If you’ve ever craved that perfect balance of sweet, spicy, and crispy from your favorite takeout, you’re in for a treat. This Crispy General Tso’s Chicken Recipe brings that beloved classic right into your kitchen with tender chicken, a crunchy coating, and a sauce that hits all the right notes. Trust me, once you make this at home, you’ll never look back!

A black skillet filled with many pieces of golden brown fried chicken, all coated in a shiny, sticky reddish-brown sauce that glistens under light. The chicken pieces vary in size and shape, showing a mix of crispy and tender textures. Small green onion slices are scattered evenly on top, adding a touch of fresh green color, while tiny white sesame seeds lightly sprinkle the dish. The skillet is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy General Tso’s Chicken Recipe
Top Tip
How to Serve Crispy General Tso’s Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy General Tso’s Chicken Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Crispy General Tso’s Chicken recipe with you. There’s something so satisfying about cooking up crispy, flavorful chicken coated in a homemade sweet and spicy sauce that tastes just as good – if not better – than your favorite takeout spot.

Simple Ingredients: No strange additives — just fresh ginger, garlic, and pantry staples you probably already have.
Quick and Easy: Ready to eat in just 30 minutes from start to finish, ideal for busy weeknights.
Perfectly Crispy Chicken: Tossing the chicken in corn starch before frying gives you that crave-worthy crunch without heavy batter.
Customizable Spice: Adjust the red pepper flakes to suit your heat preference, so everyone can enjoy it.

Ingredients & Why They Work

To get this dish just right, I recommend using fresh, high-quality chicken thighs along with simple sauces that create the balance of flavors. Here’s a quick peek at what you’ll need and why I chose each ingredient:

Flat lay of a small white ceramic bowl filled with golden corn starch, a pile of trimmed raw chicken thigh pieces with a natural pink hue, a small white bowl holding minced fresh ginger root, a few peeled garlic cloves, a small white bowl with bright red pepper flakes, a small white bowl of glossy dark soy sauce, a small white bowl with clear rice vinegar, a small white bowl containing rich brown hoisin sauce, a small white bowl with white granulated sugar, a small white bowl filled with cold water, a cluster of whole uncracked brown eggs, a scattering of natural tan sesame seeds, and a small white bowl with golden extra light olive oil all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Thighs: They stay juicy and tender even after frying, giving you a richer flavor than breast meat.
Corn Starch: This is the secret to a light, crispy coating that’s not too heavy or greasy.
Extra Light Olive Oil: Perfect for frying since it has a high smoke point and mild flavor.
Fresh Ginger: Adds a bright, zesty aroma that really wakes up the sauce.
Garlic: Essential for that classic savory punch in every bite.
Red Pepper Flakes: Bring just the right amount of heat – adjust this to your taste.
Soy Sauce (Low Sodium): Provides umami depth without making the dish too salty.
Rice Vinegar: Adds acidity that balances the sweet and spicy notes perfectly.
Hoisin Sauce: Gives a touch of sweetness and complexity to the sauce.
Granulated Sugar: Sweetens the sauce to round out the flavors just right.
Sesame Seeds (Optional): A simple garnish that adds a toasty note and pretty presentation.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy General Tso’s Chicken Recipe is how easy it is to customize to your taste and dietary needs. Whether you like it a little sweeter, spicier, or want to swap in some veggies, it’s simple to make it your own.

Spice it up: If you love heat, try adding a bit more red pepper flakes or even a splash of chili garlic sauce to the sauce mix. I like to amp up the spice when I'm in the mood for something fiery—just be sure to balance that heat with a touch more sugar or vinegar if needed.
Lean protein swap: For a lighter take, substitute chicken breasts instead of thighs. While thighs stay juicier, breasts work well and cut down on fat. Just watch the cooking time carefully so the chicken stays tender and not dry.
Gluten-free version: Swap soy sauce with tamari and look for gluten-free hoisin sauce. This tweak makes the dish welcoming for gluten-sensitive friends while retaining all those crave-worthy flavors.
Veggie boost: Toss in steamed broccoli, snap peas, or bell peppers just before combining the chicken with the sauce. Adding crunchy, colorful veggies is my favorite way to turn this into a complete, vibrant meal.
Thicker sauce: If you prefer your sauce extra glossy and thick, simply let it simmer a minute or two longer before tossing in the chicken. That extra time helps it cling beautifully to each crispy piece.

