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Easy General Tso’s Chicken Recipe

Avatar photoByHart
Jump to Recipe· 4.9 from 23 reviews

There’s just something about that sticky, sweet, and tangy sauce clinging to crispy chicken that warms the soul. This Easy General Tso’s Chicken Recipe brings that perfect balance right to your kitchen, making it a quick and satisfying meal that’s way better than takeout.

A close-up view of a black cast iron skillet filled with many pieces of glazed orange-brown chicken wings, each piece covered in a shiny, sticky sauce and sprinkled with light sesame seeds and small green onion slices, creating a mix of textures on the surface. The skillet sits on a white marbled surface and part of a white cloth napkin is visible near the top right corner. The chicken pieces vary in size and are densely packed, showing their crispy edges and soft inside. photo taken with an iphone --ar 2:3 --v 7
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Why You’ll Love This Recipe

  • Simple Ingredients: You probably already have most of these staples in your pantry, so no last-minute grocery runs.
  • Quick to Make: From start to finish in about 30 minutes, perfect for busy weeknights or when you want a fuss-free dinner.
  • Ultimate Flavor Balance: Tangy, sweet, spicy, and savory all rolled into one addictive sauce you’ll want to drizzle on everything.
  • Crispy on the Outside, Juicy on the Inside: Using chicken thighs and corn starch gives you that perfect texture combo every time.

Ingredients You’ll Need

I love how this recipe uses simple ingredients that come together for bold flavor and amazing texture. Here’s why each ingredient matters and my little tips for picking the best options.

Flat lay of fresh raw chicken thighs cut into bite-sized pieces on a simple white ceramic plate, a small white bowl filled with fine white corn starch, a small white bowl with extra light olive oil, a few thin slices of fresh ginger root, three whole cloves of garlic with papery skins intact, a small white bowl containing bright red pepper flakes, a small white bowl of glossy sesame seeds, a small white bowl of clear cold water, a small white bowl with dark low-sodium soy sauce, a small white bowl holding pale amber rice vinegar, a small white bowl with rich dark brown hoisin sauce, a small white bowl of white granulated sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken Thighs: I find thighs stay juicy and tender, unlike breast meat that can dry out quickly.
  • Corn Starch: This is the secret to that incredibly crispy coating without heaviness.
  • Extra Light Olive Oil: Perfect for frying with a mild flavor and high smoke point.
  • Fresh Ginger: Adds brightness and a little zing – don’t skimp on this!
  • Garlic: The aroma when it hits the pan is irresistible.
  • Red Pepper Flakes: Adjust to taste for your preferred heat level – I like just a hint of kick.
  • Sesame Seeds (optional): Toasted for a lovely nutty garnish that adds crunch and visual appeal.
  • Low Sodium Soy Sauce: Important for controlling saltiness without overpowering the sauce.
  • Rice Vinegar: Provides the tangy balance – add a little extra if you like that bright pop.
  • Hoisin Sauce: Brings in sweetness and depth; look for a good-quality brand for best flavor.
  • Sugar: Balances the acidity and heat, giving you that classic sticky finish.
  • Cold Water: Used to mix and properly thin the sauce for the perfect consistency.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up depending on what I have on hand or who I’m cooking for. Feel free to tweak the heat level or swap out ingredients to make this Easy General Tso’s Chicken Recipe your own.

  • Use Boneless Skinless Chicken Breasts: I’ve tried this, and while it’s leaner, it can dry out fast, so keep a close eye while cooking.
  • Spicy Kick Upgrades: Adding fresh sliced chili or a dash of chili oil gives the sauce an extra punch that my spice-loving family raves about.
  • Vegetable Boost: Toss in steamed broccoli or snap peas at the end to add crunch and color.
  • Gluten-Free Version: Swap soy sauce for tamari and use arrowroot instead of corn starch – works wonderfully!

