This homemade general tso chicken has crisp, bite sized pieces tossed in a glossy sauce that is sweet, tangy, and gently spicy. It comes together in about forty minutes with pantry ingredients, and the sauce clings to every piece.
The recipe uses chicken thighs, which stay juicy through frying, and a quick cornstarch and egg coating for a crisp shell. Make the sauce first so it is ready to use the moment the chicken comes out of the oil.
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Why This Homemade General Tso Chicken Recipe Works
Thighs stay moist after frying, and they take a crunchy coating well. Cutting them into bite sized pieces gives plenty of crisp edges for the sauce to cling to.
The sauce balances sweet brown sugar, salty soy sauce, tangy rice vinegar, garlic, ginger, and chili flakes. Cornstarch thickens it into a glossy glaze that coats without making the crust soggy.
Frying in batches keeps the oil hot and the coating crisp. Tossing the chicken in the sauce at the last moment keeps the crunch for as long as possible.
Ingredients for Homemade General Tso Chicken
- Chicken and coating: one pound of boneless skinless chicken thighs, one quarter cup of cornstarch, one quarter cup of all purpose flour, one egg, one half teaspoon of black pepper, and one cup of oil for frying.
- Sauce: one quarter cup each of soy sauce and brown sugar, two tablespoons of rice vinegar, three cloves of garlic, one teaspoon of ginger, one tablespoon of hoisin sauce, one half teaspoon of red pepper flakes, and one tablespoon of cornstarch mixed with two tablespoons of water.
Chicken thighs. Dice the meat into pieces about one inch wide so they cook quickly and evenly.
Cornstarch. It forms a light, crisp crust and also thickens the sauce when mixed with water.
Soy sauce and hoisin. These supply salt and savory depth, so the recipe needs no extra salt. Hoisin is optional but adds body.
Garlic and ginger. Fresh aromatics give the sauce a bright, warm flavor that bottled versions cannot match.
Red pepper flakes. A small pinch adds gentle heat. Add more for a spicier sauce or leave them out for a mild one.
How to Make Homemade General Tso Chicken
1. Stir the sauce. Mix the soy sauce, brown sugar, vinegar, garlic, ginger, hoisin, and pepper flakes in a bowl until the sugar starts to dissolve.
2. Make the slurry. Whisk the cornstarch and water in a small bowl, then stir it into the sauce mixture.
3. Thicken the sauce. Cook the sauce in a pan over medium heat, stirring constantly, until it thickens and bubbles. Keep it warm.
4. Coat the chicken. Toss the diced chicken with the pepper and half of the cornstarch. Dip each piece in the beaten egg, then roll it in the remaining cornstarch and flour.
5. Heat the oil. Warm the oil in a deep skillet over medium high heat until it reaches about 350 degrees F.
6. Fry in batches. Fry the chicken until golden and crisp and 165 F inside, about five minutes per batch. Drain on a rack or paper towels.
7. Toss and serve. Add the hot chicken to the sauce and toss until every piece is glossy. Garnish with green onions and serve with broccoli if you like.
How to Serve Homemade General Tso Chicken
Spoon the chicken over Egg Fried Rice with Vegetables and scatter green onions on top. Creamy Asian Cucumber Salad adds a cool crunch, and Air Fryer Broccoli with Parmesan gives you a green side. Finish the meal with a Strawberry Pineapple Mojito for a fruity drink.
How to Store and Reheat Homemade General Tso Chicken
Cool the chicken and refrigerate it in an airtight container within two hours. It keeps for up to four days. Reheat it in the oven or an air fryer rather than the microwave so the coating regains some crunch, and warm it until it reaches 165 F. Freezing is not ideal because the coating turns soft.
Tips and Variations for Homemade General Tso Chicken
Flag the allergens. This dish contains soy, wheat, and egg from the sauce and coating. Hoisin sauce may include sesame, so check labels.
Skip rinsing. Do not rinse raw chicken, because splashing water spreads germs. Pat it dry and wash your hands and tools afterward.
Watch the oil. Use a thermometer, never add water to hot oil, and keep a lid nearby. Heat the oil before adding the chicken to avoid a soggy coating.
Fry in batches. Crowded oil drops in temperature and makes the coating greasy. Fry a handful of pieces at a time.
Sauce last. Toss the chicken in the sauce right before serving. Waiting lets the coating soften.
Check the temperature. Test a large piece with a thermometer to confirm it has reached 165 F.
Add vegetables. Steamed broccoli florets add color and balance the richness. Add them to the sauce at the end.
Check trusted guidance. Read the FDA safe food handling guidance for safe chicken temperatures and leftovers.
Frequently Asked Questions About Homemade General Tso Chicken
What chicken works for homemade general tso chicken?
Boneless skinless thighs give the juiciest result and stay tender through frying. Breast meat also works but can dry out if fried too long.
Can I bake homemade general tso chicken?
Yes. Bake coated pieces on a rack at 425 degrees F, turning once, until crisp and 165 F inside. The crust is lighter than fried chicken.
How do I keep homemade general tso chicken crispy?
Fry at a steady temperature, drain on a rack, and toss the chicken with sauce just before serving.
Can I make the sauce ahead?
Yes. Cook the sauce and refrigerate it for up to three days, then warm it gently and stir before using.
How can I make it less spicy?
Reduce or leave out the red pepper flakes. A spoonful of extra brown sugar balances any remaining heat.
Homemade General Tso Chicken
Equipment
- Deep skillet
- Saucepan
- Meat thermometer
- Wire rack
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs diced into bite size pieces
- ¼ cup cornstarch for coating
- ¼ cup all purpose flour optional, for coating
- 1 large egg beaten
- ½ tsp black pepper
- 1 cup vegetable oil for frying
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 1 tbsp hoisin sauce optional
- ½ tsp red pepper flakes adjust for spice preference
- 1 tbsp cornstarch for the sauce
- 2 tbsp water to dissolve the sauce cornstarch
- 2 tbsp green onions chopped, for garnish
- 1 cup broccoli florets optional
Instructions
Cooking
- Sauce. Whisk the soy sauce, sugar, vinegar, garlic, ginger, hoisin, and pepper flakes with the cornstarch slurry and cook until thick.
- Coat. Toss the chicken with pepper and cornstarch, dip in egg, and coat with cornstarch and flour.
- Fry. Fry in oil at 350 degrees F in batches for about 5 minutes until golden.
- Toss. Toss the hot chicken in the sauce and garnish with green onions.
- Serve. Add steamed broccoli if desired and serve right away.
