This General Tso Chicken Recipe is an easy homemade version of the classic Chinese takeout dish. It's a lighter version with tender chicken with a crispy crust in sweet, tangy, and spicy General Tso sauce. This 30-minute one-pan recipe has become a standard at our house and will at yours, too.
🐓Ingredients
Chicken
Vegetable oil
Corn starch
Egg
Hoisin sauce
Pantry—soy sauce, ketchup, brown sugar, dry ginger, crushed red pepper, salt, pepper
Serving—toasted sesame seeds, sliced green onion, cooked rice, steamed vegetables
Jump To (scroll for more)
- 🐓Ingredients
- 👨🍳How to Make General Tso Chicken—Step-by-Step Photo Instructions
- 👨🍳Make it right every time—tips for success
- 🤔Ingredient options and variations
- 🔥How to adjust the spiciness
- ✔️About Hoisin sauce
- 🤔To make Gluten-Free General Tso's Chicken
- ↕️How to make this a "for two" or "family size" recipe
- 🍽️Serving General Tso's
- ❄️Storage of leftovers
- ❓FAQs
- 🇨🇳What is General Tso Chicken
- 📖 Recipe
Featured Comment by Alby C.:
"Wow! This recipe was so delicious and so easy to make. I can't believe a novice cook like me was able to make a dish that rivaled most restaurants I've been to! Signature dish! Thank you so much!"
In the past, I have destroyed my kitchen with other General Tao recipes, but this one-pan recipe, adapted from a Martha Stewart recipe, is much easier and faster to make at home.
A lighter, healthier General Tso recipe with the same great taste as the full-fat takeout version. However, it fits healthy low-fat diets and can easily be adapted to a gluten-free diet. Now, everybody can make General Tso Chicken at home.
For more Chinese takeout-at-home recipes, try Chicken Stir Fry, Crock Pot Cashew Chicken, or Crock Pot Beef and Broccoli.
👨🍳How to Make General Tso Chicken—Step-by-Step Photo Instructions
Preparing and Cooking the Chicken
1. Trim chicken into 1-inch cubes. Dry with paper towels.
2. Whisk together egg whites, cornstarch, salt, and pepper.
3. Coat the chicken with the egg mixture and shake off the excess. Let it rest for 5 minutes, then add it to a large nonstick pan with hot oil.
4. Cook to 165° over medium-high heat, stirring or flipping occasionally, for about 8-10 minutes—longer if the pan is crowded. Transfer to a bowl.
Making General Tso Sauce
5. To make General Tso sauce, whisk together cornstarch and water. Then, add brown sugar, Hoisin sauce, ketchup, soy sauce, dry ginger, and crushed red pepper.
6. With medium-low heat, add the sauce to the pan and whisk until thickened—about 2-3 minutes.
Finishing and Serving
7. Add the chicken back into the sauce and stir to coat.
8. Transfer to the serving dish. Garnish with the toasted sesame seeds.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
👨🍳Make it right every time—tips for success
Patting the chicken cubes dry before coating and resting them for 5 minutes after coating will help the coating stick.
Please use the Hoisin sauce; there is no good substitute.
Add the chicken to the hot oil one piece at a time. You can cook it in two batches of 8 to 10 minutes each or cook it all at once for about 12 to 14 minutes.
Officially, you should flip each piece individually with a fork. However, if you dry the chicken well and give the coating time to adhere before cooking, an occasional gentle stir works well.
Check multiple pieces to ensure the internal temperature reaches 165° for safety.
I love General Tso sauce, so I usually double it for the rice and vegetables. After thickening the sauce, but before adding the chicken, I remove the extra sauce and serve it on the side.
🤔Ingredient options and variations
If you use thighs, the cooking temperature should be 180°-185° for tenderness. It is safe at 165°.
You can use a whole egg instead of two whites. The whites are used to continue the "lighter" theme by decreasing the fat.
