If you love that perfect combo of crunchy, tangy, and a little kick in your Asian takeout, then you’re going to adore this Crispy General Tso's Chicken Recipe. It’s the kind of dish that makes weeknights feel special without much fuss.
Jump to:
Why You'll Love This Recipe
I can’t get enough of this recipe because it nails that crave-worthy crispy coating on juicy chicken thighs, all wrapped up in a sauce that’s sweet, tangy, and just spicy enough to keep things interesting.
- Crisp and tender: Chicken thighs stay juicy inside with a perfectly crispy cornstarch crust on the outside.
- Flavorful sauce: A homemade mix of soy sauce, rice vinegar, hoisin, and a touch of sugar gives tons of bold taste.
- Quick weeknight meal: Ready in just 30 minutes, great when you want something satisfying fast.
- Customizable spice: Easily adjust the red pepper flakes for your preferred heat level.
Ingredients & Why They Work
When picking ingredients for this Crispy General Tso's Chicken, the simplicity is key. Using chicken thighs keeps things juicy, and the mix of sauces offers that authentic balance of tang, sweet, and savory.
- Chicken thighs: More flavorful and juicy compared to breasts, perfect for frying crispy.
- Corn starch: Creates that light, crispy crust that clings well to the chicken.
- Extra light olive oil: Has a neutral flavor and high smoke point, ideal for frying without burning.
- Minced ginger: Adds a fresh, spicy warmth to the sauce and aromatics.
- Garlic: Gives a punchy, savory foundation that pairs beautifully with the sweetness.
- Red pepper flakes: Bring a mild heat—easily adjusted depending on how spicy you like it.
- Sesame seeds: Optional but add a lovely nutty garnish to finish the dish.
- Cold water: Ensures the cornstarch in the sauce blends smoothly without lumps.
- Low sodium soy sauce: Provides saltiness and umami without overpowering.
- Rice vinegar: Adds tang and balances the sweetness.
- Hoisin sauce: Contributes depth with its slightly sweet, fermented flavor.
- Granulated sugar: Sweetens the sauce to balance the vinegar and heat.
- Corn starch (for the sauce): Thickens the sauce to that glossy consistency that clings to the chicken.
Make It Your Way
One of the best parts about this Crispy General Tso's Chicken Recipe is how easy it is to tweak to your taste! Whether you like it with a little extra heat, a gluten-free spin, or a milder, sweeter sauce, there’s room to make it truly your own.
- Spice it up: I love adding a pinch more red pepper flakes when I want that extra kick of heat. It really wakes up the dish without overpowering the sweet and tangy flavors.
- Gluten-free option: Swap out the soy sauce for tamari or coconut aminos to make this recipe gluten-free. It’s just as delicious and perfect for anyone watching their gluten intake.
- Swap the chicken thighs: If you prefer leaner cuts, chicken breasts work well, though I personally find thighs stay juicier and more tender, especially with that crispy cornstarch coating.
- Boost the veggies: You can toss in some steamed broccoli or snap peas right before serving for a colorful, nutritious twist without losing any of the classic flavors.
- Thicker sauce: If you like your sauce a bit more clingy and thick, just increase the cornstarch in the sauce mixture by half a tablespoon. It makes every bite perfectly saucy.
Step-by-Step: How I Make Crispy General Tso's Chicken Recipe
Step 1: Coat the Chicken for Maximum Crispiness
Start by cutting the chicken thighs into uniform 1-inch cubes. This ensures even cooking and juicy, tender bites. Then, toss the pieces in cornstarch in batches, making sure each piece is fully coated. Don’t forget to gently tap off any excess cornstarch—this little trick keeps the coating light and crispy, not clumpy or soggy. Set your coated chicken on a platter and get ready for the next step.
Step 2: Whisk Together the Perfect Sauce
In a separate bowl, combine the cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch. Whisk everything thoroughly until the sugar and cornstarch have completely dissolved. This sauce is that beautiful balance of tangy, sweet, and mildly spicy that defines the dish—no shortcuts here!
Step 3: Fry the Chicken to Golden Perfection
Heat up your non-stick skillet over medium-high and add the extra light olive oil. This oil’s high smoke point keeps your chicken frying beautifully without burning. Cook the chicken in 2 to 3 batches, making sure not to overcrowd the pan. Fry each batch until golden brown on both sides and cooked through—about 3 to 4 minutes per side depending on your stove. Remove the chicken to a bowl and set aside, adding more oil as needed but leaving at least 1 tablespoon in the skillet for the aromatics.
Step 4: Sauté the Aromatics for Deep Flavor
Into that flavorful oil, add your minced garlic, ginger, and red pepper flakes. Sauté for about 30 seconds just until fragrant—it’s important to watch closely so the garlic doesn’t burn. This step infuses the oil and the sauce with warm, spicy, and savory notes that bring the dish to life.
Step 5: Simmer the Sauce and Bring It All Together
Pour your prepared General Tso's sauce into the skillet, stirring constantly as it heats. Let it come to a simmer and cook for about 1 minute—this cooks off some of the sharp vinegar edge and thickens the sauce to a beautiful glossy finish. Taste it here and adjust with extra soy sauce or rice vinegar if you like it a bit saltier or tangier. Finally, return the crispy chicken to the pan and toss thoroughly to coat every piece with that addictive sauce. Serve immediately and sprinkle with sesame seeds if you want that authentic touch.
Top Tip
Getting that perfect balance of crispy chicken and tangy sauce can make all the difference. These tips come from my own kitchen experiments, so you can skip the trial and error and dive straight into deliciousness!
- Even Coating: When dredging your chicken in cornstarch, tap off the excess gently. This simple step prevents clumps and gives you that light, crisp texture every time.
