Sweet, spicy, crispy, and glossy, General Tso’s Chicken is one of the most beloved Chinese-American dishes for a reason.

Bite sized pieces of chicken are coated in a light cornstarch batter, fried until shatteringly crisp, then tossed in a bold garlic-chile sauce that balances sweetness, tang, and heat in every mouthful.

This homemade version delivers everything you expect from restaurant takeout without soggy coating or overly sugary sauce. The key is double-frying the chicken for extra crunch and finishing it in a rich, aromatic glaze that clings beautifully to each piece.

Serve it hot with steamed rice and broccoli, and you’ve got a crowd-pleasing meal that feels indulgent yet completely doable at home.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6

Why This General Tso’s Chicken Works

Double-fried chicken for maximum crispiness
Cornstarch coating keeps the crust light, not bready
Balanced sauce—sweet, spicy, savory, and tangy
Fast cooking once prep is done, just like restaurant-style stir-fry

Ingredients

Chicken

4 cups vegetable oil, for frying
1 large egg
1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch

Sauce

2 tablespoons vegetable oil
3 tablespoons chopped green onions
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
½ cup white sugar
¼ cup soy sauce
3 tablespoons chicken broth
2 tablespoons peanut oil
1 tablespoon rice vinegar
2 teaspoons sesame oil
¼ teaspoon ground ginger
2 teaspoons cornstarch
¼ cup water

Baked Teriyaki Chicken

Step by Step Instructions

1. Fry the Chicken (First Round)

Heat vegetable oil to 375°F (190°C) in a deep fryer or heavy pot.

In a large bowl, whisk the egg. Add chicken, salt, sugar, and white pepper. Toss to coat, then sprinkle in cornstarch gradually until the chicken is fully coated.

Fry chicken in batches for about 3 minutes, until lightly golden and beginning to float. Transfer to a plate and repeat with remaining chicken.

2. Fry Again for Extra Crispiness

Once all chicken has been fried once, refry it in batches for 2 more minutes, until deep golden and extra crisp. Drain on paper towels.

👉 This second fry is what gives General Tso’s chicken its signature crunch.

3. Build the Sauce

Heat vegetable oil in a wok or large skillet over high heat. Add green onions, garlic, dried chilies, and orange zest. Stir-fry for 1–2 minutes, until fragrant and lightly golden.

Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger. Bring to a boil and cook for 3 minutes.

4. Thicken the Glaze

Whisk cornstarch and water together, then stir into the bubbling sauce. Cook for about 1 minute, until thick, glossy, and no longer cloudy.

5. Toss & Finish

Add the fried chicken to the sauce and toss gently until coated. Reduce heat to low and cook for 2–3 minutes, just until the chicken absorbs some sauce and heats through.

Serving Suggestions

Steamed white rice or jasmine rice
Stir-fried or steamed broccoli
Snap peas or bok choy
Garnish with extra green onions or sesame seeds

Spice Level Tips

Milder: Reduce dried chilies or remove them before serving
Hotter: Add crushed red pepper or chili oil
Sweeter: Add 1–2 extra tablespoons sugar
Tangier: Increase rice vinegar slightly

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days
Reheat: Best on the stovetop over medium heat
Tip: Store rice separately to avoid sogginess

Nutrition (Per Serving)

Calories: 634
Fat: 37g
Carbohydrates: 55g
Protein: 24g

This General Tso’s Chicken delivers everything you crave crispy chicken, glossy sauce, and bold flavor in a homemade version that easily rivals your favorite takeout spot. Once you master this recipe, it may just become your go-to Chinese-inspired dinner.