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A delicious plate of crispy fried General Tso's Chicken Recipe garnished with fresh green onions and sesame seeds served over a bed of steamed white rice.

General Tso's Chicken Recipe: 4-Step Best

Achieve the ultimate takeout experience at home with this foolproof recipe for crispy, tender chicken thighs tossed in a perfectly balanced sweet and spicy glaze. This professional-grade dish delivers an authentic crunch and savory depth that will make you skip the delivery app every time.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 tsp salt
  • Vegetable oil for frying
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tbsp brown sugar
  • 1 tbsp chili garlic sauce
  • 2 tsp fresh ginger, finely minced
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch mixed with 1 tbsp water slurry

Equipment

  • Large skillet or wok
  • Deep-fry thermometer
  • Mixing bowls
  • Shallow dish for dredging
  • Whisk
  • Wire cooling rack
  • Paper towels
  • Tongs
  • Chef's knife
  • Cutting board

Method
 

  1. In a mixing bowl, whisk the egg and toss the chicken pieces until thoroughly coated.
  2. In a separate shallow dish, combine the cornstarch, flour, and a pinch of salt. Dredge each piece of chicken in the flour mixture, shaking off excess to ensure a thin, consistent crust.
  3. Heat about 1-2 inches of vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F.
  4. Fry the chicken in small batches to avoid crowding the pan, cooking for 4-5 minutes per side until golden brown and crispy.
  5. Transfer the fried chicken to a wire rack or paper towel-lined plate to maintain its crunch.
  6. In a clean pan or wok, sauté the fresh ginger and garlic over medium heat until fragrant, about 30 seconds.
  7. Whisk in the soy sauce, rice vinegar, brown sugar, and chili garlic sauce, bringing the mixture to a gentle simmer.
  8. Stir in the cornstarch slurry and cook until the sauce thickens into a glossy, sticky glaze.
  9. Add the crispy chicken to the pan and toss quickly to coat immediately before serving.

Notes

For the best texture, serve immediately after tossing in the glaze; letting it sit too long will soften the crust. Always use chicken thighs rather than breasts for a juicier result. If you prefer more heat, feel free to increase the chili garlic sauce to 2 tablespoons. Store leftovers in an airtight container for up to 3 days, though the chicken will lose some of its signature crunch when reheated.