Recipe

General Tso’s Chicken

Crispy chicken tossed in a glossy, sweet-tangy garlic sauce with just enough heat to keep things interesting.

By Matt Campbell

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4.8

A bowl of crispy General Tso’s chicken glazed in a shiny dark sauce with sesame seeds and sliced green onions, served with white rice on a neutral kitchen table

General Tso’s chicken is one of those takeout staples that hits every button at once: crisp edges, sticky sauce, a little heat, and that savory-sweet balance that makes you go back for “one more piece” until the bowl is mysteriously empty.

This version keeps ingredients approachable and the steps low-drama. We do a light coating (cornstarch plus flour) for a shattery crust, fry in small batches so the chicken stays crunchy, then toss it fast in a sauce that gets glossy in about 1 to 2 minutes. The key is timing: sauce thickens after the chicken is cooked, not while you are waiting on it.

A tidy ingredient setup on a kitchen counter with chicken thighs, cornstarch, flour, soy sauce, rice vinegar, hoisin, dried chilies, garlic, ginger, green onions, and a bowl of steamed rice

Why It Works

Crispy stays crispy: Cornstarch in the coating plus a hot oil temp gives you that crackly exterior that holds up to sauce.
Sauce is bold but balanced: Soy sauce for salt, rice vinegar for tang, hoisin and brown sugar for sweetness, and a little chili for heat.
Fast flavor build: Garlic, ginger, and scallions get a quick sizzle so the sauce tastes layered, not flat.
Weeknight flexible: You can prep the sauce and coating ahead, then fry and toss right before serving.

A small saucepan on a stovetop with dark glossy General Tso sauce bubbling gently, with minced garlic and ginger visible in the sauce

Pairs Well With

Storage Tips

Best case scenario: Store the chicken and sauce separately. That is how you keep the crunch alive.

Refrigerate: Chicken and sauce in separate airtight containers for up to 3 days.
Reheat chicken: Air fryer at 375°F for 6 to 8 minutes, or oven at 425°F for 10 to 12 minutes on a wire rack over a sheet pan. Microwaving makes it soft.
Reheat sauce: Warm in a small pan with a splash of water until glossy again.
Toss right before eating: Combine hot chicken and hot sauce at the last second.
Freezing: Freeze the fried (unsauced) chicken pieces on a sheet pan, then bag for up to 2 months. Re-crisp from frozen in a 400°F oven until hot and 165°F inside, then toss with freshly warmed sauce.

Two glass meal prep containers on a counter, one holding crispy fried chicken pieces and the other holding dark General Tso sauce, ready to store separately

Common Questions

Is General Tso’s chicken spicy?

It can be. This recipe is a medium heat level if you use the dried chilies and a bit of chili flakes. Want mild? Skip the chilies and keep the chili flakes to a pinch. Want hotter? Add a teaspoon of chili-garlic sauce or a little extra crushed red pepper.

Can I bake or air fry instead of deep frying?

Yes, with a small expectation adjustment. Frying gives the best shatter. For air fryer: spray coated chicken well with oil and cook at 400°F for 10 to 14 minutes, shaking halfway, until browned and the thickest piece hits 165°F. For oven: bake on a wire rack at 425°F for 18 to 22 minutes, flipping once, until crisp and 165°F inside. Toss with sauce right before serving.

What is the best chicken cut to use?

Boneless skinless thighs stay juicy and are forgiving. Breasts work too, just do not overcook them and cut pieces evenly.

How do I keep it from getting soggy?

Two moves: (1) fry in small batches so the oil stays hot, and (2) thicken the sauce first, then toss quickly and serve immediately. If you are waiting on rice, keep the chicken in a warm oven (200°F) on a rack, unsauced.

Can I make the sauce ahead?

Absolutely. Mix it and refrigerate up to 3 days. The cornstarch will settle, so whisk again before simmering.

My sauce got too thick. Now what?

No panic. Add a splash of broth or water and stir over low heat until it turns glossy again. If it is too thin, simmer 30 to 60 seconds longer.

Allergen note: Contains soy, gluten (flour, hoisin, soy sauce), and sesame. Use gluten-free tamari and gluten-free hoisin if needed.

Chicken pieces being tossed quickly in a hot wok with thick glossy General Tso sauce, with steam rising over a stovetop

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed skillet or Dutch oven (for frying)
Instant-read thermometer (helpful for oil temp)
Wire rack and sheet pan (for draining and keeping crisp)
Medium saucepan or the same skillet (for sauce)
Mixing bowls and tongs
Spider strainer or slotted spoon (for safe lifting)

I used to think General Tso’s was strictly a takeout-only situation, like it required a secret restaurant-level setup and a guy in the back who knows things. Then I tried making it at home with the goal of one thing only: crisp chicken that does not die the second it meets sauce. The trick was separating the moments. Fry first. Sauce second. Toss fast. Eat immediately. It is a little chaotic, sure, but in the fun way where the kitchen smells like garlic, ginger, and victory.