This crispy General Tso’s chicken with jasmine rice is my homemade version of the North American takeout classic – but done with proper technique, juicy chicken thighs, and a well-balanced sweet, sour, and slightly spicy sauce. It’s based on my General Tao YouTube video, but for this written recipe I’ve adjusted and clarified several details: the sauce ratios, the starch coating, the rice, and the cooking times so that the result is easier to reproduce in any Canadian or US kitchen.

Instead of dry, bland chicken breast, this recipe uses boneless chicken thighs for maximum flavor and tenderness. The pieces are coated in a half flour, half cornstarch mixture, then fried twice to get that ultra-crispy shell that stays crunchy even after you toss it in sauce. The sauce itself is built with soy sauce, rice vinegar, sugar, fresh ginger, garlic, and just enough heat from bird’s eye chilies or your favorite chili flakes. It’s thickened to the texture of maple syrup so it clings to every bite.

If you love ordering General Tso’s chicken from your favorite Chinese restaurant, this homemade General Tso chicken recipe with chicken thighs and jasmine rice is designed to taste like your favorite takeout but with better texture and cleaner ingredients. And if you enjoy Asian-inspired chicken dishes, you might also like my easy sweet and sour chicken in under 30 minutes or my easy Szechuan chicken with vegetables for another quick weeknight dinner idea.

Why you’ll love this General Tso’s chicken

Extra crispy thanks to a cornstarch and flour coating plus a double fry
Juicy chicken thighs instead of dry chicken breast
Sauce is properly balanced: salty, sweet, sour and slightly spicy
Works as a full meal with jasmine rice
Perfect for a homemade “Chinese takeout night” in Canada or the USA

If you’re a fan of crispy chicken, you’ll probably enjoy my spicy fried chicken tenders, crispy Korean fried chicken and even my crispy honey garlic fried chicken too.

Ingredients

For the crispy chicken

600 g (1.3 lb) boneless, skinless chicken thighs, cut into bite-size pieces
60 g (½ cup) all-purpose flour
60 g (½ cup) cornstarch
5 g (1 tsp) fine salt
1 tsp garlic powder
1 tsp onion powder
1 large egg, beaten (optional, for a thicker batter)
1–1.5 L (4–6 cups) neutral frying oil (canola, peanut, or vegetable oil)

For the General Tso sauce

15 g (1 tbsp) fresh ginger, finely minced
2 cloves garlic, finely minced
2 small bird’s eye chilies, finely sliced (or ½–1 tsp chili flakes, to taste)
15 ml (1 tbsp) toasted sesame oil
90 ml (6 tbsp) soy sauce (regular or light)
45 ml (3 tbsp) rice vinegar
45 g (3 tbsp) sugar (white or cane sugar)
75 ml (5 tbsp) water
15 ml (1 tbsp) cornstarch
30 ml (2 tbsp) cold water (for the slurry)

For the jasmine rice

360 g (2 cups) jasmine rice
720 ml (3 cups) water
2 g (½ tsp) salt (optional)

To finish

3 green onions, thinly sliced on the bias
15–20 g (2–3 tbsp) toasted sesame seeds

If you’d like an extra side dish or “fakeaway” night, this chicken pairs perfectly with cantonese-style fried rice or easy homemade chicken fried rice.

Step-by-step instructions

1. Cook the jasmine rice

Rinse the jasmine rice under cold water until the water runs almost clear.
Add the rice and water (and salt if using) to a medium saucepan.
Bring to a boil over medium-high heat, then reduce to low, cover, and cook for 12–15 minutes without lifting the lid.
Turn off the heat and let the rice rest, covered, for 5–10 minutes. Fluff with a fork just before serving.

You can also serve this dish with fluffy stovetop rice pilaf if you want a slightly more aromatic side.

