Name: Crispy General Tso’s Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese-American
Ingredients: 3 tbsp soy sauce (light or all-purpose, NOT dark soy); 1 tbsp hoisin sauce; 1 tbsp rice vinegar (or substitute white wine vinegar); 2 tsp chili paste (such as Sambal Oelek); 1 tsp toasted sesame oil; 600g / 1.4 lb boneless, skinless chicken thighs, cut into 2.5cm / 1″ pieces (breast or tenderloin can be used); 1 tsp finely grated ginger; 1 tsp finely grated garlic; 1 cup cornflour / cornstarch; Oil for frying (1 to 4 cups peanut, vegetable, or canola oil); 3 tbsp brown sugar; 1 tbsp cornflour / cornstarch; 3/4 cup low sodium chicken stock or broth; 2 tbsp oil (peanut, vegetable, or canola); 2 tsp finely chopped ginger; 2 cloves garlic, finely chopped; 1/2 teaspoon red chili flakes; Finely sliced green onion, for garnish; Sesame seeds, for garnish

If you’re craving that mouthwateringly addictive takeout classic, you’re going to want to stick around because this Crispy General Tso’s Chicken Recipe is fan-freaking-tastic. I absolutely love how this recipe nails that perfect balance of sweet, spicy, and tangy flavors while keeping the chicken super crispy on the outside and tender on the inside. Trust me, once you make this at home, you’ll never want to rely on delivery again!

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Why You’ll Love This Recipe

Crunchy yet Tender: The chicken comes out with the crispiest coating that stays crunchy even when tossed in sauce.
Perfectly Balanced Sauce: Sweet, spicy, tangy, and savory flavors meld in every bite — just like your favorite takeout.
Simple Ingredients: Made from pantry staples with easy steps — no complicated sauces or hard-to-find items.
Weeknight Friendly: Ready in just 30-40 minutes, making it perfect for a crowd or a cozy dinner.

In a white bowl filled with white rice at the bottom, there is a layer of golden-brown crispy pieces covered with a thick, shiny, orange-brown sauce. The crispy pieces look soft inside with a crunchy texture outside. They are sprinkled with small white sesame seeds and thin slices of green onion, adding pops of green and white on top. A pair of wooden chopsticks held by a woman's hand is picking up one of the sauced pieces. The bowl sits on a white marbled surface, creating a clean and fresh background. Photo taken with an iphone --ar 2:3 --v 7 - Crispy General Tso's Chicken, Chinese chicken recipes, homemade takeout chicken, spicy sweet chicken stir-fry, easy Asian chicken dish

Ingredients You’ll Need

Each ingredient in this Crispy General Tso’s Chicken Recipe plays a key part in building that iconic flavor and texture combo we all adore. I usually grab boneless, skinless chicken thighs because they stay juicy and tender, but I’ll explain alternatives if that’s not your preference.

Flat lay of a simple white ceramic bowl filled with light soy sauce, a small white ceramic bowl of glossy hoisin sauce, a small white ceramic bowl of clear rice vinegar, a small white ceramic bowl containing vibrant red chili paste, a small white ceramic bowl of dark toasted sesame oil, a small white ceramic bowl of golden brown sugar crystals, a small white ceramic bowl of fine white cornflour, a small white ceramic bowl of light golden chicken stock, fresh raw chicken thigh pieces pale pink and plump, a small pile of finely grated light yellow ginger, a small heap of finely grated white garlic, two whole clean uncracked brown eggs, a small white ceramic bowl of clear vegetable oil, a small cluster of finely chopped ginger roots, a small mound of finely chopped garlic cloves, a small white ceramic bowl filled with bright red chili flakes, a small pile of thinly sliced green onions vibrant green and fresh, and a scattering of small, bright beige sesame seeds — all arranged with perfect symmetry 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 - Crispy General Tso's Chicken, Chinese chicken recipes, homemade takeout chicken, spicy sweet chicken stir-fry, easy Asian chicken dish