The Hoisin sauce provides a vinegar flavor for this dish, but you may want to add some rice wine vinegar. Likewise, garlic is in the Hoisin, but add more if you wish.
Dry ginger is used, but you may use 1 teaspoon of freshly grated ginger for each ¼ teaspoon of ground ginger.
Brown sugar adds sweetness to the sauce but can be cut in half without much effect.
🔥How to adjust the spiciness
The red pepper flakes are "to taste." ¼ teaspoon has minimal heat (1/10) but some pleasant taste. ½ teaspoon is what you typically have in a restaurant (3/10), but 1 teaspoon is more for the heat lover (7/10).
Dried Chinese chilies, such as Tien Tsin peppers, can be used, but be careful—they can be very hot.
✔️About Hoisin sauce
Hoisin sauce is a sweet, salty, tangy Chinese condiment commonly used in Chinese and other Asian cuisines. It is made with fermented soybeans, sugar, vinegar, garlic, spices, and dried chilies.
It is thick, red, and full of flavors. It is commonly used in various dishes, including stir-fries, marinades, glazes, and dipping sauces, but it has many other uses.
Due to the complexity of flavors, a substitute is impossible to recommend.
🤔To make Gluten-Free General Tso's Chicken
General Tso's is not naturally gluten-free, but it can be with a few easy adaptions.
- Hoisin sauce is usually thickened with wheat, but gluten-free versions are available.
- Soy sauce is packed with gluten, but Tamari is a good substitute and is generally gluten-free, but read the label.
- Ketchup is usually gluten-free, but some have gluten, so read the labels.
↕️How to make this a "for two" or "family size" recipe
This recipe is very easy to make smaller or bigger to fit your needs.
The full recipe makes 4 large servings. Perfect for our "for two" household for two meals.
- Use the recipe card and adjust the number of servings.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- You will need to cook the coated chicken in batches in a double recipe.
🍽️Serving General Tso's
Garnish with toasted sesame seeds and slices of green onions. For rice, try Baked Rice or Egg Fried Rice. Serve with steamed vegetables to complete the meal.
Baked Rice
Cook perfect, tender, fluffy rice every time with this easy oven-baked rice recipe. Combine rice, butter, and salt with boiling water, seal tight, and oven-bake. Make delicious rice for two or a crowd in 30 minutes!
❄️Storage of leftovers
Store leftovers in an airtight container refrigerated for 3 days. The longer you store coating made with cornstarch, the more it will break apart.
Also, the sauce is made with cornstarch and may become "jelly-like " when refrigerated. It will still taste good and is safe, but the texture may be off.
❓FAQs
General Tso chicken and Sesame Chicken are similar, with a sweet and savory sauce. General Tso's is usually spicier, while Sesame Chicken is typically sweeter, with a heavy coat of toasted sesame seeds and no heat.
First, dry the chicken as much as possible with paper towels before coating.
Second, let the coating set on the chicken for 5-10 minutes before cooking.
Third, flip gently in the skillet with a fork.
Fourth, cook the chicken in several batches so as not to crowd the pan.
🇨🇳What is General Tso Chicken
General Tso's chicken is a sweet, tangy, and somewhat spicy deep-fried chicken dish served in most North American Chinese restaurants.
Although it is probably some basis in standard Chinese fare, it is not a traditional Chinese dish. Most likely, what we now know as General Tso Chicken originated in New York City in the 1970s, but there are many conflicting claims about who and where.
Wherever it started, it is now standard fare in almost every North American Chinese restaurant—and has always been one of the most popular dishes.
📖 Recipe
General Tso Chicken Recipe
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Ingredients
- 2 skinless boneless chicken breasts - about 10-12 oz. each.
