Recipes
Recipe Tools
View All Recipe Tools Recipe Adapter Recipe Scaler Pan Size Converter Cooking Converter Oven to Air Fryer Converter Recipe Cost Calculator Ingredient Substitution Finder Shopping List Generator
How It Works
Glossy General Tso chicken with scallions, sesame seeds and dried red chiles, with white rice alongside.
Main Dishes Poultry Year-Round American Chinese Dairy-Free Nut-Free

General Tso Chicken Recipe

Crisp fried chicken thigh pieces coated in a glossy sweet-tangy General Tso sauce with garlic, ginger, dried chiles, scallions and sesame.

Prep 25 min
Cook 25 min
Total 50 min
Servings 6 servings
Difficulty Moderate
Jump to Recipe Adapt This Recipe
Air fryerConversion not recommended

Contains: Egg · Soy · Wheat · Sesame

Regular soy sauce contains soy and typically wheat, while the toasted sesame oil and sesame seeds contain sesame. Chicken broth formulations can vary, so check the labels of the products you use if you have food allergies.

WHY IT WORKS

Why This Recipe Works

01

Crisp Cornstarch Coating

Cornstarch clings to the egg-coated chicken and fries into a light, crisp shell that holds up well under the sauce.

02

Balance the Sauce

Soy sauce, rice vinegar and brown sugar create the sweet-savory-tangy balance that defines the dish without making it syrupy.

03

Sauce at the End

Tossing the fried chicken with the thickened sauce only at the end keeps the coating crisper while giving every piece a glossy finish.

WHAT YOU’LL NEED

Equipment

Large wok or deep heavy skillet
Medium and large mixing bowls
Wire rack set over a sheet pan
Slotted spoon or spider
Food thermometer

THE RECIPE

Ingredients & Method

Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.

Measurements
Servings

My Notes
Saved locally as you type.

Ingredients

Tick ingredients as you use them.

Use the ingredient tools when you want to convert a quantity or compare a substitution.

Measurements
  • Chicken
  • Tools
  • Tools
  • Sauce & Finish
  • Tools
  • Tools
  • Tools

Method

Tap a step number as you finish it.

Timed steps show a timer button beneath the instruction.

  1. In a medium bowl, whisk together the chicken broth, soy sauce, rice vinegar, brown sugar, 1 tablespoon (tbsp) cornstarch and toasted sesame oil until smooth. Set the sauce aside.
  2. Pat the chicken very dry with paper towels. Put it in a large bowl, add the beaten egg and toss until the pieces are lightly coated.
  3. Add the 1/2 US cup cornstarch, kosher salt and white pepper. Toss until the chicken pieces are evenly coated and mostly separate, then shake off any loose excess cornstarch.
  4. Pour the frying oil into a large wok or deep heavy skillet and heat it over medium-high heat to about 350°F. Set a wire rack over a sheet pan nearby.
  5. Working in 3 to 4 batches, fry the chicken for about 4 to 5 minutes per batch, turning the pieces once or twice, until golden, crisp and 165°F in the thickest pieces. Transfer each batch to the wire rack and let the oil return to about 350°F before adding the next batch.
  6. When all the chicken is cooked, carefully pour off the frying oil, leaving about 1 tablespoon (tbsp) in the pan. Return the pan to medium heat. Add the dried chiles and scallion whites and stir for about 20 seconds, then add the garlic and ginger and cook for about 30 seconds until fragrant.
  7. Whisk the sauce again, pour it into the pan and bring it to a simmer. Cook for 1 to 2 minutes, stirring, until glossy and thick enough to coat the back of a spoon.
  8. Add the fried chicken and toss for 1 to 2 minutes, until every piece is evenly coated and hot. Remove from the heat, scatter over the scallion greens and sesame seeds, and serve immediately, with steamed white rice if desired.

COOKING GUIDANCE

Practical Cooking Notes

Doneness

165°F / 74°C

Check several of the thickest chicken pieces with a food thermometer and cook them to 165°F. Keep the batches small enough that the oil temperature recovers quickly.

Make Ahead

Whisk the sauce together up to 2 days ahead and refrigerate it in a covered container. The chicken can be cut up to 1 day ahead and kept chilled separately. Add the egg and cornstarch coating only shortly before frying for the best texture.

Recipe tools

Adapt This Recipe

Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.