How to Make Easy General Tso’s Chicken Recipe

A close-up of a bowl filled with two layers: the bottom layer is white rice with a soft, fluffy texture, while the top layer has pieces of golden brown chicken coated in a shiny, sticky, reddish-brown sauce. The chicken pieces are sprinkled with small white sesame seeds and small green herb pieces, adding color contrast. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Chicken Coating

Start by cutting the chicken thighs into 1-inch pieces—that bite-sized chunk is just right. Toss the chicken with the corn starch in batches, shaking off any excess. This coating really helps create that beloved crispy crust when fried, so don’t rush this step or skip the shaking-off bit.

Step 2: Whisk the Sauce Together

While the chicken rests, combine all the sauce ingredients — cold water, soy sauce, rice vinegar, hoisin, sugar, and corn starch — in a bowl and whisk well. This homemade sauce is the heart of the dish, and whisking ensures no lumps and smooth swallowing flavor.

Step 3: Fry the Chicken Until Crispy

Heat your oil over medium-high heat in a large non-stick skillet. Fry the chicken in batches so they aren’t crowded—crowding causes soggy chicken. Cook each batch until golden on both sides and cooked through, then transfer to a bowl. Add oil as needed but keep about a tablespoon in the pan for the next step.

Step 4: Sauté Aromatics and Simmer Sauce

Add garlic, ginger, and red pepper flakes to the skillet, sautéing just about 30 seconds until fragrant—don’t let the garlic burn or it’ll turn bitter! Pour in the sauce, stirring constantly, and let it simmer for a minute to mellow the vinegar’s sharpness.

Step 5: Toss Chicken in the Sauce and Serve

Return the chicken to the pan and gently toss to coat every bite in that luscious sauce. Taste and tweak the sauce if needed, adding a splash more soy or vinegar if you want it saltier or tangier. Then plate it up and sprinkle with sesame seeds if you’re using them!

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Pro Tips for Making Easy General Tso’s Chicken Recipe

  • Use Thighs for Juiciness: I learned that using chicken thighs rather than breasts keeps the chicken tender and moist even after frying.
  • Don’t Skip Shaking Off Excess Cornstarch: Too much coating can clump and make your chicken gummy instead of crispy.
  • Cook Chicken in Batches: Crowding the pan lowers the temperature and causes soggy chicken, so take your time here.
  • Taste and Adjust Sauce: I always taste the sauce after simmering and tweak the vinegar and soy sauce so it fits our family’s preferred balance perfectly.

How to Serve Easy General Tso’s Chicken Recipe

general tso’s chicken - Serving Suggestion

Garnishes

I usually sprinkle toasted sesame seeds on top for that visual crunch and subtle nuttiness, plus some chopped scallions if I have them handy—they add a fresh pop of color and mild onion flavor that I love.

Side Dishes

My go-to pairing is fluffy steamed jasmine rice to soak up the sauce. I also like serving it alongside sautéed greens like bok choy or garlic green beans to add freshness and balance the richness.

Creative Ways to Present

For a special dinner, I’ve served this chicken over crispy fried rice nests or stuffed into lettuce cups for a fun handheld twist. It adds a touch of elegance with very little extra effort.

Make Ahead and Storage

Storing Leftovers

Leftover General Tso’s chicken stores beautifully in an airtight container in the fridge for up to 3 days. I’ve found the sauce actually tastes better the next day as it melds even more.

Freezing

I’ve frozen cooked chicken coated but not sauced separately in freezer bags. When ready, I thaw overnight and toss hot sauce on when reheating to keep the chicken crispy instead of soggy.

Reheating

The best way I’ve found is reheating gently in a skillet over medium heat, stirring often to warm evenly and refresh the sauce’s shine. Microwaving works in a pinch but can wilt the crispiness.

FAQs

  1. Can I use chicken breast instead of thighs for this recipe?

    Yes, you can swap chicken breast in this Easy General Tso’s Chicken Recipe, but keep in mind that breasts tend to dry out faster than thighs during frying. To keep them juicy, watch your cooking time carefully and avoid overcooking.

