General Tso’s Chicken with Homemade General Tso Sauce

General Tso’s Chicken is the ultimate sweet, tangy, and slightly spicy takeout favorite—made even better at home. Crispy, golden-fried chicken pieces are coated in a glossy sauce that perfectly balances sugar, vinegar, soy, and chili heat. This homemade version delivers bold flavor, better texture, and full control over sweetness and spice—all in under an hour.

Why You’ll Love This Recipe

• Better Than Takeout – Fresher flavor and crispier texture.
• Perfect Flavor Balance – Sweet, savory, tangy, and spicy in harmony.
• Customizable Heat Level – Adjust red pepper flakes to taste.
• Restaurant-Style Crispiness – Cornstarch coating ensures crunch.
• Versatile Sauce – Works beautifully with tofu, shrimp, or vegetables.
• Pantry-Friendly Ingredients – Uses simple, accessible staples.

Ingredients You’ll Need

For the Chicken

• 1½ lbs boneless, skinless chicken thighs, cut into 1-inch cubes – Juicy and flavorful; thighs stay tender after frying.
• 1 large egg, beaten – Helps coating adhere.
• ¼ cup cornstarch – Creates light, crispy crust.
• ¼ cup all-purpose flour – Adds structure to coating.
• 1 teaspoon salt – Seasons chicken thoroughly.
• ½ teaspoon black pepper – Adds mild warmth.
• Vegetable oil (3–4 cups for frying) – Neutral oil ideal for high heat.

For the General Tso Sauce

• ¼ cup low-sodium soy sauce – Provides savory umami base.
• ¼ cup rice vinegar – Adds signature tang.
• ¼ cup granulated sugar – Balances acidity and spice.
• 2 tablespoons hoisin sauce – Adds depth and sweetness.
• 2 tablespoons chicken broth (or water) – Thins and balances sauce.
• 1 tablespoon cornstarch – Thickens into glossy glaze.
• 1 tablespoon sesame oil – Adds nutty aroma.
• 1 tablespoon vegetable oil – For sautéing aromatics.
• 1 tablespoon minced ginger – Bright, aromatic heat.
• 2 cloves garlic, minced – Essential savory foundation.
• ½ teaspoon red pepper flakes (or more) – Adds controlled heat.

Optional Garnish

• Sesame seeds – Adds texture and presentation.
• Chopped green onions – Fresh finish and color contrast.

Step-by-Step Instructions

Marinate the Chicken

In a bowl, combine chicken cubes with egg, cornstarch, flour, salt, and pepper. Mix until evenly coated. Let marinate for 15–30 minutes to tenderize and build flavor.

Heat the Oil

Pour oil into a deep skillet or pot and heat to 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.

Fry the Chicken

Working in batches, fry chicken for 5–7 minutes until golden brown and cooked through (internal temperature 165°F / 74°C). Remove with a slotted spoon and drain on a wire rack.

Prepare the Sauce Base

In a small bowl, whisk soy sauce, rice vinegar, sugar, hoisin, broth, and cornstarch until smooth.

Sauté Aromatics

In a large skillet or wok, heat vegetable oil and sesame oil over medium heat. Add ginger and garlic and sauté for 30 seconds until fragrant.

Thicken the Sauce

Pour sauce mixture into skillet. Bring to a simmer and cook 2–3 minutes, stirring constantly, until thickened and glossy.

Adjust Spice Level

Stir in red pepper flakes. Taste and adjust sweetness, tang, or heat as desired.

Combine Chicken and Sauce

Add fried chicken to the sauce and toss thoroughly to coat each piece evenly.

Simmer Briefly

Cook for an additional 1–2 minutes to allow flavors to meld and sauce to cling.

Garnish and Serve

Remove from heat, garnish with sesame seeds and green onions, and serve immediately over steamed rice.

Recipe Notes & Tips

• Maintain Oil Temperature – Keeps coating crisp and prevents greasiness.
• Fry in Batches – Avoid overcrowding to preserve crunch.
• Use Fresh Ginger and Garlic – Enhances aromatic complexity.
• Taste Before Final Toss – Adjust sugar or vinegar to preference.
• Double Fry for Extra Crispiness – Optional second fry for 1–2 minutes.
• Serve Immediately – Best texture while hot and freshly coated.

Nutritional Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4–6 servings
• Calories: Approximately 500–600 kcal per serving (varies by portion and frying method)

Perfect Pairings

• Steamed Jasmine Rice – Classic and absorbent.
• Brown Rice – Nutty, fiber-rich alternative.
• Stir-Fried Broccoli – Adds freshness and balance.
• Vegetable Lo Mein – Completes a takeout-style meal.

Ideal Occasions

• Weeknight Takeout Replacement – Healthier homemade version.
• Family Dinner Nights – Crowd favorite.
• Casual Gatherings – Impressive yet approachable.
• Meal Prep Sessions – Sauce stores well for later use.

Storage & Serving Tips

• Refrigerate in Airtight Container – Keeps up to 3 days.
• Reheat in Skillet – Restores texture better than microwave.
• Store Sauce Separately if Possible – Maintains crispness.
• Avoid Freezing Fried Chicken – May lose texture.

Creative Variations to Try

• Tofu Version – Press and cube firm tofu before frying.
• Shrimp Adaptation – Lightly batter and fry shrimp instead.
• Extra Spicy – Add chili oil or fresh sliced chilies.
• Sweeter Version – Stir in a tablespoon of honey.

Troubleshooting Common Issues

• Soggy Chicken – Oil temperature too low or overcrowded pan.
• Sauce Too Thick – Add a splash of broth or water.
• Sauce Too Thin – Simmer longer to reduce.
• Too Sweet – Add a touch more vinegar or soy sauce.

Why This Recipe Works

General Tso’s Chicken succeeds because it combines precise frying technique with balanced sauce chemistry. The cornstarch-flour coating forms a crisp shell through rapid dehydration in hot oil. Meanwhile, the sauce achieves its glossy texture through cornstarch gelatinization, thickening at simmering temperature. Sugar provides sweetness and caramel notes, vinegar adds acidity, soy sauce contributes umami, and sesame oil enhances aroma. The final toss allows the sauce to cling without softening the crust excessively. Though indulgent, this homemade version avoids preservatives and gives full control over ingredients and flavor intensity.

Final Thoughts

Homemade General Tso’s Chicken delivers everything you love about takeout—only fresher, crispier, and more customizable. With its irresistible balance of sweet heat and savory depth, it’s a dish that satisfies both comfort food cravings and bold flavor lovers alike. Once you master this sauce, you’ll never look at bottled versions the same way again.