If you’re craving a dish that’s bursting with flavor and has that unbeatable crunchy coating, you’re going to love this Crispy General Tso’s Chicken Recipe. It’s like your favorite takeout, but made right in your own kitchen—tender, crispy chicken tossed in a perfectly tangy, sweet, and mildly spicy sauce that hits all the right notes.

The image shows a white skillet filled with multiple pieces of crispy chicken coated in a shiny orange-brown sauce. The chicken pieces are varied in size and texture, some look slightly crispy while others are softer with sauce pooling around them. Scattered on top are small green slices of scallions and light tan sesame seeds, adding contrast to the rich sauce. The skillet is placed on a white marbled surface with a white cloth partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy General Tso’s Chicken Recipe
Top Tip
How to Serve Crispy General Tso’s Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy General Tso’s Chicken Recipe

Why You'll Love This Recipe

I make this Crispy General Tso’s Chicken all the time because it’s simple enough for a weeknight, yet impressive enough for guests. Plus, the sauce is made from scratch, so you control all the flavors—no mystery takeout ingredients here!

Perfectly Crispy: Coating the chicken in cornstarch ensures a golden, crunchy crust that stays crisp even after tossing in sauce.
Balanced Sauce: The sweet, tangy, and mildly spicy sauce creates a wonderful harmony that’s never overpowering.
Easy to Make: With just a handful of ingredients and straightforward steps, it’s a rewarding dish that comes together in 30 minutes.
Family Favorite: This recipe yields enough to feed 8 servings, perfect for sharing or meal prepping.

Ingredients & Why They Work

You’ll find this recipe uses simple, easy-to-source ingredients that pack a punch when combined. When shopping, focus on fresh chicken thighs for that juicy texture and quality aromatics like ginger and garlic to boost flavor.

Flat lay of raw chicken thigh pieces, a small mound of fine corn starch powder on a white ceramic plate, a few thin slices of fresh ginger root, three whole garlic cloves, a small white bowl of red pepper flakes, a small white bowl of sesame seeds, a small white bowl of cold water, a small white bowl of dark soy sauce, a small white bowl of light brown hoisin sauce, a small white bowl of rice vinegar, a small white bowl of granulated white sugar, and a small white bowl of extra light olive oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Thighs: Juicier and more flavorful than breasts, they stay tender and moist even after frying.
Corn Starch: Creates that signature crispy coating that’s essential for the perfect texture.
Extra Light Olive Oil: Ideal for frying because of its high smoke point and neutral flavor.
Minced Ginger: Adds a fresh, zesty bite that brightens the dish.
Garlic: Brings warmth and depth—grated or minced, it’s a must-have aromatic.
Red Pepper Flakes: Adjust according to how spicy you like it for a gentle kick.
Sesame Seeds: Optional garnish that adds a subtle nutty crunch.
Cold Water: Helps blend the sauce ingredients smoothly without lumps.
Low Sodium Soy Sauce: Controls saltiness for a balanced flavor that suits all palates.
Rice Vinegar: Adds tanginess and brightness; feel free to tweak to your taste.
Hoisin Sauce: Offers rich, sweet complexity to the sauce.
Granulated Sugar: Balances acidity and heat with just the right sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Crispy General Tso’s Chicken Recipe is how easy it is to tweak it to suit your taste buds. Whether you like it hotter, sweeter, or a bit tangier, there’s plenty of room to personalize and truly make this dish your own.

Variation: For a gluten-free option, I’ve swapped out the low sodium soy sauce with tamari or coconut aminos. The flavor stays wonderfully rich without the gluten, and it’s just as delicious!
Variation: If you want to amp up the heat, I love adding extra red pepper flakes or even a dash of chili garlic sauce into the sauce mixture for a fiery kick.
Variation: To make it a little lighter, sometimes I double dredge the chicken with cornstarch for extra crispiness but finish the cooking in the oven instead of pan-frying. It’s a fantastic way to cut down on oil without losing that signature crunch.
Variation: Feeling seasonal? Toss in some steamed broccoli or snap peas just before serving to add a fresh, vibrant crunch and color contrast that makes the meal pop.

Step-by-Step: How I Make Crispy General Tso’s Chicken Recipe

A white bowl filled with two layers: the bottom layer is plain white rice with soft, separated grains, and the top layer is many pieces of fried chicken coated in a shiny, sticky reddish-brown sauce. The chicken pieces are golden-brown under the sauce and sprinkled with toasted white sesame seeds and sliced green onions. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Chicken Like a Pro

Start by trimming and cutting 2 pounds of chicken thighs into 1-inch pieces. This size helps the chicken cook evenly while staying juicy inside. Next, toss the chicken pieces in cornstarch — I find doing it in batches works best to avoid clumping. Don’t forget to tap off the excess cornstarch; too much coating can make the chicken gummy instead of crisp. Lay the dredged chicken on a platter and set it aside while you prepare the sauce and get your skillet ready.

Step 2: Whisk Together the Sauce

In a separate bowl, mix ½ cup cold water, 5 tablespoons low sodium soy sauce, 3 tablespoons rice vinegar, 1 ½ tablespoons hoisin sauce, 4 tablespoons granulated sugar, and 1 ½ tablespoons cornstarch. Whisk it all vigorously until smooth. This combination creates that perfect balance of tangy, sweet, and savory flavors with a wonderful silky texture—your future sauce superstar!