Step-by-Step: How I Make Crispy General Tso’s Chicken Recipe

A black bowl filled with a bottom layer of white, fluffy steamed rice, topped with a thick layer of golden-brown crispy chicken pieces covered in a shiny, sticky orange-red sauce. The chicken is sprinkled with small white sesame seeds and fresh green chopped scallions scattered on top. A pair of wooden chopsticks lie in the background, resting on a white marbled surface. Another white bowl filled with more chicken pieces is partly visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Chicken for Maximum Crispiness

Start by trimming and cutting 2 pounds of chicken thighs into 1-inch pieces. Toss these pieces in ½ cup of corn starch, working in batches to ensure even coating. Tap off any excess starch before placing the chicken on a platter. This simple dredging step is crucial because it creates the light, crispy crust without the heaviness of a batter—perfect for that signature crunch!

Step 2: Whisk Up the Perfect Sweet and Tangy Sauce

In a separate bowl, combine ½ cup cold water, 5 tablespoons low sodium soy sauce, 3 tablespoons rice vinegar, 1 ½ tablespoons hoisin sauce, 4 tablespoons granulated sugar, and 1 ½ tablespoons corn starch. Whisk everything together until smooth and well blended. This balance of salty, sweet, sour, and umami is what makes this sauce so irresistible.

Step 3: Fry the Chicken to Golden Perfection

Heat ¼ cup extra light olive oil in a non-stick skillet over medium-high heat. Cook the chicken in 2 to 3 batches, sautéing each batch for about 4–5 minutes until golden brown on both sides and cooked through. Remove each batch to a bowl while keeping at least 1 tablespoon of oil in the pan for the sauce. If needed, add more oil between batches. This frying method crisps the chicken beautifully without soaking it in oil.

Step 4: Build Aromatic Foundations

With the last tablespoon of oil still warm in the skillet, add 2 tablespoons minced ginger, 3 cloves minced garlic (or 1 tablespoon grated), and ½ teaspoon red pepper flakes. Sauté for about 30 seconds until the kitchen fills with that heady, mouth-watering aroma. This step layers in fresh, bright flavors that bring the sauce alive.

Step 5: Simmer the Sauce and Taste for Balance

Pour the mixed sauce into the skillet and stir continuously to avoid lumps. Bring it to a gentle simmer and let it cook for about 1 minute. This helps mellow the sharpness of the rice vinegar while thickening the sauce just right. Give it a quick taste and adjust by adding a pinch more soy sauce or rice vinegar if you want a deeper saltiness or tang.

Step 6: Toss Chicken in Sauce for That Signature Gloss

Return the crispy chicken pieces to the skillet. Gently toss them to coat evenly and thoroughly with the luscious sauce, letting each piece shine with that perfect glossy coating. This step should be quick to maintain the chicken’s crisp texture underneath all that flavor.

Step 7: Garnish and Serve Immediately

Transfer the sauced chicken to a serving dish and sprinkle with 1 teaspoon sesame seeds for a subtle nutty crunch and pretty presentation. Serve this warm, ideally with steamed rice or your choice of stir-fried vegetables for a complete, satisfying meal. Enjoy that crispy, sweet, and spicy bite straight from your kitchen!

Top Tip

Mastering the Crispy General Tso’s Chicken Recipe is easier than you think when you keep a few key tips in mind. These pointers come from my own kitchen experiments and are here to help you get that perfect balance of crispiness and sauciness every time.

