General Tso's Chicken
Crispy fried chicken tossed in a glossy sweet-and-spicy General Tso's sauce with dried chilies — the classic Chinese-American takeout, made better at home.
By Hanan · Salt & Hearth
Published August 1, 2026
🍳 Tested in my kitchen
Prep
15 min
Cook
15 min
Total
30 min
Serves
4
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General Tso's chicken is the iconic Chinese-American takeout dish — crispy fried chicken glazed in a glossy sweet-spicy-tangy sauce with toasted dried chilies. When you make it at home, it's crispier, brighter, and better than any delivery order.
The secret is a two-step coating that shatters when you bite it, and a balanced sauce with hoisin, ginger, garlic, and just enough chili heat. Ready in 30 minutes and every bit as satisfying as the takeout you grew up on.
Why you'll love this recipe
- Restaurant-crispy shell with sticky sweet-spicy glaze
- Ready in 30 minutes
- Better and fresher than takeout
- Perfect balance of sweet, tangy, and spicy
- Loved by both chili-heads and mild-eaters (adjust the chilies)
Ingredients
For the chicken
- 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying (about 3 cups)
General Tso's sauce
- 1/3 cup low-sodium soy sauce
- 1/3 cup chicken broth
- 3 tablespoons rice vinegar
- 1/3 cup packed brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 6 to 8 dried red chilies
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Sliced green onions, to serve
Ingredient notes & substitutions
- Chicken thighs:
- Juicier and more forgiving than breasts, especially when fried. Cut into 1-inch pieces for even cooking and maximum sauce-coverage.
- Hoisin sauce:
- Sweet, savory, slightly funky — the secret ingredient that gives General Tso's its signature depth. Skip only if you have to; the sauce isn't the same without it.
- Dried red chilies:
- Toasted briefly in the pan they release smoky heat without overwhelming the sauce. Use 2 to 3 for mild, up to 8 for restaurant-spicy.
- Rice vinegar:
- Adds the essential tangy backbone. Don't substitute with white vinegar — too sharp.
- Cornstarch coating:
- The two-step (egg then cornstarch) is what gives the coating its shatter-crisp texture. Regular flour won't get you the same crunch.
Method
- 1
Whisk the soy sauce, broth, rice vinegar, brown sugar, hoisin, sesame oil, garlic, and ginger in a bowl. Set aside.
- 2
Season the chicken with salt and pepper. Toss with the beaten eggs, then dredge in cornstarch until fully coated.
- 3
Heat about 1 inch of vegetable oil in a large deep skillet to 350°F (175°C).
- 4
Fry the chicken in batches for 4 to 5 minutes, turning, until golden and crisp. Drain on paper towels.
- 5
Pour off the frying oil, leaving about 1 tablespoon. Add the dried chilies and toast in the hot pan for 30 seconds, until fragrant.
- 6
Pour in the sauce and bring to a simmer.
- 7
Stir the cornstarch slurry, then whisk it in and cook for 1 to 2 minutes, until glossy and thick.
- 8
Return the crispy chicken to the pan and toss to coat. Top with green onions and serve immediately over rice with steamed broccoli.
Tips
- Toast the dried chilies briefly for maximum smoky-spicy flavor — but don't let them burn (they turn bitter).
- Fry in small batches so the oil stays hot and the chicken stays crisp.
- Toss with the sauce right before serving so the coating doesn't go soft.
Variations to try
- Air-fry the coated chicken at 400°F for 12 to 14 minutes for a lighter version.
- Swap chicken for shrimp or cauliflower florets.
- Add a spoonful of chili-garlic paste or gochujang for extra heat.
- Toss in stir-fried veg (broccoli, snap peas) with the chicken for a full-meal skillet.
Storage & make-ahead
Best fresh — the crispy coating softens as it sits. If you have leftovers, store chicken and sauce separately in the fridge for up to 2 days. Re-crisp the chicken in an air fryer or hot oven (400°F) for 5 to 7 minutes, then re-toss with warmed sauce. Microwaving turns it soggy.
Frequently asked questions
- How spicy is General Tso's chicken?
- It should have a warm, tingly heat, not a burning one. Adjust the dried chili count to taste — 2 to 3 for mild, 6 to 8 for full takeout-restaurant heat.
- What's the difference between General Tso's and sesame chicken?
- Same crispy coating, different sauce. General Tso's is tangier, spicier, and hoisin-based; sesame chicken is sweeter and nuttier with toasted sesame oil and seeds.
- Can I make it less deep-fried?
- Yes — air fry at 400°F for 12 to 14 minutes or bake on a wire rack at 425°F. Not quite as shatter-crisp, but still delicious with the sauce.
- What do I serve with it?
- Steamed white rice and broccoli are traditional. Fried rice, lo mein, or an easy cucumber salad round out a takeout-style spread.
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