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.
Madison says
Okay, so I know this is a pretty old recipe, and I usually NEVER comment on blog recipes. But hoooolyyyyy crap is this ABSOLUTELY AMAZING!
I was questioning your methods after making the fry batter, but it turned out perfect. I added a whole lot more red pepper, some sliced fresh jalapenos, and a little sesame oil and this is my new favorite recipe. WOW! I'm going to be sending this to everyone I know. Thanks!
David says
Tried the Gen. Tso recipe tonight. Being my first attempt, while handling a very cranky 1-yr old, it ended up being a very tasty Chinese dish, but did not remind me of Tso's I'm accustomed to in restaurants. I figure one of two things happened - I messed up a step or ingredient, or they make it differently in your area. I'll have to try another recipe to see if I can get closer to the true Tso's flavor. Worst case, I did enjoy your recipe, and will like it even more if I'm not expecting Tso's.
Alice says
Wow, the easy General Tso Chicken is so delicious. The chicken was very tender indeed. Will be making this delicious dish again. I don't like a lot of red peppers in my food so I only added about an 1/8 of a teaspoon of crush red peppers which is perfect for me. But, this dish absolutely need some crushed red pepper. And I did use more oil than what the recipe calls for.
Lori says
I just got done making and eating this. This is VERY good and easy, and I will definitely make it again! I love vinegar, so I think next time I will add a bit and also some pea pods. SO many possibilities! ;-) Thanks so much!
DrDan says
Hi Lori,
My Hoisin sauce had enough vinegar so maybe it is brand specific. I have done this with snow peas and sliced water chestnuts. Excellent.
Thanks for the note.
Dan
marms says
I'm thinking I'll get my sauce ingredients all mixed up, maybe double, and keep in a jar in fridge.
Now how about a recipe for Tom Yum Soup? You seem to have the right touch for 'fusion' foods.
DrDan says
I have never heard of Tom Yum soup. I will check it out.
Dan
Lisa says
I made this tonight for my family of 7 and everyone loved it. I didn't batter or fry the chicken, just cut up cooked chicken breast. I added a bag of steamed stir-fry vegetables. This is a new family favorite.
Lisa says
Made many copy cat recipes and I have say this one "rocked". Thank you for all your hard work!!! Chicken was perfect. Sauce was amazing.
A Cartwright says
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!
Jennr says
I have been in search and testing so many sauce recipes. I just want to say thank you! I can tell you this will finally become the staple sauce that I've been looking for my Asian chicken dinners!
DrDan says
I really like the taste of this. Most use too much vinegar for me.
Thanks for the note.
DrDan
CassCass says
I really loved this recipe! It was the first one I tried when I typed in 'easy general chicken'. The only things I changed was I used 3-4 chicken breasts, doubled the sauce, and regularly breaded the chicken. I dipped them in corn starch, then egg/milk mixture, then patted flat in a flour mixture before frying. It tastes like authentic chinese general chicken, I feel like im cooking at the restaurant now~! My kids and family love it so much I make it a few times a month. I just now bought Hoisin sauce to see if it changes the flavor.
Paula says
What did you use in place of the hoisen sauce? I have everything except that ingredient.
DrDan says
Hi Paula,
Most American general grocery stores will have it next to the soy sauce. It is relatively complex to make with soy sauce, hot sauce, honey, white wine vinegar, garlic and sesame oil. Lots of complex taste there and no good substitute for it. So I have no substitutes and wouldn’t try. Sorry.
Dan
Amy says
Excellent! I served this with sushi rice and steamed veggies for a quick and delicious meal. The only "change" I made was to cook the chicken in two batches and keep it warm covered with foil in a 200 degree oven before making the sauce in the wok. Definitely a new family favorite!
anna says
I had to come back to comment. What is with all the General Tso’s recipes with all the vinegar? Yuck! THIS IS IT! Thank you!!!!!! A keeper going in the family file
DrDan says
Yep the vinegar was killing it for me too.
Thanks for the note and rating
DrDan
Lory says
This was so delicious! My fiancée loved this and so did i. Especially since its so quick and easy to make. I will definitely make this again. Thanks for the awesome recipe.
DrDan says
Thanks for the note and rating
DrDan
Sharon says
I'm planning on making this tonight... sounds great, the reviews are great too. I'm planning on adding veggies and sesame oil with chili too... BUT I have a question for you... what dido u do with the Tien Tsin Peppers from Penzey's? I've searched your blog and found no further reference to them. Thanks!
DrDan says
The Tien Tsin disappeared into another dish somewhere along the line. I was at Penzey's yesterday for a stock-up run didn't think about it. IT will go on the next list... I would sub some in for the red pepper. Or at least that was my plan. But be careful they are perhaps about twice as hot as the crushed red pepper.
DrDan
Sue says
This was the first recipe of yours I made but it won't be the last! I tried this over the weekend and it was absolutely delicious. Silly me was thinking we'd have it for two meals but there were no leftovers and I think the dog only received one bite of chicken.
Kathleen says
This is a very good and easy recipe. I quadrupled the sauce and froze the extra. Served it tonight with shrimp and it was just as good. Also used a little strange oil with chili for some extra heat. Just a drizzle or two is more than enough. It's a keeper.
Kathleen says
I meant sesame oil!