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General Tso's Chicken

A popular Chinese-American dish featuring crispy chicken pieces tossed in a sweet, spicy, and tangy sauce. This homemade version delivers all the restaurant flavor with ingredients you can control, making it perfect for a satisfying weeknight dinner.

45 minMediumServes 4450 cal/serving

Chinese-AmericanDinnerStovetopHigh Protein

Ingredients

  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup cornstarch (for coating)
  • 2 tbsp cornstarch (for sauce)
  • 2 eggs, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup vegetable oil, for frying
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 6-8 dried red chiles, whole
  • 4 green onions, sliced, white and green parts separated
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp hoisin sauce
  • 1/4 cup brown sugar
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds, for garnish
  • 4 cups cooked white rice, for serving

Instructions

  1. 1

    In a large bowl, toss 1 1/2 lbs cut into 1-inch pieces boneless, skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Add 2 beaten eggs and stir to coat.

  2. 2

    Add 1/2 cup cornstarch (for coating) to the chicken and toss until each piece is well-coated.

  3. 3

    Heat 1 cup for frying vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F (175°C).

  4. 4

    Working in batches, fry the chicken until golden brown and crispy, about 4-5 minutes. Ensure the internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain.

  5. 5

    Pour off all but 2 tablespoons of oil from the wok.

  6. 6

    Add 6-8 whole dried red chiles, 4 minced garlic cloves, 1 tbsp grated fresh ginger, and white parts of 4 sliced, white and green parts separated green onions to the wok. Stir-fry for 30 seconds until fragrant.

  7. 7

    In a small bowl, whisk together 1/2 cup chicken broth, 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 1/4 cup brown sugar, and 2 tbsp cornstarch (for sauce) until smooth.

  8. 8

    Pour the sauce mixture into the wok and bring to a simmer, stirring constantly until it thickens, about 2-3 minutes.

  9. 9

    Add the fried chicken pieces back to the wok and toss to coat with the sauce.

  10. 10

    Stir in 1 tsp sesame oil and the green parts of the green onions. Cook for another minute.

  11. 11

    Serve over 4 cups for serving cooked white rice, garnished with 1 tbsp for garnish sesame seeds and additional green onions if desired.

Questions

Can I make General Tso's Chicken gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce, 2 tbsp hoisin sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does General Tso's Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double General Tso's Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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