Name: Crispy General Tso’s Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 lb chicken thighs, trimmed and cut into 1-inch pieces; 1/2 cup corn starch; 1/4 cup extra light olive oil, for frying, plus more as needed; 2 tbsp minced ginger, from a 2-inch piece of ginger; 3 cloves garlic, or 1 Tbsp grated or finely minced; 1/2 tsp red pepper flakes, or added to taste; 1 tsp sesame seeds, optional for garnish; 1/2 cup cold water; 5 tbsp low sodium soy sauce; 3 tbsp rice vinegar, or more to taste; 1 1/2 tbsp hoisin sauce; 4 tbsp granulated sugar; 1 1/2 tbsp corn starch

If you’re craving a takeout favorite that’s full of flavor and crunch, you’re going to love this Crispy General Tso’s Chicken Recipe. It’s packed with tender, juicy chicken thighs coated in a perfectly crispy crust and smothered in a tangy, sweet, and slightly spicy sauce – total comfort food in under 30 minutes!

The image shows a black pan filled with many small pieces of golden brown chicken bites that are covered in a sticky, shiny reddish-brown sauce. The chicken pieces are uneven in shape and look crispy under the sauce. Small green onion pieces are scattered on top, adding a pop of bright green color. Tiny sesame seeds are also sprinkled over the chicken, adding texture and contrast. The pan handle is visible on a white marbled surface 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’ve made this recipe countless times and it never disappoints — crispy on the outside, juicy on the inside, and that sauce? It’s addictive. Every bite feels like a restaurant-quality dish, but homemade and fresh.

Effortless prep: You can whip this up in just 30 minutes, perfect for busy weeknights.
Crispy texture: Pan-fried chicken thighs create a crunchy, golden crust that stays crispy in the sauce.
Balanced flavors: The sauce blends sweet, tangy, and spicy notes with fresh garlic and ginger.
Family-friendly: Serves 8, so it’s great for feeding a crowd or meal prepping.

Ingredients & Why They Work

Let’s talk ingredients before we dive in. Grab fresh chicken thighs for juicy meat, and don’t skip the ginger and garlic – they’re what make the sauce sing. Also, keep your soy sauce low sodium to balance the sweet and tangy flavors without overpowering.

Flat lay of fresh raw chicken thighs cut into bite-sized pieces on a simple white ceramic plate, a small mound of fine corn starch on a white ceramic dish, a few cloves of whole garlic, a small knob of fresh ginger root with a piece sliced, a small white bowl filled with bright red chili flakes, a tiny pile of white sesame seeds on a white ceramic spoon rest, a small white bowl containing clear cold water, a small white bowl filled with dark low sodium soy sauce, a small white bowl with pale golden rice vinegar, a small white bowl with thick dark brown hoisin sauce, a small heap of white granulated sugar on a white ceramic plate, and a small white bowl of extra light olive oil, all placed 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: Juicy and tender, perfect for frying and soaking up sauce.
Corn starch: Creates that irresistible crispy coating on the chicken.
Extra light olive oil: Ideal for frying because it has a high smoke point and neutral flavor.
Minced ginger: Adds a fresh, zesty brightness that cuts through the richness.
Garlic: Brings warmth and depth, essential to the savory sauce.
Red pepper flakes: Just enough heat to make things interesting – adjust to your taste.
Sesame seeds: Optional, but they add a lovely nutty aroma and garnish flair.
Cold water: Used to dissolve the sauce ingredients and help thicken it.
Low sodium soy sauce: Adds savory umami without overwhelming saltiness.
Rice vinegar: Provides a bright, tangy bite to balance the sweetness.
Hoisin sauce: Offers sweet, slightly smoky depth to the sauce.
Granulated sugar: Sweetens and helps develop that signature sticky glaze.

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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

This Crispy General Tso’s Chicken Recipe is wonderfully adaptable, so feel free to tweak it to match your mood or dietary preferences. Whether you like it milder, extra spicy, or even gluten-free, customizing is part of the fun!

Spicy Kick: If you love heat, I usually bump up the red pepper flakes beyond the ½ teaspoon—sometimes I even add a dash of chili garlic sauce to the sauce for an extra zing. It takes this dish from delicious to dynamite!
Double-Dredged Crunch: For those who crave that ultra-crispy texture, try coating the chicken in a beaten egg before the cornstarch. It creates a thicker crust that holds up perfectly to the sticky sauce. It’s my secret for restaurant-style crunch at home.
Gluten-Free Version: Simply swap the soy sauce with a gluten-free tamari, and you’re good to go without sacrificing flavor or texture.
Fresh Veggie Boost: Sometimes I add steamed broccoli or snap peas on the side to add freshness and balance to this rich, tangy dish—perfect for an easy, well-rounded meal.

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

A close-up view of a bowl showing two layers: the bottom layer is white rice with soft, separate grains, while the top layer is made of many bite-sized pieces of crispy fried chicken covered in a shiny, sticky orange sauce. The chicken pieces are sprinkled with small white sesame seeds and chopped green onions, adding pops of green on top. The bowl is white and placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Dredge the Chicken

I start by cutting the chicken thighs into uniform 1-inch pieces—this helps them cook evenly. Then, tossing them in cornstarch is key: I do this in batches to make sure each piece is coated but not clumpy, and I tap off any excess. This simple step is what gives you that irresistible crispy exterior once fried, so don’t rush it!

