Honestly, every time I see folks frantically searching for a general tso chicken recipe to finally get that crispy-saucy magic like their fave take-out spot, I just have to nod. Been there. Sometimes I’ll go for something homey, like this chicken and gravy recipe, but let’s face it: nothing satisfies quite like that sweet, sticky goodness. If you’ve ever fumbled your way through soggy fried chicken (happened to me more times than I care to admit) or sauce gluing everything together into one weird chicken lump, this is for you. Ready to skip the takeout and make a five-star restaurant dish right at home? Don’t worry, you got this. And hey, if you’re all about marinades, check out these best chicken marinade recipes too, but stick around for the real deal right here. 
Table of Contents
How to Make General Tso’s Sauce
Okay let’s get real for a sec: without the sauce, general tso chicken is just… fried chicken, right? If you want all that sweet, tangy, ever-so-slightly spicy flavor, you gotta nail this sauce.
Start with soy sauce. A little brown sugar. Add in rice vinegar for tang (apple cider vinegar works if you’re out). Trust me, garlic and ginger are non-negotiable. Toss in a splash of hoisin sauce if you have it. Red pepper flakes give that heat—go wild if you like it spicy, just a pinch for mild lovers.
I usually mix everything in a bowl first, then whisk in just a tiny bit of cornstarch with water. Cook this concoction in a pan until it bubbles and thickens up shiny. Don’t walk away! Sauce disasters happen fast if you try to multitask (my smoke detector can verify).
Can you taste it already? That’s the good stuff. Like, “lick the spoon when no one’s watching” kind of good. 
How to Prepare General Tso’s Chicken
Chicken choice matters here. I’m sticking my neck out but boneless thighs beat breast for flavor and juiciness every single time. Dice ‘em into chunks—not too big, not too tiny.
Here’s what you do: Toss the chicken pieces with salt, pepper, and a bit of cornstarch to get them ready for that classic crispy shell. Dip them in beaten egg (messy but necessary). Next, coat with more cornstarch or some flour (kids love helping with this, but cleanup is… not fun).
Now, the frying. I’m not fancy, so just shallow fry in a skillet with about an inch of oil. Fry batches so they don’t stick together like over-crowding a subway car during rush hour. Flip ‘em around until golden and crisp on all sides. Drain them on paper towels (or whatever you have handy—sometimes I use a newspaper, don’t tell my mom).
Chicken ready? Toss it into that glossy sauce you made earlier, and stir to coat. Try not to eat it all from the pan (guilty).
“I’d never tried making General Tso’s Chicken at home until I found this recipe—it tasted even better than my favorite takeout! The sauce was spot on, and my family devoured every last bite.” – Jamie G.
Tips for the Best Tso’s Chicken
First off, don’t skip cornstarch. It’s what gives that crunch. Thigh meat for juiciness (I’ll say it ‘til I’m blue in the face). Oh, and always fry hot—medium-high is your friend. If it’s not hot enough, it’ll go soggy and that’s heartbreak in a bite.
Veggies, you want some? Chop green onions into the sauce at the last minute for zip. Sometimes I even add a handful of broccoli—makes it look healthy, right? And leftovers? These bad boys reheat better in the oven or air fryer, never the microwave. Trust me, the difference is massive.
Tired of the same chicken dinner? This general tso chicken recipe totally shakes things up way more than, say, your usual chicken broccoli rice casserole recipe. Try it. People will think you went to chef school (you didn’t, but shhh). 
Variations of General Tso’s Chicken
There’s a million ways to mess around with this recipe. Sometimes I swap in tofu for my veggie friends. Or—hot take—shrimp. Yes, it’s delicious and honestly, I couldn’t believe it either until I tried it.
Don’t eat eggs? Skip ‘em and toss chicken in a little buttermilk or just water before dredging. Also, a lot of folks tinker with the heat levels. Got kids? Use almost no chili, just some sweet and tangy. Spicy fans? Double up on crushed chilies and maybe add a dash of hot sauce.