2. Prepare and coat the chicken

Pat the chicken thighs dry and cut into even bite-size pieces so they cook at the same speed.
In a large bowl, whisk together the flour, cornstarch, salt, garlic powder, and onion powder.
Optional: Toss the chicken pieces with the beaten egg, then add them to the dry mixture. For a lighter coating, skip the egg and go straight into the flour/cornstarch mix.
Toss until every piece of chicken is thoroughly coated. Shake off excess and arrange the pieces on a tray so they don’t stick together.

3. First fry: Cook the chicken

Pour the oil into a deep pot, Dutch oven, or fryer. Heat to about 180–190°C (355–375°F).
Fry the chicken in batches so you don’t overcrowd the pot. Each batch will take about 3–4 minutes, just until the coating is lightly golden and the chicken is cooked through.
Transfer the fried chicken to a wire rack or a plate lined with paper towels.

If you love crispy meat dishes, try my easy Mongolian beef or the crispy beef stir-fry on another night.

4. Prepare the sauce base

In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and 75 ml water until the sugar starts to dissolve.
In another small bowl, mix the cornstarch with 30 ml cold water to make a smooth slurry. Set both aside.

5. Second fry: make it ultra crispy

Increase the oil temperature to about 200°C (390°F).
Fry the chicken pieces a second time, again in batches, for 1–2 minutes until deep golden and extra crisp.
Drain well and keep nearby – you’ll toss them in the sauce immediately.

6. Build the General Tso sauce and toss

Heat a wok or large skillet over medium-high heat.
Add the sesame oil, then the minced ginger, garlic, and chilies. Stir-fry for 30–40 seconds until fragrant but not burnt.
Pour in the soy sauce/vinegar/sugar mixture and bring to a simmer.
Whisk the cornstarch slurry again (it settles quickly), then pour it into the pan while stirring.
Cook for 1–2 minutes until the sauce thickens to a glossy, maple-syrup-like consistency.
Add the double-fried chicken and toss immediately so every piece is coated in sauce.
Sprinkle in most of the green onions and sesame seeds, keeping a little for garnish.

Substitutions and variations

Chicken thighs: You can use 600 g (1.3 lb) chicken breast, but reduce frying time slightly to avoid drying it out.
Soy sauce: Use low-sodium soy sauce if you’re salt-sensitive, or mix half soy and half water.
Vinegar: Rice vinegar can be replaced with apple cider vinegar or white wine vinegar in a pinch.
Heat: Replace bird’s eye chilies with dried chili flakes, sriracha, or leave them out for a mild General Tso chicken.
Gluten-free: Use a gluten-free soy sauce and swap the all-purpose flour for a gluten-free flour blend; keep the cornstarch.

If you enjoy creamy chicken recipes as well, you might like my creamy Cajun chicken thighs or creamy garlic mushroom chicken for another style of weeknight chicken dinner.

Tips for success

Cut the chicken evenly so it fries at the same speed.
Don’t overcrowd the fryer – it drops the temperature and makes the chicken greasy instead of crispy.
Always whisk the cornstarch slurry again right before adding it; it settles at the bottom.
Adjust the sauce thickness by adding a splash of water if it gets too thick.
Toss the chicken in the sauce at the last moment to keep maximum crunch.

FAQ

Can I make General Tso’s chicken ahead of time?
You can fry the chicken once ahead of time and keep it in the fridge for a few hours. Just before serving, do the second fry and toss in freshly made sauce.

Can I bake the chicken instead of frying?
You can, but it won’t be as crispy. Bake the coated chicken at 220°C / 425°F on a greased rack until cooked and lightly browned, then finish in the sauce.

Is this General Tso’s chicken very spicy?
You control the spice. Two bird’s eye chilies give a moderate heat. Use one for mild, or skip them entirely for a family-friendly version.

What dessert goes well after General Tso’s chicken?
Try a cool, creamy dessert like no-churn dark chocolate ice cream or a comforting creamy old-fashioned French rice pudding.

