This saucy, slightly sweet, and spicy takeout classic gets homemade charm with a crisp cornstarch crust and a quick pan sauce. General Tso’s Chicken is ideal for a weeknight that needs a little excitement—crispy bites of chicken tossed in a sticky, garlicky sauce and finished with scallions and sesame. If you like quick, satisfying chicken dinners, this fits right alongside other speedy recipes like 30-minute chicken and dumplings with biscuits, giving you more weeknight variety.
Why you’ll love this dish
This version balances speed and flavor without requiring complicated prep or hard-to-find ingredients. It’s crispy, saucy, and adaptable: make it hotter or milder, swap in gluten-free soy if needed, or double the sauce for saucier leftovers.
“Crispy outside, tender inside—the sauce is perfectly tangy and makes rice disappear.” — home cook review
Occasions: weeknight dinners, casual date nights, or batch-cooked weekend meals. It’s also kid-friendly if you dial back the chili paste.
How this recipe comes together
A quick overview so you know what to expect: toss chicken in cornstarch, dip in egg, deep-fry in hot oil until golden, then stir-fry a simple sauce of soy, rice vinegar, sugar, garlic, ginger, and chili paste until slightly thickened. Toss the fried chicken in the sauce to coat, garnish, and serve.
Timing:
- Active prep: 15–20 minutes (cutting, coating)
- Frying & sauce: 15–20 minutes
- Total: about 35–40 minutes (depends on batch frying)
What you’ll need
- 1 lb chicken breast, cut into bite-sized pieces (about 1–1.5-inch)
- 1 cup cornstarch (for coating)
- 2 eggs, beaten
- Vegetable oil, for frying (enough for 1–2 inches in a pan or for deep frying)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon chili paste (adjust to taste)
- 2 green onions, sliced (garnish)
- Sesame seeds (garnish)
Notes: If you want a thicker sauce, keep 1 teaspoon cornstarch + 1 tablespoon cold water on hand to make a slurry and add to the sauce at the end.
Step-by-step instructions
- Prep the chicken: Pat pieces dry so the cornstarch sticks. Place cornstarch in a bowl and toss chicken until well coated. Shake off excess.
- Egg dip: Dip each cornstarch-coated piece into the beaten eggs, letting excess drip back into the bowl. (This creates a crunchy, slightly puffy crust once fried.)
- Heat oil: Fill a deep pan or wok with 1–2 inches of vegetable oil and heat to roughly 350°F (175°C). If you don’t have a thermometer, test with one small piece of chicken—if it sizzles and browns in ~1–2 minutes, the oil is ready.
- Fry in batches: Carefully fry chicken in small batches to avoid cooling the oil. Fry until golden brown and cooked through, about 3–4 minutes per batch depending on piece size. Remove and drain on paper towels or a wire rack.
- Make the sauce: In a clean pan over medium heat, combine soy sauce, rice vinegar, sugar, minced garlic, minced ginger, and chili paste. Stir until the sugar dissolves and the sauce reduces slightly—about 2–3 minutes. If you want a glossy, thicker sauce, stir in the cornstarch slurry now and cook until it thickens.
- Toss to coat: Add the fried chicken to the sauce and toss gently so each piece is evenly coated. Heat through for 30–60 seconds.
- Finish and serve: Transfer to a serving plate, garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles.
Best ways to enjoy it
Serve over steamed jasmine rice or short-grain rice to soak up the sauce. For texture contrast, add a side of quick-blanched snow peas, steamed broccoli, or an Asian cucumber salad. For a heartier plate, toss with stir-fried vegetables and serve on lo mein.
If you want a different chicken dinner idea that’s oven-based and lighter, try our balsamic baked chicken breast with mozzarella for a contrasting texture and flavor profile.
Plating tip: Arrange the rice first, place sauced chicken on top, and finish with scallions and sesame seeds for a restaurant-style look.
Storage and reheating tips
- Refrigerate: Store in an airtight container within two hours of cooking. Keeps 3–4 days.
