Dinner · Chinese

General Tso's Chicken

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 26, 2026

Crispy fried chicken tossed in a sticky, sweet, and slightly spicy sauce, this General Tso's beats takeout and comes together faster than delivery. The batter fries up light and shatteringly crisp, and the sauce hits that perfect balance of tangy, savory, and just a little heat from gochujang. Serve it over steamed rice and you have a weeknight dinner everyone will fight over.

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General Tso's Chicken

Why you'll love this

  • Crispier and cheaper than takeout, ready in about 40 minutes.
  • The sweet, tangy, spicy glaze clings to every crunchy piece.
  • Easy to adjust the heat up or down with the gochujang.
  • Uses everyday pantry staples plus a couple of easy Asian sauces.

EveryDayMeal recipe

General Tso's Chicken

Prep
20m
Cook
20m
Total
40m
Serves
4
Level
Medium

Ingredients

  • 1 1/2 breasts (about 1 lb) boneless skinless chicken breast, cut into bite-size pieces
  • 3/4 cup all-purpose flour
  • 1 large egg
  • 2 tablespoons cornstarch (for the 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
  • Kitchen thermometer
  • Slotted spoon or spider
  • Large 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 set the sauce aside so the flavors can mingle while you cook.
  2. Make the batter by whisking the flour, 2 tablespoons cornstarch, baking powder, salt, onion salt, and garlic powder in a large bowl, then whisk in the egg and 3/4 cup water until you have a smooth, pourable batter that coats 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 2 inches of oil in a deep pot or wok to 350 degrees F. Fry the chicken in batches for 3 to 4 minutes, until golden brown and crisp, stirring gently so the pieces don't stick together. Transfer to a paper towel lined plate and let the oil come back up to temperature between batches.
  5. In a clean wok or large skillet, saute the minced garlic and ginger over medium heat for about 30 seconds, just until fragrant, so they don't burn and turn bitter.
  6. Pour in the reserved sauce and bring it to a simmer. Whisk the remaining 2 tablespoons cornstarch with 4 tablespoons cold water, then stir it into the sauce a little at a time until it thickens into a glossy glaze, about 1 to 2 minutes.
  7. Add the fried chicken and toss quickly to coat every piece in sauce, cooking just 1 minute so the chicken stays crisp. Scatter the chopped scallions over the top and serve right away over steamed rice.

Tips from the kitchen

  • Let the oil fully return to 350 degrees F between batches. Crowding the pot drops the temperature and gives you soggy, greasy chicken instead of crisp.
  • Add the chicken to the sauce at the very last second and toss fast. The longer it sits in the glaze, the softer the crust gets.
  • Use a thermometer to keep your oil steady. Too hot and the batter burns before the chicken cooks; too cool and it soaks up oil.

Estimated nutrition per serving: 430 cal · 30g protein · 38g carbs · 18g fat

Make it your own

  • Swap the chicken breast for boneless thighs if you like juicier, more forgiving meat.
  • Add steamed broccoli florets to the sauce before the chicken for a built-in veggie side.
  • Skip the gochujang and add a pinch of red pepper flakes, or leave the heat out entirely for kids.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. The coating will soften, so reheat in a 375 degree F oven or air fryer for 5 to 8 minutes to bring back some crunch. Microwaving works in a pinch but the chicken will be soft.

Good to know

Can I make this without deep frying?
Yes. Toss the battered chicken with a little oil and air fry at 400 degrees F for 10 to 12 minutes, shaking halfway, or pan fry in a shallow layer of oil. It won't be quite as uniformly crisp but it works well.
What can I use instead of gochujang?
Sriracha or a spoonful of chili garlic sauce both work. Start with a little and add more to taste since some are hotter than others.
What is duck sauce and can I substitute it?
Duck sauce is a sweet, fruity condiment often served with takeout. If you don't have it, use apricot preserves thinned with a splash of vinegar.
Why is my coating falling off?
Make sure the batter is thick enough to cling and that your oil is at a steady 350 degrees F. If the oil is too cool, the batter slides off before it sets.

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