  2. How do I make this recipe spicier or milder?

    Adjust the amount of red pepper flakes according to your taste—add more if you want it spicier or reduce or omit them for a milder sauce. You can also add fresh chopped chilis or serve with chili oil on the side for spice lovers.

  3. Is there a gluten-free option for Easy General Tso’s Chicken Recipe?

    Absolutely! Use tamari instead of soy sauce and substitute arrowroot powder for corn starch to make the sauce and coating gluten-free while keeping the same great texture and flavor.

  4. Can I bake the chicken instead of frying?

    You can try baking the coated chicken pieces for a healthier option, but frying gives that classic crispy texture that’s key to the dish. If baking, spread pieces on a wire rack and bake at high heat to help crisp them up.

Final Thoughts

I absolutely love how this Easy General Tso’s Chicken Recipe turns out every time — it’s crispy, flavorful, and hits all those comforting marks without fuss or fancy ingredients. Whenever I make it, my family goes crazy, and I know you’ll enjoy it just as much. Give it a try and see how a homemade sauce and simple technique can outshine any takeout order.

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Easy General Tso’s Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 23 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese
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Description

This General Tso’s Chicken recipe features tender chicken thighs coated in a crispy cornstarch crust, then tossed in a tangy and sweet homemade sauce loaded with garlic, ginger, and a hint of heat. Perfectly balanced and easy to prepare, it makes for a delicious and satisfying Asian-inspired dinner that serves eight.

Ingredients

Scale

Chicken

  • 2 lb chicken thighs, trimmed and cut into 1-inch pieces
  • 1/2 cup corn starch
  • 1/4 cup extra light olive oil, for frying, plus more as needed

Flavoring

  • 2 tbsp minced ginger, from a 2-inch piece of ginger
  • 3 cloves garlic, or 1 tbsp grated or finely minced
  • 1/2 tsp red pepper flakes, or added to taste
  • 1 tsp sesame seeds, optional for garnish

General Tso’s Sauce

  • 1/2 cup cold water
  • 5 tbsp low sodium soy sauce
  • 3 tbsp rice vinegar, or more to taste
  • 1 1/2 tbsp hoisin sauce
  • 4 tbsp granulated sugar
  • 1 1/2 tbsp corn starch

Instructions

  1. Prepare chicken: Cut chicken into 1-inch cubes. Toss chicken in batches with cornstarch, tapping off the excess. Set dredged chicken on a platter and set aside.
  2. Make the sauce: In a separate dish, combine all the ingredients for your sauce and whisk to combine until smooth.
  3. Cook chicken: Preheat a non-stick skillet over medium-high heat with oil. Cook chicken in 2 to 3 batches, sautéing until golden on both sides and cooked through. Remove the chicken from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Leave at least 1 tablespoon oil in the pan after cooking all chicken.
  4. Sauté aromatics: Add the garlic, ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds or until fragrant, stirring constantly to avoid burning.
  5. Simmer sauce and combine: Add the prepared sauce to the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to slightly cook off the vinegar sharpness. Taste the sauce and adjust by adding more soy sauce or rice vinegar if desired. Add the cooked chicken back to the skillet and toss to coat thoroughly with the sauce.
  6. Serve: Transfer to a serving dish and garnish with sesame seeds if using. Serve immediately with steamed rice or vegetables.

Notes

  • Use chicken thighs for juicier, more flavorful results than chicken breasts.
  • Tapping off excess cornstarch prevents clumping and results in a crispy coating.
  • If you want less heat, reduce or omit red pepper flakes.
  • Leftover chicken and sauce can be refrigerated for up to 2 days and reheated gently on the stovetop.
  • For a gluten-free version, substitute with tamari or gluten-free soy sauce and ensure hoisin sauce is gluten-free.
  • Extra light olive oil is used for frying due to its high smoke point; vegetable or canola oil can also be used.
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Hi, I’m Lina Hart! 👋 I share simple, delicious recipes made for real life — from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home! 🍴✨

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