Adapt the whole recipe → Scale the ingredient list and optionally change recognized measurements. Change the servings → Scale ingredient quantities without changing the measurement system. Convert a measurement → Choose a measurement from this recipe and convert it. Use a different pan → Load the original pan and compare it with the pan you want to use. Use an air fryer → Load the oven temperature and cooking time as an air-fryer starting point. Replace an ingredient → Choose an ingredient from this recipe and compare practical substitutes. Calculate the cost → Load the recipe ingredients, then enter the package prices you pay. Build a shopping list → Add the recipe ingredients to a list you can adjust and tick off.

Dietary options

Make This Recipe Work for You

Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.

Already Dairy-Free ✓
Make It Gluten-Free

Change the following ingredient:

Replace1/4 US cup regular soy sauce

With1/4 US cup regular gluten-free tamari

Use gluten-free tamari in the same quantity and check the label.

For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.

Recipe Notes

Ingredient Notes

Boneless, skinless chicken thighs stay juicy through frying and give the finished dish a tender center beneath the crisp coating. Regular soy sauce is used for the classic sweet-savory balance and contributes both soy and wheat allergens.

Useful Substitutions

Boneless, skinless chicken breast can replace the thighs; cut it evenly and cook only until it reaches 165°F so it does not dry out. Ground black pepper can replace white pepper, and either canola or vegetable oil works well for frying.

INGREDIENT QUALITY

Quality Note

Dry the chicken thoroughly before coating it and keep the frying oil near 350°F. Frying in uncrowded batches gives the cornstarch coating its best chance to stay crisp once the sauce is added.

SPEND LESS

Cost-Saving Tip

Compare the price per pound on boneless, skinless chicken thighs. If a larger family pack is better value, portion the extra thighs into recipe-sized amounts and freeze them for another meal.

COOKING TIPS

Tips

Dry the Chicken

Pat the chicken very dry before adding the egg and cornstarch. Removing surface moisture helps the coating cling and fry more crisply.

Keep the Oil Hot

Let the frying oil return to about 350°F between batches. Oil that cools too much can make the coating greasy instead of crisp.

Fry in Batches

Give the chicken pieces room in the pan so the oil temperature stays steadier and the coating can brown rather than steam.

Sauce Just Before Serving

Keep the fried chicken on a wire rack while you finish the sauce, then toss everything together right before serving for the best texture.

MAKE IT LAST

Storing, Freezing & Reheating

Storing

Refrigerate leftover General Tso chicken within 2 hours in a covered, shallow container and use it within 3 to 4 days. The coating will soften as it sits in the sauce.

Freezing

Freezing is possible, but the coating softens. For the best texture, freeze fried unsauced chicken and cooled sauce separately for up to 2 months, then thaw them overnight in the refrigerator before reheating.

Reheat in the Oven

Spread leftovers on a sheet pan and warm at 375°F until the chicken reaches 165°F in the center. The coating will not be as crisp as it was when freshly fried.

Reheat in the Microwave

Cover a portion and heat in short intervals until the chicken reaches 165°F throughout. This is the fastest reheating method, but it gives the softest coating.

ESTIMATED PER SERVING

Nutrition

1 of 6 servings

360 kcal Calories
19 g Fat 24% DV
4 g Saturated fat 20% DV
25 g Carbohydrate 9% DV
1 g Fiber 4% DV
9 g Sugars
8 g Added sugars 16% DV
24 g Protein
890 mg Sodium 39% DV
115 mg Cholesterol 38% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

General Tso Chicken FAQs

What is General Tso chicken?

General Tso chicken is a Chinese-American dish of crisp fried chicken coated in a glossy sweet, tangy, savory chile sauce. This version uses garlic, ginger, dried red chiles, scallions and sesame.

What temperature should the chicken reach?

Cook the thickest chicken pieces to 165°F as measured with a food thermometer. Check a few pieces from each batch rather than relying only on color or crispness.

Can I use chicken breast instead of thighs?

Yes. Use the same weight of boneless, skinless chicken breast and cut it into even pieces. Breast meat is leaner, so avoid frying it beyond 165°F.

How spicy is this General Tso chicken?

This base recipe is gently spicy rather than intensely hot. Dried red chiles vary in strength, and shaking out most of the loose seeds keeps the heat more moderate.

Can I make General Tso chicken ahead of time?

You can mix the sauce up to 2 days ahead and cut the chicken up to 1 day ahead, keeping both refrigerated separately. Coat and fry the chicken close to serving, then toss it with the hot sauce at the end.

MORE TO COOK

Related Recipes

Browse all recipes →

Looking for Something Else to Cook?

Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.

Browse Recipes
Recipe Tools