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.

The image shows a black pan filled with many small pieces of golden brown chicken bites that are covered in a sticky, shiny reddish-brown sauce. The chicken pieces are uneven in shape and look crispy under the sauce. Small green onion pieces are scattered on top, adding a pop of bright green color. Tiny sesame seeds are also sprinkled over the chicken, adding texture and contrast. The pan handle is visible on a white marbled surface background photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy General Tso's Chicken Recipe
Top Tip
How to Serve Crispy General Tso's Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy General Tso's Chicken Recipe

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.

Flat lay of fresh raw chicken thighs cut into bite-sized pieces on a simple white ceramic plate, a small mound of fine corn starch on a white ceramic dish, a few cloves of whole garlic, a small knob of fresh ginger root with a piece sliced, a small white bowl filled with bright red chili flakes, a tiny pile of white sesame seeds on a white ceramic spoon rest, a small white bowl containing clear cold water, a small white bowl filled with dark low sodium soy sauce, a small white bowl with pale golden rice vinegar, a small white bowl with thick dark brown hoisin sauce, a small heap of white granulated sugar on a white ceramic plate, and a small white bowl of extra light olive oil, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A close-up view of a bowl showing two layers: the bottom layer is white rice with soft, separate grains, while the top layer is made of many bite-sized pieces of crispy fried chicken covered in a shiny, sticky orange sauce. The chicken pieces are sprinkled with small white sesame seeds and chopped green onions, adding pops of green on top. The bowl is white and placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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

The image shows two close-up bowls side by side on a white marbled surface. The left bowl is clear and filled with a dark brown liquid sauce that has light beige small chopped pieces floating in it. The right bowl is white and filled with raw light pink pieces of meat covered in a clear liquid. Both bowls are round, and the textures show a shiny surface of liquid with visible pieces inside. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use chicken breast instead of thighs for this recipe?

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.

How spicy is this dish?

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.

Is there a gluten-free option?

Absolutely! Just swap the soy sauce in the sauce mixture with tamari or coconut aminos for a delicious gluten-free version.

Can I make the sauce ahead of time?

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!