Let’s be honest—there’s something irresistible about General Tso’s chicken. That golden, crispy coating? The sticky, sweet and savory sauce? It’s the kind of American-Chinese takeout classic that gets devoured straight out of the carton. But guess what? You don’t need to wait for delivery night to enjoy it. This crispy chicken recipe is easier to make at home than you might think—and it’s absolutely worth it.
I created this version after a particularly long week when takeout just wasn’t in the cards. I craved that familiar bold flavor, and out of desperation (and a little determination), this recipe was born. It’s now a family favorite we whip up when we want comfort food with a little kick—and yes, it tastes just like your favorite restaurant’s, if not better.
Why You’ll Love This General Tso’s Chicken
- Crispy & Crunchy: Lightly breaded and perfectly golden.
- Sweet Meets Savory: That signature sauce hits every note.
- Quick Fix: Just 25 minutes from start to plate.
- Takeout Vibes, Homemade Love: Skip the delivery fee and still impress.
Ingredients You’ll Need
For the Breading:
- 900 g chicken breasts, cubed (4 breasts)
- 120 g all-purpose flour or cornstarch (1 cup)
- 2 g paprika (1 teaspoon)
- 4 g garlic salt (2 teaspoons)
For the Sauce:
- 250 g sugar (1 1/4 cups)
- 240 ml water (1 cup)
- 240 ml white distilled vinegar (1 cup)
- 5 g salt (1 teaspoon)
- 90 ml soy sauce (6 tablespoons)
- 1 g red chili pepper flakes, optional (1 teaspoon)
- 180 ml vegetable oil for frying (3/4 cup)
How to Make General Tso’s Chicken
- Prep the Chicken: Cube the chicken breasts. In a large bowl, mix flour (or cornstarch), paprika, and garlic salt. Toss the chicken to coat evenly.
- Fry Until Crispy: Heat oil in a large skillet over medium heat. Fry chicken in batches until golden and crispy. Drain on paper towels.
- Mix the Sauce: In a bowl, whisk together sugar, water, vinegar, soy sauce, salt, and chili flakes (if using).
- Sauce It Up: Return all the fried chicken to the pan. Pour the sauce over and bring to a boil. Lower the heat and simmer uncovered for 12 minutes, stirring now and then, until the sauce thickens.
- Serve & Savor: Serve hot over steamed rice or alongside broccoli for a complete takeout-style meal.
Tips for the Crispiest Chicken
- Don’t Crowd the Pan: Fry in small batches so the oil stays hot and the chicken stays crispy.
- Use Cornstarch for Extra Crunch: It creates a lighter, crispier coating than flour.
- Let It Rest: After frying, give the chicken a minute or two on paper towels to keep it from getting soggy.
- Add Heat to Taste: Want more kick? Toss in extra red chili flakes or a dash of sriracha.
My Favorite Weeknight Fix
The first time I made this, my husband peeked into the kitchen, caught a whiff, and asked, “Are we getting takeout?” That’s how legit this recipe smells—and tastes. Now it’s on repeat in our house, especially on those evenings when everyone’s craving something indulgent but we want to avoid another food delivery bill.
The beauty of this dish is its balance: sweet, salty, a touch of tang, and that glorious crunch. It’s our Friday night in a bowl, often paired with some quick stir-fried veggies and a movie.
What to Serve with General Tso’s Chicken
Round out your homemade takeout night with:
- Steamed jasmine or brown rice
- Roasted or stir-fried broccoli
- Garlic green beans
- Fried rice or lo mein for extra indulgence
Want to feel fancy? Top with sliced green onions or toasted sesame seeds.
How to Store Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat to bring back some crisp. Avoid the microwave if you want to keep the texture.
- Freeze: While possible, the crispy coating may soften. Best enjoyed fresh, but still tasty from the freezer.
Pro tip: Reheat with a splash of water or soy sauce to loosen the glaze.
FAQs About General Tso’s Chicken
Is this recipe spicy?
Not really, unless you add the chili flakes. It’s family-friendly as-is.
Can I use thighs instead of breasts?
Yes! Thighs add juiciness and work beautifully here.
Can I bake instead of fry?
You can, but you’ll miss out on that classic crispy texture.
Is it gluten-free?
Use cornstarch for breading and tamari instead of soy sauce for a gluten-free version.
Whether you’re recreating your favorite takeout or just looking for a fun dinner idea, General Tso’s chicken is a guaranteed winner. Crispy, saucy, and comforting—this sweet and savory chicken is better than takeout and made with love.
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Print
General Tso’s Chicken
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
General Tso’s Chicken is a classic American-Chinese takeout favorite—crispy, golden chicken coated in a sticky, sweet-and-savory sauce. This homemade version brings all the bold flavors you love in just 25 minutes, perfect for an indulgent weeknight dinner.
Ingredients
For the Breading
-
900 g chicken breasts, cubed (4 breasts)
-
120 g all-purpose flour or cornstarch (1 cup)
-
2 g paprika (1 tsp)
-
4 g garlic salt (2 tsp)
For the Sauce
-
250 g sugar (1¼ cups)
-
240 ml water (1 cup)
-
240 ml white distilled vinegar (1 cup)
-
5 g salt (1 tsp)
-
90 ml soy sauce (6 Tbsp)
-
1 g red chili pepper flakes, optional (1 tsp)
-
180 ml vegetable oil for frying (¾ cup)
Instructions
-
Cube chicken breasts. In a large bowl, mix flour (or cornstarch), paprika, and garlic salt. Toss chicken to coat.
-
Heat vegetable oil in a large skillet over medium heat. Fry chicken in batches until golden and crispy. Drain on paper towels.
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In a bowl, whisk sugar, water, vinegar, soy sauce, salt, and chili flakes (if using).
-
Return fried chicken to the pan. Pour sauce over and bring to a boil. Lower heat and simmer uncovered for about 12 minutes, stirring occasionally, until sauce thickens.
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Serve hot over steamed rice or with broccoli. Garnish with green onions or sesame seeds if desired.
Notes
Use cornstarch instead of flour for a lighter, crunchier coating.
Fry in small batches to maintain oil temperature and crispiness.
Reheat leftovers in a skillet with a splash of water or soy sauce to restore glaze.
Chicken thighs can be substituted for extra juiciness.
For a gluten-free version, use cornstarch and tamari.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fry/Stovetop
- Cuisine: American-Chinese