- 2 teaspoons oil
Coating
- 3 tablespoons corn starch
- 1 egg - or two egg whites
- ½ teaspoon salt
- ¼ teaspoons pepper
General Tso Sauce
- ½ cup water
- 1 tablespoon corn starch
- 3 tablespoons Hoisin sauce
- 2 tablespoons soy sauce
- ½ cup brown sugar - or less
- 3 tablespoons ketchup
- ¼ teaspoon dry ginger
- ¼ to 1 teaspoon crushed red pepper - See recipe notes below
Serving options
- toasted sesame seeds
- sliced green onion
- cooked rice
- steamed vegetables
Instructions
- Trim two skinless boneless chicken breasts, then cube them into about 1-inch pieces—pat dry with paper towels.
- Whisk together 2 egg whites or one whole egg, cornstarch, salt, and pepper.
- Add chicken to the egg mixture and stir to coat. Shake the excess coating and let set for 5 minutes if you have the time to help the coating adhere better. Heat 2 teaspoons vegetable oil over medium-high heat in a large nonstick skillet or a wok.
- Add the chicken one piece at a time to the hot oil. You can be a perfectionist, half-turn them nicely for 8 to 10 minutes, and repeat. OR put them all in and occasionally stir for about 12 to 14 minutes. Be sure the internal temp gets to 165° by checking multiple pieces.
- Start the General Tso sauce while the chicken is cooking—whisk cornstarch into ½ cup of cool water. Then add brown sugar, Hoisin sauce, ketchup, soy sauce, dry ginger, and crushed red pepper.
- When the chicken is done, transfer it to a bowl and decrease the heat to medium-low. Add the sauce and whisk continuously while boiling until well thickened, 2-3 minutes.
- Add the chicken back into the sauce and stir to coat. Transfer to the serving dish. Garnish with the toasted sesame seeds and slices of green onion. Serve with sides of rice and steamed vegetables.
Recipe Notes
Pro Tips
- You can use chicken thighs, but they should be cooked to 180° to 185° for a better texture. They are safe at 165°.
- The Hoisin sauce is needed—do not skip it.
- The sweetness is on the high side. Decrease the brown sugar if you want.
- I used two egg whites to make this "lighter," but you may use one whole egg.
- The red pepper is "to taste". ¼ teaspoon has minimal heat (1/10) but some nice taste. ½ teaspoon is what you would normally have in a restaurant (3/10), but 1 teaspoon is more for the heat lover (7/10).
- To decrease the sodium, cut out the salt and use low-sodium soy sauce.
- Good refrigerated for 3 to 4 days. I don't see this freezing well.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published October 17, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Eric says
I've made this one twice now and it was great both times. I made some rice the second time which was especially good mixed with some of the leftover sauce.
If you're like me and not great at multitasking this recipe is easier if you mix up the sauce before starting the chicken. I pulled it off the first time but was running back and forth between the chicken and sauce. Experience cooks will probably have no issues though.
DrDan says
I multitask well... or at least think I do. But mixing the sauce ahead is a good suggestion for many.
Thanks for the note.
DrDan
lARRY mIKESELL says
Dan, Are we related? I come from Wisconsin
DrDan says
Yep all Mikesell's are related. I have a genealogy web site that I haven't updated in years. We may be 16th cousins but related.
Dan
Tami says
I absolutely loved the recipe, made it three weekends in a row.
And I've tried a few other recipes. you make it so easy I feel like a real chef!
DrDan says
Thanks for the note and the rating.
DrDan
Har & Nad says
The ingredients were basic enough so that we didn't have to make a trip to the store, which is great! The recipe turned out pretty good! The junk food lover in us hoped for a more breaded chicken but ultimately it was enjoyable and healthier without more breading.
Linsey says
I bake quiet frequently but I want to start cooking more. This was the first thing I tried and it turned out great! I would say five stars plus! I had people over so I was a little nervous but all turned out well. I did doubled it by the way
DrDan says
Great. This is one of my favorites that I don't do enough. Maybe this weekend.
Thanks for the note and jump in and try some others.