I went through a phase of stuffing sautéed bell peppers and carrots in the mix for “health.” Not sure if the health gods approve, but wow it tastes great. It’s kinda like healthy chicken green bean stir fry recipe but louder.
Point is, you can put your own twist on this classic. That’s the beauty of cooking at home, isn’t it?
Why I Love This Recipe
Honestly, I just love how crowd-pleasing this general tso chicken recipe is. Everyone lights up when you tell them what’s for dinner. It’s got everything: juicy chicken, crispy coating, knockout-flavor sauce.
Easy? Actually, yeah. You don’t need a bazillion weird ingredients, just a few pantry staples. That sauce turns even the plainest chicken chunk into something you’ll want to eat straight out of the pan (confession: I do this).
And, not to brag, but it always (always) beats anything I could order. There’s something about homemade general tso chicken that just feels special. Also, leftovers never last—my partner legit hides a stash for the next day. It’s that level.
Common Questions
What type of chicken should I use for general tso chicken recipe?
Boneless, skinless chicken thighs are my favorite. They don’t dry out as much as breast.
Can I bake it instead of frying?
Sure! Coat as usual and bake at 425°F on a wire rack. You won’t get quite the same crunch, but it’s lighter.
Can I make the sauce ahead of time?
Absolutely. Store it in the fridge for up to three days, then just reheat before tossing with chicken.
Is general tso chicken recipe spicy?
It can be! Add more or less red pepper flakes depending on your heat level.
Can I freeze leftovers?
Yep, just store in airtight containers. Reheat in the oven for best results.
Give This Classic a Try for Yourself
So there it is. All the key tips (and a lot of honesty) to get your general tso chicken recipe just right. Whether you’re in the mood to play around, or just nail the basics, I promise you can pull it off. And hey, if you get tired of chicken (ha, as if), go check out those classic versions from NatashasKitchen.com, or peek at some cool ideas from Made With Lau and even a real-life review on Reddit. But seriously—just dive in. You don’t need a chef’s hat, just a frying pan, a craving, and probably some paper towels. If you need dinner ideas beyond this, browse through my chicken favorites and try something like chicken tortellini bake recipe for two or that always-wins easy chicken lo mein recipe for a change! So good luck—I’ll be cheering you on from my kitchen table.
General Tso’s Chicken
Ingredients
For the sauce
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 3 cloves garlic, minced non-negotiable
- 1 teaspoon fresh ginger, minced
- 1 tablespoon hoisin sauce optional
- ½ teaspoon red pepper flakes adjust for spice preference
- 1 tablespoon cornstarch for thickening
- 2 tablespoons water to dissolve cornstarch
For the chicken
- 1 pound boneless skinless chicken thighs, diced preferred for flavor and juiciness
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup cornstarch for coating
- 1 large egg, beaten for dredging
- ¼ cup all-purpose flour optional for coating
- 1 cup vegetable oil for frying
Optional garnishes
- 2 tablespoons green onions, chopped for garnish
- 1 cup broccoli florets optional, adds health and color
Instructions
Prepare the sauce
- Mix the soy sauce, brown sugar, rice vinegar, garlic, ginger, hoisin sauce, and red pepper flakes in a bowl.
- In a separate small bowl, combine the cornstarch and water to create a slurry. Whisk this into the sauce mixture.
- Cook the sauce in a pan over medium heat until it thickens and bubbles. Stir continuously.
Prepare the chicken
- Toss the diced chicken with salt, pepper, and cornstarch.
- Dip the chicken pieces in the beaten egg, then coat with additional cornstarch or flour.
- Heat oil in a skillet over medium-high heat. Fry the chicken in batches until golden and crispy.
- Drain the fried chicken on paper towels.
Combine and serve
- Toss the fried chicken in the sauce until well coated.
- Garnish with chopped green onions and serve immediately, possibly with optional broccoli.
