Chef Mei Lin - Chinese Cuisine Specialist
👨‍🍳 Chinese Cuisine Expert

Recipe by Mitchell

🎓 15 Years Professional Wok Cooking ⏰ Trained in Hunan Province, China 🍽️ Featured in Asian Culinary Magazine

❤️ My Recipe Story

"I developed this General Tso's Chicken recipe after years of perfecting the balance between crispy texture and sauce consistency. During my training in Hunan, I learned that the key to great General Tso's isn't just the sauce - it's the timing of when you toss the chicken. Add it too early and it gets soggy; too late and the sauce won't stick. This recipe captures that perfect moment."

Chef Mei Lin has dedicated her career to making authentic Chinese cuisine accessible to home cooks. With training from traditional masters in China and years of restaurant experience, she brings professional techniques to your kitchen. Her philosophy: great Chinese food doesn't require a restaurant kitchen, just the right methods.

View All Mitchell's Recipes →
Close-up of glossy General Tso's chicken with deep mahogany sauce coating crispy chicken pieces, served over fluffy white jasmine rice with fresh cucumber slices arranged on the side, garnished with toasted sesame seeds and red pepper flakes in a white ceramic bowl on a light gray marble surface

The Secret to Restaurant-Quality General Tso's

The magic of General Tso's Chicken lies in achieving that perfect contrast between crispy exterior and tender interior, all while maintaining a glossy sauce that doesn't make the coating soggy. The technique starts with properly dried chicken and a double coating of egg and cornstarch. This creates a protective barrier that stays crispy even after saucing. The oil temperature is critical - too hot and the coating burns before the chicken cooks through, too cool and you'll get greasy, limp chicken instead of that signature crunch.

The sauce itself is a careful balance of sweet, sour, and spicy flavors that should coat the chicken like lacquer without pooling at the bottom of the bowl. Traditional General Tso's sauce gets its complexity from the interplay of soy sauce's umami, rice vinegar's tang, and brown sugar's caramel notes. The hoisin sauce adds depth and body, while the sesame oil provides that distinctive nutty finish. The cornstarch slurry added at the end creates the signature glossy appearance and helps the sauce cling to every piece of chicken.

💡 Professional Tip

The key to keeping the chicken crispy is working quickly once you add it to the sauce. Have everything prepped and ready to go, then toss the chicken in the sauce for no more than 30 seconds before immediately transferring to your serving dish. The residual heat will continue to meld the flavors without compromising the crunch.

Frequently Asked Questions

While General Tso's Chicken is best served immediately to maintain crispiness, you can prep components ahead. Coat the chicken and refrigerate it uncovered for up to 4 hours before frying. Make the sauce up to 2 days in advance and store it in the refrigerator. When ready to serve, fry the chicken, reheat the sauce, and toss together. For leftovers, store the chicken and sauce separately and reheat the chicken in a 400°F oven for 5-7 minutes before tossing with reheated sauce.

Yes, you can substitute chicken breast, though thighs are preferred for their superior flavor and moisture retention. If using breast, cut it slightly thicker (about 1.5 inches) to prevent overcooking, and reduce frying time by about 1 minute. Pound the breast pieces to even thickness before cutting for more consistent cooking. Consider brining the breast meat in saltwater for 30 minutes before coating to help it stay juicy.

The heat in General Tso's Chicken comes primarily from the dried red chilies. For mild heat, use 2-3 chilies and remove the seeds. For medium heat, use 4-6 whole chilies as written. For extra spicy, use 8-10 chilies and add 1/2 teaspoon of red pepper flakes to the sauce. You can also adjust spice by adding chili oil at the end or serving sriracha on the side. The brown sugar in the sauce helps balance the heat, so don't reduce it when making spicier versions.

Vegetable oil, canola oil, or peanut oil work best for this recipe due to their high smoke points and neutral flavors. Peanut oil is traditional in Chinese cooking and adds a subtle nutty flavor that complements the dish. Avoid olive oil or butter as they have low smoke points and will burn at the required frying temperature. You'll need oil with a smoke point of at least 400°F to achieve proper crispiness without smoking or burning.

The chicken is done when it reaches an internal temperature of 165°F and the coating is deep golden brown. Visually, the coating should look dry and crispy rather than wet or pale. When you remove a piece, it should feel light and crispy, not heavy with oil. The sauce is ready when it's thickened enough to coat the back of a spoon and has a glossy sheen. If you draw a line through the sauce on the spoon, it should hold for a second before running together.

