general tso chicken recipe easy
The Best general tso chicken recipe easy
General Tso chicken is one of those recipes that just works every single time. It’s crispy, sweet, tangy, and has just the right amount of heat to keep things interesting without overwhelming the whole family. I first tried making it at home years ago when my kids started asking for takeout more often than I wanted to admit, and honestly, it was a game-changer. Now, it’s a regular in our weekly rotation because it’s quick enough for a busy weeknight but still feels special enough for when we want something a little more exciting than the usual dinner options.
What I love most about this recipe is how adaptable it is. You can tweak the sauce to be sweeter or spicier depending on who’s at the table, and it pairs perfectly with steamed rice and a simple veggie side. Plus, making it at home means I can control the ingredients—less sodium, no weird additives, and the option to use leaner cuts of chicken if I’m feeling health-conscious. My kids absolutely devour it, and even my picky eater doesn’t complain, which is basically a miracle. It’s one of those dishes that checks all the boxes: fast, flavorful, and family-approved.
Easy General Tso’s Chicken
A simplified version of the classic Chinese-American dish featuring crispy fried chicken tossed in a sweet, tangy, and slightly spicy sauce. Perfect for a quick weeknight dinner with a side of steamed rice.
🥘Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- Vegetable oil, for frying (about 3 cups)
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp sriracha or chili garlic sauce (adjust to taste)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp sesame oil
- 1/2 cup chicken broth
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- 2 green onions, sliced
- 1 tsp sesame seeds
👨🍳Directions
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1 In a large bowl, combine cornstarch, flour, baking powder, salt, and black pepper. Stir in the beaten eggs until a thick batter forms.
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2 Add chicken pieces to the batter and toss until fully coated. Let sit for 10 minutes.
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3 Heat about 2 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
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4 Working in batches, fry the chicken pieces for 4-5 minutes or until golden brown and crispy. Drain on paper towels and set aside.
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5 In a large skillet or wok, combine soy sauce, rice vinegar, hoisin sauce, honey, brown sugar, sriracha, garlic, ginger, sesame oil, and chicken broth. Bring to a simmer over medium heat.
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6 Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
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7 Add the fried chicken to the skillet and toss to coat evenly in the sauce. Cook for an additional 1-2 minutes.
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8 Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice.
🔧Equipment
- Large mixing bowl
- Deep fryer or heavy-bottomed pot
- Slotted spoon or tongs
- Paper towels
- Large skillet or wok
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy General Tso’s Chicken Works
This easy General Tso chicken recipe is a no-brainer for any occasion because it’s quick to make, packed with flavor, and always a crowd-pleaser. Whether it’s a weeknight dinner or a family gathering, the crispy, tangy-sweet sauce hits the spot every time without any fuss. Plus, it’s one of those dishes that disappears fast, so you know it’s a winner with both kids and adults.
❓ Frequently Asked Questions About General Tso’s Chicken
1. What is General Tso Chicken and how did it get its name?
General Tso Chicken is a sweet, spicy, and tangy deep-fried chicken dish that originated in Hunan cuisine but was popularized in American Chinese restaurants. It’s named after Zuo Zongtang (also known as General Tso), a Qing dynasty military leader, though the dish itself has no direct historical connection to him. The modern version was likely created by Taiwanese chefs in the mid-20th century before becoming a staple in the U.S.
2. Can I make General Tso Chicken without deep-frying?
Yes! For a lighter version, you can pan-fry the chicken in a small amount of oil or even bake it. To bake, coat the chicken in cornstarch, lightly spray with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. The texture won’t be as crispy as deep-frying, but it’s a healthier alternative. For extra crispiness, broil for 1–2 minutes at the end.
3. What’s the secret to the perfect General Tso sauce?
The key to a balanced General Tso sauce is the right ratio of sweet, spicy, and tangy flavors. A classic mix includes soy sauce, rice vinegar, hoisin sauce, brown sugar (or honey), garlic, ginger, and red chili flakes (or sriracha). Some recipes add a splash of orange juice or zest for brightness. For thickness, a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) helps coat the chicken evenly. Adjust the sugar and chili to taste—some prefer it sweeter, while others like it spicier.
4. How do I keep the chicken crispy after tossing it in the sauce?
To prevent soggy chicken, toss the fried pieces in the sauce just before serving. If you’re prepping ahead, keep the chicken and sauce separate and combine them right before eating. For extra crispiness, double-fry the chicken: fry once at 350°F (175°C) for 3–4 minutes, rest for 5 minutes, then fry again at 375°F (190°C) for 1–2 minutes until golden. Serve immediately after saucing.
5. Can I make General Tso Chicken ahead of time or freeze leftovers?
You can prep components ahead but assemble last minute for the best texture. Marinate the chicken up to 24 hours in advance, and mix the sauce ingredients (without cornstarch) a day ahead. Store fried chicken and sauce separately in the fridge for up to 3 days—reheat the chicken in the oven (400°F/200°C for 10 minutes) or air fryer to restore crispiness before saucing. Freezing is possible but not ideal, as the chicken may become mushy when thawed. If freezing, undercook the chicken slightly and freeze without sauce; reheat in the oven until crispy, then add fresh sauce.