Step 3: Fry the Chicken to Golden Perfection

Heat ¼ cup extra light olive oil in a large non-stick skillet over medium-high heat. To get that amazing crispy crust, fry the chicken in 2 to 3 batches. Cook each batch for about 5 to 7 minutes, turning the pieces to brown them evenly all around. You’re aiming for a deep golden color and cooked-through tenderness. Once done, transfer the chicken to a bowl. Add more oil between batches if needed, but keep about a tablespoon of oil in the pan for the next step—this oil is packed with flavor and essential for cooking the aromatics.

Step 4: Sauté the Aromatics

Into that flavorful oil, toss 3 cloves of minced garlic, 2 tablespoons minced ginger, and ½ teaspoon red pepper flakes. Stir continuously for about 30 seconds—just until fragrant. This quick sauté releases all those wonderful aromas and spices that layer the dish with complexity. Be careful not to burn the garlic, so keep the heat at medium-high but watch closely.

Step 5: Simmer the Sauce to Perfection

Pour the prepared sauce into the skillet with the aromatics. Stir continuously as you bring it to a simmer. Let it cook for about 1 minute so the vinegar’s sharpness mellows and the sauce thickens slightly. Don’t forget to taste it here—you can always adjust by adding a splash more soy sauce if you want saltier or a bit more rice vinegar for extra zing.

Step 6: Coat the Chicken with Sauce and Serve

Return all the cooked chicken pieces to the skillet and toss thoroughly to coat them evenly in that luscious sauce. The sauce should cling nicely to each crispy bite without making it soggy. Finally, transfer everything to a serving dish and sprinkle with a teaspoon of sesame seeds if you like that extra nutty crunch. Serve immediately for the best crispy texture and vibrant flavor.

Top Tip

Getting that perfect balance of crispy chicken and rich, flavorful sauce is the magic behind this Crispy General Tso’s Chicken Recipe. Here are some key tips I've learned to make your homemade version truly shine.

Double Dredge for Extra Crunch: I’ve found that dipping the chicken pieces in cornstarch twice before frying creates a wonderfully crisp coating that holds up beautifully under the saucy glaze.
Keep the Oil Hot but Not Smoking: Through trial and error, I learned that medium-high heat is perfect. Too hot and the chicken burns before cooking through; too low and it soaks up oil, losing crispiness.
Simmer Sauce Just Right: Stirring the sauce continuously and simmering it for just about a minute thickens it nicely without turning it gloopy — this ensures a glossy, clingy coating.
Don’t Overcrowd the Pan: Frying in small batches is crucial. Overcrowding drops the oil temperature and results in soggy chicken — a mistake I’ve definitely made more than once.

How to Serve Crispy General Tso’s Chicken Recipe

The image shows two round bowls side by side on a white marbled surface. The left bowl contains a dark brown sauce with small pieces of light tan chopped garlic scattered throughout, giving it a textured look. The sauce looks glossy with small bubbles and reflections on the surface. The right bowl holds raw, pale pinkish pieces of chicken with a smooth, slightly wet texture, sitting in a light liquid that partially covers them. The chicken pieces are uneven in size but piled together, filling the bowl. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a simple yet delightful finish, sprinkle toasted sesame seeds over the sauced chicken to add a subtle nutty note and a pop of texture. Freshly chopped scallions or finely sliced green onions also bring a vibrant freshness that cuts through the richness. If you like some crunch, toss on thinly sliced red chili or crushed peanuts for extra flair.

Side Dishes

This dish pairs beautifully with fluffy steamed jasmine rice or classic white rice to soak up all that luscious sauce. For some green balance, serve alongside stir-fried broccoli, snap peas, or bok choy lightly tossed in garlic. If you’re feeling indulgent, egg-fried rice or vegetable fried rice also make excellent companions.

Make Ahead and Storage

Storing Leftovers

After cooling the Crispy General Tso’s Chicken completely, transfer it into an airtight container and store it in the refrigerator. It stays fresh for up to 3 days, making it perfect for quick meals on busy days.

Freezing

You can freeze this chicken, but for best texture, freeze the chicken and sauce separately. Place the cooked, cooled chicken in a freezer-safe container or bag, and freeze for up to 2 months. Freeze the sauce in a separate container. Thaw completely before reheating.

Reheating

For the crispiest results, reheat the chicken in a non-stick skillet over medium heat until warm and crisp again, about 3 to 5 minutes. Then toss with warmed sauce and serve immediately. Avoid microwaving as it can make the coating soggy.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this Crispy General Tso’s Chicken Recipe?

Yes! You can substitute chicken breasts if you prefer a leaner option, but keep in mind that thighs stay more tender and juicy after frying.

How spicy is this recipe? Can I adjust the heat?

The recipe includes ½ teaspoon of red pepper flakes for a mild spicy kick, but you can easily adjust the amount to make it milder or hotter according to your taste.

Why is low sodium soy sauce recommended?

Using low sodium soy sauce helps control the saltiness of the dish, allowing you to better balance flavors without it becoming overly salty.

Can I make the sauce ahead of time?

Absolutely! You can prepare the sauce mixture ahead and keep it refrigerated. Just whisk it again before using — it may thicken slightly overnight but will smooth out once heated.

Final Thoughts

This Crispy General Tso’s Chicken Recipe has quickly become a favorite in my kitchen — it’s the perfect harmony of crispy, tangy, sweet, and just a touch of heat. Cooking it at home means you can customize it exactly to your liking, impress your loved ones, and skip the takeout lines. I hope these tips and serving ideas help you enjoy this wonderful dish as much as I do. Happy cooking!