General Tso's Chicken pairs beautifully with steamed white jasmine or basmati rice to soak up the delicious sauce. For vegetables, serve with steamed broccoli, bok choy, or quick-pickled cucumber slices for a refreshing contrast to the rich sauce. You can also serve it over fried rice or lo mein noodles for a heartier meal. Add a simple cucumber salad with rice vinegar and a sprinkle of sesame seeds, or serve with egg drop soup as a starter for a complete Chinese dinner experience.

Yes, for a lighter version, you can bake the coated chicken at 425°F for 20-25 minutes, flipping halfway through, until golden and crispy. Spray the coated chicken pieces with cooking spray before baking to help achieve crispiness. While baked chicken won't be quite as crispy as fried, it's still delicious and significantly reduces the oil content. You can also use an air fryer at 400°F for 12-15 minutes, shaking the basket halfway through, for results closer to traditional frying.

Store leftover General Tso's Chicken in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken and any extra sauce separately. Reheat in a 400°F oven for 8-10 minutes or in an air fryer at 375°F for 5-6 minutes to restore crispiness. Avoid microwaving as it will make the coating soggy. Add the sauce after reheating. You can freeze the fried (but unsauced) chicken for up to 2 months, then thaw and reheat before adding fresh sauce.

Recipe Troubleshooting Guide

✅

Soggy Coating

Problem: The chicken coating becomes soft and loses its crispiness after adding the sauce.

Solution: This happens when the chicken sits in the sauce too long. Make sure your chicken is completely dry before coating, fry at the correct temperature (350°F), and most importantly, toss the chicken in the sauce for no more than 30 seconds before serving immediately. Have your serving dishes ready so you can transfer the chicken right away. If reheating, keep sauce separate and combine only when ready to eat.

✅

Thin, Runny Sauce

Problem: The sauce won't thicken and stays watery instead of coating the chicken.

Solution: Ensure you're using the cornstarch slurry (cornstarch mixed with water, not dry cornstarch) and stir it well before adding to prevent lumps. The sauce must be simmering when you add the slurry. Stir constantly for a full minute to activate the cornstarch. If it's still thin, mix another teaspoon of cornstarch with a tablespoon of water and add it gradually until you reach desired thickness. Don't add too much liquid from the vegetables or it will thin out the sauce.

✅

Chicken Overcooks

Problem: The chicken pieces are dry and tough instead of juicy and tender.

Prevention: Dark meat chicken thighs are more forgiving than breast meat, but overcooking can still happen. Cut pieces to uniform 1-inch size for even cooking, and don't exceed 4-5 minutes frying time. Use a thermometer to ensure oil stays at 350°F - too hot cooks the outside before the inside is done. Remove chicken when it just reaches 165°F as it will continue cooking from residual heat. Consider pounding thicker pieces slightly for more even thickness.

✅

Greasy Chicken

Problem: The fried chicken tastes oily and heavy instead of light and crispy.

Recovery: This usually means the oil temperature was too low. Use a thermometer to maintain 350°F throughout frying. Don't overcrowd the pan, which drops oil temperature - fry in small batches. Let coated chicken rest for 5 minutes before frying so the coating sets properly. After frying, transfer immediately to a wire rack rather than paper towels alone, which can trap steam and oil. Ensure chicken is patted completely dry before coating, as moisture creates more oil splatter and absorption.

✅

Burnt Garlic or Sauce

Problem: The garlic, ginger, or sauce develops a bitter, burnt taste.

Prevention: Garlic and ginger burn quickly over high heat. After draining most of the frying oil, reduce heat to medium before adding aromatics. Stir-fry them for only 30 seconds until fragrant, not until browned. If you smell any burning, immediately add the liquid ingredients to stop the cooking. Have all sauce ingredients measured and ready to add quickly. If garlic starts to stick, deglaze the pan with a splash of the rice vinegar to prevent burning.

✅

Flavor Balance Issues

Too Sweet: If the sauce tastes too sweet, add an extra tablespoon of rice vinegar and a teaspoon of soy sauce to balance. A squeeze of fresh lime juice can also cut through excessive sweetness.

Too Salty: If too salty, add 1-2 teaspoons of brown sugar and a tablespoon of water. You can also add more vegetables to the dish to absorb some saltiness, or serve over extra rice.

