Everybody can make this Easy General Tso's Chicken Recipe at home with crispy pan-fried breaded chicken covered with a spicy, sweet, and tangy sauce—a healthy 30-minute recipe.
🐓Ingredients
- Chicken—usually skinless boneless chicken breasts, but thighs will work.
- Coating Ingredients—corn starch, egg, salt, pepper
- General Tso's Sauce Ingredients—corn starch, Hoisin sauce, soy sauce, brown sugar, ketchup, dry ginger, crushed red pepper
- Vegetable Oil—for pan frying
- Serving—toasted sesame seeds, sliced green onion, cooked rice.steamed vegetables
Jump To (scroll for more)
- 🐓Ingredients
- 👨🍳How to Make General Tso's Chicken
- Options and variations
- How to adjust the spiciness
- 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's Chicken
- Step-by-Step Photo Instructions
- 📖 Recipe
Featured Comment from 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!"
Mainly using pantry ingredients and some Housin sauce, you can have the great taste of Chinese takeout at home in only 30 minutes.
This lighter, healthy recipe has all the same great taste as the full-fat takeout version. But it will fit both healthy and low-fat diets. Plus, it can be easily adapted to a gluten-free diet.
I have destroyed my kitchen in the past with General Tao recipes, but this recipe, adapted from a Martha Stewart recipe, is only one pot, plus much easier and faster to make at home.
For easy Chinese takeout at home, try these easy recipes: Chicken Stir Fry, Crock Pot Cashew Chicken, or Crock Pot Beef and Broccoli.
👨🍳How to Make General Tso's Chicken
- Trim and dry chicken breasts into 1-inch cubes.
- Make the batter coating of egg, cornstarch, salt, and pepper. Coat the chicken and shake off the excess topping. Let rest for 5-10 minutes before cooking, if possible, to improve adhesion.
- Brown the chicken in a large skillet or wok in hot oil in one or two batches. Turn occasionally and cook to 165°.
- Mix the General Tso sauce with Hoisin sauce, ketchup, and other seasonings.
- When the chicken is brown and 165°, remove the chicken from the skillet.
- Add the sauce to the hot pan and cook until thickened while whisking continuously.
- Add the chicken to the sauce and serve.
This is a summary of the steps. See the recipe card or the step-by-step photo instructions below for complete instructions.
Options and variations
- If you use thighs, the cooking temperature should be 180°-185° for tenderness.
- 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 like Tien Tsin peppers can be used, but be careful since they can be very hot.
To make Gluten-Free General Tso's Chicken
Most General Tso's is not naturally gluten-free, but with a few easy adaptions, it will be.
- 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 is a very easy recipe to cut in half or double
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 to half or double.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- In a double recipe, you will need to cook the coated chicken in batches.
🍽️Serving General Tso's
Garnish with toasted sesame seeds and slices of green onions. For rice, try Baked Rice or Plain Fried Rice in 10 Minutes. Serve with steamed vegetables to complete the meal.
If you want, make extra sauce and remove after thickening to later use on rice.
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
You can find a few suggestions, but there is no great substitute. Many components make this a unique sauce; you will not get the desired results with substitutes. Hoisin is commonly available in most markets and is worth buying for this recipe.
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 to not crowd the pan.
🇨🇳What is General Tso's 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’s 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.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo 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 like lazy me for about 12-14 minutes. Be sure the internal temp gets to 165° by checking multiple pieces. Use 185° as your endpoint if using thighs.
Start the sauce while the chicken is cooking—whisk cornstarch into ½ cup of 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
Easy General Tso's 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
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 like lazy me for about 12-14 minutes. Be sure the internal temp gets to 165° by checking multiple pieces. Use 185° as your endpoint if using thighs.
- Start the sauce while the chicken is cooking—whisk cornstarch into ½ cup of 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 should cook to 180° to 185° for better texture. They are safe at 165°.
- The Hoisin sauce is needed, and 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 use one whole egg if you want.
- The red pepper is "to taste". ¼ teaspoon has minimal heat (1/10) but some nice taste. ½ teaspoon is about 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.
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
Ally says
It would help if you specified whether T means table spoon or teaspoon. Most people use tsp for teaspoon and tbsp for tablespoon .
DrDan says
The T and t have been standard for many years but seem to lead to confusion. I'm spelling them out more the last few months and will try to do it all the time from now on. I do have an abbreviation section in the FAQ section to help any confusion.
DrDan
Letty says
Lower case "t" is teaspoon; capital "T" is tablespoon.
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.