Craving a plate of crispy, sweet-and-spicy General Tso Chicken just like at your favorite Chinese takeout? This easy homemade version brings you restaurant-quality results in under 30 minutes using simple pantry staples.

With ultra-crispy chicken bites coated in a rich, glossy, sweet-savory sauce, this recipe will become a go-to for weeknight dinners, family meals, or even for impressing guests with an Asian-style dinner made from scratch.

Why This Homemade General Tso Chicken is a Must-Try

General Tso Chicken is a staple on Chinese takeout menus across Canada and the U.S., known for its crispy fried chicken chunks, bold sweet-salty sauce, and a kick of heat.

Here’s why this version is better than takeout:

✅ Crispy coating using only cornstarch – light but satisfying
✅ Bold, glossy homemade sauce with no artificial ingredients
✅ Ready in 30 minutes with no deep-fryer needed
✅ Budget-friendly, healthier and less greasy than restaurant versions
✅ Customizable: make it spicy or mild depending on your taste

Simple Ingredients for Big Flavor

No need for hard-to-find ingredients. Everything you need is available at any grocery store. The key is creating a shared base for both the marinade and the sauce – giving consistent flavor throughout, while keeping things safe and structured.

Chicken:

700 g (about 1.5 lbs) boneless skinless chicken breast, cut into ¾-inch cubes
50–70 g (about ½ cup) cornstarch
1 egg white (optional, helps with crisp coating)

Shared Marinade/Sauce Base (mix all together first):

50 ml (3 tbsp) low-sodium soy sauce
15 ml (1 tbsp) hoisin sauce
15 ml (1 tbsp) rice vinegar
10 ml (2 tsp) toasted sesame oil
1–3 g (½–1 tsp) chili flakes (optional for heat)

For Marinating the Chicken:

⅓ of the above mixture

For the Sauce:

Remaining ⅔ of the base mixture
1 clove garlic, minced
10 g (about 2 tsp) fresh ginger, grated
40 g sugar (or 15 g sugar + 25 g maple syrup for a Canadian twist)
150 ml (⅔ cup) chicken broth
5–10 g (1–2 tsp) cornstarch mixed into 50 ml (3 tbsp) cold broth

For Frying and Garnish:

Neutral oil for frying (peanut or sunflower recommended)
Toasted sesame seeds
2 green onions, thinly sliced
Drizzle of toasted sesame oil for finish

Step-by-Step Instructions: How to Make General Tso Chicken at Home

If you love bold, crispy chicken recipes like this, don’t miss our Crispy Honey Garlic Fried Chicken, or our Homemade Korean Fried Chicken. For creamy comfort, try Creamy Mustard Chicken with Mushrooms or a rich Chicken Fettuccine Alfredo.

1. Make the Marinade & Sauce Base

In a bowl, whisk together soy sauce, hoisin, vinegar, sesame oil, and chili flakes.
Set aside 1/3 of this mixture to marinate the chicken, and reserve 2/3 for building the sauce later.

2. Marinate the Chicken

Place the diced chicken in a bowl and pour the reserved 1/3 marinade mixture over it. Mix well to coat. Let sit for 10–30 minutes.
Pro tip: Add one egg white for better cornstarch adhesion and crispiness.

3. Coat the Chicken

Remove the chicken from the marinade (shake off excess). Dredge each piece in cornstarch to form a dry, even coating. Don’t overcoat – a light dusting is ideal.

4. Fry the Chicken

Heat oil in a deep skillet or wok to 180°C / 350°F. Fry the chicken in batches to avoid crowding. Cook 3–4 minutes per side until golden and crispy. Transfer to paper towels to drain.

5. Prepare the Sauce

In a clean skillet, sauté garlic and ginger in a small splash of oil over medium heat for 1 minute. Add:

The reserved 2/3 sauce base
The sugar (or sugar + maple syrup)
The chicken broth

Bring to a simmer.

Separately, whisk cornstarch with cold broth, then stir this slurry into the simmering sauce. Cook, stirring, until the sauce is thickened and glossy (about 1–2 minutes).

6. Combine or Serve Separately

You have two options:

Toss the fried chicken in the hot pan with the sauce for 30–60 seconds – this lightly coats the chicken without making it soggy.
Keep it crispy by serving the chicken on a plate and spooning the sauce over just before serving.

7. Garnish & Enjoy

Top with toasted sesame seeds, green onions, and a drizzle of toasted sesame oil for extra aroma.