Step 2: Whisk Together the Flavor-Packed Sauce

While the chicken rests, I mix the sauce ingredients—cold water, low sodium soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch—in a bowl. Whisking until smooth makes sure the sugar and starch dissolve completely, so the sauce thickens nicely when cooked.

Step 3: Fry the Chicken to Golden Perfection

Preheating my non-stick skillet over medium-high heat, I add the extra light olive oil—enough to coat the pan but not drown the chicken. Cooking in 2 to 3 batches ensures that the chicken pieces have enough room to crisp up evenly. I fry each batch for about 4 to 6 minutes, flipping to get a beautiful golden-brown color on all sides. Once done, I remove the chicken and keep it warm in a bowl.

Step 4: Sauté the Aromatics for an Inviting Aroma

With most of the oil still in the pan, I toss in the minced garlic, ginger, and red pepper flakes. A quick sauté—just about 30 seconds until fragrant—releases that wonderful aroma that makes this dish so mouthwatering. Be careful not to burn the garlic here; you want a gentle sizzle.

Step 5: Simmer the Sauce to Perfect Thickness

Pouring the whisked sauce into the skillet, I stir constantly as it comes to a simmer. This usually takes about a minute, and you’ll notice the sauce thickening nicely and the sharpness of the vinegar softening just a bit. Give it a taste—if you want it saltier or tangier, add a splash more soy sauce or rice vinegar now.

Step 6: Coat the Chicken and Serve Immediately

Finally, the star of the show goes back into the skillet. I toss the chicken gently to coat every crispy piece with that glossy, tangy sauce. Serve it right away—sprinkling sesame seeds on top if you like a little visual flair and subtle crunch. Pair it with steamed white rice or your favorite veggies, and enjoy!

Top Tip

Making the perfect Crispy General Tso’s Chicken Recipe is all about balance and technique. These tips will help ensure every bite is juicy, crispy, and bursting with flavor.

Patience with frying: Don’t overcrowd the pan when frying the chicken pieces. Giving them space helps each piece turn golden crisp instead of soggy.
Proper dredging: Tap off excess cornstarch before frying—too much coating can burn and make the chicken gummy instead of crispy.
Simmer the sauce gently: Keep stirring and simmer for exactly one minute to let the sauce thicken and mellow, preventing it from tasting too sharp or runny.
Adjust spice gradually: Adding red pepper flakes little by little lets you control the heat without overpowering the sweet and tangy sauce.

How to Serve Crispy General Tso’s Chicken Recipe

The image shows two close-up bowls side by side on a white marbled surface. The left bowl is clear and filled with a dark brown liquid sauce that has light beige small chopped pieces floating in it. The right bowl is white and filled with raw light pink pieces of meat covered in a clear liquid. Both bowls are round, and the textures show a shiny surface of liquid with visible pieces inside. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

While the classic sesame seeds are a must for that toasty crunch and visual appeal, you can also sprinkle sliced scallions for freshness and a pop of green. A small drizzle of toasted sesame oil before serving adds an extra layer of savory aroma. For a fun twist, toss a handful of chopped roasted peanuts on top to add crunch and nuttiness.

Side Dishes

This Crispy General Tso’s Chicken pairs beautifully with steamed white rice to soak up the tangy sauce, but don’t stop there—try fluffy jasmine rice or even fried rice for bold flavor. For a lighter option, pair it with stir-fried broccoli, snap peas, or bok choy that add crunch and balance the dish’s richness. A simple cucumber salad with rice vinegar dressing also brightens the plate wonderfully.

Make Ahead and Storage

Storing Leftovers

Store leftover Crispy General Tso’s Chicken in an airtight container in the refrigerator for up to 3 days. The sauce may thicken further as it cools—just loosen it up when reheating.

Freezing

You can freeze the cooked chicken and sauce separately or combined in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat gently in a non-stick skillet over medium heat, stirring occasionally to warm evenly and restore crispness. Avoid the microwave if possible to keep the chicken from getting soggy. A quick toss in a hot pan will refresh that delightful crunch.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Absolutely! Chicken thighs stay juicier and more flavorful, but if you prefer chicken breast, just be careful not to overcook it to keep it tender.

How can I make this recipe gluten-free?

Simply swap the low sodium soy sauce for a gluten-free tamari or coconut aminos, and you’re good to go!

What’s the best way to get extra crispy chicken?

Try double-dredging: dip the chicken pieces in beaten egg before coating them a second time with cornstarch. This adds an extra crispy crust once fried.

Can I adjust the sauce to be less sweet?

Definitely! Reduce the granulated sugar a little or add a splash more rice vinegar to achieve a tangier balance that suits your taste.

Final Thoughts

There’s something incredibly satisfying about this Crispy General Tso’s Chicken Recipe—the harmony of crunchy chicken and tangy, sweet-spicy sauce is hard to beat. Whether you’re cooking for a crowd or craving comforting takeout at home, this recipe comes together quickly and delivers big on flavor every time. I hope these tips and serving suggestions inspire you to make it a regular in your weeknight dinner rotation. Enjoy every bite!