This easy General Tso’s chicken recipe makes a takeout-style dinner in about 35 minutes, including 15 minutes of preparation and 20 minutes of cooking. Bite-size chicken is coated in cornstarch, browned in a skillet, and finished in a sweet, savory, tangy sauce made with hoisin, soy sauce, rice vinegar, garlic, ginger, and a little crushed red pepper.
The finished chicken is crisp around the edges, tender in the center, and richly glazed without being overly heavy. Serve it immediately over steamed white rice, fried rice, or vegetables for a satisfying four-serving Asian-inspired meal that is simple enough for a weeknight.
Jump to RecipeWhy You’ll Love This Recipe
General Tso’s chicken is one of those restaurant favorites that feels special but does not require complicated cooking techniques. The chicken, sauce, and garnish are all easy to prepare, and the entire dish comes together in one large skillet or wok.
The cornstarch coating gives the chicken browned edges and a light crust. It is not a deep-fried coating, so the recipe uses only 2 tablespoons of neutral cooking oil while still creating the contrast between tender chicken and a glossy sauce.
The sauce balances several flavors at once. Hoisin sauce brings savory sweetness, soy sauce supplies saltiness, rice vinegar adds brightness, brown sugar rounds everything out, and garlic, ginger, sesame oil, and red pepper flakes provide the familiar takeout-style finish.
If you enjoy saucy chicken dinners, you may also like this honey sesame chicken for another sweet-and-savory meal inspired by takeout favorites.
Ingredients You’ll Need
Choose either boneless, skinless chicken breasts or thighs and cut them into pieces that are close to 1 inch. Uniform pieces cook at the same rate, which helps prevent smaller pieces from drying out while larger ones finish cooking.
- Chicken: You need 1 1/2 pounds of boneless, skinless breasts or thighs.
- Cornstarch: The 1/4 cup coating encourages browning and helps the sauce cling to the chicken.
- Seasoning: Kosher salt and black pepper provide a simple base for the chicken.
- Cooking oil: Vegetable or canola oil works well because it is neutral in flavor.
- Sauce ingredients: Chicken broth, hoisin sauce, regular soy sauce, unseasoned rice vinegar, brown sugar, toasted sesame oil, garlic, ginger, and crushed red pepper flakes create the glaze.
- Garnish: Sliced green onions add freshness, while sesame seeds are optional for a delicate nutty note.
Measure the sauce ingredients before turning on the stove. Once the pan is hot, the chicken cooks quickly, and having the sauce ready keeps the process organized.
How to Make It Step-by-Step
Step 1: Add the 1-inch chicken pieces to a medium bowl with the cornstarch, kosher salt, and black pepper. Toss until the coating looks even and no large patches of dry cornstarch remain, because a consistent coating helps each piece brown properly.
Step 2: In a second bowl, whisk together the chicken broth, hoisin sauce, regular soy sauce, unseasoned rice vinegar, brown sugar, toasted sesame oil, minced garlic, minced fresh ginger, and crushed red pepper flakes. Whisk until the brown sugar is distributed through the liquid and the mixture looks smooth.
Step 3: Place a large skillet or wok over medium-high heat and add the 2 tablespoons of neutral oil. When the oil is hot, arrange the chicken in a single layer, leaving space between pieces so the coating can brown instead of steam.
Step 4: Cook the chicken for about 3 to 4 minutes per side, turning when the first side is browned. If the pan cannot hold all the pieces comfortably, cook in batches and transfer each finished batch to a plate; the chicken is ready when it reaches 165°F (74°C) internally.
Step 5: Once all the chicken is on the plate, pour the whisked sauce into the same skillet. Let it simmer for 2 to 3 minutes, stirring occasionally, until it becomes slightly thicker and looks glossy.
Step 6: Return the cooked chicken to the skillet after the sauce has started to thicken. Toss for 1 to 2 minutes, turning the pieces gently so the sauce coats them without softening the browned coating more than necessary.
Step 7: Remove the skillet from the heat and scatter the sliced green onions over the chicken. Add the optional sesame seeds, then serve immediately with steamed white rice, fried rice, or vegetables.
Pro Tips for the Best General Tso’s Chicken
The most important detail is avoiding an overcrowded pan. When chicken pieces are packed together, moisture collects in the skillet and the cornstarch coating can steam rather than brown.
