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Bowl of crispy General Tso’s Chicken served over white rice and garnished with sliced green onions, with chopsticks resting on top.
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General Tso's Chicken

I love Chinese takeout and General Tso’s Chicken is one of those dishes I always end up ordering—crispy chicken, that sticky-sweet and spicy glaze, and just enough heat to keep you coming back for more. This version has everything you love about the classic, golden fried chicken pieces coated in a bold, garlicky sauce with just the right balance of sweet, savory, and heat.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Chinese
Servings: 4 servings
Author: Krista Teigen

Ingredients

Sauce

  • 1/3 cup soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili garlic sauce* I like Huy Fong Chili Sauce
  • 1 tablespoon ketchup
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 2 cloves garlic minced
  • 1 inch ginger minced
  • 1/4 teaspoon red pepper flakes

Chicken

  • 1 cup cornstarch
  • 1 teaspoon salt
  • pinch of pepper
  • 1 1/2 pounds boneless skinless chicken breasts** cut into bite-size pieces
  • oil for frying
  • chopped green onion

Instructions

  • Whisk together all the sauce ingredients in a large bowl. Set aside.
    1/3 cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon chili garlic sauce*, 1 tablespoon ketchup, 2 teaspoons sesame oil, 1 tablespoon cornstarch, 2 cloves garlic, 1 inch ginger, 1/4 teaspoon red pepper flakes
    Homemade General Tso’s sauce with garlic, ginger, and chili flakes being whisked in a glass bowl, surrounded by fresh ingredients.
  • In a large shallow bowl, whisk together the cornstarch, salt, and pepper. This will give the chicken that signature crispy texture.
    1 cup cornstarch, 1 teaspoon salt, pinch of pepper
    Large white bowl filled with cornstarch, salt, and pepper mixture ready for coating chicken.
  • Dredge the chicken pieces in the cornstarch mixture. Shake the excess cornstarch off the chicken. Then, transfer the pieces to a large plate.
    1 1/2 pounds boneless skinless chicken breasts**
    Raw chicken pieces being coated in cornstarch mixture in a bowl, with more chicken pieces on a plate nearby.
  • Heat the oil in a large skillet over medium heat. Once heated, use tongs to transfer the chicken to the skillet. Working in batches, fry the chicken for 3-4 minutes per side until golden brown and crispy. Overcrowding the pan can lead to soggy chicken. Give the pieces space so they get that golden crust. Transfer the chicken to a sheet pan lined with a paper towel.
    oil for frying
    Golden, crispy chicken pieces draining on a paper towel-lined sheet pan after frying.
  • Drain or wipe the excess oil from the skillet. Add in the sauce and let it sizzle for a minute until thickened.
    Thickened sweet and spicy General Tso’s sauce bubbling in a black cast iron skillet, ready to coat the chicken.
  • Turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce.
    Skillet full of crispy chicken coated in sticky General Tso’s sauce, garnished with green onions.
  • Serve the chicken over rice and sprinkle with chopped green onion, and sesame seeds.
    chopped green onion
    General Tso’s Chicken served in a bowl over rice with chopsticks and extra bowls of rice and scallions nearby.

Notes

*I like mine with a little kick, so I usually add a bit more chili garlic sauce or red pepper flakes. If you’re heat-sensitive, feel free to dial it back—it’s still super flavorful!
**Try to keep the chicken pieces about the same size so they cook evenly and crisp up nicely. I aim for small, bite-sized chunks—nothing too thick.

Nutrition

Serving: 1serving | Calories: 359.58kcal | Carbohydrates: 37.55g | Protein: 12.54g | Fat: 10.81g | Saturated Fat: 1.65g | Polyunsaturated Fat: 1.55g | Monounsaturated Fat: 4.88g | Trans Fat: 1g | Cholesterol: 31.88mg | Sodium: 1378.77mg | Potassium: 82.5mg | Fiber: 1g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg