General Tso’s Chicken

By Krista Teigen

Published Jun 25, 2025

I love Chinese takeout and General Tso’s Chicken is one of those dishes I always end up ordering—crispy chicken, that sticky-sweet and spicy glaze, and just enough heat to keep you coming back for more. So, of course, I had to recreate it at home. This version has everything you love about the classic, golden fried chicken pieces coated in a bold, garlicky sauce with just the right balance of sweet, savory, and heat. Serve it over steamed rice or with broccoli on the side, and dinner’s done in under 30 minutes.

Close-up shot of sweet and spicy General Tso’s Chicken on a bed of rice, topped with green onions and served with chopsticks. - 4

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Takeout Style General Tso’s Chicken

What makes this recipe a keeper for me is how simple it is—just one skillet and a handful of pantry staples, but the flavor is next-level. This General Tso’s Chicken cooks up golden and crisp, and then it gets coated in that irresistible sweet, tangy, slightly spicy sauce. It’s a mix of garlic, fresh ginger, hoisin, rice vinegar, and a little heat from sriracha or chili flakes. I’ll usually toss in whatever veggies I have lying around—broccoli, bell peppers, snap peas—whatever works. It comes together fast, tastes amazing, and seriously gives takeout a run for its money. For the ultimate takeout meal, I’ll serve it with this vegetable lo mein .

Ingredients1x2x3x

Sauce

▢ 1/3 cup soy sauce
▢ 3 tbsp brown sugar
▢ 1 tbsp rice vinegar
▢ 1 tbsp chili garlic sauce* I like Huy Fong Chili Sauce
▢ 1 tbsp ketchup
▢ 2 tsp sesame oil
▢ 1 tbsp cornstarch
▢ 2 cloves garlic minced
▢ 1 inch ginger minced
▢ ¼ tsp red pepper flakes

Chicken

▢ 1 cup cornstarch
▢ 1 tsp salt
▢ pinch of pepper
▢ 1½ lbs boneless skinless chicken breasts** cut into bite-size pieces
▢ oil for frying
▢ chopped green onion

Video

Instructions

Whisk together all the sauce ingredients in a large bowl. Set aside. 1/3 cup soy sauce, 3 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp chili garlic sauce*, 1 tbsp ketchup, 2 tsp sesame oil, 1 tbsp cornstarch, 2 cloves garlic, 1 inch ginger, ¼ tsp red pepper flakes
In a large shallow bowl, whisk together the cornstarch, salt, and pepper. This will give the chicken that signature crispy texture. 1 cup cornstarch, 1 tsp salt, pinch of pepper
Dredge the chicken pieces in the cornstarch mixture. Shake the excess cornstarch off the chicken. Then, transfer the pieces to a large plate. 1½ lbs boneless skinless chicken breasts**
Heat the oil in a large skillet over medium heat. Once heated, use tongs to transfer the chicken to the skillet. Working in batches, fry the chicken for 3-4 minutes per side until golden brown and crispy. Overcrowding the pan can lead to soggy chicken. Give the pieces space so they get that golden crust. Transfer the chicken to a sheet pan lined with a paper towel. oil for frying
Drain or wipe the excess oil from the skillet. Add in the sauce and let it sizzle for a minute until thickened.
Turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce.
Serve the chicken over rice and sprinkle with chopped green onion, and sesame seeds. chopped green onion

Becky’s Tips

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Cook General Tso’s Chicken Step by Step

Gather the Ingredients: Gather all the ingredients together.

Homemade General Tso’s sauce with garlic, ginger, and chili flakes being whisked in a glass bowl, surrounded by fresh ingredients. - 6

Make the Sauce: In a large bowl, whisk together 1/3 cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon chili garlic sauce, 1 tablespoon ketchup, 2 teaspoons sesame oil, 1 tablespoon cornstarch, 2 minced garlic cloves, 1 (1-inch) piece of fresh ginger, minced, and 1/4 teaspoon red pepper flakes. Set the sauce aside while you prepare the chicken.

Large white bowl filled with cornstarch, salt, and pepper mixture ready for coating chicken. - 7

Mix the Coating : In a large shallow bowl, combine 1 cup of cornstarch, 1 teaspoon of salt, and a pinch of black pepper. This is what gives the chicken that signature crispy texture. It might seem simple, but trust me, it makes all the difference.

Raw chicken pieces being coated in cornstarch mixture in a bowl, with more chicken pieces on a plate nearby. - 8

Prep the Chicken: Dredge 1½ pounds of boneless, skinless chicken breasts (cut into bite-size pieces) in the cornstarch mixture, making sure each piece is well coated. Shake off any excess and place the coated chicken pieces on a large plate.

Golden, crispy chicken pieces draining on a paper towel-lined sheet pan after frying. - 9

Cook the Chicken: Heat a few tablespoons of oil in a large skillet over medium heat (just enough to coat the bottom of the pan). Once hot, add the chicken pieces in a single layer, working in batches if needed. I know it’s tempting to cram everything into the skillet, but overcrowding the pan can lead to soggy chicken. Give the pieces space so they get that golden crust. Cook for 3–4 minutes per side or until golden brown and crispy. Transfer the cooked chicken to a paper towel-lined plate or sheet pan to drain.

Thickened sweet and spicy General Tso’s sauce bubbling in a black cast iron skillet, ready to coat the chicken. - 10

Simmer the Sauce: Carefully drain or wipe out any excess oil from the skillet, then pour in the prepared sauce. Let it simmer for about 1 minute, stirring frequently, until the sauce thickens and gets glossy.

Skillet full of crispy chicken coated in sticky General Tso’s sauce, garnished with green onions. - 11

Toss and Garnish: Turn off the heat and return the crispy chicken to the skillet. Toss everything together until the chicken is evenly coated in the sauce. Garnish with chopped green onion and a sprinkle of sesame seeds, if desired.

General Tso’s Chicken served in a bowl over rice with chopsticks and extra bowls of rice and scallions nearby. - 12

Serve and Enjoy: Serve hot over steamed rice and enjoy!

How to Store and Reheat

If you somehow have leftovers (it does happen occasionally in my house), just let the chicken cool completely, then store it in an airtight container in the fridge. It’ll stay good for about 3 to 4 days. When you’re ready to reheat, I like to use a skillet to keep the chicken a little crispy, but the microwave totally works if you’re in a hurry.

You can also freeze this. I recommend freezing the cooked chicken and sauce separately for the best texture. Let everything cool down, then pop the chicken in one freezer-safe container or bag and the sauce in another. They’ll keep well for up to 2 months.

Serving Suggestions

We go all out in this house—when I’m craving a full takeout-style meal, I love serving this sweet and spicy chicken over homemade drunken noodles . For a quick weeknight dinner, I keep it simple with steamed rice and some easy veggies like broccoli or snap peas. It’s also super tasty over fried rice or tossed with vegetable lo mein if you want that cozy, comfort-food vibe. And if you’ve got leftovers, they make the perfect lunch bowl the next day.

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