Recipe

Modern General Tso Chicken

Crispy chicken, a glossy sweet heat sauce, and dinner on the table fast. This weeknight General Tso keeps the crunch, dials up the flavor, and skips the deep fryer (shallow-fry only).

By Matt Campbell

•

A real photograph of crispy General Tso chicken in a shallow bowl, coated in glossy dark reddish-brown sauce and topped with sliced scallions and sesame seeds, with steamed rice in the background

Jump to Recipe

General Tso chicken is one of those takeout classics that hits a very specific craving: crispy bites, sticky sauce, and just enough heat to keep you reaching back in with your fork. The only problem is that restaurant versions can be heavy, overly sweet, or soggy by the time you get home.

This is my modern, home kitchen take on it. We are going for fast, crunchy, and bright with accessible ingredients and a method that actually works on a weeknight. The trick is simple: shallow-fry the chicken crisp in a skillet with a light cornstarch coating, then toss it in a sauce that is balanced with soy, rice vinegar, garlic, ginger, and a little sweetness. You get that glossy, clingy finish without needing a vat of oil.

Also, permission slip: if your first batch is not perfectly restaurant-crispy, you are still going to love it. Taste as you go, tweak the heat, and make it yours.

A real photograph of a small saucepan on a stove with General Tso sauce simmering and thickening, with a wooden spoon resting inside

Why It Works

Crisp chicken without deep frying: Cornstarch plus a hot skillet gives you crunchy edges with less oil and less mess.
Balanced sauce, not sugar syrup: Rice vinegar and ginger keep the sweet and savory in check so the flavor pops instead of cloys.
Fast, reliable thickening: A quick cornstarch slurry creates that glossy takeout-style coat in about a minute.
Better texture control: You add the chicken back at the end, so it stays crispy longer and does not simmer itself soft.

Pairs Well With

Storage Tips

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

Refrigerator

Chicken: Cool completely, then refrigerate in an airtight container for up to 3 to 4 days. When in doubt, use your best judgment.
Sauce: Refrigerate up to 3 to 4 days. It will thicken as it chills.

Freezer

Chicken: Freeze cooked chicken pieces on a sheet pan until firm, then bag and freeze up to 2 months.
Sauce: Freeze up to 2 months. Thaw overnight in the fridge.

Reheating for best texture

Oven or air fryer: Recrisp chicken at 400°F for 6 to 10 minutes, then toss with warmed sauce.
Stovetop: Reheat sauce gently in a pan with a splash of water, then add chicken just long enough to coat.
Microwave: Fine in a pinch, but expect softer chicken. Still tasty.

Common Questions

Is General Tso chicken spicy?

It can be, but this version is adjustable. Start with 1 teaspoon crushed red pepper and add more at the end if you want a bigger kick.

Can I use chicken breast instead of thighs?

Yes. Breast cooks faster and can dry out, so keep the pieces bite-sized and pull them as soon as they are cooked through. Thighs stay juicier and are more forgiving.

What makes the sauce thick and glossy?

A quick cornstarch slurry (cornstarch mixed with cold water) stirred into simmering sauce. It thickens fast, so keep whisking.

Can I make it gluten-free?

Yes. Use gluten-free tamari in place of soy sauce and check that your hoisin (if using) is gluten-free.

Why did my chicken turn soggy?

Usually one of three things: the oil was not hot enough, the pan was crowded, or the chicken sat in sauce too long. Cook in batches and toss with sauce right before serving.

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 skillet or wok (12-inch is ideal)
Medium saucepan (or use the same skillet after cooking chicken)
Mixing bowls (2)
Whisk
Tongs or a slotted spoon
Instant-read thermometer (helpful, not required)
Paper towels and a plate or sheet pan for draining

I started making General Tso at home because I wanted the takeout vibe without the takeout roulette. You know the one: sometimes it is crispy and perfect, sometimes it is a sweet, soggy mystery. After a few rounds of tinkering, I landed on this method: shallow fry for crunch, then a sauce that tastes like it has been reducing all day even though it takes about five minutes. It is the kind of dinner that makes you feel like you pulled off something impressive, even if you are cooking in sweatpants and the sink is judging you.