- Batch Frying: Don’t overcrowd the pan. Cooking in 2 to 3 batches ensures each piece crisps up beautifully instead of steaming in its own juices.
- Flavor Build-Up: Sauté your garlic, ginger, and red pepper flakes just until fragrant—about 30 seconds. This quick step releases the aromas that elevate the entire dish.
- Adjusting Spice: Start with ½ teaspoon red pepper flakes, but feel free to adjust based on your heat preference—I’ve found that tweaking this to taste really personalizes your Crispy General Tso's Chicken Recipe.
How to Serve Crispy General Tso's Chicken Recipe
Garnishes
For that final touch, sprinkle toasted sesame seeds over your Crispy General Tso’s Chicken—it adds a lovely nutty crunch and looks gorgeous. Thinly sliced green onions or a few sprigs of fresh cilantro can also brighten the plate with fresh color and flavor.
Side Dishes
This chicken pairs perfectly with steamed jasmine or basmati rice to soak up all that tangy sauce. For veggies, I love serving it alongside simple steamed broccoli, snap peas, or a quick stir-fried bok choy. A crisp cucumber salad also adds a refreshing contrast to the sweet and spicy notes.
Make Ahead and Storage
Storing Leftovers
Place leftover Crispy General Tso’s Chicken in an airtight container and store it in the refrigerator for up to 3 days. Keeping the sauce and chicken together ensures the flavors meld, but note the crispy exterior will soften over time.
Freezing
You can freeze the cooked chicken without the sauce to maintain crispiness. Arrange the fried chicken pieces on a baking sheet to freeze individually first, then transfer to a freezer-safe bag or container for up to 1 month. When ready, reheat and toss with freshly made sauce.
Reheating
To revive crispiness, reheat the chicken in a hot skillet with a little oil over medium heat rather than microwaving. Warm your sauce separately and combine just before serving to keep that perfect texture and flavor balance.
Frequently Asked Questions:
Yes, you can substitute chicken breasts, but chicken thighs tend to be more tender and juicy, which helps keep your Crispy General Tso's Chicken Recipe moist and flavorful.
The recipe includes ½ teaspoon of red pepper flakes, providing a mild kick. You can easily adjust the spice level up or down according to your preference.
Absolutely! Just swap the soy sauce in the sauce mixture with tamari or coconut aminos for a delicious gluten-free version.
Yes, you can prepare the sauce mixture in advance. Just keep it refrigerated and whisk well before adding it to the skillet to ensure the cornstarch hasn’t settled.
Final Thoughts
Making this Crispy General Tso's Chicken Recipe at home is a wonderful way to enjoy a takeout classic while controlling the ingredients and flavors. It’s fast enough for busy weeknights and satisfying enough to impress guests. Once you master the crispy chicken and tangy sauce combo, I guarantee it will become a staple in your dinner rotation. Happy cooking and even happier eating!
Print
Crispy General Tso's Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This General Tso’s Chicken recipe features tender chicken thigh pieces coated in crispy cornstarch and coated in a tangy, sweet, and mildly spicy sauce made with soy sauce, rice vinegar, hoisin sauce, and garlic. Perfect for an easy weeknight dinner, this dish combines bold flavors with a satisfying crunch and is garnished with sesame seeds for an authentic touch.
Ingredients
Main Ingredients
- 2 lb chicken thighs, trimmed and cut into 1-inch pieces
- ½ cup corn starch
- ¼ cup extra light olive oil, for frying, plus more as needed
- 2 tablespoon minced ginger, from a 2-inch piece of ginger
- 3 cloves garlic, or 1 tablespoon grated or finely minced
- ½ teaspoon red pepper flakes, or added to taste
- 1 teaspoon sesame seeds, optional for garnish
General Tso's Sauce
- ½ cup cold water
- 5 tablespoon low sodium soy sauce
- 3 tablespoon rice vinegar, or more to taste
- 1 ½ tablespoon hoisin sauce
- 4 tablespoon granulated sugar
- 1 ½ tablespoon corn starch
Instructions
- Prepare the Chicken: Cut the chicken thighs into 1-inch cubes. Toss the chicken pieces in batches with cornstarch, tapping off any excess. Place the coated chicken pieces on a platter and set aside.
- Make the Sauce: In a separate bowl, combine cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and cornstarch. Whisk thoroughly to combine and dissolve the sugar and cornstarch.
- Cook the Chicken: Preheat a non-stick skillet over medium-high heat and add the extra light olive oil. Fry the chicken in 2 to 3 batches, sautéing each batch until golden brown on both sides and cooked through. Remove each batch to a bowl and set aside. Add more oil as needed but leave at least 1 tablespoon of oil in the skillet.
- Prepare Aromatics: Add the minced garlic, minced ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds or until fragrant, being careful not to burn the garlic.
- Add and Thicken Sauce: Pour the prepared General Tso's sauce into the skillet and stir while bringing it to a simmer. Let it simmer for 1 minute to slightly cook off the vinegar and thicken the sauce.
- Combine and Serve: Taste the sauce and adjust seasoning with additional soy sauce or rice vinegar if desired. Add the cooked chicken back into the skillet and toss thoroughly to coat each piece in the sauce. Serve immediately garnished with sesame seeds, if using.
Notes
- Use chicken thighs for more moisture and tenderness compared to chicken breasts.
- Tap off excess cornstarch to avoid clumpy coating and soggy texture.
- Adjust the red pepper flakes to your preferred spice level.
- For gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Extra light olive oil is chosen for its neutral flavor and higher smoke point suitable for frying.
- If you prefer a thicker sauce, increase the cornstarch in the sauce mixture by ½ tablespoon.
- Serve with steamed rice and steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 570 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg

Leave a Reply