- Freeze: Freeze sauce and chicken separately for best texture. Use freezer-safe containers and consume within 2–3 months.
- Reheat: Oven method preserves crispness—arrange on a baking sheet at 350°F (175°C) for 8–12 minutes until heated to 165°F (74°C). Microwave reheating is fastest but will soften the crust; reheat in short bursts and finish under a broiler for a minute if desired.
Safety note: Always reheat until internal temperature reaches 165°F (74°C).
Pro chef tips
- Oil temperature matters: Keep oil around 350°F (175°C). Too cool makes the crust greasy; too hot burns the exterior before the chicken cooks through.
- Fry in small batches: Overcrowding drops oil temperature and yields soggy chicken.
- Dry chicken pieces well: Less surface moisture = crispier crust.
- Make the sauce while frying: It only takes a few minutes and maximizes freshness.
- If you like an extra-crisp crust, double-coat: egg → cornstarch → egg → cornstarch, but note the crust will be thicker and more textured.
Creative twists
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Lower sugar: Reduce sugar to 2 teaspoons or swap for 1 tablespoon honey (adjust heat accordingly).
- Vegetarian: Press extra-firm tofu, cut into cubes, dust with cornstarch, and fry the same way.
- Extra heat: Add more chili paste, a pinch of cayenne, or thinly sliced dried chilies when making the sauce.
- Sticky variation: Add 1–2 tablespoons hoisin sauce to the pan for a deeper, sweet-savory finish.
Common questions
Q: Can I bake the chicken instead of frying?
A: Yes. Coat the chicken in cornstarch and egg, place on a greased baking sheet, and bake at 425°F (220°C) for about 15–20 minutes, flipping halfway, until golden and 165°F (74°C) inside. The texture will be less crunchy than frying but still tasty.
Q: Do I need a cornstarch slurry for the sauce?
A: Not strictly—the sauce will reduce and thicken slightly from sugar and soy—but if you prefer a glossy, clingier sauce, add 1 tsp cornstarch mixed with 1 tbsp cold water near the end and cook until thickened.
Q: How do I make this less spicy for kids?
A: Reduce the chili paste to 1/4–1/2 teaspoon or omit entirely and add a pinch of black pepper. You can always serve chili paste on the side.
Q: Is the recipe freezer-friendly?
A: Yes—freeze fried chicken in a single layer, then transfer to a freezer bag for up to 2–3 months. Freeze the sauce separately for best texture. Thaw overnight in the fridge before reheating.
Q: What oil is best for frying?
A: Neutral, high-smoke-point oils like vegetable, canola, or peanut oil work best.
If you want any variations converted into full recipes (gluten-free, baked, or tofu), tell me which one and I’ll write a step-by-step version.
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General Tso’s Chicken
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free Option
Description
A crispy, slightly sweet and spicy takeout classic, General Tso’s Chicken features chicken bites in a sticky, garlicky sauce, garnished with scallions and sesame.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup cornstarch (for coating)
- 2 eggs, beaten
- Vegetable oil, for frying
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon chili paste (adjust to taste)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Pat chicken pieces dry and toss in cornstarch until coated, shaking off excess.
- Dip chicken in beaten eggs, letting the excess drip off.
- Heat 1–2 inches of vegetable oil in a deep pan to roughly 350°F (175°C).
- Carefully fry chicken in small batches for 3–4 minutes until golden brown and cooked through.
- In a separate pan over medium heat, combine soy sauce, rice vinegar, sugar, garlic, ginger, and chili paste. Stir until sugar dissolves and sauce thickens slightly.
- Add fried chicken to the sauce and toss to coat. Heat through for 30–60 seconds.
- Transfer to a serving plate, garnish with green onions and sesame seeds, and serve immediately over rice or noodles.
Notes
For a thicker sauce, prepare a cornstarch slurry with 1 teaspoon of cornstarch mixed with 1 tablespoon cold water and stir into the sauce at the end.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese