General Tso's Chicken
Crispy, deep-fried chicken bites coated in a glossy, sweet-savory sauce with a subtle tang and gentle chili heat. This Chinese-American takeout classic comes together quickly once the chicken is prepped, making it a perfect weeknight indulgence.
For 4 servings
- prep
Marinate the chicken.
1.In a medium bowl, combine the chicken cubes, 2 tbsp soy sauce, and the beaten egg white.2.Mix well to coat and let sit for 10 minutes while prepping other ingredients. - prep
Prepare the coating and sauce components.
1.In a shallow dish, mix 3/4 cup cornstarch with all-purpose flour.2.In a small bowl, dissolve 1 tbsp cornstarch in 2 tbsp cold water to make a slurry.3.In another bowl, whisk together chicken stock, 3 tbsp soy sauce, rice vinegar, and sugar until sugar dissolves.TIPHaving all sauce ingredients ready before you start cooking is key—once the wok is hot, the dish comes together in under a minute. - fry · ~10 min
Fry the chicken until golden and crisp.
1.Heat 3 cups of oil in a wok or deep pot to 350°F (175°C).2.Dredge the marinated chicken pieces in the cornstarch-flour mixture, pressing gently to coat well.3.Working in batches, carefully fry the chicken for 3-4 minutes until golden and cooked through.4.Drain on paper towels. Once all batches are fried, increase oil temperature to 375°F (190°C) and re-fry for 30-45 seconds for extra crispiness.TIPDouble frying is the secret to a crust that stays crunchy even after saucing. - saute · ~1 min
Bloom the aromatics and chilies.
1.Heat 1 tsp oil in a clean wok or large skillet over high heat.2.Add dried red chilies and stir-fry for 15–20 seconds until fragrant and slightly darkened.3.Add minced garlic and grated ginger; toss for 15 seconds until aromatic. Do not let them burn. - saute · ~2 min
Build and thicken the sauce.
1.Pour in the pre-mixed sauce (stock, soy, vinegar, sugar) and bring to a rapid boil.2.Stir the cornstarch slurry and slowly drizzle it into the bubbling sauce while stirring constantly.3.Continue to stir until the sauce turns glossy and thick enough to coat the back of a spoon, about 30 seconds. - mix · ~1 min
Toss the chicken in the sauce.
1.Add the crispy fried chicken and the chopped green onions to the wok.2.Add the sesame oil and a pinch of red chili powder if more heat is desired.3.Toss vigorously with a spatula for 20 seconds until every piece is well coated. - garnish
Garnish with sesame seeds and serve immediately.
Transfer to a serving platter, sprinkle with sesame seeds and perhaps a few extra sliced green onions. Serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Marinate the chicken for at least 10 minutes to tenderize and season the meat.
- 2Press the cornstarch-flour coating firmly onto each piece for a craggy, extra-crispy crust.
- 3Don't skip the double-fry: the first fry cooks the chicken, the second at higher heat ensures lasting crunch.
- 4Have all sauce components measured and ready before you start stir-frying — the final steps happen fast.
- 5Use a thermometer to maintain oil at 350°F for the first fry and 375°F for the second to avoid greasy chicken.
- 6Toss the fried chicken with sauce just before serving to keep the coating crisp, not soggy.
Adapt it for your goals.
Extra-crispy
Add 1/4 teaspoon of baking powder to the cornstarch-flour coating — the alkaline reaction creates tiny bubbles during frying, resulting in an even lighter, more airy crunch.
mildMild
Reduce the dried red chilies to 2 and omit the optional red chili powder for a version that's sweet-savory with just a whisper of warmth, great for kids or sensitive palates.
high proteinHigh-protein
Use chicken thighs instead of breast — they stay juicier and more forgiving if slightly overcooked, and provide a richer flavor that stands up to the bold sauce.
gluten freeGluten-free
Replace all-purpose flour with an equal amount of white rice flour or a gluten-free all-purpose blend; use tamari instead of soy sauce — the coating will be just as crisp and the sauce equally glossy.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein essential for muscle repair and satiety.
Antioxidant-Rich Spices
Ginger and garlic are known for their anti-inflammatory properties and support immune function.
Low Sugar Relative to Takeout
This version uses a moderate amount of sugar (2 tbsp for the whole dish) compared to many restaurant recipes, giving you control over sweetness.
Gluten-Free Adaptable Base
The recipe relies heavily on cornstarch rather than flour, making it easy to adapt for a gluten-free diet without sacrificing texture.
Frequently asked questions
Yes, boneless skinless thighs work well and stay juicier. Cut them into the same 1-inch cubes and follow the same marinating and frying times.