What to serve with General Tso’s chicken (suggested posts)

For a full homemade takeout menu, serve this General Tso’s chicken with:

Cantonese-style fried rice
Easy homemade chicken fried rice
Easy Szechuan chicken with vegetables
Easy Mongolian beef
Crispy homemade General Tso chicken (an older version you can compare to this updated one)
Easy homemade sweet and sour sauce
Sweet and sour chicken in under 30 minutes

For dessert, any of these are perfect:

Crispy General Tso’s Chicken with Jasmine Rice (Better Than Takeout)

Print The Recipe Pin The Recipe

Prep Time 20

Cooking Time 20

Category Main Course

Cuisine Asian

Portions 4 Portions

Calories 500 kcal

Ingredients

Crispy chicken

600 g 1.3 lb boneless, skinless chicken thighs, cut into bite-size pieces
60 g ½ cup all-purpose flour
60 g ½ cup cornstarch
5 g 1 tsp fine salt
1 tsp garlic powder
1 tsp onion powder
1 large egg beaten (optional)
1 –1.5 L 4–6 cups neutral frying oil

General Tso sauce

15 g 1 tbsp fresh ginger, finely minced
2 cloves garlic finely minced
2 small bird’s eye chilies sliced (or ½–1 tsp chili flakes)
15 ml 1 tbsp toasted sesame oil
90 ml 6 tbsp soy sauce
45 ml 3 tbsp rice vinegar
45 g 3 tbsp sugar
75 ml 5 tbsp water
15 ml 1 tbsp cornstarch
30 ml 2 tbsp cold water

Jasmine rice

360 g 2 cups jasmine rice
720 ml 3 cups water
2 g ½ tsp salt (optional)

To finish

3 green onions sliced
15 –20 g 2–3 tbsp toasted sesame seeds

Instructions

Rinse the jasmine rice, then cook it with 720 ml (3 cups) water and salt: bring to a boil, cover, and simmer on low 12–15 minutes. Rest 5–10 minutes off the heat, then fluff.
In a large bowl, mix flour, cornstarch, salt, garlic powder, and onion powder. Toss the chicken pieces in the beaten egg if using, then coat thoroughly in the flour/cornstarch mixture.
Heat the frying oil to 180–190°C (355–375°F). Fry the chicken in batches 3–4 minutes until lightly golden and cooked through. Drain on a rack or paper towels.
In a small bowl, mix soy sauce, rice vinegar, sugar, and 75 ml water. In another bowl, mix 15 ml cornstarch with 30 ml cold water to make a slurry.
Raise the oil temperature to about 200°C (390°F) and fry the chicken a second time for 1–2 minutes until deep golden and extra crispy. Drain again.
Heat a wok or large pan over medium-high. Add sesame oil, then ginger, garlic, and chilies. Stir-fry 30–40 seconds until fragrant.
Pour in the soy/vinegar/sugar mixture and bring to a simmer. Stir the slurry and add it to the pan, cooking 1–2 minutes until thick and glossy.
Add the fried chicken to the sauce and toss until every piece is well coated. Stir in most of the green onions and sesame seeds.
Serve the General Tso’s chicken immediately over fluffy jasmine rice, topped with the remaining green onions and sesame seeds.

Video

Notes

Tips for success

Cut the chicken evenly so it fries at the same speed.
Don’t overcrowd the fryer – it drops the temperature and makes the chicken greasy instead of crispy.
Always whisk the cornstarch slurry again right before adding it; it settles at the bottom.
Adjust the sauce thickness by adding a splash of water if it gets too thick.
Toss the chicken in the sauce at the last moment to keep maximum crunch.

FAQ

Is this General Tso’s chicken very spicy?
You control the spice. Two bird’s eye chilies give a moderate heat. Use one for mild, or skip them entirely for a family-friendly version.

What dessert goes well after General Tso’s chicken?
Try a cool, creamy dessert like no-churn dark chocolate ice cream or a comforting creamy old-fashioned French rice pudding.

Keywords Chicken

Useful Links

🛒 Michel Dumas Shop : Explore our kitchen essentials, including aprons and knives.
🌐 Linktree : Access all our important links in one place.
📱 YouTube | Instagram | Facebook | TikTok : Follow us for the latest recipes and culinary tips.