Sweet, tangy, and boldly spiced
General Tso's Chicken
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
4 portions
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
Crispy fried chicken in a sweet and tangy sauce with dried red chilies. The Chinese-American takeout legend, made from scratch at home.
Cuisine: Asian, Chinese
Category: Main Course
Difficulty: Medium
Cost: $
Dietary: Dairy-Free
Quick Summary
35 min total time|4 servings|Medium difficulty
Crispy fried chicken in a sweet and tangy sauce with dried red chilies. The Chinese-American takeout legend, made from scratch at home.
AsianChineseDairy-Free
Sarah Chen
(Updated )
General Tso's chicken is arguably the most famous Chinese-American dish ever created, and making it at home is a revelation. The crispy coating stays crunchy, the sauce is perfectly balanced between sweet, tangy, and spicy, and you can eat it fresh from the wok instead of from a cardboard container.
The sauce distinguishes General Tso's from orange chicken — it is less sweet and more complex, with a deeper vinegar tang and the aromatic punch of dried red chilies. Named after a Hunan military leader, this dish has become an American institution that happens to be incredibly fun to cook at home.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
- 1 cup cornstarch
- 2 eggs, beaten
- Vegetable oil for frying
- 8-10 dried red chilies
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 2 tbsp sugar
- 3 cloves garlic, minced
Instructions
- 1
Toss chicken pieces in beaten egg, then dredge in cornstarch. Let sit 5 minutes, then dredge again for a double coating.
- 2
Heat 2 inches of oil to 350°F in a deep skillet or wok. Fry chicken in batches for 4-5 minutes until golden and crispy. Drain on paper towels.
- 3
Mix the sauce: soy sauce, rice vinegar, hoisin sauce, sugar, and 2 tbsp water. Set aside.
- 4
Pour off all but 1 tbsp oil from the wok. Over high heat, toast dried chilies for 30 seconds until fragrant. Add garlic and 1 tbsp ginger, stir for 15 seconds.
- 5
Pour in the sauce mixture. Let it bubble and thicken for 1-2 minutes. Toss in the crispy chicken and coat evenly.
- 6
Serve immediately over steamed rice with steamed broccoli on the side. Garnish with sesame seeds and green onions.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Hoisin sauceOyster sauce
Oyster sauce is less sweet and adds a different umami depth.
Dried red chiliesRed pepper flakes
Use 1-2 tsp for convenience, though you lose the visual drama of whole chilies.
SugarHoney
Honey adds a richer sweetness and helps the sauce cling better.
Tips & Storage
Pro Tips
The double dredge in cornstarch creates the thick, crunchy coating that General Tso's is known for.
Toast the dried chilies just until fragrant — burning them creates a bitter flavor.
Toss with sauce at the last moment and serve immediately for maximum crunch.
Add more or fewer dried chilies depending on your heat preference.
Storage
Store chicken and sauce separately for up to 3 days. The coating softens in the fridge.
Reheating
Re-crisp chicken on a sheet pan at 400°F for 8-10 minutes, then toss with warmed sauce.
Nutrition Facts
Per serving (about 1.5 cups) · 4 servings
Calories430
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates40g
Fat16g
Fiber1g
Sugar12g
Sodium740mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between General Tso's and orange chicken?
- General Tso's is tangier and spicier with dried chilies and more vinegar. Orange chicken is sweeter with citrus as the dominant flavor.
- Are the dried chilies for eating?
- They are mainly for flavor and aroma. Most people leave them on the plate, though some brave souls eat them.
- Can I bake instead of fry?
- You can bake at 425°F for 20 minutes, flipping halfway. Spray with oil for better browning. It will not be as crispy as frying.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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