Easy General Tso’s Chicken Recipe (Better Than Takeout!)

General Tso’s chicken was my Chinese takeout order for years until I realized I was spending $15 for what was basically fried chicken in sauce. The day I figured out how to make it at home, my takeout habit ended. Why pay restaurant prices when I could make it better, cheaper, and faster?

The “secret” to great General Tso’s isn’t complicated. It’s just crispy chicken and a well-balanced sauce that hits sweet, spicy, and tangy all at once. The sauce is what makes or breaks this dish, and once you nail it, you’ll never want takeout again.

I’ve been making this at least twice a month for the past year. It’s become my answer to Chinese food cravings without the delivery wait or inflated prices. Plus, I can make it exactly as spicy as I want and pile on way more chicken than any restaurant would give me.

Why You’ll Love This Easy General Tso’s Chicken

Crispy chicken with that addictive sweet-spicy sauce – The chicken gets this incredible crispy coating that stays crunchy even after being tossed in sauce. The sauce is sweet from sugar, tangy from vinegar, with dried chilies adding that signature heat. It’s the perfect balance that makes you keep reaching for another piece.

Better than takeout and way more affordable – Restaurant General Tso’s costs $12-15 and you get maybe a cup of chicken with a mountain of broccoli. Making it at home costs about $8 and you can make as much as you want. Plus, you know exactly what’s going into it.

Ready in just 30 minutes – From cutting the chicken to sitting down with dinner, you’re looking at half an hour. That’s faster than delivery and way faster than going out. Perfect for busy weeknights when you want something special without much effort.

You control the spice level – Takeout General Tso’s is always a gamble—sometimes it’s barely spicy, sometimes it’s face-melting. When you make it yourself, you decide. Want it mild? Use fewer chilies. Want it hot? Load them up. You’re in charge.

Perfect over rice or noodles – Serve it over steamed rice to soak up all that amazing sauce, or toss it with lo mein noodles for a different take. Either way, it’s satisfying and delicious.

Great for meal prep all week – This reheats beautifully and actually tastes better the next day after the flavors have melded. Make it Sunday and have easy lunches or dinners ready to go all week.

Ingredients You’ll Need

For the Chicken:

• 1.5 pounds boneless, skinless chicken breasts or thighs – Cut into bite-sized pieces.
• 1/2 cup cornstarch – For the crispy coating.
• 2 eggs, beaten – Helps the cornstarch stick.
• Vegetable oil for frying – Enough to fill your pan about 1 inch deep.
• Salt and pepper to taste – For seasoning the chicken.

For the General Tso’s Sauce:

• 1/2 cup chicken broth – Or water if that’s all you have.
• 1/4 cup soy sauce – Regular or low-sodium.
• 1/4 cup rice vinegar – Essential for that tangy flavor.
• 3 tablespoons sugar – Balances the vinegar and soy.
• 2 tablespoons hoisin sauce – Adds depth and sweetness.
• 1 tablespoon cornstarch – Thickens the sauce.
• 1 tablespoon sesame oil – Just a touch for aroma.
• 6-8 dried red chilies – Adjust based on your heat preference.
• 4 cloves garlic, minced – Fresh garlic is essential.
• 1 tablespoon fresh ginger, minced – Adds warmth and complexity.

For Garnish:

• 2 green onions, sliced – Both white and green parts.
• Sesame seeds – White or black.
• Steamed broccoli – Optional but traditional.

Key Notes:

• Cornstarch is key for crispiness: It creates a lighter, crispier coating than flour. Don’t substitute with flour if you want that restaurant-style crunch.
• Dried chilies for authentic flavor: They add flavor and a bit of heat but aren’t overwhelming. Remove the seeds if you want less spice.
• Chicken size matters: Cut pieces evenly so they cook at the same rate. About 1-inch cubes work perfectly.
• Have everything ready: Once you start frying, things move fast. Prep all your ingredients before you turn on the stove.

How to Make Easy General Tso’s Chicken (Step-by-Step)

Step 1: Prep the Chicken

Cut your chicken into bite-sized pieces, about 1 inch. Try to keep them uniform so they cook evenly. Pat them dry with paper towels—this helps the coating stick better.

Season the chicken pieces with a bit of salt and pepper.

Step 2: Coat the Chicken

Set up your coating station: put the beaten eggs in one bowl and the cornstarch in another.