Soy Sauce: Use light or all-purpose soy sauce, NOT dark soy, to keep the sauce from overpowering the flavor and color.
Hoisin Sauce: This adds depth and a slight sweetness that really enriches the sauce’s complexity.
Rice Vinegar: The acidity here brightens everything up; white wine vinegar can be a substitute if needed.
Chilli Paste: Sambal Oelek works great, but use what you have to control the heat level.
Sesame Oil: Toasted sesame oil brings that nutty aroma that’s absolutely essential to General Tso’s.
Brown Sugar: Gives the sauce that sticky sweetness that balances the spice.
Cornflour/Cornstarch: Crucial for coating the chicken to get that perfect crispy crust.
Chicken Stock/Broth: Adds umami and helps thicken the sauce beautifully.
Chicken Thighs: Boneless and skinless, cut into bite-sized pieces for even cooking and maximum crispiness.
Fresh Ginger and Garlic: Finely grated or chopped, these bring that fresh warmth and fragrant kick.
Oil for Frying: Peanut or vegetable oil is great for deep frying to get an even, golden crust.
Additional Aromatics: Garlic, ginger, and red chili flakes for that extra punch in the sauce.
Garnishes: Finely sliced green onions and sesame seeds for that classic finishing touch.

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

While I enjoy this recipe as written, I love encouraging you to make it your own! There are some tweaks and swaps I’ve tried that work beautifully depending on your taste preferences or dietary needs.

Spicy Kick: I once doubled the chili paste and sprinkled extra chili flakes at the end — my friends who love heat went crazy for that fiery punch.
Gluten-Free: Use tamari instead of soy sauce and gluten-free cornstarch, and you’ll have a tasty gluten-free version without losing any crispiness.
Chicken Breast Alternative: For a leaner option, chicken breasts or tenderloins work, though thighs feel juicier to me.
Vegetarian Option: Swap chicken for crispy tofu cubes, which soak up the sauce amazingly well.

How to Make Crispy General Tso’s Chicken Recipe

Step 1: Prepare the Sauce and Marinate the Chicken

First, mix the soy sauce, hoisin sauce, rice vinegar, chili paste, and toasted sesame oil to build that irresistible sauce base. Take 2 tablespoons of this mixture to marinate your chopped chicken thighs along with the freshly grated ginger and garlic. Let it sit for about 30 minutes — this step infuses your chicken with that classic General Tso’s flavor punch.

Step 2: Coat the Chicken for Crispy Perfection

After marinating, toss the chicken pieces with cornflour, making sure every piece gets a nice, even coating. Then, shake off any excess cornflour—this keeps the coating light and crisp instead of gummy. I like using a colander for this; just give it a few good shakes, and you’re set.

Step 3: Get That Oil Perfectly Hot and Fry

Heat about 2 cm (or roughly ¾ inch) of peanut or vegetable oil in a deep skillet until it reaches around 200°C (390°F). The temperature is key here — too low and your chicken ends up soggy, too hot and it burns quickly. Fry your chicken in batches for about 3 minutes, flipping halfway, until they turn a gorgeous golden brown. Drain on paper towels to remove excess oil and keep those bites crispy.

Step 4: Make the Sauce and Toss Everything Together

Discard the frying oil and wipe your skillet clean or grab a fresh one. Heat a little oil over medium heat, then sauté garlic, ginger, and chili flakes until fragrant — about 30 seconds. Now add the reserved sauce along with brown sugar, extra cornstarch, and chicken stock. Bring it to a gentle simmer and stir until thickened enough to coat the back of a spoon. Finally, toss the crispy chicken in the sauce quickly — the faster you do this, the crispier it stays!

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Pro Tips for Making Crispy General Tso’s Chicken Recipe

Cornflour Shake-Off: Shaking off the excess cornstarch ensures a light crust that fries up ultra-crispy without clumping.
Oil Temp Matters: Use a kitchen thermometer to keep your oil at 200°C (390°F); too cool means soggy, too hot means burnt.
Quick Toss: When coating chicken in the sauce, toss quickly off the heat to keep the crust crunchy while still flavorful.
Rest the Chicken: Don’t overcrowd the pan when frying — it cools the oil and makes the coating less effective; fry in batches.

