Quick And Easy Homemade General Tso's Chicken Recipe

Crispy, bite-sized chicken tossed in a rich, sweet, savory, and spicy glaze beats takeout any night of the week. This version delivers standard restaurant crunch right from your home skillet in under 30 minutes.

Prep time: 15 mins | Cook time: 15 mins | Servings: 4

Ingredients

Crispy Chicken:

• 1.5 lbs (700g) boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces

• 1 large egg, beaten

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon Shaoxing wine (or dry sherry)

• ½ cup cornstarch

• High-heat neutral oil for frying (vegetable, canola, or peanut oil)

General Tso Sauce:

• 3 tablespoons low-sodium soy sauce

• 3 tablespoons hoisin sauce

• 2 tablespoons rice vinegar

• 3 tablespoons brown sugar (or granulated sugar)

• 1 tablespoon chili paste (such as Sambal Oelek or Sriracha)

• ½ cup low-sodium chicken broth (or water)

• 1 tablespoon cornstarch

Aromatics & Garnish:

• 1 tablespoon sesame oil

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 4–6 whole dried red chili peppers (optional, adjust to taste)

• 2 green onions (scallions), thinly sliced

• Steamed white jasmine rice, for serving

Instructions

1. Marinate the chicken: In a medium bowl, toss the cut chicken with the beaten egg, 2 tablespoons of soy sauce, and Shaoxing wine. Let it sit at room temperature for 10 minutes while you prep the sauce.

2. Dredge the chicken: Add ½ cup of cornstarch to a shallow dish or large plastic zip-top bag. Add the chicken pieces, making sure each piece is thoroughly coated and shaken free of excess starch.

3. Fry the chicken: Heat about ½ inch of neutral oil in a large skillet, wok, or cast-iron pan over medium-high heat (around 350°F / 175°C). Fry the chicken in batches for 4–5 minutes, turning occasionally until golden brown and crispy. Transfer with a slotted spoon to a paper towel-lined plate or a wire rack.

4. Whisk the sauce: In a small bowl, whisk together the soy sauce, hoisin, rice vinegar, brown sugar, chili paste, chicken broth, and 1 tablespoon of cornstarch until smooth.

5. Sauté aromatics: Carefully pour off all but 1 tablespoon of oil from the skillet (or add 1 tablespoon of sesame oil to a clean skillet). Set heat to medium and cook the garlic, ginger, and whole dried chilies for about 30–45 seconds until fragrant.

6. Thicken sauce and toss: Pour in the sauce mixture and stir constantly. Bring it to a simmer until it turns glossy and thickens, about 1–2 minutes. Immediately toss in the crispy chicken, stirring quickly to coat every piece evenly in the glaze.

7. Serve: Garnish generously with freshly sliced green onions and serve hot over steamed white rice.