Dip each piece of chicken in the egg, letting excess drip off, then toss in the cornstarch until completely coated. Place on a plate and repeat with all the chicken.

Let the coated chicken rest for 5 minutes. This helps the coating set and makes it less likely to fall off during frying.

Step 3: Make the Sauce

While the chicken rests, make your sauce. In a bowl, whisk together chicken broth, soy sauce, rice vinegar, sugar, hoisin sauce, cornstarch, and sesame oil until the cornstarch is completely dissolved.

Set aside. The cornstarch needs to be fully mixed or you’ll get lumps later.

Step 4: Fry the Chicken

Heat about 1 inch of vegetable oil in a large, deep skillet or wok over medium-high heat until it reaches 350-375°F. If you don’t have a thermometer, drop a small piece of coated chicken in—if it sizzles immediately and floats, you’re ready.

Working in batches so you don’t crowd the pan, carefully add the coated chicken pieces. Fry for 3-4 minutes, flipping once, until golden brown and cooked through.

Transfer to a wire rack or paper towel-lined plate to drain. The wire rack is better because it keeps the bottom crispy instead of getting soggy.

Step 5: Make the Sauce

In a clean wok or large skillet, heat 1 tablespoon of oil over medium heat. Add the dried red chilies and cook for 30 seconds until fragrant. Don’t burn them—they’ll turn bitter.

Add the minced garlic and ginger and cook for another 30 seconds until aromatic.

Give your sauce a quick stir (the cornstarch may have settled), then pour it into the pan. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy.

Step 6: Combine

Add the fried chicken to the sauce and toss everything together until every piece is coated. The sauce should be thick and sticky, clinging to the chicken.

If you’re adding steamed broccoli, toss it in now.

Step 7: Garnish and Serve

Transfer to a serving plate. Sprinkle with sliced green onions and sesame seeds.

Serve immediately while the chicken is still crispy and the sauce is hot. The longer it sits, the more the coating softens (still delicious, just not as crispy).

Serving Suggestions

General Tso’s chicken is incredibly versatile. Here’s how I like to serve it:

Over steamed rice – The classic way. White rice, brown rice, or even cauliflower rice all work. The sauce soaks into the rice and it’s perfect.

With fried rice – Skip the plain rice and serve with chicken fried rice or vegetable fried rice for an extra-indulgent Chinese feast.

Over noodles – Toss with lo mein, chow mein, or even spaghetti in a pinch. The sauce coats the noodles beautifully.

With steamed vegetables – Broccoli is traditional, but bok choy, green beans, or snap peas all work great. The fresh vegetables balance the rich, sweet chicken.

As part of a Chinese spread – Serve alongside egg rolls, pot stickers, and other Chinese dishes for a complete takeout-style meal at home.

In lettuce wraps – For a low-carb option, serve the chicken in butter lettuce cups with some shredded cabbage and extra sauce.

Storage and Reheating Tips

Storing Leftovers

Let the chicken cool completely, then store in an airtight container in the fridge for 3-4 days. The coating won’t stay as crispy after storage, but the flavor is still excellent.

Store rice or noodles separately to prevent them from absorbing too much sauce.

Reheating

Oven method (best for crispiness): Preheat to 375°F. Spread chicken on a baking sheet and heat for 10-15 minutes until warmed through and the coating crisps up again.

Air fryer method (best overall): 350°F for 5-7 minutes. This brings back a lot of the original crispiness. My preferred method.

Stovetop method: Heat a skillet over medium-high heat with a splash of oil. Add the chicken and stir-fry for 3-5 minutes until heated through and slightly crispy.

Microwave method (fastest but least crispy): Heat on 50% power in 1-minute intervals. The coating will be soft but it still tastes good.

Freezing

The fried chicken freezes well. Let it cool completely, freeze in a single layer, then transfer to a freezer bag for up to 2 months. The sauce doesn’t freeze as well, so I recommend freezing just the chicken and making fresh sauce when you’re ready to eat.

Reheat frozen chicken in the oven or air fryer directly from frozen, adding a few extra minutes to the cooking time.

Final Thoughts

This Easy General Tso’s Chicken has completely replaced my Chinese takeout habit. Why spend money on delivery when I can make better food at home in less time than it would take for the delivery guy to show up?

Make this once and you’ll see why General Tso’s is one of the most popular Chinese dishes. That perfect balance of crispy, sweet, spicy, and tangy is just irresistible.

– Kip