How to Serve Crispy General Tso’s Chicken Recipe

The image shows a close-up view of small pieces of fried chicken coated in a thick, shiny, dark brown sauce. The chicken pieces are irregular in shape with a crispy texture underneath the sauce. White sesame seeds are scattered on top, adding contrast and texture. Thin green slices of scallions or green onions are sprinkled over the chicken, providing a splash of fresh color. The chicken rests in a metal spoon, with more saucy chicken pieces visible in the background, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Crispy General Tso's Chicken, Chinese chicken recipes, homemade takeout chicken, spicy sweet chicken stir-fry, easy Asian chicken dish

Garnishes

I love finishing this dish with a generous sprinkle of toasted sesame seeds and freshly sliced green onions — it adds crunch, color, and a fresh bite that balances the sauce perfectly. Sometimes I add a few extra chili flakes if I’m craving a bit more heat.

Side Dishes

This Crispy General Tso’s Chicken Recipe is unreal with steamed jasmine rice or fluffy brown rice. I’ve also paired it with simple stir-fried broccoli or snap peas to add a refreshing crunch and green vibrance to the plate. Fried rice or a light Asian cucumber salad are also fantastic.

Creative Ways to Present

For dinner parties, I like serving this dish family-style on a big platter garnished with green onions and sesame seeds. Presentation tip: place the chicken over a bed of sticky rice or serve in little lettuce cups for a fun, fresh twist that people love. It’s also great for meal prep in divided containers with sides prepped ahead.

Make Ahead and Storage

Storing Leftovers

Leftover General Tso’s chicken keeps well in an airtight container in the fridge for up to 3 days. I usually store the sauce and chicken together, but reheat carefully to avoid sogginess.

Freezing

I’ve frozen cooked chicken pieces separately from the sauce. When ready to eat, I thaw them overnight and reheat the chicken in the oven or air fryer to bring back crispiness, then warm the sauce on the stove and toss them together.

Reheating

To keep the chicken crispy, I reheat leftovers in a hot oven (around 180°C/350°F) for about 10 minutes or use an air fryer. Microwave will soften the crust, so I avoid that if I want that authentic crunch.

FAQs

Can I use chicken breast instead of thighs for this Crispy General Tso’s Chicken Recipe?

Absolutely! While chicken thighs stay juicier and more tender, chicken breast or tenderloins can be used if you prefer leaner meat. Just be careful not to overcook since breasts dry out faster. Cutting pieces evenly helps with consistent cooking.
How do I keep the chicken crispy when coated in sauce?

The key is to toss the fried chicken quickly in the hot sauce off the heat, then serve immediately. This minimizes the coating getting soggy. Also, shake off excess cornstarch before frying and don’t overcrowd the pan.
Can I make the sauce ahead of time?

You can prepare the sauce base in advance, but I recommend adding the cornstarch and chicken stock right before cooking to get the best thickness and texture. The sauce thickens up nicely once heated.
What oil is best for frying the chicken?

Peanut oil, vegetable, or canola oil work best because they have a high smoke point and neutral flavors. I prefer peanut oil for the slight richness it adds without overpowering the dish.
Is this Crispy General Tso’s Chicken Recipe spicy?

It has a gentle heat from the chili paste and red chili flakes, but you can easily adjust it to your liking by adding more or less chili. For a mild version, reduce or omit the chili paste.

Final Thoughts

This Crispy General Tso’s Chicken Recipe has become a beloved staple in my kitchen because it delivers all the takeout satisfaction without the delivery wait. I remember the first time I made it myself — it was a total game-changer for our weeknight dinners. You’ll love how approachable and rewarding it is, and your family will go crazy for the flavor. So go ahead, give this recipe a try and enjoy that crisp, saucy goodness made in your own home!