Why You’ll Love General Tso’s Chicken Recipe

The chicken stays tender and juicy thanks to using thighs rather than breast meat.
The crispy coating delivers a satisfying crunch that holds up under the sauce.
The sauce strikes a great balance of sweet, savoury, tangy and mildly spicy — enough heat to excite but not overwhelm.
Making it at home means you control the ingredients (fresh ginger, less oil, better quality chicken) and can customise the spice level.
It’s a fun dish for dinner with rice, and impressive enough to serve guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Marinade:
• boneless, skinless chicken thighs
• soy sauce
• rice vinegar
• cornstarch

For the Coating:
• all‑purpose flour
• cornstarch
• vegetable oil (for frying)

For the Sauce:
• soy sauce
• rice vinegar
• hoisin sauce
• sugar
• chicken broth
• cornstarch
• vegetable oil
• garlic, minced
• fresh ginger, grated
• red pepper flakes

For the Garnish & Serving:
• green onions (sliced)
• steamed white rice

Directions

In a medium bowl combine the marinade ingredients (soy sauce, rice vinegar, cornstarch). Cut the chicken thighs into ~1‑inch pieces and coat thoroughly in the marinade.
Let the chicken marinate for at least 20 minutes (or up to an hour if you have the time) to absorb flavour.
In a shallow dish mix together the flour and cornstarch for the coating.
Heat vegetable oil in a wok or deep skillet to about 350 °F (175 °C) — you can use a thermometer or test by dropping a small piece of bread (it should sizzle and turn golden quickly).
Remove the chicken from the marinade, allowing excess liquor to drip off. Dredge each piece in the flour‑cornstarch coating, shaking off excess.
Add chicken to the hot oil in batches (to avoid overcrowding) and fry for about 4‑5 minutes per batch until golden brown and cooked through. Drain on paper towels.
For the sauce: whisk together soy sauce, rice vinegar, hoisin sauce, sugar, chicken broth and cornstarch in a small bowl.
In a clean skillet heat a tablespoon of vegetable oil, then add minced garlic, grated ginger and red pepper flakes. Stir‑fry for ~30 seconds until fragrant.
Pour in the sauce mixture and bring to a simmer. Cook for 2‑3 minutes until the sauce thickens slightly.
Add the fried chicken to the skillet and toss to coat evenly in the sauce. Stir in most of the sliced green onions (reserving a few for garnish).
Serve immediately over steamed white rice and garnish with remaining green onions.

Servings and timing

Serves: 4 people.
Prep time: ~30 minutes.
Marinating time: 20‑60 minutes.
Cook time: ~20 minutes.
Total time (including marinade): ~50 minutes.

Variations

Spice level: Increase the red pepper flakes (or add whole dried chillies) for more heat, or reduce them if you prefer mild.
Protein swap: Use boneless chicken breast instead of thighs for a leaner option – note that thighs will yield juicier results.
Gluten‑free: Substitute flour with a gluten‑free flour blend and ensure hoisin sauce is GF.
Vegetable addition: After frying the chicken, you can stir‑fry broccoli florets or snow peas, then toss with the chicken and sauce for extra veggies.
Sauce richness: For a richer sauce, add a splash of sesame oil at the end or sprinkle roasted sesame seeds for garnish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat and keep crispiness, use a skillet over medium heat (add a tiny splash of oil if needed) and re‑warm the chicken in the sauce until hot. Avoid the microwave if you want to preserve the texture.
Freezing is not recommended as the coating may become soggy upon thawing and reheating.

FAQs

What type of chicken should I use?

Thighs (boneless, skinless) are preferred for their juiciness and flavour. You can use breast meat, but it may dry out more easily.

Can I skip marinating the chicken?

You could, but marinating helps the flavour penetrate and tenderise the meat, so it’s highly recommended for best results.

How do I know the oil is at the right temperature for frying?

An oil thermometer is ideal (~350 °F or 175 °C). Alternately, drop a small bread piece or coating scrap into the oil — if it sizzles and browns quickly without burning, the oil is ready.

How can I make the coating extra crisp?

Ensure you do not overcrowd the pan, maintain the oil temperature, and drain the fried chicken on paper towels to remove excess oil before tossing in the sauce.

Is the sauce too sweet?

You can adjust the sugar amount to your taste. Start with the recipe amount, then taste and add more sugar, vinegar or chilli according to your preference.

Can I make this ahead of time?

You can marinate the chicken ahead (up to 1 hour) but it’s best to fry and toss with sauce just before serving to maintain crispiness.

What sides go well with this dish?

Steamed white rice, vegetable fried rice, stir‑fried greens, or simple steamed broccoli are excellent choices. Rolls or wonton soup can also round out the meal.

How do I adjust the recipe for fewer people?

Simply scale down the ingredient quantities proportionally. The cooking steps remain the same.

Can I bake the chicken instead of frying?

You could bake or air‑fry the chicken for a lighter option, but the texture will differ from deep‑frying — you may lose some of the characteristic crunch.

What about leftovers – will the coating stay crisp?

Unfortunately the coating softens in the sauce over time and in the fridge. Reheating in a skillet helps restore some crispness, but it likely won’t be exactly as fresh.

Conclusion

Homemade General Tso’s Chicken offers that take‑out favourite flavour and texture—with full control over ingredients and freshness. With crispy fried chicken, a sticky, flavour‑packed sauce, and minimal fuss, it’s an excellent choice for a weeknight family dinner or a fun weekend treat. And since you’re doing the cooking, you can adjust sweetness, spice and crunch to suit your own tastes. Enjoy!