavy pot to a depth of about 2 to 3 inches. Heat over medium heat until it reaches 350°F on a thermometer. This temperature is crucial for getting crispy, non-greasy chicken.
First fry. Working in batches to avoid overcrowding, add the coated chicken pieces to the hot oil. Fry for 3 to 4 minutes, until lightly golden and cooked through but not yet deeply browned. The chicken should reach 165°F internally. Use tongs or a spider strainer to transfer the chicken to a wire rack set over a baking sheet to drain. Let the oil return to 350°F between batches.
Second fry (the key to extra crispiness). Just before serving, increase the oil temperature to 375°F. Fry the chicken again in batches for 1 to 2 minutes, until deeply golden and shatteringly crisp. Drain again on the wire rack.
Toss in the sauce. Heat the prepared sauce in the skillet or saucepan over low heat until warm. Add the fried chicken and toss gently but thoroughly until every piece is evenly coated in the glossy sauce.
Garnish and serve. Transfer the chicken to a serving platter or individual bowls. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice, with broccoli on the side if desired.

How to Serve

General Tso's chicken is classic takeout comfort food, and it's best served the way you'd get it at your favorite restaurant — over a bed of steamed jasmine or white rice. The rice soaks up all that extra sauce, making every bite satisfying.
Steamed broccoli on the side adds color, freshness, and a nice contrast to the rich, sweet-spicy chicken.
For a casual dinner, serve it family-style with a big bowl of rice and vegetables on the side. This also works beautifully as part of a larger spread — serve it alongside egg rolls, potstickers, or fried rice for a fun, celebratory meal.
Good pairings: steamed jasmine or white rice, steamed broccoli, bok choy, fried rice, egg rolls, potstickers, a simple cucumber salad.

Common Mistakes to Avoid

Skipping the double-fry. The second fry is what gives General Tso's chicken its signature shatteringly crisp exterior. Without it, the chicken will be good but won't have that iconic texture.
Using chicken breast instead of thighs. Thighs stay juicier and have more flavor, especially when deep-fried. Breasts work in a pinch but can dry out more easily.
Frying at too low a temperature. If the oil isn't hot enough, the chicken will absorb oil and turn out greasy instead of crisp. Keep the thermometer handy and maintain 350°F for the first fry.
Frying at too high a temperature. Oil that's too hot will burn the coating before the chicken cooks through, leaving you with dark, bitter chicken that's raw inside.
Overcrowding the pot. Adding too much chicken at once drops the oil temperature significantly, leading to uneven, greasy results. Fry in batches and let the oil recover between rounds.
Adding the chicken to the sauce too early. The crispy coating will start to soften the moment it hits the sauce. Toss the chicken in the sauce just before serving, not ahead of time.
Not using dried chilies. The dried chilies are what give General Tso's its distinctive gentle heat. If you skip them, the dish will be sweet and savory but missing that warm kick.

Storage & Reheating Instructions

Refrigerator: Store leftover General Tso's chicken in an airtight container for up to 3 days. The sauce will continue to soften the coating, so reheating on the stovetop will help restore some crispness.
Freezer: For best results, freeze the chicken and sauce separately. The chicken can be frozen after the second fry (before saucing) for up to 2 months. Reheat the chicken in the oven or air fryer, then toss with fresh sauce.
Reheating: Reheat in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce if needed. A microwave works in a pinch but will make the coating softer. For the crispiest result, reheat the chicken in an oven or air fryer and toss with fresh sauce.
Meal prep tip: The sauce can be made up to a week ahead and stored in the refrigerator. The chicken can be fried and kept warm in a low oven while you finish the rest of the meal.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs?

A: Yes, though thighs stay juicier and are more forgiving when deep-fried. If using breasts, be careful not to overcook them — pull them at 165°F and don't leave them in the oil any longer than necessary.

Q: How spicy is this recipe?

A: With 6 to 8 dried chilies, it lands mild to medium — warm enough to notice but not overwhelming. Remove the seeds from the chilies for less heat, or add more for a spicier dish. You can also add a pinch of cayenne for extra kick.

Q: What if I don't have Shaoxing wine?

A: You can omit it or substitute with a dry sherry or even a splash of rice vinegar. It adds depth but the dish will still be delicious without it.

Q: Can I make this gluten-free?

A: Yes. Substitute tamari or a certified gluten-free soy sauce for the soy sauce, and use cornstarch instead of flour in the coating.

Q: Why is my chicken not crispy?

A: This usually means the oil temperature was too low, the chicken was overcrowded in the pot, or the second fry was skipped. Make sure the oil is at 350°F for the first fry and 375°F for the second, and fry in small batches.

Q: Can I bake the chicken instead of frying?

A: You can, though you won't get the same crispy texture. Bake the coated chicken on a wire rack over a baking sheet at 425°F for about 18 to 20 minutes, flipping halfway, until golden and cooked through. Toss with the sauce just before serving.

Q: Can I make this less sweet?

A: Reduce the brown sugar to 2 tablespoons and the honey to 1 tablespoon. The sauce will be tangier and more savory, which some people prefer.

Q: What are the best dried chilies to use?

A: Small dried red chilies (like arbol or Tien Tsin) work best — they add heat without overwhelming the other flavors. You can also use crushed red pepper flakes in a pinch.

Final Thoughts

What makes this General Tso's chicken worth the extra effort is the texture — that shatteringly crisp exterior giving way to tender, juicy chicken inside, all coated in a glossy sauce that's sweet, savory, tangy, and just warm enough to keep you reaching for more.
The double-fry method is the secret, and once you've tasted the difference, you'll never go back to takeout versions that arrive at your door soft and soggy.
This is the kind of dinner that turns a regular weeknight into something special, with a dish that's genuinely better than what you'd get from a restaurant.