Cook in batches whenever necessary, adding a little more attention to spacing rather than trying to fit everything into the pan at once. The extra few minutes are worthwhile because browned chicken gives the finished dish its best texture.
Use a thermometer to check the thickest piece if you are unsure whether the chicken is done. The safe internal temperature is 165°F (74°C), and removing the chicken to a plate while the sauce simmers prevents it from overcooking.
Keep the final toss brief. The sauce should coat the chicken, not soak it for several minutes, so adding the chicken only after the sauce has slightly thickened helps preserve the pleasant contrast between crust and glaze.
Chicken thighs give a juicier result and are forgiving if they cook for an extra moment. Chicken breast is leaner and may cook slightly faster, so begin checking it promptly during the 3-to-4-minute-per-side cooking period.
For a different chicken dinner with bright citrus flavor, try our spicy honey lime chicken thighs. It has a different flavor profile but also makes a flavorful weeknight option.
What to Serve With It
Steamed white rice is the classic choice because its mild flavor lets the sauce stand out. Spoon extra sauce over the rice while serving so none of the sweet, savory glaze is left behind in the pan.
Fried rice makes the meal feel especially close to a restaurant combination plate. For a lighter option, serve the chicken with steamed vegetables such as broccoli, green beans, or a simple mix of colorful vegetables.
Because the chicken has a bold sauce, keep side dishes lightly seasoned. A crisp cucumber salad or plain steamed greens can add freshness without competing with the garlic, ginger, and hoisin flavors.
Storage, Reheating, and Make-Ahead Advice
For the best texture, serve General Tso’s chicken immediately after the final toss. If you have leftovers, let them cool promptly, place them in a covered container, and refrigerate them.
Reheat gently in a skillet over medium heat with a small splash of water or broth if the sauce has tightened. Stir occasionally until the chicken is hot throughout, taking care not to cook it for longer than needed.
You can prepare the sauce and cut the chicken ahead of time, but keep the chicken refrigerated until ready to coat and cook. Toss the chicken with cornstarch shortly before cooking so the coating stays dry and ready to brown.
Leftover chicken is delicious over fresh rice or tucked beside steamed vegetables for lunch. The coating will be softer after refrigeration, but the sauce remains deeply flavorful and satisfying.
Easy Variations
Adjust the crushed red pepper flakes to suit your preference. The recipe begins with 1/4 teaspoon for gentle heat, but you can add more if you prefer a stronger spicy finish.
Choose thighs for rich tenderness or breasts for a leaner result. Keep the pieces close to 1 inch in either case so the cooking time remains consistent and the sauce-to-chicken balance stays right.
For another Asian-inspired chicken idea, these cilantro lime chicken kebabs offer a fresh, herb-filled alternative when you want something grilled rather than glazed.
Easy General Tso's Chicken Recipe
Ingredients
Method
- Combine the chicken pieces, cornstarch, kosher salt, and black pepper in a bowl. Toss thoroughly until every piece is evenly coated.
- Whisk the chicken broth, hoisin sauce, soy sauce, rice vinegar, brown sugar, toasted sesame oil, garlic, ginger, and crushed red pepper flakes together in a separate bowl.
- Heat the neutral cooking oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for about 3 to 4 minutes per side.
- Transfer the browned chicken to a plate when it reaches an internal temperature of 165°F (74°C). Pour the prepared sauce into the skillet and simmer for 2 to 3 minutes, stirring until slightly thickened.
- Return the cooked chicken to the skillet and toss for 1 to 2 minutes, until every piece is coated and heated through. Garnish with sliced green onions and optional sesame seeds, then serve immediately.
Notes
Final Thoughts
This easy General Tso’s chicken recipe brings the best parts of takeout to your own kitchen: browned bite-size chicken, a glossy sauce, warm garlic and ginger, gentle heat, and plenty of flavor in every forkful. With just 15 minutes of preparation and 20 minutes of cooking, it is a practical four-serving dinner for busy evenings.
Remember the three keys to success: coat the chicken evenly, avoid overcrowding the skillet, and return the chicken only after the sauce has slightly thickened. Finish with green onions and optional sesame seeds, serve it over rice or vegetables, and enjoy it while the glaze is hot and shiny.
1 thought on “Easy General Tso’s Chicken Recipe That Tastes Better Than Takeout”