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!
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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.
- 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.
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
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
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:
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.
Simply swap the low sodium soy sauce for a gluten-free tamari or coconut aminos, and you’re good to go!
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.
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!
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Crispy General Tso’s Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Description
This General Tso’s Chicken recipe features crispy pan-fried chicken thighs coated in a tangy, sweet, and slightly spicy sauce. Perfectly balanced with garlic, ginger, and a hint of red pepper flakes, it is an irresistible Asian-inspired main course that serves 8 and takes only 30 minutes to prepare from start to finish.
Ingredients
Chicken
- 2 lb chicken thighs, trimmed and cut into 1-inch pieces
- ½ cup corn starch
- ¼ cup extra light olive oil, for frying, plus more as needed
- 2 tablespoon minced ginger, from a 2-inch piece of ginger
- 3 cloves garlic, or 1 tablespoon grated or finely minced
- ½ teaspoon red pepper flakes, or added to taste
- 1 teaspoon sesame seeds, optional for garnish
General Tso's Sauce
- ½ cup cold water
- 5 tablespoon low sodium soy sauce
- 3 tablespoon rice vinegar, or more to taste
- 1 ½ tablespoon hoisin sauce
- 4 tablespoon granulated sugar
- 1 ½ tablespoon corn starch
Instructions
- Prepare the chicken: Cut chicken into 1-inch cubes. Toss chicken in batches with corn starch, tapping off the excess. Set dredged chicken pieces on a platter and set aside.
- Make the sauce: In a separate bowl, combine cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and corn starch. Whisk thoroughly until the sugar and corn starch are dissolved and the sauce is smooth.
- Cook the chicken: Preheat a non-stick skillet over medium-high heat and add the extra light olive oil. Fry the chicken in 2 to 3 batches, sautéing each batch until golden brown on both sides and cooked through, about 4-6 minutes per batch. Remove cooked chicken and transfer to a bowl. Add more oil as needed for remaining batches, leaving at least 1 tablespoon in the pan.
- Sauté aromatics: Add the minced garlic, minced ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds or until fragrant, being careful not to burn the garlic.
- Simmer the sauce: Pour the prepared sauce into the skillet and bring it to a simmer while stirring constantly. Let it simmer for 1 minute to slightly cook off the vinegar and thicken the sauce.
- Combine and serve: Taste the sauce and adjust seasoning with more soy sauce or rice vinegar if desired. Add the cooked chicken back to the skillet and toss to coat well with the sauce. Serve immediately, garnished with sesame seeds if using.
Notes
- For extra crispiness, you can double-dredge the chicken pieces by dipping them in egg before coating with corn starch.
- Adjust the heat level by increasing or decreasing the amount of red pepper flakes to suit your taste.
- Extra hoisin sauce can be added for a richer flavor.
- Use gluten-free soy sauce if you want to make this recipe gluten-free.
- Serve with steamed white rice or steamed vegetables to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg
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