DrDan
Howie Aldwinckle says
Being a single father with 4 kids, I am always looking for fast, easy recipes for meals. This recipe is just that and it tastes great! Even converted one of my kids into a General Tso's Chicken fan!
DrDan says
I really like this one too. It surprised me that this one comes together so fast and easy with really good taste.
Thanks for the comment
DrDan
Robin Delaney says
I've made this recipe a few times now. The egg wash has been stretched with a little water with no negative effects. Each time I've amped up the nutrition by adding veggies to the sauce--onion, sweet red/orange/yellow/green pepper, mushrooms, broccoli---or even easier a bag of Chinese veggies from freezer. No need to make additional sauce as there's plenty to cover the veggies and the chicken. Typically my family sees this dish served with white rice, but last week it was served with sesame noodles…yum yum!! Thank you for making this a quick and tasty meal--faster than dashing for take out!
DrDan says
Thanks for the suggestions. Glad it's working for you.
DrDan
Todd Smith says
I would love if you would do a recipe for Japanese Fried Rice like they have at the Japnese Hibachi Steakhouses. I think that would pair very nicely with this.
J-Dizzle RN says
I love this recipe! My husband and I eat it a few times a month! Thanks!
Dan Mikesell says
Thanks for commenting. Glad you're enjoying it...
jessica mcmanus says
Do you think it would work for shrimp or tofu as well?? I'm cooking for 2 too but I'm also a pescitarian with a boyfriend who doesnt
like seafood so I'm always trying to find flexable recipes! Plus my last shot as general tso was a HUGE failure so I'm looking to redem myself with this:)
Dan Mikesell says
I have no clue really... This is very easy and most of the taste is in the sauce. So subbing in something else for the chicken would probably work. Give it a try and with the sauce it should taste good anyway.
With my first try at the General, I made a legendary mess in the kitchen and it didn't taste very good. I get reminded occasionally...
jessica mcmanus says
Well it wasn't a disaster! The shrimp didn't hold batter/coating but I think it was because of technical error (aka me:) But the chicken was perfect!
I appreciate all your info/recipes you post! So far I'm 2 for 2 with this recipe and the Memphis BBQ pork tenderloin! Looking forward to trying more! thanks again!
Dan Mikesell says
Glad it worked. I'm not a shrimp person (growing up in Iowa...) The Spicy Chicken Alfredo might be a good one for substitution.
The Memphis tenderloin is always one of my favorites along with the KC brisket that I have in the oven now...
Dan Mikesell says
Don't forget you can freeze the rest of the paste in the can...
Dan Mikesell says
If you were to make ketchup, you would start with tomato paste, some vinegar, a little sugar and mustard, and a few spices. I would forget everything other than the tomato paste and just try 2 tablespoons of paste with a tablespoon of water. Let me know how that works...
tlcarr08 says
I am not a fan of ketchup. Would you suggest a substitute?
Alice says
You can't even taste the ketchup.
Heidi Menocal says
Delicious! Even though I read through the recipe several times, I added the 1/2 c water to the cornstarch and egg whites. I was too lazy to separate more eggs so I went with it. I di shake of the excess liquid before adding the chicken to the pan. It was still good. I thought the sauce was a tad sweet. I used 1/3 c brown sugar, next time I will use 1.4 c. I will be making this again!
Dr Dan says
I likewise have found all ATK recipes well tested and solid. This one just wasn't for me. I reviewed what I did and really, I didn't spot any errors. I think it was me and the vinegar think but I'm sure I measured that right. But who knows... This is simple and easy. I want to investigate some changes in the sauce but it is very good as stated and a good starting point. I will be done playing with it in about 20 more cooking's.
Chris says
It's rare that an ATK recipe isn't spot on but it happens. The first recipe I ever got for this starts by telling you to open the kitchen window because of how you cook dried chiles to start with. Your version seems a lot less complicated and faster than that recipe and it sounds like it comes out just as good.