Dinner · Chinese

General Tso's Chicken

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 22, 2026

Crispy fried chicken tossed in a sticky, sweet-and-spicy sauce that beats takeout and comes together in about 45 minutes. The batter fries up shatteringly crisp, and the sauce hits that perfect balance of tangy, savory, and just enough heat. Serve it over rice with a scatter of scallions and you have dinner sorted.

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General Tso's Chicken

Why you'll love this

  • Crispier and cheaper than takeout.
  • That perfect sweet, tangy, and spicy sauce.
  • Ready in about 40 minutes.
  • Easy to dial the heat up or down.

EveryDayMeal recipe

General Tso's Chicken

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Medium

Ingredients

  • 1 1/2 breasts (about 1 pound) boneless skinless chicken breast, cut into bite-size pieces
  • 3/4 cup all-purpose flour
  • 1 large egg
  • 2 tablespoons cornstarch (for batter)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon garlic powder
  • 3/4 cup water
  • 1/2 cup chicken stock
  • 1/4 cup duck sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1/2 tablespoon gochujang
  • 2 tablespoons cornstarch (for thickening)
  • 1 clove garlic, minced
  • 2 scallions, chopped
  • 1 teaspoon fresh ginger, minced
  • about 3 cups neutral oil, for frying

Equipment

  • Deep pot or wok
  • Instant-read or frying thermometer
  • Slotted spoon or spider
  • Mixing bowls
  • Whisk

Instructions

  1. In a bowl, whisk together the chicken stock, duck sauce, soy sauce, honey, rice vinegar, sesame oil, and gochujang until smooth, then stir in the minced garlic and ginger. Set this sauce aside so the flavors can mingle while you fry.
  2. In a large bowl, combine the flour, 2 tablespoons cornstarch, baking powder, salt, onion salt, and garlic powder. Whisk in the egg and 3/4 cup water until you have a smooth, pourable batter (it should coat the back of a spoon).
  3. Add the chicken pieces to the batter and toss until every piece is fully coated, which gives you that even, crispy shell after frying.
  4. Heat about 3 cups of oil in a deep pot or wok to 350 degrees F. Fry the chicken in batches for 3 to 4 minutes, turning gently so pieces don't stick together, until golden brown and crisp. Drain on a paper-towel-lined plate.
  5. Pour the reserved sauce into a clean wok or skillet and bring it to a gentle boil over medium-high heat, which wakes up the aromatics.
  6. Whisk the remaining 2 tablespoons cornstarch with 4 tablespoons cold water, then slowly stir it into the simmering sauce until it thickens and turns glossy, about 1 minute.
  7. Add the fried chicken and toss for about a minute so every piece gets coated in that sticky sauce without going soggy. Serve right away over rice, topped with chopped scallions.

Tips from the kitchen

  • Keep the oil steady at 350 degrees F. Too cool and the batter soaks up grease; too hot and it browns before the chicken cooks through.
  • Fry in small batches so the temperature doesn't crash and the pieces stay crisp and separate.
  • Add the fried chicken to the sauce at the very last second and serve immediately, since sitting in sauce softens the crunch.

Estimated nutrition per serving: 420 cal · 30g protein · 38g carbs · 16g fat

Make it your own

  • Swap the chicken breast for boneless thighs for juicier, more forgiving meat.
  • No gochujang? Use sriracha or a spoonful of chili garlic sauce instead.
  • Toss in steamed broccoli or snap peas with the chicken for a one-pan veggie boost.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. The coating softens, so reheat in a 400 degree F oven or air fryer for a few minutes to crisp it back up. The sauce can be made a day ahead and refrigerated.

Good to know

Can I make this without deep frying?
Yes. Air fry the battered chicken at 400 degrees F for about 10 to 12 minutes, shaking the basket halfway, then toss with the sauce.
How spicy is it?
Mild to medium with 1/2 tablespoon gochujang. Add more for extra heat or leave it out entirely for a kid-friendly version.
What can I use instead of duck sauce?
Apricot preserves thinned with a splash of water work well, or use hoisin sauce for a savory swap.
Can I use frozen chicken?
Thaw it completely and pat it dry first, or the batter won't stick and the oil will splatter.

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