Perfect Sides for General Tso Chicken

This dish pairs beautifully with:

Steamed jasmine rice
Stir-fried noodles with vegetables
Crisp-tender steamed broccoli or green beans
Fresh Asian-style coleslaw

Variations to Try

No-fry option: Bake the cornstarch-coated chicken on a lined sheet at 400°F (200°C) for 20–25 min. Less crispy, but healthier.
Vegetarian: Use pressed tofu or roasted cauliflower florets in place of chicken.
Spicy twist: Add Sriracha to the sauce or use more chili flakes in the marinade.

FAQ – General Tso Chicken Tips

Why is my chicken soggy?
It was likely too wet before coating, or the oil temperature was too low. Always pat chicken dry and keep frying oil at 350°F/180°C.

Can I prep this dish ahead?
Yes. You can marinate the chicken and prep the sauce ahead. However, fry the chicken and combine with the sauce just before serving.

Can I freeze it?
Cooked, sauced chicken loses its crispiness when frozen. Better to freeze marinated, uncooked chicken or just the sauce.

Other Must-Try Chicken Recipes

Crispy Honey Garlic Fried Chicken — sweet, garlicky, and pan-fried to perfection.
Homemade Korean Fried Chicken — crispy, spicy, and sticky.
Creamy Mustard Chicken with Mushrooms — comfort food at its finest.
Chicken Fettuccine Alfredo — creamy and classic, always a favorite.
5 Easy Chicken Marinades — perfect for prepping flavorful meals ahead of time.

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.

Crispy Homemade General Tso’s Chicken – Easy, Sweet-and-Spicy Asian-Style Recipe

Craving a plate of crispy, sweet-and-spicy General Tso’s Chicken just like at your favorite Chinese takeout? This easy homemade version brings you restaurant-quality results in under 30 minutes using simple pantry staples.

Print The Recipe Pin The Recipe

Prep Time 10

Cooking Time 20

Category Main Course

Cuisine Chinese

Portions 4 People

Calories 500 kcal

Ingredients

Chicken:

700 g 1.5 lbs chicken breast, cubed
50 –70 g ½ cup cornstarch
1 egg white optional

Marinade/Sauce Base:

50 ml 3 tbsp low-sodium soy sauce
15 ml 1 tbsp hoisin sauce
15 ml 1 tbsp rice vinegar
10 ml 2 tsp toasted sesame oil
1 –3 g ½–1 tsp chili flakes (optional)

For the Sauce:

1 garlic clove minced
10 g 2 tsp fresh ginger, grated
40 g 3 tbsp sugar or 15 g sugar + 25 g maple syrup
150 ml ⅔ cup chicken broth (50 ml for the cornstarch)
5 –10 g 1–2 tsp cornstarch mixed with 50 ml cold broth

For Frying & Garnish:

Neutral oil for frying
Toasted sesame seeds
2 green onions thinly sliced
Toasted sesame oil for drizzling

Instructions

In a bowl, mix soy sauce, hoisin, rice vinegar, sesame oil, and chili flakes. Set aside ⅓ for marinating the chicken.
Toss chicken cubes in the marinade and rest 10–30 min.
Dredge chicken in cornstarch until coated.
Heat oil to 180 °C (350°F) and fry chicken in batches until crispy. Drain.
In a clean pan, sauté garlic and ginger. Add remaining sauce base, sugar, and broth. Simmer.
Add the cornstarch-broth slurry, cook until thickened and glossy.
Toss chicken in sauce or pour over when serving. Garnish with sesame seeds, green onions, and sesame oil.

Video

Notes

Perfect Sides for General Tso’s Chicken

This dish pairs beautifully with:

Steamed jasmine rice
Stir-fried noodles with vegetables
Crisp-tender steamed broccoli or green beans
Fresh Asian-style coleslaw

Variations to Try

No-fry option: Bake the cornstarch-coated chicken on a lined sheet at 400°F (200°C) for 20–25 min. Less crispy, but healthier.
Vegetarian: Use pressed tofu or roasted cauliflower florets in place of chicken.
Spicy twist: Add Sriracha to the sauce or use more chili flakes in the marinade.

FAQ – General Tso’s Chicken Tips

Why is my chicken soggy?
It was likely too wet before coating, or the oil temperature was too low. Always pat chicken dry and keep frying oil at 350°F/180°C.

Can I prep this dish ahead?
Yes. You can marinate the chicken and prep the sauce ahead. However, fry the chicken and combine with the sauce just before serving.

Can I freeze it?
Cooked, sauced chicken loses its crispiness when frozen. Better to freeze marinated, uncooked chicken or just the sauce.

Keywords 30 minutes, Chicken