Bland: If the flavors are flat, you likely need more salt (soy sauce), acid (rice vinegar), or heat (chili peppers). Add a teaspoon of each component at a time, tasting between additions. A dash of sesame oil at the end brightens everything up.

Overhead view of General Tso's chicken ingredients neatly organized: bowl of cornstarch, raw chicken thigh pieces on cutting board, small bowls of soy sauce, hoisin sauce, rice vinegar, brown sugar, minced garlic and grated ginger, dried red chilies, beaten eggs in a shallow dish, and sesame oil bottle on white marble counter

Choosing the Right Ingredients for Perfect Results

The foundation of exceptional General Tso's Chicken starts with selecting quality ingredients. Boneless, skinless chicken thighs are the preferred choice because they remain juicy even with high-heat cooking and have more flavor than breast meat. Look for thighs that are uniform in size with a bright pink color and no unpleasant odor. Fresh chicken that hasn't been previously frozen will give you the best texture. The cornstarch coating is equally important - use regular cornstarch, not corn flour, as it creates that signature glass-like crispy shell when fried.

For the sauce, ingredient quality makes a noticeable difference in the final dish. Choose a naturally brewed soy sauce rather than chemically produced varieties for deeper flavor. Rice vinegar should be unseasoned - seasoned rice vinegar contains added sugar and salt that will throw off the sauce balance. Fresh garlic and ginger are non-negotiable; pre-minced versions lack the aromatic punch needed for authentic flavor. The dried red chilies should still be pliable and fragrant, not brittle and faded, which indicates age. Finally, toasted sesame oil (not regular sesame oil) provides the distinctive nutty aroma that makes this dish irresistible.

Essential Ingredient Notes

  • Chicken Thighs: Always choose boneless, skinless thighs over breast meat for superior moisture and flavor. Trim any excess fat or silver skin before cutting into uniform 1-inch pieces. If your thighs vary greatly in size, pound the thicker pieces slightly to ensure even cooking. Pat them completely dry with paper towels before coating - any surface moisture will prevent the coating from adhering properly and make the chicken steam instead of fry.
  • Cornstarch: Cornstarch creates the ultra-crispy coating that defines General Tso's Chicken. Make sure it's fresh and free of lumps. Store cornstarch in an airtight container in a cool, dry place. For the coating, use cornstarch straight from the container. For the sauce thickener, always mix it with cold water first to create a slurry - adding dry cornstarch directly to hot liquid will cause clumps. A 1:2 ratio of cornstarch to water works perfectly for the slurry.
  • Fresh Aromatics: Fresh garlic and ginger are the aromatic backbone of this dish. For garlic, peel and mince it finely - larger pieces can burn before releasing their flavor. Fresh ginger should be firm with tight, smooth skin. Peel it with a spoon edge rather than a peeler to minimize waste, then grate it on a microplane for the finest texture. Mince both just before cooking as they lose pungency quickly once cut. If you smell the garlic and ginger before you see them sizzle, your oil is hot enough.
Action shot of crispy golden-brown General Tso's chicken pieces being tossed in a hot wok with glossy dark sauce, steam rising, with visible garlic pieces, dried red chilies, and sauce bubbling, chef's hand holding wok handle, side view showing the coating of sauce over the chicken on dark background

Mastering the Cooking Technique

The cooking technique for General Tso's Chicken requires attention to detail but isn't complicated once you understand the process. The double coating of egg and cornstarch creates a protective shell that stays crispy even after saucing. After coating, let the chicken rest on a wire rack for five minutes - this allows the coating to set and creates a better seal. When frying, maintain oil temperature at 350°F using a thermometer. Too hot and the coating burns before the chicken cooks through; too cool and the chicken absorbs excess oil and won't crisp properly. Fry in small batches to prevent temperature drops.

The final step of combining the chicken with sauce is where timing becomes crucial. Have your serving dish ready before you start. Once the sauce has thickened and achieved that glossy sheen, add the chicken and toss quickly for no more than 30 seconds. The goal is to coat every piece evenly while the sauce is hot and fluid, then immediately transfer to the serving dish. The residual heat will continue to meld the flavors without compromising the crispy texture. Serve within minutes of tossing for the ultimate General Tso's experience where each bite delivers satisfying crunch followed by tender chicken and bold sauce.