Perfect Crispy Coating: I found that tossing the chicken generously—but not overwetting—with corn starch helps create that signature crispy crust without it feeling heavy or gummy.
Oil Temperature Matters: Cooking your chicken in batches and keeping the oil hot but not smoking ensures even browning and juicy meat inside. I always wipe the pan if it feels too crowded or greasy before the next batch.
Simmer Sauce Slowly: Letting the sauce simmer for a full minute after adding it allows the sharp vinegar notes to mellow and thicken perfectly. Taste and tweak before tossing the chicken in—this step makes a huge flavor difference.
Don’t Skip the Aromatics: Quickly sautéing the garlic, ginger, and red pepper flakes right before the sauce creates a fragrant base that really elevates the final dish. Avoid cooking these too long or they’ll turn bitter!

How to Serve Crispy General Tso’s Chicken Recipe

The image shows six parts of cooking chicken. The first part is a clear glass bowl with raw pink chicken pieces and a pile of white flour on top with a white spoon inside. The second part shows the same bowl with the chicken pieces covered in flour, mixed together. The third part shows a black frying pan with many golden-brown cooked chicken pieces, with some crispy texture. The fourth part is the same pan but now empty, with small piles of yellow garlic, light yellow ginger, and red chili flakes in some oil. The fifth part shows the pan filled with a dark brown sauce with visible small chunks, bubbling. The last part shows the cooked chicken pieces back in the pan on top of the sauce, ready to be mixed. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Keep it simple yet colorful with a sprinkle of toasted sesame seeds over the top for a mild nuttiness and attractive finish. For an extra touch, finely sliced scallions or a few sprigs of fresh cilantro add freshness and a pop of green that brightens the plate.

Side Dishes

This Crispy General Tso’s Chicken pairs beautifully with steamed jasmine or white rice, which soaks up all that delicious sauce. For added veggies, try stir-fried broccoli, snap peas, or bok choy tossed simply with garlic and a splash of soy sauce. A light cucumber salad with rice vinegar dressing can also cut through the richness, balancing the meal.

Make Ahead and Storage

Storing Leftovers

Leftover Crispy General Tso’s Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled down to room temperature before sealing and refrigerating to preserve its texture and flavor.

Freezing

If you'd like to freeze portions, let the chicken cool completely, then freeze in a single layer on a baking sheet before transferring to a sealed container or freezer bag. It will keep well for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating

To keep your chicken crispy when reheating, pop it in a non-stick skillet over medium heat just until warmed through, tossing gently in the sauce. Avoid microwaving if you can, as it tends to soften the crisp crust and make the sauce watery.

Frequently Asked Questions:

Can I use chicken breast instead of thighs for this recipe?

Absolutely! While chicken thighs are juicier and more flavorful, you can substitute chicken breast for a leaner option. Just watch the cooking time closely to prevent drying out.

How spicy is this Crispy General Tso’s Chicken Recipe?

The recipe calls for ½ teaspoon of red pepper flakes, which gives it a gentle kick. You can adjust this amount up or down depending on how much heat you prefer.

Is corn starch necessary for the coating?

Yes, corn starch is key here. It creates a light, crispy exterior without the heaviness of a batter, helping your chicken achieve that perfect crunch.

Can I make a gluten-free version of this dish?

Definitely! Use tamari in place of soy sauce and make sure your hoisin sauce is gluten-free. This way, you can enjoy all the delicious flavors without gluten.

Final Thoughts

Making this Crispy General Tso’s Chicken Recipe at home has been a real joy for me—it brings all the comforting flavors of your favorite takeout but with fresh, simple ingredients and control over every detail. Whether you’re cooking for family, friends, or just yourself, this dish is sure to satisfy your cravings with that perfect balance of sweet, spicy, and crispy. Give it a try and watch it become a new favorite in your rotation!