The Perfect Toss

The moment you add chicken to the sauce is critical. Your wok or pan should be off the heat or on very low heat. Pour the crispy chicken into the thickened sauce and use two spatulas or cooking chopsticks to toss continuously for 20-30 seconds, lifting and turning to coat every surface. Move quickly but gently to avoid breaking the crispy coating. When every piece has a glossy sheen, immediately transfer to your serving dish. This technique ensures maximum flavor with maximum crispiness - the hallmark of restaurant-quality General Tso's Chicken.

Crispy General Tso's Chicken

Prep 15 min
Cook 20 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Chicken

  • 3 tablespoons soy sauce
    Use naturally brewed soy sauce for best flavor
  • 3 tablespoons rice vinegar
    Unseasoned rice vinegar only
  • 3 tablespoons hoisin sauce
    Adds depth and body to the sauce
  • 2 tablespoons brown sugar
    Light or dark brown sugar works
  • 1 tablespoon sesame oil
    Use toasted sesame oil for authentic flavor
  • 2 teaspoons cornstarch + 2 tablespoons water
    Mix into a slurry before adding to sauce
  • 4 cloves garlic, minced
    Mince finely and use fresh, not jarred
  • 1 tablespoon fresh ginger, grated
    Peel and grate on a microplane
  • 4-6 dried red chili peppers
    Adjust quantity based on desired heat level

For the Sauce

  • 1.5 lbs boneless skinless chicken thighs
    Cut into 1-inch pieces, patted completely dry
  • 1/2 cup cornstarch
    For coating - creates crispy shell
  • 2 large eggs, beaten
    Beat well for even coating
  • 1/4 cup vegetable oil
    For frying - use high smoke point oil
  • 2 green onions, chopped
    For garnish - both white and green parts
  • 1 teaspoon sesame seeds
    Toasted sesame seeds for garnish

Instructions

  1. Prepare the Chicken

    Pat chicken pieces completely dry with paper towels - this is crucial for crispy coating. Place cornstarch in a shallow bowl. Dip each chicken piece in the beaten egg, allowing excess to drip off, then dredge thoroughly in cornstarch, pressing gently to adhere and shaking off excess. Place coated chicken on a wire rack and let rest for 5 minutes to set the coating.

  2. Fry the Chicken

    Heat vegetable oil in a large wok or deep skillet over medium-high heat until it reaches 350°F on a thermometer. Working in batches of 5-6 pieces to avoid overcrowding, carefully add chicken and fry for 4-5 minutes, turning once halfway through, until golden brown and crispy. The coating should be dry and crunchy. Transfer to a paper towel-lined plate. Drain all but 1 tablespoon of oil from the wok.

  3. Make the Sauce

    Reduce heat to medium. In the same wok with 1 tablespoon oil, add minced garlic, grated ginger, and dried chilies. Stir-fry for 30 seconds until fragrant but not browned. Add soy sauce, rice vinegar, hoisin sauce, brown sugar, and sesame oil. Stir to combine and bring to a simmer, about 1 minute.

  4. Thicken and Combine

    Stir the cornstarch slurry well and add it to the simmering sauce. Stir constantly for 1 minute until the sauce thickens and becomes glossy enough to coat the back of a spoon. Immediately add all the crispy chicken pieces and toss quickly for 20-30 seconds to coat evenly. Remove from heat immediately to prevent the coating from getting soggy.

  5. Serve

    Transfer immediately to a serving plate. Garnish with chopped green onions and toasted sesame seeds. Serve hot over steamed white jasmine rice with cucumber slices or steamed broccoli on the side. The dish is best enjoyed within 5 minutes of tossing while the coating is still crispy.

Recipe Notes & Tips

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 400°F oven for 8-10 minutes to restore crispiness, then toss with reheated sauce. The unsauced fried chicken can be frozen for up to 2 months - thaw, reheat, and add fresh sauce.

Serving Suggestions

Serve over steamed jasmine rice, fried rice, or lo mein noodles. Pair with steamed broccoli, bok choy, or quick-pickled cucumbers. For a complete meal, add egg drop soup as a starter and fortune cookies for dessert. The dish also pairs well with cold beer or hot green tea.

Variations

For a healthier version, bake the coated chicken at 425°F for 20-25 minutes or air fry at 400°F for 12-15 minutes. Add vegetables like bell peppers, snap peas, or water chestnuts to the sauce. Make it gluten-free by using tamari instead of soy sauce and ensuring your hoisin sauce is gluten-free. For extra heat, add chili oil or red pepper flakes.